Classic Horiatiki (Greek Village Salad) is the real village-style salad: chunky tomato, half-moon cucumber, kalamata olives, and sliced white onion under a thick slab of crumbled feta. The dressing is a simple emulsion of extra-virgin olive oil, lemon juice, red wine vinegar, and oregano. Fifteen minutes, no lettuce in sight, and 23 g of fat per serving to keep it satisfying.
Craving a taste of the Mediterranean? Transport yourself to a sun-drenched Greek isle with this classic Horiatiki, or village salad. It’s the ultimate celebration of fresh, simple ingredients: crisp cucumbers, juicy tomatoes, briny Kalamata olives, and creamy feta cheese, all tossed in a zesty lemon-oregano vinaigrette. Forget complicated recipes—this vibrant, healthy salad comes together in just 15 minutes, making it the perfect quick lunch, light dinner, or side dish for any occasion. It’s naturally keto, paleo, and bursting with flavor!
Ingredients
• 1 large tomato, cut into cubes 6.4 oz / 180 g
• 1 cucumber, sliced into half-moons 10.6 oz / 300 g
• 0.33 cup kalamata olives, halved 1.8 oz / 50 g
• 0.5 white onion, sliced 3.9 oz / 110 g
• 0.75 cup feta, crumbled 4 oz / 115 g
• 2 tbsp red wine vinegar 1 oz / 30 g
• 2 tbsp lemon juice 1 oz / 30 g
• 1 tsp oregano, dried 0.04 oz / 1 g
• 0.25 cup extra-virgin olive oil 1.9 oz / 54 g
Instructions
1. Directions
2. In a large bowl, combine the tomato cubes, cucumber slices, halved olives, and sliced onion.
3. Gently stir the vegetables to combine, then top with the crumbled feta cheese.
4. In a separate small bowl, whisk together the lemon juice, red wine vinegar, dried oregano, salt, pepper, and extra-virgin olive oil until emulsified.
5. Drizzle the dressing over the salad just before serving and toss gently.
Nutritional Information
• Nutrition Facts Per Serving
• Calories: 265 kcal
• Total Fat: 23 g
• Saturated Fat: 6 g
• Cholesterol: 25 mg
• Sodium: 620 mg
• Total Carbohydrates: 10 g (0.35 oz)
• Dietary Fiber: 2 g
• Sugars: 5 g
• Protein: 5.5 g
Pro Tips
• Buy Block Feta in Brine: For the best flavor and creamiest texture, buy a block of feta stored in brine and crumble it yourself. Avoid pre-crumbled varieties.
• Tame the Raw Onion: If raw onion is too sharp for you, soak the slices in the red wine vinegar and lemon juice for 10 minutes before adding them to the salad. This softens the bite.
• Prevent a Watery Salad: To keep the dressing from getting diluted, scoop the seeds out of your cucumber with a spoon before slicing, especially if it’s a large one.
• Activate the Oregano: Rub dried oregano vigorously between your palms before adding it to the dressing. This simple step warms the herb and releases its aromatic oils for a more potent flavor.
FAQ
Q: Is this Horiatiki salad recipe healthy
A: Yes, this salad is very healthy. It’s packed with fresh vegetables and healthy fats from olive oil and feta. Each serving contains only 265 calories and 10g (0.35 oz) of carbohydrates, making it naturally keto, paleo, and a great choice for a light and nutritious meal.
Q: How do I prevent my Greek salad from getting watery
A: To keep your Horiatiki salad crisp and prevent the dressing from getting diluted, scoop the seeds out of the cucumber with a spoon before slicing. This is especially effective for larger cucumbers with a high water content.
Q: What is the best feta to use for a village salad
A: For the best flavor and creamiest texture, always choose a block of feta cheese that is sold in brine. Crumble it yourself just before adding it to the salad. Pre-crumbled feta is often drier and less flavorful.
Q: How can I make the raw onion flavor less intense
A: If you find the taste of raw onion too sharp, you can easily mellow its flavor. Simply soak the onion slices in the red wine vinegar and lemon juice for about 10 minutes before mixing them into the salad. This softens the harsh bite.
Pro Tips
- Buy block feta in brine: for the best flavor and creamiest texture, buy a block of feta stored in brine and crumble it yourself rather than buying pre-crumbled.
- Tame the raw onion if it's too sharp for you — soak the slices in the red wine vinegar and lemon juice for 10 minutes before assembling the salad.
- Prevent a watery salad by scooping the seeds out of your cucumber with a spoon before slicing it into half-moons.
- Activate the oregano: rub the dried oregano vigorously between your palms before adding it to the dressing — this warms the leaves and releases their oils.
- Drizzle the dressing over the salad just before serving and toss gently so the vegetables stay crisp and the feta doesn't dissolve into the dressing.
Frequently Asked Questions
Is Horiatiki salad keto-friendly?
Each of the 4 servings has about 10 g of carbs (2 g of that fiber) with 5.5 g of protein and 23 g of fat. The bulk of the plate is low-carb vegetables, olives, feta, and olive oil.
What makes it a village salad instead of a garden salad?
There's no lettuce — just chunky tomato, cucumber, olives, and onion topped with crumbled feta and a bold oregano-olive oil dressing poured over at the table.
Can I make the salad ahead of time?
You can chop the vegetables ahead, but keep the dressing separate and pour it over just before serving so everything stays crisp and the feta keeps its texture.
How do I keep the salad from getting watery?
Scoop the cucumber seeds out before slicing and dress the salad only at the last moment. Both steps keep the olive oil dressing undiluted.
Recipe card below.
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Classic Horiatiki (Greek Village Salad)
Ingredients
Method
- Directions
- In a large bowl, combine the tomato cubes, cucumber slices, halved olives, and sliced onion.
- Gently stir the vegetables to combine, then top with the crumbled feta cheese.
- In a separate small bowl, whisk together the lemon juice, red wine vinegar, dried oregano, salt, pepper, and extra-virgin olive oil until emulsified.
- Drizzle the dressing over the salad just before serving and toss gently.
