Why You’ll Love This Greek Village Salad

• It’s incredibly fresh and vibrant. Every bite is a burst of Mediterranean sunshine, with crisp vegetables and tangy cheese coming together in perfect harmony. You’ll notice how the flavors are clean and distinct, yet they meld together beautifully.
• It comes together in under 15 minutes. Seriously, there’s no cooking involved. The most time-consuming part is chopping the vegetables, and even that is a therapeutic process. It’s the perfect solution for a hot day when you can’t bear to turn on the stove.
• It’s a complete, satisfying meal on its own. With the protein from the feta and the substance from the olives and cucumbers, this salad is far from a light side dish. It’s substantial enough to be lunch or a light dinner, especially with a chunk of crusty bread to sop up the glorious juices at the bottom of the bowl.
• It’s endlessly customizable. While the classic version is perfect, you can easily add a can of chickpeas for extra protein, some grilled chicken, or even a handful of capers for an extra briny kick. It’s a fantastic template for using up whatever summer vegetables you have on hand.

Ingredients & Tools

• 4 large, ripe tomatoes (about 500 g), cut into wedges
• 1 large English cucumber (about 300 g), halved lengthwise and thickly sliced
• 1 medium red onion, thinly sliced
• 1 large green bell pepper, seeded and sliced into rings
• 200 g block of good-quality feta cheese
• 100 g Kalamata olives
• 2-3 tbsp extra virgin olive oil
• 1 tbsp dried oregano
• 1 tsp sea salt, plus more to taste
• ½ tsp freshly cracked black pepper
• Optional: 1 tbsp red wine vinegar

Tools: A large, wide salad bowl, a sharp chef’s knife, and a cutting board.

The trick to this salad is really the quality of the ingredients. Since there are so few components, each one needs to shine. Splurging on a good, grassy extra virgin olive oil and a block of authentic Greek feta stored in brine makes a world of difference—you’ll taste it in every single forkful.

Serves: 4 as a main, 6 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Tomato Talk. Please, please use the ripest, juiciest tomatoes you can find. Heirlooms, beefsteaks, or even flavorful cherry tomatoes halved are perfect. Their juices are a key part of the dressing, so the better the tomato, the better the salad.
• The Feta Rule. Always buy feta in a block, stored in brine. Avoid pre-crumbled feta, as it’s often drier and contains anti-caking agents. The brine keeps the cheese moist and deliciously tangy. A little goes a long way here.
• Onion Soaking (Optional but Recommended). If you’re sensitive to the sharp bite of raw red onion, soak the sliced rings in a bowl of ice water for 10-15 minutes before assembling. This tames the harshness and gives them a lovely crisp texture.
• Oregano Matters. Use dried oregano for that authentic Greek flavor. It has a more concentrated, earthy taste compared to fresh. Rub it between your palms as you sprinkle it to release its essential oils and maximize its aroma.

How to Make Greek Village Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken or Lamb Skewers — The juicy, savory meat pairs perfectly with the bright, acidic notes of the salad, creating a truly balanced and satisfying feast.
• Warm, Toasted Pita Bread or Crusty Baguette — This is non-negotiable for mopping up the incredible dressing left at the bottom of the bowl. It’s arguably the best part of the meal.
• Lemon Rice Pilaf or Orzo — A simple, lemony grain on the side turns the salad into a more substantial spread, perfect for a family-style dinner.

Drinks

• A Crisp, Dry White Wine like Assyrtiko or Sauvignon Blanc — The high acidity and citrus notes in the wine cut through the richness of the feta and olive oil beautifully.
• Ice-Cold Greek Lager — There’s nothing more refreshing on a hot day than this classic, simple pairing. The beer’s crispness complements the salad’s bold flavors.
• Sparkling Water with a Squeeze of Lemon — A non-alcoholic option that still provides the effervescence and acidity to cleanse the palate between bites.

