Horiatiki (Greek Village Salad)

The traditional Greek salad, known in Greece as Horiatiki, bursts with color and crunch. It is an emblem of Greek summer – a simple mix of ripe tomatoes, cucumbers, onions, green peppers, creamy feta cheese, and Kalamata olives, all dressed with extra-virgin olive oil and a sprinkle of oregano. There is no lettuce; the salad celebrates the freshest produce at its peak. Each bite is bright and tangy, tinged by the creamy saltiness of feta and the fruity sharpness of olive oil.

Horiatiki has humble roots as a farmer’s midday meal. In the villages of Greece, it was thrown together from whatever vegetables were on hand. A block of briny feta becomes the centerpiece, while a handful of Kalamata olives adds depth. Its appeal lies in minimal prep and maximum flavor, capturing a season’s bounty in a single bowl.

Culturally, Greek salad is served at nearly every table in summer, from family gatherings to seaside tavernas. It’s often imagined as a farmer’s breakfast or lunch, since its ingredients resemble what a Greek gardener might have on hand. Unlike the versions popular abroad, authentic Horiatiki contains no lettuce at all – the Greek name means “village salad,” evoking its rustic simplicity.

With each ingredient allowed to shine on its own, Horiatiki stands apart from more complicated salads. Sweet, sun-warmed tomatoes provide a juicy base; crunchy cucumbers and crisp onions offer cool relief; green pepper adds gentle earthiness; and generous chunks of feta and olives contribute creamy salt and fat. The dressing is only olive oil with a splash of vinegar or lemon juice, plus dried oregano. The result is always refreshing and alive with contrast – the perfect complement to grilled meats, fresh seafood, or simply a lazy afternoon under an olive tree. Greek salad embodies the Mediterranean tradition of simple, honest food and remains a beloved icon of summer cuisine.