Greek Village Salad (Horiatiki) with Feta, Herbs and Olive Oil

Published: February 22, 2026
Jimmy JohnsonJimmy Johnson
Categories: Greek, Mediterranean Diet, Greek Salads
Tags: Summer, gluten-free, Vegetarian, Salad, easy, Greek
A rustic, colorful Greek Village Salad (Horiatiki) on a shallow white plate, showing large tomato wedges, thick cucumber slices, green pepper strips, red onion rings, Kalamata olives and a thick block of feta on top, finished with oregano and a glossy drizzle of olive oil. Mediterranean/Greek style, rustic presentation, bright natural lighting, restaurant-quality, shallow depth of field. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Horiatiki Salad

Horiatiki — the classic Greek village salad — is all about bold, honest ingredients and bright, sun‑soaked flavors. Big wedges of ripe tomato, thick cucumber slices, tangy Kalamata olives and a chunky slab of salty feta come together with a simple dressing of olive oil and red wine vinegar for a salad that feels like summer in every bite.

This is an easy, unfussy recipe I love to make when tomatoes are at their peak: chop, arrange, dress, and serve. It’s perfect as a light lunch, a side for grilled fish or lamb, or alongside warm crusty bread to mop up every last drop of dressing.

Ingredients

  • 4 pieces Ripe tomatoes, cut into wedges
  • 1 pieces English cucumber, thickly sliced
  • 1 pieces Green bell pepper, seeded and sliced
  • 1/2 pieces Red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 8 oz Block feta cheese
  • 3 tbsp Extra-virgin olive oil
  • 1 tbsp Red wine vinegar
  • 1 tsp Dried oregano
  • 1/2 tsp Sea salt
  • 1/4 tsp Freshly ground black pepper
  • 2 tbsp Fresh parsley, chopped (optional)

Instructions

  1. Taste your tomatoes and cucumbers first—if they’re juicy and ripe, this salad will sing. Quarter the tomatoes, slice the cucumber into thick rounds, seed and slice the green pepper, and thinly slice the red onion.

  2. Arrange the tomatoes, cucumbers, pepper and onion on a large platter or individual plates; scatter the Kalamata olives over the top.

  3. Place the block of feta in the center or break it into large chunks and nestle them among the vegetables.

  4. Whisk the olive oil, red wine vinegar, dried oregano, sea salt and black pepper in a small bowl. Taste and adjust the seasoning.

  5. Drizzle the dressing evenly over the salad and feta. Sprinkle the chopped parsley (if using) and an extra pinch of oregano and black pepper.

  6. Serve immediately with warm crusty bread or as a vibrant side to grilled meats or seafood.

Tips & Notes

  • Use a firm block of feta rather than pre-crumbled for the authentic look and creamier texture.
  • Don’t overdress—Horiatiki is meant to be bright and clean; add more oil or vinegar sparingly.
  • Make it a meal: serve with warm pita or crusty bread to soak up the olive oil and juices.
  • If tomatoes aren’t in season, roast cherry tomatoes briefly to concentrate their flavor.