Salata Horiatiko, or Greek Village Salad, is a celebration of summer produce at its finest. Unlike many salads, this dish relies on the quality of its raw ingredients rather than a heavy dressing. Ripe, juicy tomatoes and crisp cucumbers form the base, complemented by the sharp bite of red onion and the briny depth of Kalamata olives. The star of the show is the feta cheese, traditionally served as a large block on top rather than crumbled, allowing it to impart a creamy, salty richness to the olive oil and oregano mixture below. This salad is perfect for warm-weather lunches, as a refreshing side to grilled meats, or even as a light dinner. It&# 226;ÂÂs simple, vibrant, and authentically delicious.
Salata Horiatiko – Village Salad
Description
Salata Horiatiko, or Greek Village Salad, is a celebration of summer produce at its finest. Unlike many salads, this dish relies on the quality of its raw ingredients rather than a heavy dressing. Ripe, juicy tomatoes and crisp cucumbers form the base, complemented by the sharp bite of red onion and the briny depth of Kalamata olives. The star of the show is the feta cheese, traditionally served as a large block on top rather than crumbled, allowing it to impart a creamy, salty richness to the olive oil and oregano mixture below. This salad is perfect for warm-weather lunches, as a refreshing side to grilled meats, or even as a light dinner. It&# 226;ÂÂs simple, vibrant, and authentically delicious.Ingredients
Directions
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Wash all vegetables thoroughly. Cut the tomatoes into thick wedges, slice the cucumbers into half-moons, and cut the green pepper into thin strips.
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Thinly slice the red onion. If the onion is very strong, soak the slices in cold water for 10 minutes, then drain and pat dry to mellow the flavor.
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In a large serving bowl, combine the tomatoes, cucumbers, green pepper, and red onion. Arrange them neatly rather than tossing them, to keep the presentation tidy.
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Place the block of feta cheese in the center of the salad or on the side of the bowl. Scatter the Kalamata olives over the vegetables.
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Drizzle the extra virgin olive oil generously over the vegetables and the feta. Sprinkle with dried oregano and a few grinds of black pepper.
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Serve immediately. Allow guests to crumble the feta over their portion as they eat, or break it apart yourself before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 145.9kcal
- % Daily Value *
- Total Fat 7.1g11%
- Saturated Fat 4.4g23%
- Cholesterol 19.7mg7%
- Sodium 358.1mg15%
- Total Carbohydrate 15.8g6%
- Dietary Fiber 4.4g18%
- Sugars 8.9g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Traditional Greek village salad does not include lettuce. The texture comes from the raw vegetables and the creamy feta.
For the best flavor, use a block of feta preserved in brine. Pre-crumbled feta often contains anti-caking agents that can affect texture and flavor.
This salad is best eaten fresh. The vegetables will release juices over time, which can dilute the flavor. If you must prep ahead, keep the dressing and feta separate until serving.
If Kalamata olives are unavailable, other Greek-style black or green olives work well. Red onion is preferred for its mild sweetness, but white onion can be used.
