5 from 21 votes
Greek Village Salad (Horiatiki Salata)
Greek Village Salad, or Horiatiki, combines ripe tomatoes, cucumber, green pepper, red onion, kalamata olives, oregano, extra virgin olive oil, and a thick slice of feta cheese. The fresh vegetables provide a crisp, juicy texture complemented by the salty olives and creamy feta. The dish is dressed simply with dried oregano and olive oil to highlight the ingredients. It serves well as a side or light meal with crusty bread to soak up the juices.
Prep Time
10 mins
Total Time
10 mins
Servings:
4
to 6 as a side - or 2 to 3 for lunch with bread
Calories:
299 kcal
Course:
Salad
Cuisine:
Greek
Ingredients
- 4 medium tomato 4 - 5 depending on size) The redder & juicier the better, randomly sliced into chunks
- ½ cucumber (½ - ⅔ depending on size) thickly sliced
- 1 green pepper Some sliced into thin rounds from the bottom up, the rest sliced any which way.
- ⅛ red onion Sliced thinly in rounds (you can add more to taste, ⅛ - ¼ of an onion).
- 1 cup kalamata olives Stone in or pitted (any large black olives are fine).
- 2 teaspoons oregano dried
- ¼ cup extra virgin olive oil (Good quality)
- 5 ounces feta cheese (A really thick slice - usually 5 to 7 ounces)
Instructions
- Add the tomatoes and cucumber to a large salad dish. Squeeze some of the tomatoes a little as you add them to release some juice.
- Add most of the green pepper (reserve 3 or 4 whole slices for decorating the top), most of the onion (reserve a few 'rings') and most of the olives.
- Now add most of the oregano and most of the olive oil and toss the salad well.
- Arrange the reserved slices of pepper and onion and the rest of the olives on the top of the salad.
- Finally, place the feta on the very top (in one big slice). Sprinkle the feta and salad with the rest of the oregano, then drizzle with the remainder of the olive oil.
- Serve as a side dish or for lunch with fresh crusty bread to mop up the juices!
Cup of Yum
Notes
- To enhance juiciness and dressing, gently squeeze about half the tomatoes as you add them to the bowl.
- Use plump Kalamata olives with stones for authentic flavor and texture.
- Select an authentic feta cheese brand, cut a large thick slice for the top of the salad.
- Reserve some thin slices of green pepper and red onion to arrange decoratively on top before adding the feta.
- Fresh Greek oregano can replace dried oregano if available for a fresher herbal taste.
- The salad can be prepared a few hours in advance and refrigerated covered, but it is best eaten the same day for optimal freshness.
- Greek salad pairs well with grilled meats, classic Greek dishes, or crusty bread and can be enjoyed as a light lunch or side.
Nutrition Information
Calories
299kcal
(15%)
Carbohydrates
11g
(4%)
Protein
7g
(14%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
15g
(75%)
Cholesterol
32mg
(11%)
Sodium
939mg
(39%)
Potassium
448mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1461IU
(29%)
Vitamin C
42mg
(47%)
Calcium
230mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 to 6 as a side - or 2 to 3 for lunch with bread
Amount Per Serving
Calories 299
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 32mg | 11% |
| Sodium | 939mg | 39% |
| Potassium | 448mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1461IU | 29% |
| Vitamin C | 42mg | 47% |
| Calcium | 230mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.