Horiatiki (Generous Greek Salad)

A big, juicy, briny Greek village salad loaded with crisp veg, creamy feta, and a bold oregano-lemon dressing that soaks into every bite.

Ingredients

• 3 large ripe tomatoes (about 700g/1.5 lb), cut into chunky wedges
• 1 large cucumber, cut into thick half-moons
• 1 green bell pepper, sliced into rings or strips
• 1 small red onion, thinly sliced
• 200g (7 oz) feta, cut into thick slabs (or big chunks)
• 1/2 cup pitted Kalamata olives
• 2 tbsp extra-virgin olive oil (plus more to finish)
• 1 1/2 tbsp red wine vinegar (or lemon juice)
• 1 tsp dried oregano (Greek oregano if you have it), plus extra to finish
• 1/2 tsp kosher salt (use less if your feta/olives are very salty)
• 1/4 tsp black pepper

Method

• 1

  Step 1: Cut for crunch & juiciness

  Cut the tomatoes into chunky wedges (not small dice—this is what makes it “generous” and juicy). Slice the cucumber thick so it stays crisp. Slice the pepper and onion thinly so they soften slightly in the dressing.

• 2

  Step 2: Build the salad (classic Greek style)

  Pile tomatoes, cucumber, pepper, and onion into a wide shallow serving bowl (best for catching the juices). Scatter over the olives.

• 3

  Step 3: Add feta properly

  Lay the feta on top in thick slabs (or large chunks). Keeping it large helps it stay creamy instead of dissolving into the salad too fast.

• 4

  Step 4: Dress & finish

  Drizzle over 2 tbsp olive oil and the vinegar (or lemon juice). Sprinkle with 1 tsp oregano, salt, and black pepper. Finish with an extra drizzle of olive oil and a final pinch of oregano.

• 5

  Step 5: Rest briefly, then serve

  Let the salad sit for 5–10 minutes so the tomatoes release their juices and the dressing pools at the bottom (this is the best part). Toss very gently once (or not at all, for the traditional look), then serve immediately.

Tips

• **The “secret” is the bowl juices**: Serve with crusty bread to mop up the tomato-olive oil-feta brine at the bottom.
• **Salt carefully**: Feta and olives can be salty—taste the tomato first, then adjust.
• **No red wine vinegar?** Lemon juice works beautifully and keeps it bright.
• **Make-ahead**: Chop veg up to 6 hours ahead and refrigerate; add feta, dressing, and oregano right before serving so it stays crisp.
• **Serving ideas**: Perfect alongside grilled chicken, lamb, or souvlaki; also great as a light summer main with bread.

Nutrition (per serving, estimate)