Name: Horiatiki (Greek Village Salad)
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 2 Tomato, cut into wedges; 1 Cucumber, thickly sliced; ½ Red Bell Pepper, thinly sliced; ½ Onion, thinly sliced; ¼ cup Kalamata Olives, drained; 80 g Feta Cheese, cut into large pieces; 2 tbsp Extra Virgin Olive Oil; 1 tbsp Red Wine Vinegar; ½ tsp Dried Oregano; to taste Salt; to taste Black Peppercorns, freshly crushed

15 mintotal

Prep 15 min

Serves: 2
Difficulty: Easy
Spice: None

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Method

Add the tomato, cucumber, capsicum, onion, and Kalamata olives to a wide salad bowl.
Sprinkle with the measured oregano, a little salt, and black pepper, then toss gently so the vegetables stay chunky.
Place the feta pieces on top of the salad instead of breaking them fully into the vegetables.
Drizzle with the measured olive oil and red wine vinegar just before serving.
Taste the vegetables around the feta and adjust only the seasoning, because the cheese and olives are already salty.

How to tell it's done

The finished salad should be crisp, juicy, lightly dressed, and not watery at the bottom.

Getting it right

Tip

Keep the vegetables in large pieces and dress the salad just before serving so it stays crisp and juicy.

What to serve it with

Serve with warm flatbread, grilled chicken, or a simple bean soup for a Mediterranean meal.

Common mistakes

The salad becomes watery and overly salty.: Use large vegetable pieces, salt lightly, and add feta, olives, oil, and vinegar just before serving.

Substitutions

Use Green Olives if Kalamata olives are unavailable, but the flavor will be milder and less traditional.
Use regular Vinegar only if red wine vinegar is unavailable; add it lightly and adjust to taste.
Use paneer only as a practical vegetarian substitute for feta, but it will change the authentic Greek flavor and saltiness.

Storing and reheating

Greek village salad is best freshly assembled. Refrigerate undressed vegetables for up to 1 day; once dressed, eat the salad the same day and do not freeze.

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Ingredients