Horiatiki Recipe
Greek · Salad · 15 min total
A classic Greek village salad with ripe tomatoes, crisp cucumber, tangy feta, and briny olives, dressed simply with olive oil and oregano.
15
min prep
min prep
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 4 large ripe tomatoes, cut into wedges
- 1 English cucumber, halved lengthwise and sliced
- 1 green bell pepper, seeded and sliced into rings
- 1/2 red onion, thinly sliced
- 200 g feta cheese, sliced or crumbled
- 1/2 cup Kalamata olives
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Arrange tomato wedges, cucumber slices, bell pepper rings, and red onion slices on a large platter or in a shallow bowl.
- Top with feta cheese and scatter Kalamata olives over the salad.
- Drizzle with olive oil and red wine vinegar.
- Sprinkle with dried oregano, salt, and pepper.
- Serve immediately at room temperature.
Tips
- For best flavor, use the ripest, in-season tomatoes.
- Traditionally, horiatiki is not tossed; the dressing is drizzled on top.
- Store leftovers in the refrigerator for up to 1 day; the texture is best fresh.
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