Greek Village Salad (Horiatiki)

Name: Greek Village Salad (Horiatiki) Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 large red onion, thinly sliced; 1 pint cherry tomatoes, halved or quartered; 1 English cucumber, partially peeled and diced; 7 oz block feta cheese, cubed; 1 cup Kalamata olives, pitted; 1 tbsp dried Greek oregano; 2 tbsp fresh dill, chopped; 1/4 cup extra virgin olive oil; Coarse salt, to taste; Flaky sea salt, for finishing

Greek Village Salad (Horiatiki) is a no-cook Mediterranean classic built on ripe tomatoes, crisp cucumber, creamy feta, and briny Kalamata olives, unified by quality olive oil and dried oregano. This authentic version requires no dressing preparation—just assembly and a generous pour of extra virgin olive oil.

🌍Greek 🏷️Greek salad 🏷️Horiatiki 🏷️Salad 🏷️Tomato cucumber salad Feta cheese

🏷️

🏷️Kalamata olives

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cookingwithshereenonTikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

1 large red onion, thinly sliced
1 pint cherry tomatoes, halved or quartered
1 English cucumber, partially peeled and diced
7 oz block feta cheese, cubed
1 cup Kalamata olives, pitted
1 tbsp dried Greek oregano
2 tbsp fresh dill, chopped
1/4 cup extra virgin olive oil
Coarse salt, to taste
Flaky sea salt, for finishingoptional

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Instructions

1
Thinly slice the red onion and place it in a bowl of cold water to soak. This will mellow its flavor.
2
Wash, then halve or quarter the cherry tomatoes. Place them on a large serving platter and season with coarse salt.
3
Partially peel the cucumber, leaving some stripes of skin for color and texture. Dice the cucumber, season with salt, and add it to the platter next to the tomatoes.
4
Pat the block of feta cheese dry with a towel, then cut it into cubes. Add the feta to the platter.
5
Drain the soaked red onions and squeeze out any excess water using a cloth or paper towel. Add the onions to the platter.
6
Add the Kalamata olives to the platter.
7
Crumble the dried Greek oregano over all the ingredients on the platter.
8
Sprinkle the chopped fresh dill over the salad.
9
Drizzle generously with extra virgin olive oil.
10
Finish with a sprinkle of flaky sea salt over the tomatoes and cucumbers for added texture.

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Tips & Notes

Pro tips

Use the best olive oil you have—it's a primary flavor, not a binder. Extra virgin olive oil should taste fruity or peppery.
Cube feta into ½-inch blocks rather than crumbling; it maintains texture and visual appeal in the final salad.
Toast or lightly warm the oregano by rubbing it between your palms before adding to release essential oils and deepen flavor.
Pit Kalamata olives yourself if buying unpitted; brined olives in jars often split when pitted mechanically, affecting texture.

Substitutions

Kalamata olives → green Castelvetrano olives (milder, buttery; less briny)
English cucumber → regular cucumber, seeds scooped out (prevents watering down the salad)
Fresh dill → fresh flat-leaf parsley or fresh mint (mint adds brightness; parsley is neutral)
Extra virgin olive oil → high-quality regular olive oil (less fruity but acceptable if EVOO is unavailable)

Storage & make-ahead

Store components separately in airtight containers for up to 2 days. Assemble and dress with olive oil immediately before eating to maintain crispness.

Common Questions

Do I need to make a vinaigrette for Greek salad?

No. Traditional horiatiki relies solely on extra virgin olive oil, salt, oregano, and the natural juices from tomatoes. No vinegar or lemon juice is typical.

Can I prepare this salad ahead of time?

Chop vegetables and cheese up to 4 hours ahead and refrigerate separately. Assemble and dress with olive oil just before serving to prevent sogginess.