Horiatiki
Horiatiki is a fresh, rustic salad of juicy tomatoes, crisp cucumber, sharp red onion, briny Kalamata olives, and creamy feta. Finished with oregano and fruity olive oil, it is bright, salty, and deeply refreshing.
Ingredients
Salad
- 300 gripe tomatoes
- 150 gcucumber
- 60 gred onion
- 60 gKalamata olives
- 100 gfeta
- 1 tspdried oregano
- 20 mlextra-virgin olive oil
- 5 mlred wine vinegar
- 1/4 tspfine sea salt
- 1/8 tspblack pepper
Instructions
- 1
Wash and dry the tomatoes and cucumber. Cut the tomatoes into irregular bite-size wedges, slice the cucumber into thick half-moons, and thinly slice the red onion. For a milder onion bite, rinse the slices briefly under cold water and pat dry.
- 2
Arrange the tomatoes, cucumber, red onion, and Kalamata olives in a shallow bowl or on a plate. Keep the pieces fairly chunky; Horiatiki is rustic, not finely chopped.
- 3
Season the vegetables with the fine sea salt and black pepper, then drizzle over the red wine vinegar and extra-virgin olive oil. Toss very gently just once or twice so the tomatoes keep their shape.
- 4
Place the feta on top as a slab or in large chunks, then sprinkle with the dried oregano. Let the salad sit for 2 minutes so the juices mingle, then serve immediately with bread if liked.
Nutrition per serving
Notes
- •Use the ripest tomatoes you can find; the salad depends on their sweetness and juice.
- •Traditional Horiatiki is kept chunky and is often topped with feta rather than crumbled through the salad.
- •If your olives are very salty, reduce or omit the added salt.
- •Serve with crusty bread to soak up the tomato, olive oil, and feta juices.
Background
Horiatiki, often called Greek village salad, is a classic rural dish built from everyday summer produce, olives, and feta. It became widely known outside Greece as a symbol of simple Mediterranean cooking, where ingredient quality matters more than complexity.
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