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The version most people know outside Greece is heavy on lettuce, which is exactly what this authentic horiatiki leaves out entirely - it's built purely on tomato, cucumber, onion, and olives, with a single thick slab of feta laid whole on top rather than crumbled in. No vinegar either, just olive oil and the tomatoes' own juices doing the work of a dressing.
Per serving
240kcal
Calories
8g
Protein
12g
Carbs
Prep Time
15 min
Cook Time
0 min
Servings
4 people
Difficulty
easy
19g
Fat
3g
Fiber
7g
Sugar
Follow step-by-step with voice guidance.
Cut the tomatoes into large, rustic wedges and place in a large serving bowl.
Add the sliced cucumber, thinly sliced red onion, and Kalamata olives to the bowl.
Drizzle generously with the extra virgin olive oil and toss gently to combine, allowing the tomato juices to mix with the oil.
Season with the dried oregano and a pinch of salt, tossing once more.
Place the whole slab of feta directly on top of the salad rather than crumbling it in.
Drizzle a little extra olive oil and a sprinkle of oregano over the feta itself.
Serve immediately at room temperature with crusty bread for scooping up the juices.
Use the Ripest Tomatoes You Can Find: Since there's no vinegar or lemon in a true horiatiki, the tomatoes themselves need to be flavorful and juicy enough to carry the whole salad - this isn't the place for out-of-season, pale tomatoes. Keep the Feta Whole: Placing a single thick slice of feta on top rather than crumbling it in is the traditional presentation and keeps the cheese from getting lost among the vegetables. Serve at Room Temperature: Chilling this salad mutes the tomato flavor - let it sit out for a few minutes after assembling if the vegetables came straight from the fridge.
Authentic horiatiki, meaning 'village salad,' is built around tomatoes, cucumber, onion, olives, and feta only - lettuce and vinegar-based dressings are additions commonly found in Greek salads made outside of Greece.
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