Greek · Salad · Easy
Horiatiki Salad
The village salad: ripe tomatoes, cucumber, olives and a slab of feta with nothing but oregano and olive oil. Proof that simple is best.
The whole recipe in 60 seconds
Horiatiki Salad, in 5 ideas
- No lettuce, ever, this is not a Greek restaurant in a mall.
- A whole slab of feta on top is traditional, not crumbled.
- The juiciest tomatoes you can find make or break it.
- Good olive oil is the dressing, there is nothing else.
- Mop the juices with bread, that is the whole point of the dish.
What you need
Ingredients
- 4 ripe tomatoes, in wedges
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 100g Kalamata olives
- 200g feta in one slab
- 1 tsp dried oregano
- 80ml extra virgin olive oil
- 1 tbsp red wine vinegar
- Salt
How to make it
Directions
- Toss the tomatoes, cucumber and onion in a wide shallow bowl with salt and vinegar.
- Scatter over the olives.
- Lay the slab of feta on top of the salad.
- Sprinkle with oregano and drizzle generously with olive oil.
- Serve immediately with crusty bread for the juices.
Money saver. Buy feta in brine from a deli or Mediterranean market, it is cheaper and far better than pre-crumbled.