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Greek Village Salad

Greek Village Salad

A refreshing and vibrant Greek Village Salad, also known as Horiatiki, made with fresh vegetables, Kalamata olives, and creamy feta cheese, dressed with high-quality olive oil and red wine vinegar.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: Greek
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 Large Ripe Tomatoes, cut into irregular, chunky wedges
  • 1 Medium English Cucumber, partially peeled and sliced into thick rounds
  • 1/2 Medium Red Onion, thinly sliced into half-moons
  • 1 Medium Green Bell Pepper, sliced into rings or strips
  • 1/2 Cup Kalamata Olives, whole with pits
  • 7 Ounces Greek Feta Cheese, one large slab or thick slices
  • 1/4 Cup Extra Virgin Olive Oil, highest quality available
  • 1 Tablespoon Red Wine Vinegar
  • 1 Teaspoon Dried Oregano, preferably wild Greek oregano
  • Sea Salt, to taste

Method
 

  1. Wash all fresh vegetables under cold running water and pat them dry.
  2. Cut ripe tomatoes into large, irregular wedges and place them in a large, shallow salad bowl.
  3. Prepare the cucumber by peeling off strips of skin and slicing it into thick half-moons or rounds, then add to the bowl.
  4. Slice the red onion into very thin half-moons and scatter over the vegetables.
  5. Remove the core and seeds from the green bell pepper, slice into thin rings or strips, and add to the mixture.
  6. Add whole Kalamata olives to the bowl.
  7. In a small jar or bowl, whisk together the extra virgin olive oil and red wine vinegar, then pour over the vegetables.
  8. Sprinkle a small pinch of sea salt over the vegetables.
  9. Gently toss the vegetables together using large spoons.
  10. Place the large slab of feta cheese on top of the vegetables.
  11. Finish by sprinkling dried oregano over the feta and vegetables, and drizzle a bit more olive oil over the cheese. Serve immediately.

Notes

Serve tomatoes at room temperature for best flavor. Use high-quality olive oil for the dressing. Do not over-mix after adding feta. Serve with crusty bread to soak up the juices.