Greek Village Salad (Horiatiki)

15 min Cook
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In our village, we eat this salad from late spring to early fall. It is the gold standard across all of Greece. This salad does not use vinegar. The natural tomato juices complement the olive oil, therefore not requiring vinegar. You can certainly add 1 teaspoon of red wine vinegar, but NO GREEK ever adds vinegar to this type of salad…EVER!

The basis for this Greek salad is plump juicy tomatoes. 

Greek tomatoes

Greek tomatoes

The next main ingredient for this summer salad is some crunchy cucumbers.  

English cucumbers

And finally, you just use the best olive oil you can find.  In my shopping list, I provide you with three choices for olive oil.  The Cretan Koroneiki variety olive oil, the Kalamata variety olive oil from Kalamata, and the one from Troy in Western Turkey.  The one from Troy is the Edremit Variety which is what we have on the island of Lesvos.  It is the gold standard for this salad.  

Mediterranean keto, olive oil

I have two great articles in my blog about tomatoes and cucumbers.  Take a look and see all the benefits of eating these incredible vegetables.  Well, they are actually a fruit, but we treat them and eat them as if they are vegetables. 

Greek Village Salad (Horiatiki)

Greek Village Salad (Horiatiki)

I used grams to give you a more accurate nutritional analysis. However, if you don't want to weigh the vegetables, use 2 medium-sized tomatoes, 1/2 of an English cucumber or 2 small Persian cucumbers, and 1 medium-sized green bell pepper. Here are also some variations. Variation 1: Add 1 tablespoon of capers. Variation 2: Add 2 tablespoons of chopped arugula (rocket) leaves instead of chopped parsley.
prep time
15 min
cooking time
15 min
total time
30 min


  • Knife

  • Chopping Board

  • Bowl


  • 250 grams tomato -- cut in 1" cubes

  • 200 grams English cucumber -- cut 1/2" thick

  • 200 grams feta cheese -- cut in 1" cubes

  • 30 grams olive

  • 110 grams green pepper -- cut in 1" cubes

  • 110 grams onion -- thinly sliced

  • 2 tablespoons parsley -- chopped

  • ½ cup extra virgin olive oil

  • ½ teaspoon sea salt

  • 1 teaspoon oregano


Add the cut tomatoes to a mixing bowl and toss with the salt. Set aside for 10 minutes. The salt extracts the natural juices from the tomato, which are needed for the dressing.
Then add the cucumbers, olives, green peppers, parsley and toss with the tomatoes. Transfer to a serving bowl.
Top with the feta and oregano. Drizzle the olive oil over the entire salad and serve.
Enjoy! Bon Appetit! Kali Orexi!


You can chop this into smaller pieces and stuff in a low-carb tortilla for a tasty summer sandwich.

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