I love this salad. It’s fresh, tangy, crunchy, colorful, and delicious. It’s perfect when local tomatoes are in season, but I also make and serve it all year long. Horiataki Salad is also super easy to make, and there’s no cooking involved. I like to make it about 20 minutes before we eat it, so the flavors have a chance to blend.
Not only is this easy Greek salad super easy to make, but it’s also packed with nutrition. I love it as a side dish with dinner, but I’ve also been known just to devour a bowl for lunch. It’s also versatile – you can jazz it up with other veggies or keep it simple.
Elegant, gorgeous and delicious, serve this Horiataki Salad in a large salad bowl and let your guests dig in!
Ingredients
- Ripe tomatoes – Chopped.
- English cucumber – Sliced.
- Green bell pepper – Sliced.
- Red onion – Sliced.
- Kalamata olives
- Feta cheese – Planks, crumbles or cubes
- Extra virgin olive oil
- Red wine vinegar
- Oregano
- Salt and pepper – To taste.
How To Make Horiatiki Salad
- Chop the tomatoes, slice the cucumber, green bell pepper, and thinly slice the red onion.
- Combine the tomatoes, cucumber, bell pepper, red onion, and Kalamata olives in a large salad bowl.
- Whisk the olive oil, red wine vinegar, and oregano in a small bowl, then drizzle over the chopped vegetables and toss to combine. Season with salt and pepper.
- Transfer the salad to a serving bowl and lay or sprinkle the feta cheese over the top. Sprinkle the feta with a pinch of oregano.
- Serve and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- When making a simple recipe, use the best quality ingredients you can find. That includes vine-ripened or heirloom tomatoes, the best briny olives, and a good quality fruity olive oil.
- Traditionally, this salad is served with slabs of feta cheese on top, versus crumbled cheese. This way, everyone can take a chunk and eat it with their salad. Crumbles will make your salad look milky — you can use goat cheese or cow’s milk feta in this recipe.
- Serve with pita bread wedges to soak up all the juice at the bottom!
Recommended
Make It A Meal
Horiatiki Salad pairs beautifully with grilled meats like Pork Souvlaki, making it a fantastic addition to any barbecue or picnic. For a light meal, serve it with warm pita bread and a side of tzatziki.
Storage
Store any leftover Horiatiki Salad in an airtight container in the refrigerator for up to two days. While the salad is best enjoyed fresh, it can be eaten the next day. However, note that the tomatoes and cucumbers might release more juice, making the salad a bit soggier. This salad is not suitable for freezing due to the high water content of the vegetables.
Horiatiki Salad – Traditional Greek Village Salad
Ingredients
- 2 ripe tomatoes chopped
- ½ English cucumber sliced
- ½ green bell pepper sliced
- ½ cup red onion sliced
- ½ cup Kalamata olives
- 4 – 6 ounces feta cheese planks, crumbles or cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons oregano
- salt and pepper to taste
Instructions
- Chop the tomatoes, slice the cucumber, green bell pepper, and thinly slice the red onion.
- Combine the tomatoes, cucumber, bell pepper, red onion, and Kalamata olives in a large salad bowl.
- Whisk the olive oil, red wine vinegar, and oregano in a small bowl, then drizzle over the chopped vegetables and toss to combine. Season with salt and pepper.
- Transfer the salad to a serving bowl and lay or sprinkle the feta cheese over the top. Sprinkle the feta with a pinch of oregano.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- When making a simple recipe, use the best quality ingredients you can find. That includes vine-ripened or heirloom tomatoes, the best briny olives, and a good quality fruity olive oil.
- Traditionally, this salad is served with slabs of feta cheese on top, versus crumbled cheese. This way, everyone can take a chunk and eat it with their salad. Crumbles will make your salad look milky –- you can use goat cheese or cow’s milk feta in this recipe.
- Serve with pita bread wedges to soak up all the juice at the bottom!