Last Updated on March 12, 2023 by Jacqueline Rafidi
I love a true Horiatiki Greek salad. Pronounced “hori – AH – tiki” which means village salad, this is exactly what comes to mind for many of us when we think about Greek food. The colors are bright, the flavors are fresh, and it’s so quick to make.
It reminds me a lot of the Arab style simple salad that we make with just about every meal including breakfast. The difference with a Horiatiki salad is that the veggies are typically chopped much larger, red wine vinegar is used rather than lemon juice, and nice, big chunks of feta are served right on top. The main thing about this salad is to make sure all the ingredients are top quality so they all shine.
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What to eat with this Horiatiki Greek salad
Horiatiki – Greek Salad
- 3-4 Persian cucumber cut into large chunks
- 2-3 Tomatoes cut into large chunks, I like to use vine-ripe tomatoes for this salad
- 1 Green bell pepper cut into large pieces
- ½ Red onion cut into large pieces
- 12-16 Kalamata olives
- 5-6 oz Greek feta cheese in brine – NOT already crumbled
For the dressing:
- 3-4 Tablespoons Extra virgin olive oil
- 2-3 Tablespoons Red wine vinegar
- 1 Tablespoon Oregano plus more for sprinkling on top
- Salt to taste
- Add all the veggies and olives to a serving bowl. Top with all the dressing ingredients, give the salad a toss, then add large chunks of the feta cheese right on top. Sprinkle with more dried oregano and serve.