Salad: Greece – Χωριάτικη σαλάτα ➤ Horiatiki salata (Greek Village Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

- 4 ripe tomatoes, approx. 1 lb (450 g) total, cut into wedges
- 1 medium cucumber (English or Persian), approx. 8 oz (225 g), halved lengthwise and sliced into 1/2-inch (1.5 cm) half-moons
- 1 green bell pepper, approx. 6 oz (170 g), seeded and sliced into 1/4-inch (6 mm) rings
- 1 small red onion, approx. 4 oz (115 g), thinly sliced into rings
- 1/2 cup (75 g) Kalamata olives, pitted
- 7 oz (200 g) feta cheese, block (leave whole or cut into a slab for the top)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (1 g) dried oregano, plus extra for sprinkling
- 1 tsp (6 g) coarse sea salt, plus more if needed
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

1. Place the cut tomatoes in a large shallow serving bowl or platter as the base.
2. Add the cucumber slices, green pepper rings and red onion rings evenly over the tomatoes.
3. Scatter the Kalamata olives over the vegetables.
4. Lay the block/slab of feta on top of the salad (or arrange crumbled feta if preferred).
5. Sprinkle the dried oregano evenly over the feta and vegetables, then season with the coarse sea salt and freshly ground black pepper.
6. Drizzle the extra-virgin olive oil and red wine vinegar over the entire salad; do not toss if you want the traditional presentation—serve with the dressing pooling slightly beneath the feta.
7. Let the salad rest 5–10 minutes at room temperature to allow flavors to meld, then serve alongside grilled meat, pita or bread.