There's something I appreciate about a salad that doesn't try too hard. When the tomatoes are ripe, the feta is flavorful, and the olive oil is good, you've already done most of the work. This Forks247 interpretation of Greek village salad adds a bright lemon-oregano finish without losing the simplicity that makes the original so special.
Ingredients
Mise en Place — prep before you cook
- 4 large ripe tomatoes, cut into wedges
- 1 English cucumber, cut into thick half-moons
- 1 green bell pepper, thinly sliced
- ½ medium red onion, thinly sliced
- ¾ cup pitted Kalamata olives
- 7–8 oz block Greek feta cheese
- 1 Tbsp fresh flat-leaf parsley, chopped
- Sea salt, to taste
- Lemon-Oregano Olive Oil
- ¼ cup extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 tsp dried Greek oregano
- ½ tsp finely grated lemon zest
- Freshly cracked black pepper, to taste
Method
Follow each step for the best flavor and texture.
- Build the Flavor Base. Place the tomato wedges in a large shallow serving bowl. Season lightly with sea salt and let stand for 5 minutes to release their natural juices.
- Prepare the Vegetables. Add the cucumber, green bell pepper, red onion, and Kalamata olives. Gently fold together without crushing the vegetables.
- Make the Finishing Oil. Whisk together the olive oil, lemon juice, red wine vinegar, oregano, lemon zest, and black pepper. Taste and adjust the acidity.
- Dress the Vegetables. Drizzle two-thirds of the lemon-oregano mixture over the vegetables. Toss gently, allowing the dressing to mingle with the tomato juices.
- Add the Feta. Arrange the feta in one generous slab or several thick pieces over the salad. Spoon the remaining olive oil mixture over the cheese.
- Finish and Serve. Sprinkle with fresh parsley and let the salad stand for 3–5 minutes before serving, preserving the vegetables' freshness and texture.
Chef Notes
Use room-temperature, fully ripe tomatoes for the best flavor. Choose block feta packed in brine for a creamy texture. Salting the tomatoes briefly creates flavorful juices that become part of the dressing. For a more traditional preparation, omit the lemon zest and parsley and let the oregano, vegetables, and olive oil speak for themselves.
Did You Know?
Horiatiki means "village-style." Traditional Greek village salad generally contains no lettuce. Its character comes from ripe vegetables, briny olives, feta, oregano, and olive oil.
Flavor Notes
Juicy tomatoes and lemon provide brightness, while feta and Kalamata olives bring savory salinity. Greek oregano adds earthy aroma, and extra virgin olive oil rounds out the dish with a rich, fruity finish.
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