Horiatiki Salad Recipe

Introduction

Horiatiki Salad, or traditional Greek salad, is a fresh and vibrant dish perfect for warm days. Combining ripe tomatoes, crisp cucumber, tangy feta, and briny olives, it’s a simple yet satisfying way to enjoy Mediterranean flavors.

Ingredients

• 3 medium ripe tomatoes
• 1/2 teaspoon kosher salt
• 1 large cucumber (preferably seedless)
• 1/2 small red onion, thinly sliced
• 1 small green bell pepper, seeds and stem removed and sliced
• 1/4 cup Kalamata olives (not pitted)
• 4 tablespoons extra virgin olive oil (or more to taste)
• 1 tablespoon red wine vinegar (optional)
• 2 teaspoons dried oregano (divided)
• 4 ounces Greek feta, cut into slabs
• 2 tablespoons capers (optional)
• Sea salt (to finish)

Instructions

1. Step 1: Cut the tomatoes into wedges over a shallow serving bowl or platter to catch all the juices. Sprinkle the tomatoes with kosher salt and let them sit for 5-10 minutes.
2. Step 2: While the tomatoes rest, peel the cucumber if desired, and cut it into large rounds or chunks.
3. Step 3: Add the cucumber, sliced red onion, green bell pepper, and Kalamata olives to the tomatoes. Drizzle with most of the olive oil and add a splash of red wine vinegar if using. Sprinkle 1 teaspoon of dried oregano on top. Toss gently, being careful not to over-mix.
4. Step 4: Arrange the feta slabs on top of the salad, sprinkle with the remaining teaspoon of oregano, and add the capers if you like.
5. Step 5: Drizzle with a little more olive oil and finish with a pinch of sea salt to taste.
6. Step 6: Serve immediately, ideally accompanied by crusty bread.

Tips & Variations

• Use ripe, flavorful tomatoes for the best taste and to ensure a juicy salad.
• For added crunch, you can include a handful of chopped radishes or celery.
• If you prefer a milder taste, soak sliced onions in cold water for 10 minutes before adding them.
• Substitute red wine vinegar with lemon juice for a fresher citrus note.
• Leave olives unpitted if you prefer their full flavor, but be sure to warn guests.

Storage

Horiatiki Salad is best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 1 day. To keep the salad crisp, store the dressing separately if possible and add just before serving. Reheating is not recommended, as this salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Horiatiki Salad ahead of time?

It’s best to assemble the salad just before serving to maintain the freshness and texture of the vegetables and feta. If necessary, prepare the vegetables and dressing separately a few hours in advance.

What can I use if I don’t have Kalamata olives?

You can substitute Kalamata olives with other briny olives like black olives or Castelvetrano. Just choose ones with a robust flavor to complement the salad.

Horiatiki Salad Recipe

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Horiatiki Salad, also known as Greek village salad, is a refreshing and vibrant mix of ripe tomatoes, crisp cucumbers, tangy red onions, green bell peppers, Kalamata olives, and slabs of creamy feta cheese, all tossed in extra virgin olive oil and seasoned with oregano and sea salt. Perfectly suited for a light lunch or a side dish, this no-cook Mediterranean salad bursts with fresh flavors and traditional ingredients.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 3 medium ripe tomatoes
• 1 large cucumber (preferably seedless)
• 1/2 small red onion, thinly sliced
• 1 small green bell pepper, seeds and stem removed and sliced

Condiments & Seasonings

• 1/2 teaspoon kosher salt
• Sea salt, to finish
• 4 tablespoons extra virgin olive oil (or more to taste)
• 1 tablespoon red wine vinegar (optional)
• 2 teaspoons dried oregano (divided)

Other Ingredients

• 1/4 cup Kalamata olives (not pitted)
• 4 ounces Greek feta, cut into slabs
• 2 tablespoons capers (optional)

Instructions

1. Prepare Tomatoes: Cut the tomatoes into wedges over a shallow serving bowl or platter to catch all the juices. Sprinkle the tomato wedges with kosher salt and allow them to rest for 5-10 minutes. This helps draw out excess moisture and heightens their flavor.
2. Prepare Cucumber: While the tomatoes are resting, peel the cucumber and cut it into large rounds or chunks to maintain a crisp texture in the salad.
3. Combine Vegetables: Add the sliced cucumber, thinly sliced red onion, green bell pepper slices, and Kalamata olives to the bowl with the salted tomatoes. Drizzle most of the extra virgin olive oil over the vegetables and add a splash of red wine vinegar if using. Sprinkle 1 teaspoon of dried oregano on top. Toss the mixture gently to combine without breaking up the ingredients.
4. Add Feta and Capers: Arrange the slabs of Greek feta cheese over the top of the salad. Sprinkle the remaining 1 teaspoon of dried oregano and add capers if desired to enhance the flavor profile.
5. Finish Seasoning: Drizzle a little more olive oil over the salad and finish with a pinch of sea salt to taste. This final seasoning brightens the dish perfectly.
6. Serve: Serve the Horiatiki Salad immediately alongside crusty bread or as a side to your favorite Mediterranean dishes. Enjoy the fresh, vibrant flavors at their best.

Notes

• This traditional salad uses no cooking and is best served fresh to retain crispness and flavor.
• Using seedless or peeled cucumbers prevents excess wateriness in the salad.
• Feta can be substituted with a vegetarian cheese alternative if preferred.
• The red wine vinegar is optional; omit for a milder taste.
• For a more robust flavor, add a splash of fresh lemon juice before serving.
• Salad is naturally gluten-free and vegetarian-friendly.

Keywords: Horiatiki Salad, Greek Salad, Mediterranean Salad, Feta Salad, No Cook Salad, Healthy Salad, Vegetarian, Gluten Free