Greek Village Salad

Recipe below

If you know any Greeks, you may know they’re passionate about their salads. They insist on the freshest ingredients, prepared in the simplest way.  The salad below is one of the countless variations of a “Horiatiki”, pronounced, “hor-ya-ti-ki”, which means "village" salad. 


Depending on where you live, this salad tastes best in the summer months when tomatoes and cucumbers are in season.  You'll get more flavor and nutrition eating seasonal foods, like the Greek islanders do.


Chop ingredients into bite size pieces, approximately 1/2 inch, to get a better blend of flavor with every bite. Transfer in some olive and caper juice as you add them.  It adds a briney flavor and enhances the dressing.


What You'll Need

tomatoes, 2 large, cut in 1/2 inch (I like beefsteak)

cucumbers, cut into 1/2 inch

red onion, 1/2, chopped fine

kalamata olives, handful, with some juice

capers, 1 tbsp and some juice

olive oil, extra virgin (preferably from Greece), 1 tbsp or more

red wine vinegar, 2 tsp

lemon, 1/2, big squeeze

oregano, parsley, dill, about teaspoon each, fresh or dried

sea salt & pepper to taste

feta cheese, 1 oz good quality, preferably imported from Greece

optional- chop 1 or 2 pepperoncinis finely and add

variations- lettuce, cucumber, grilled veggies, roasted peppers, raw peppers, or whatever seasonal plant based foods you love


To Prepare

  1. Place tomatoes, cucumbers, onions, olives, and capers with some of their juice in a bowl. Top with crumbled feta.
  2. Sprinkle with herbs, salt & pepper, drizzle with olive oil & vinegar, squeeze of lemon and serve.

Kali Orexi!