A rustic salad of ripe tomatoes, crisp cucumbers, red onions, Kalamata olives, and green peppers crowned with a thick slab of feta, all dressed in olive oil and oregano.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wide shallow bowl
Garnishes: oregano, olive oil drizzle
Accompaniments: crusty bread
Instructions
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1
Cut tomatoes into thick wedges and cucumber into half-moon slices. Place in a large bowl.
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2
Add thinly sliced red onion rings and green pepper slices to the bowl.
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3
Scatter Kalamata olives over the vegetables.
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4
Place the entire block of feta on top — never crumble it in a true horiatiki.
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5
Drizzle generously with olive oil, sprinkle with dried oregano and salt. Serve immediately without tossing.
Did You Know?
In a traditional Greek village salad, the feta is always served as a whole slab on top — crumbling it is considered a tourist adaptation.
Chef's Notes
Equipment Tips
- large bowl
- sharp knife
- cutting board
Garnishing
oregano, olive oil drizzle
Accompaniments
crusty bread
The Story Behind Χωριάτικη Σαλάτα
Horiatiki salata emerged from the Greek countryside where farmers combined whatever fresh vegetables were at hand with local feta and olives. It became a symbol of the Mediterranean diet and Greek culinary identity worldwide, celebrated for its simplicity and reliance on peak-season produce.
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