Transport yourself to the Greek islands with this Horiatiki Salad — the authentic Greek village salad that highlights fresh, chunky vegetables, briny Kalamata olives and creamy feta. Dressed simply with red wine vinegar, extra virgin olive oil and oregano, it’s bright, flavorful and ready in minutes.
I first fell in love with Greek food during a trip to Greece years ago. I still remember the simple, superb flavors: grilled chicken souvlaki, cooling tzatziki, thick Greek yogurt with honey and fruit, and an assortment of pastries. But the dish that stuck with me the most was Horiatiki — the rustic village salad.
What makes Horiatiki remarkable is its simplicity. When tomatoes, cucumbers and onions are at peak ripeness, combined with salty olives and a slab of feta, a little red wine vinegar and olive oil are all that’s needed to make the flavors sing. I usually only make this salad in summer, when the produce is at its best.
Using high-quality ingredients — ripe tomatoes, crisp cucumbers, flavorful Kalamata olives and a good block of feta — delivers the clearest, truest version of this classic. If you’re looking for fresh summer salads, this is one that truly delivers Mediterranean flavor with very little fuss.
Why you’ll love this recipe:
- Horiatiki (Greek village salad) is rustic and chunky, bursting with Mediterranean flavors.
- It’s a perfect way to use homegrown or market tomatoes and cucumbers during summer.
- Quick to make — you can assemble it in minutes and prep it up to an hour ahead.
- An excellent summer side dish or a satisfying vegetarian lunch.
Recipe ingredients
With only a few ingredients in this traditional Greek salad, quality matters. Choose ripe, flavorful produce and a good olive oil and vinegar for the simplest, most delicious result.
- Vegetables: Chunky tomatoes, cucumber and red onion are the foundation. You can also add chopped green bell pepper if you like.
- Olives: Kalamata olives are traditional for their rich, briny flavor; substitute a milder olive if preferred.
- Feta: A block of brined feta adds creamy saltiness. Serve it as a thick slice or cube it depending on your preference.
- Dressing: Red wine vinegar and extra virgin olive oil kept simple — enough to wake up the vegetables without masking them.
- Oregano: Dried or fresh oregano finishes the salad with classic Mediterranean herb character.
See the recipe card below for quantities and a clear ingredient list.
How to make Greek village salad
This salad is exceptionally easy because it requires minimal chopping and a straightforward dressing. The goal is to let the vegetables shine.
Pro tip: Use the freshest vegetables you can find and a good-quality olive oil and red wine vinegar for best results.
The full, step-by-step instructions are in the recipe card below.
- Place chopped tomatoes, cucumber, red onion and Kalamata olives in a large bowl.
- Toss the vegetables with red wine vinegar first so they absorb the acidity and develop flavor.
- Add extra virgin olive oil, salt and freshly ground black pepper; toss gently to combine.
- Top the salad with a thick slice or cubes of feta, sprinkle with dried oregano and finish with a light drizzle of olive oil. Serve immediately.
Tips for success
- Toss the salad with vinegar and oil no more than one hour before serving; add the feta at the last minute for the best texture.
- Adjust salt and pepper to taste — a touch of salt enhances the tomatoes and feta.
- Choose a block of brined feta for creaminess; if using crumbled feta, stir it in with the dressing.
- High-quality extra virgin olive oil and red wine vinegar noticeably improve the final flavor.
- Scale the recipe easily to serve more people without changing proportions.
Recipe FAQs
Horiatiki, as commonly served in Greece, contains no lettuce — just chunky vegetables, olives and a slab of feta, finished with oregano and a drizzle of red wine vinegar and olive oil. A typical “Greek salad” outside Greece may include lettuce and smaller, tossed pieces of feta and vegetables dressed in a prepared vinaigrette.
Horiatiki means “village” in Greek, which is why this is often called Greek village salad. It reflects a simple, rustic preparation of vegetables, olives and feta.
Horiatiki is pronounced hor-ya-tee-kee.
Serving suggestions
This Greek Horiatiki salad pairs well with many mains and can be adapted for different occasions:
- Serve as a light weeknight dinner alongside grilled fish or roasted chicken.
- Bring it to a cookout as a bright side to steaks, grilled shrimp or lamb skewers.
- Enjoy as a vegetarian lunch by adding canned white beans or chickpeas for extra protein.
More salad recipes you’ll love:
- Cucumber tomato avocado salad
- Greek orzo salad
- Insalata mista
- Italian tricolore salad
- Mediterranean three-bean salad
- Mediterranean chopped salad
- Spring mix salad
Did you try this recipe? If so, leave a review below and share your version on social media so others can enjoy your take on Horiatiki.
Horiatiki (Greek Village Salad)
Ingredients
- 2 medium tomatoes, cut into wedges then halved
- 1 medium cucumber, cut into chunks (seedless works well)
- 1/4 cup thinly sliced red onion
- 12 Kalamata olives
- 2 ounces feta cheese, cut into thick slices or cubes
- 2 tablespoons red wine vinegar (or to taste)
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- Dried oregano, for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Place the tomatoes, cucumber, red onion and Kalamata olives in a medium bowl. If using cubed or crumbled feta and you prefer it mixed in, add it now.
- Add the red wine vinegar and stir to combine so the vegetables absorb the flavor. Then add the olive oil, salt and pepper and toss gently until well coated.
- Divide the salad between plates and top each portion with a slice of feta. Drizzle a little extra olive oil over the top and sprinkle with dried oregano. Serve immediately.
Notes
- Pro tip: Use the freshest vegetables you can find along with good quality olive oil and vinegar.
- Toss the salad with the dressing no more than one hour ahead and add the feta just before serving.
- Customize with different tomato varieties or add chopped bell pepper if desired.
- The recipe scales easily to serve more people.
Nutrition (per serving)
Calories: 279 kcal, Carbohydrates: 11 g, Protein: 6 g, Fat: 24 g, Saturated Fat: 6 g, Sodium: 708 mg, Fiber: 3 g. Nutrition is an estimate and provided for informational purposes only.