When it comes to salads of the world, Horiatiki, or Greek village salad, is among the best known. With its dazzling colours, crisp and zingy flavours, and super healthy ingredients, there’s no wonder why it’s so beloved by millions of foodies.
Horiatiki is the most asked for salad in Greece, especially by tourists making the most of their holiday. Often ordered as a side salad, to go with gyros or keftedes (see next week’s post for an amazing recipe!), horiatiki is often overlooked as a dish to be enjoyed on its own.
It’s a shame, because when you start looking at what’s actually in this marvellous salad, there’s a lot going on! For instance, in the culinary world we place a lot of empasis on including savoury, sweet, sour, crisp, soft, and surprise flavours in a dish; we aim to bring all of your tastebuds alive.
That’s exactly what you get with every mouthful of Greek village salad. There’s sweetness in the tomatoes and the onions, the salty tang of olives and feta cheese, and all of the ingredients are fresh and crisp.
The suprise comes from the dried oregano, complimenting the sour of the lemon juice. When made properly, it truly is an absolutely delight in every mouthful.
Where and When to eat Horiatiki?
Where and when should you eat horiatiki? Whenever you want! You can eat it as an appetizer, as a side, or as I’d strongly advocate; as a main meal to be savoured with some pita, or horiatiko psomi – village bread.
Oh, and a glass of chilled retsina, never forget the wine!
There’s no off-season for this salad either. Whilst it’s delighful and refreshing on the hotest days in summer, it’s equally enjoyable in the depths of winter when it offers reminders of warm summer days.
You can also serve this salad as part of a celebration meal; birthdays, holidays, or another other reason to gather friends and family around your table.
Eat it at home, work, on a picnic, or even as you travel on the train or bus. Just be prepared to fend off interested people, this salad is a real showstopper.
So, let’s talk about ingredients and equipment that you’ll need to make this dish. It’s a simple dish, so it doesn’t need much!
Horiatiki Greek Village Salad Ingredients:
Kalamata olives: Whilst Kalamata olives are specific to Kalamata in the Peloponnese region of Greece, they are enjoyed around the world. These organic olives from Odysea are great if you struggle to find them locally.
Lemon juice: Quick Lemon Juice is the most convenient way of keeping a regular supply of lemon juice in your kitchen. I think it’s just great!
Olive oil: Extra Virgin Olive Oil by Ilada is some of the purest, and an example of authentic Greek olive oils.
Oregano: This oregano from Othrys farms is just amazing, do try it for authentic Greek oregano.
Feta cheese: traditionally made from either sheep’s, or sheep’s and goat’s milk. Feta has been protected under EU law since 2002, to ensure standards and authenticity is controlled.
Fresh ingredients: Whether it’s the red onion, cucumber, tomato, or capsicum/bell peppers, look for freshness! All your ingredients should be crisp, firm, and look like they’ve recently been harvested.
Chopping board: Again, I’m old school and prefer solid wood chopping boards. This oak chopping board is ideal for all food preparation tasks, and will last a lifetime!
Knife: After 20+ years in the kitchen, I will always swear by Wustof for my knives, and I recommend them to all my students too! This paring knife is a great all-rounder for your kitchen.
Salad or Mixing bowls: I’m a big fan of these mixing bowls, the set provides enough variety for a range of cooking applications.
Now, on to the recipe!
- Chopping board
- Salad bowl
- 4 Medium ripe tomatoes
- 1 Cucumber
- 1 green bell pepper
- 1 medium red onion
- Kalamata olives pitted – deep purple, not black or green olives
- Salt a pinch
- 80 ml extra virgin olive oil
- 30 ml Lemon Juice freshly squeezed is great
- Greek feta as much as you like, do not crumble!
- 10 gr Oregano dried
- Cut the tomatoes into chunks, about 3cm cubed
- Cut cucumber in half long-ways, slice half-moons, about 1cm thick
- Slice pepper, rings or strips as you prefer
- Cut the onion like the cucumber, making the slices 5mm thick
- Place everything in a large salad dish. Add a good handful of the pitted Kalamata olives.
- Season lightly with salt, then ‘dress’ with the olive oil and lemon juice.
- Toss gently to mix
- Cut the feta into blocks, about 2cm cubes, and place on top.
- Scatter the oregano over the top, and eat!
Thanks for checking out this post, and I do hope you make this salad. If you do, please come back and post a comment, or share a photo with the tag: #LarderPantryandGarden.
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