Greek village salad, also known as Horiatiki salad, is a quintessential Mediterranean dish that showcases the simple, fresh flavors of Greece. This salad is a staple in Greek cuisine, often enjoyed as a main dish in the summer or as a refreshing side. It is characterized by its vibrant colors, crunchy textures, and a delightful combination of savory and tangy flavors.
Perfect as a light meal or a side dish, this is a great salad for summer. This is a tasty salad without lettuce too.
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What is a Greek Village Salad?
Greek Village Salad (Horiatiki) and Greek Salad differ primarily in their ingredients and presentation. Horiatiki, meaning "village" or "peasant" salad, includes tomatoes, cucumbers, red onions, green bell peppers, Kalamata olives, and a large slab of feta cheese, dressed with olive oil and oregano, without any lettuce. The ingredients are typically cut into larger, rustic pieces.
In contrast, Greek Salad is a more general term used internationally, often including similar ingredients but may also contain lettuce and usually features crumbled feta cheese. The ingredients in Greek Salad are often more finely chopped. The key differences are the inclusion of lettuce and the presentation style of the feta cheese.
Why You Will Love This Salad
You will love Greek Village Salad (Horiatiki) for its simplicity, freshness, and vibrant flavors. This traditional salad features ripe tomatoes, crisp cucumbers, tangy red onions, crunchy green bell peppers and briny Kalamata olives, all enhanced by the creamy richness of a large slab of feta cheese.
Dressed simply with olive oil and a sprinkle of oregano, it offers a taste of Mediterranean cuisine that's both refreshing and satisfying. The rustic, chunky cuts of vegetables highlight the natural flavors and textures of the ingredients, making each bite a delightful experience.
Ingredients
We have added a couple of non-traditional ingredients to this salad for extra flavor but feel free to omit them.
- Cucumber - the best type of cucumbers to use are Persian cucumbers or English cucumbers. These varieties are ideal because they have a thin skin, fewer seeds, and a crisp texture, making them perfect for salads.
- Tomatoes - the best types of tomatoes to use are vine-ripened tomatoes, heirloom tomatoes, grape or cherry tomatoes.
- Green Bell Peppers - contribute a mild, sweet flavor and a crunchy texture.
- Kalamata Olives - these dark, briny olives add a rich, tangy taste. They are a staple in Greek cuisine.
- Feta Cheese - adds a creamy texture and savory flavor. Look for authentic Greek feta made from sheep’s milk.
- Red Onions - add a sharp, slightly sweet flavor and a bit of crunch. Soaking the slices in water for a few minutes can mellow their intensity.
- Dried Oregano - adds a fragrant, slightly bitter herbal note. It's a quintessential Greek herb.
- Olive Oil - use high-quality extra virgin olive oil for the best flavor.
- Red Wine Vinegar - red wine vinegar brings acidity and brightness to the salad, balancing the richness of the olive oil and feta.
- Capers - although they are not a traditional ingredient. Capers add a tangy, briny flavor that complements the other ingredients in the salad.
- Dijon Salad - while it's not traditional, it can enhance the flavors and add a bit of complexity
- Flat Leaf Parsley - provide a fresh, herbaceous note that complements the other ingredients.
- Garlic - garlic can elevate the salad with a bit of extra zing to the salad dressing.
How to Make Greek Village Salad
Get chopping and layering for a deliciously vibrant salad.
Mix the salad dressing in a small bowl.
Finely chop the vegetables and start to a serving dish.
Add the tomatoes.
Add the chopped green bell peppers.
Scatter the chopped capers.
Toss the salad in the dressing and layer the Feta cheese slices on top.
Storage
Ideally, this salad should be enjoyed fresh. If you have any leftovers, store them in an airtight container in the fridge. It should last up to 2 days without the vegetables becoming soggy. Feta can absorb moisture and break down. To keep it fresh, you might want to add extra fresh feta to the leftovers before serving
Horiatiki Salad Recipe Tips
Use the freshest and highest quality ingredients available. This will elevate the flavors of the salad.
To mellow the sharpness of the red onion, soak the sliced onion in cold water for about 10-15 minutes before adding it to the salad.
Refrigerate the salad for about 30 minutes before serving to allow the flavors to meld and to serve it chilled, which is particularly refreshing.
What to Serve with Greek Village Salad
Serve the salad as a side dish with grilled chicken, chicken burgers, lamb, or pork. The freshness of the salad complements the rich, smoky flavors of the grilled meats.
Serve the salad with souvlaki, skewers of grilled meat (usually pork or chicken) served with keto pita bread and tzatziki sauce.
More Salad Recipes Without Lettuce
A salad is not just lettuce, cucumber and tomatoes. Try these other low carb salad recipes:
Greek Village Salad (Horiatiki Salad)
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Ingredients
- 1 large cucumber, English or Persian
- 1 green bell pepper
- 2 cups chopped tomatoes
- 5 oz Feta cheese
- ½ red onion, finely sliced
- ⅓ cup Kalamata olives
- 1 tablespoon capers optional
- 2 tablespoons flat leafed parsley, chopped optional
Salad Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced optional
- 1 teaspoon dried oregano
- ¼ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Chop the green bell pepper into chunks, removing the seeds.
- Cut the cucumber into chunks. You could peel the cucumber before cutting if you wish.
- In a large serving dish, layer the chopped cucumber, tomatoes, pepper and red onions slices.
- Scatter the chopped parsley and capers over the vegetables.
- In a small bowl, whisk the salad dressing ingredients until combined.
- Drizzle the dressing over the salad and lightly toss the ingredients.
- Top with the Feta cheese slices, drizzle with the dressing and serve.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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