Greek Salad – A Simple Horiatiki Recipe to Make at Home

A bowl of ripe tomatoes, crisp cucumber, olives and feta belongs on almost any summer table. Add good olive oil, a little oregano and bread for soaking up the juices, and lunch is practically ready.

Known in Greek as horiatiki salata, or village salad, this familiar favourite brings together some of the best flavours of Greek cooking. Whether it reminds you of a seaside taverna in Greece, a meal in Cyprus or a long lunch on holiday, it is easy to recreate at home.

The secret is in the ingredients: choose tomatoes that taste of something, a cucumber with plenty of crunch and an olive oil you enjoy.

Ingredients

Preparation time: 15 minutes

• 4 large, ripe tomatoes
• 1 large cucumber
• 1 small red onion
• A handful of Kalamata olives, preferably with stones
• 200 g feta cheese, or more to taste
• 4–5 tablespoons extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Dried oregano, to taste

How to Make Greek Salad

1. Chop the vegetables

Cut the tomatoes into generous, irregular chunks. Slice the cucumber into thick half-moons or bite-sized pieces.

Peel the red onion and slice it thinly.

2. Let the tomatoes release their juices

Place the tomatoes, cucumber, and onion in a large bowl. Add a little salt, toss gently, and leave for a few minutes.

Go lightly with the salt at first, as the feta and olives will add their own.

3. Add the dressing

Pour over the olive oil, sprinkle with oregano, and add a pinch of black pepper. Toss gently to coat the vegetables.

There is no need to prepare a separate dressing: the olive oil combines with the tomato juices in the bowl.

4. Add the olives and feta

Scatter over the olives and place a generous slab of feta on top. Finish with another pinch of oregano and a drizzle of olive oil.

If you prefer, break the feta into large pieces before serving.

What to Serve with Greek Salad

Serve it alongside grilled fish, chicken or vegetables, or make it the centre of a light lunch with bread and a few dips.

Warm pita works well, but crusty bread is particularly good for soaking up the olive oil and tomato juices at the bottom of the bowl.

Place the salad in the middle of the table and let everyone help themselves.

A Few Simple Tips

Use ripe tomatoes. They provide much of the flavour, so choose the best you can find.

Keep the pieces generous. This is a rustic salad; there is no need for perfectly even chopping.

Soften the onion if needed. If it tastes too sharp, soak the slices briefly in cold water, then drain before adding.

Add acidity to taste. A small splash of red wine vinegar gives the salad a sharper finish. Lemon juice is another option if you prefer it, but taste the tomatoes first — you may find they provide enough acidity on their own.

Serve soon after making. The vegetables are at their best while the cucumber is crisp and the tomatoes are freshly dressed.

Good ingredients, fifteen minutes and something to mop up the juices: that is all you need for a little taste of Greece at your own table.