🥗 Horiatiki Salata (Greek Salad)
Horiatiki is the Greek village salad: chunky tomatoes, cucumber, red onion, green pepper and Kalamata olives, topped with a thick slab of feta, dried oregano and a pour of olive oil. There is no lettuce. It is juicy, salty and tangy, and is served as a side or light meal with grilled meat or fish, the dressing mopped up at the end.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 ripe tomatoes, in wedges
- 1 cucumber, in thick slices
- 1 red onion, thinly sliced
- 1 green pepper, in rings
- 12 Kalamata olives
- 150 g feta, in one slab
- 1 tsp dried oregano
- 2 tbsp olive oil
- Salt to taste
Method
- Cut the tomatoes, cucumber and pepper into large chunks and place in a shallow bowl.
- Scatter the onion and olives on top and season lightly with salt.
- Lay the slab of feta over the salad.
- Sprinkle with oregano, drizzle with olive oil and serve straight away.
How to make it lighter
- Measure the olive oil rather than pouring freely; 1 tbsp oil ≈ 120 kcal.
- Use half the feta and crumble it so it spreads further across the salad.
- Add extra cucumber and tomato to make a bigger, more filling bowl for the same calories.
History
The name means 'village salad' in Greek, reflecting its roots in simple summer produce from rural Greece. Today it is a fixture of tavernas across Greece and Cyprus.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →