Greek Horiatiki Salad: The Ultimate Authentic Village Recipe

Close up view of a Greek Horiatiki Salad showing thick cucumber slices, red onion rings, and pooling yellow-green dressing. (Greek Horiatiki Salad)

Greek Horiatiki Salad: The Ultimate Authentic Village Recipe

An authentic Greek Horiatiki Salad featuring vine-ripened tomatoes, thick cucumbers, salty feta cubes, and two types of olives, all tossed in a vibrant yellow-green olive oil vinaigrette for a refreshing, no-cook Mediterranean meal.

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Prep Time 15

Total Time 15

Servings: 4 people

Course: Lunch, Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 285

Ingredients Equipment Method Notes

Ingredients

Salad Ingredients

3 large Red Vine-Ripened Tomatoes cut into wedges
1 cup (150g) Yellow Cherry Tomatoes halved
1 large (300g) English Cucumber thick-sliced with skin on
1/2 small (50g) Red Onion thin-sliced into rings
1/2 cup (75g) Kalamata Olives whole
1/2 cup (75g) Green Olives whole
7 oz (200g) Feta Cheese cubed
1/3 cup (80ml) Extra Virgin Olive Oil high quality, yellow-green
2 tbsp (30ml) Red Wine Vinegar
2 tbsp (10g) Fresh Oregano finely chopped
2 tbsp (10g) Fresh Parsley finely chopped

Equipment

1 Chef's knife Sharp knife for clean vegetable cuts.
1 Shallow Ceramic Bowl To allow dressing to pool visually.
1 Small Glass Jar For mixing the vinaigrette.

Instructions

Assembly

Cut red tomatoes into wedges and halve the yellow cherry tomatoes. Slice the cucumber into thick rounds and the onion into thin rings.
Place all vegetables and both types of whole olives into a shallow white ceramic bowl.
Whisk olive oil, vinegar, salt, and pepper until emulsified. Pour over the salad until it pools at the bottom.
Top with large feta cubes and a heavy sprinkle of finely chopped oregano and parsley.

Notes

Use the best quality olive oil you can find as it forms the base of the sauce.
Don't peel the cucumbers; the dark skin provides essential crunch and visual contrast.