CLASSIC GREEK VILLAGE SALAD
This classic Greek village salad, also known as “Horiatiki,” is a staple of Mediterranean cuisine, bringing together simple yet flavourful ingredients in a refreshing dish. Juicy cherry tomatoes, crisp cucumber and thinly sliced red onion, form the vibrant base, while Kalamata olives add a briny depth. Crumbled feta cheese provides a creamy contrast and a drizzle of olive oil and red wine vinegar enhances the natural flavours of the fresh produce. Seasoned with oregano and a pinch of salt, this salad is light, satisfying and full of healthy nutrients. It’s perfect as a side dish, appetiser or even a light meal. Whether you’re enjoying a summer picnic, a Mediterranean-inspired dinner or just looking for a quick and healthy salad, this dish is a delicious, no-fuss option. Pair it with grilled meats, pita bread or hummus for an authentic Greek experience.
RECIPE CATEGORY
Side, Appetiser
SERVING SIZE
1 serving
CUISINE
Greek
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Summer, Picnic, Family Gathering, Mediterranean Feast, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Vegetarian, Low Fat, Quick & Easy, Gluten-Free
DISH TYPE
Salad
INGREDIENTS
The following are the ingredients we need to prepare this Greek village salad.
- 30g cherry tomatoes, halved
- 20g cucumber, diced
- ¼ red onion, sliced
- 4 Kalamata olives, pitted
- 10g feta cheese, crumbled
- 1 tsp olive oil
- 1 tsp red wine vinegar
- Salt and oregano to taste
FULL NUTRITIONAL INFORMATION
- Calories: 110 kcal
- Carbohydrates: 5g
- Protein: 3g
- Fats: 8g
- Saturated Fat: 2g
- Fibre: 2g
- Sugar: 3g
- Sodium: 200mg
PREPARATION
- Prepare The Vegetables: Wash the cherry tomatoes and cucumber thoroughly. Slice the cherry tomatoes in half and dice the cucumber into small, even pieces. Slice the red onion thinly for a milder flavour.
- Combine The Ingredients: In a bowl, mix the cherry tomatoes, cucumber, red onion and Kalamata olives, ensuring an even distribution of flavours.
- Add The Feta: Crumble the feta cheese over the salad, allowing it to blend with the vegetables.
- Dress The Salad: Drizzle olive oil and red wine vinegar over the ingredients. Season with salt and oregano to taste.
- Toss And Serve: Gently toss everything together to coat the vegetables evenly in the dressing. Serve immediately for the best flavour and texture.
PREP TIME
5 minutes
COOKING TIME
None
TIPS
The following are the ingredients we need to prepare this Greek village salad.
- Use High-Quality Feta: Authentic Greek feta made from sheep’s milk has the best texture and flavour. Avoid pre-crumbled feta, as it tends to be drier.
- Mild Onion Flavour: If red onion is too strong, soak the slices in cold water for 5 minutes to mellow the taste.
- Balance The Acidity: If you prefer a less tangy salad, reduce the vinegar slightly or add a pinch of sugar to balance the flavours.
- Customise The Dressing: A squeeze of fresh lemon juice can add an extra layer of brightness to the salad.
- Serve At Room Temperature: Let the salad sit for 5-10 minutes before serving to allow the flavours to meld together.
VARIATIONS
- Olive-Free Option: If you dislike olives, substitute with capers for a similar briny taste.
- Extra Protein: Add grilled chicken, chickpeas or quinoa to turn this into a heartier meal.
- Herb Boost: Fresh basil or parsley can be added for extra flavour.
- Dairy-Free Alternative: Swap feta for avocado or a sprinkle of nutritional yeast for a creamy, savoury touch.
- Crunchy Addition: Add toasted pine nuts or sunflower seeds for extra texture.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 24 hours. For best results, keep the dressing separate and mix just before serving.
- Dressing Storage: Olive oil and red wine vinegar dressing can be stored in a sealed jar in the fridge for up to a week. Shake well before using.
- Meal Prep Friendly: Chop the vegetables ahead of time, but add the dressing and feta just before serving to prevent sogginess.
- Avoid Freezing: Freezing is not recommended as the fresh vegetables lose their texture and become watery when thawed.