Transport yourself to the Greek islands with a vibrant Horiatiki Salad. This classic Greek village salad highlights chunky, ripe tomatoes, crisp cucumber, red onion, briny Kalamata olives and creamy feta, finished simply with red wine vinegar, extra virgin olive oil and oregano. It’s bright, refreshing and ready in minutes—perfect for summer.
I first fell in love with this salad on a trip to Greece. While I enjoyed dishes like chicken souvlaki, tzatziki and Greek yogurt with honey, it was the simplicity and clarity of flavors in Horiatiki—the Greek village salad—that stayed with me. The ingredients are straightforward, but when they’re fresh and in season, each bite is vibrant and deeply satisfying.
Traditional Horiatiki consists of large, rustic pieces rather than finely chopped vegetables: tomato wedges, thick cucumber slices, slivers of red onion, a handful of Kalamata olives and a solid slab or generous chunks of feta. The dressing is intentionally minimal—red wine vinegar, a good extra virgin olive oil, salt, pepper and oregano—allowing the produce and cheese to shine.
I reserve this salad for summer when tomatoes and cucumbers have the best flavor. Using quality ingredients—ripe tomatoes, a creamy feta and a fruity olive oil—makes all the difference and can bring the salad as close as possible to what you’d taste in a Greek taverna.
Why you’ll love this recipe:
- Horiatiki, or Greek village salad, is rustic, chunky and packed with Mediterranean flavor.
- It’s an excellent way to showcase ripe summer tomatoes and cucumbers from the market or garden.
- Quick to assemble and can be prepped shortly before serving.
- Versatile as a side dish, a light vegetarian lunch or part of a mezze spread.
Recipe ingredients
This salad relies on a few quality ingredients. Choose the freshest produce you can find for best results.
- Veggies: Ripe tomatoes, cucumber and red onion. You can also add chopped green bell pepper if you like.
- Olives: Kalamata olives are traditional, but use the variety you prefer.
- Feta cheese: A block of feta (in brine if possible) offers the best texture; it can be served as a slab or cubed/crumbled.
- Dressing: Red wine vinegar and extra virgin olive oil, plus salt, pepper and oregano.
Quantities and step-by-step instructions are provided in the recipe card below.
How to make Greek village salad
This salad is straightforward to prepare and doesn’t require cooking. Keep the cuts rustic and generous—this is a chunky, village-style salad.
Pro tip: Toss the vegetables with the vinegar first so they can absorb acidity, then add the olive oil, salt and pepper. Add the feta at the end to preserve its texture.
- Place the tomato wedges, cucumber slices, red onion and Kalamata olives in a bowl.
- Pour red wine vinegar over the vegetables and gently toss to coat.
- Add olive oil, salt and freshly ground black pepper to taste, then toss again until well combined.
- Serve topped with a thick slice or cubes of feta, a drizzle of olive oil and a sprinkle of dried or fresh oregano.
Tips for success
- Toss the salad with vinegar and oil no more than 1 hour before serving; add the feta just before serving for best texture.
- Adjust salt and pepper to taste. The feta and olives are salty, so season carefully.
- Use a good quality extra virgin olive oil and red wine vinegar for the best flavor.
- Keep the vegetables large and rustic—this is not a finely chopped salad.
Recipe FAQs
What’s the difference between Horiatiki and Greek salad?
Horiatiki (Greek village salad) is typically made without lettuce and features large pieces of tomato, cucumber and onion, whole or halved olives and a slab of feta on top. A tossed Greek salad may include lettuce and smaller chopped ingredients with crumbled feta incorporated into the dressing.
What does Horiatiki mean?
Horiatiki means “village” in Greek, which reflects the salad’s rustic, home-style presentation.
How do you pronounce Horiatiki?
Horiatiki is pronounced hor-ya-tee-kee.
Serving suggestions
This salad pairs well with grilled or roasted proteins and is perfect for summer meals. Try it alongside grilled fish, roasted chicken, lamb kebabs or as part of a mezze with crusty bread. It also makes a satisfying vegetarian lunch—add chickpeas or white beans for extra protein.
Recipe: Horiatiki (Greek Village Salad)
Serves: 2 | Prep time: 10 mins | Total time: 10 mins
Ingredients
- 2 medium tomatoes, cut into wedges then halved
- 1 medium cucumber, sliced (seedless if preferred)
- 1/4 cup thinly sliced red onion
- 12 Kalamata olives
- 2 ounces feta cheese, served as a thick slice or cubed
- 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
- Combine tomato, cucumber, red onion and Kalamata olives in a medium bowl.
- Add red wine vinegar and gently stir to coat the vegetables.
- Drizzle with olive oil, season with salt and pepper, and toss to combine.
- Divide between plates, top with feta, drizzle a little more olive oil and sprinkle oregano. Serve immediately.
Did you make this salad? If so, leave a review and share how you served it.