Something Sweet

• Baklava — The honey-soaked, nutty flakiness of this classic dessert is a sublime contrast to the salty, savory salad.
• Greek Yogurt with Honey and Walnuts — A light, creamy, and simple way to end the meal, continuing the Mediterranean theme effortlessly.
• Fresh Figs or a Bowl of Sweet Cherries — Sometimes, the best dessert is just perfectly ripe, fresh fruit that requires no preparation at all.

Top Mistakes to Avoid

• Mistake: Using underripe or bland tomatoes. This is the number one error. The salad’s entire flavor foundation relies on the sweet, acidic juice of good tomatoes. If your tomatoes are pale and tasteless, your salad will be too.
• Mistake: Dicing the vegetables too small. This is a rustic, village-style salad. The vegetables should be chunky and hearty, not finely diced. You want to taste each component individually.
• Mistake: Crumbling the feta too finely. I’ve messed this up before too, thinking it would distribute better. But large chunks or a whole block on top is traditional and looks much more impressive. It also allows for a better texture contrast.
• Mistake: Dressing the salad too early. If you add the salt and oil and then let it sit for an hour, the vegetables will release too much water and become soggy. Assemble it just before you plan to eat it.

Expert Tips

• Tip: Let the salt work its magic. After you sprinkle the salt over the tomatoes and cucumbers, let the bowl sit for just 5 minutes before adding the other ingredients. You’ll see a small pool of delicious juice forming at the bottom—that’s liquid gold for your dressing.
• Tip: Warm your plates. This is a little restaurant trick that makes a big difference. Serving a room-temperature salad on a slightly warm plate enhances the overall flavor perception and makes the experience feel more special.
• Tip: Add a secret ingredient. For an extra layer of flavor, add a tablespoon of capers or a pinch of dried mint along with the oregano. It’s a small touch that adds a wonderful complexity.
• Tip: Master the leftovers. This salad is best fresh, but if you have leftovers, remove the soggy vegetables and use them as a base for a quick pasta sauce the next day. The feta and olives will keep well for another meal.

FAQs

Can I make this salad ahead of time?
You can do some prep ahead, but I don’t recommend assembling it fully. Chop the cucumbers, peppers, and onions and store them separately in airtight containers in the fridge. Slice the tomatoes and make the dressing (oil, oregano, salt, pepper) just before serving. The salt will make the tomatoes watery and the cucumbers soft if they sit together for too long. The best approach is a 15-minute pre-assembly: combine everything about 15 minutes before you eat to let the flavors meld without sacrificing texture.

What’s the best substitute for feta cheese?
If you can’t have feta, you’re looking for another salty, briny cheese that holds its shape. Halloumi is a great option, though it’s better grilled and then added. For a vegan alternative, a firm tofu that’s been marinated in a mixture of lemon juice, salt, and miso paste can mimic the saltiness and texture surprisingly well. Avoid soft cheeses like goat cheese or ricotta, as they will dissolve into the dressing.

Why is my salad so watery?
This almost always happens for one of two reasons: either the vegetables were salted too far in advance, or the tomatoes weren’t ripe enough. Underripe tomatoes have more water and less flavor, so they release liquid without contributing much taste. Always use ripe tomatoes and assemble the salad close to serving time. If you see a lot of juice, that’s actually a good thing—just have that bread ready for dipping!

Is a Greek Village Salad the same as a Horiatiki?
Yes, absolutely! Horiatiki (pronounced ho-ree-ah-TEE-kee) is simply the Greek word for “village” salad. It’s the authentic name for this specific combination of tomatoes, cucumber, onion, peppers, olives, and a block of feta. If you see “Horiatiki” on a menu, you’re getting the real deal. It’s different from a standard “Greek salad” you might find elsewhere, which sometimes includes lettuce—a big no-no in the traditional version.

Can I add lettuce to this salad?
You can, of course, add anything you like to your own salad! But traditionally, a true Horiatiki never includes lettuce. The philosophy is about showcasing the sturdy, ripe vegetables and cheese that can hold up to the dressing without wilting. Adding lettuce will change the texture and cause it to wilt quickly from the salt. I’d encourage you to try it the authentic way first—you might be surprised by how complete it feels without any greens.