Go Back
+ servings
Horiatiki Greek Salad on a plate with jar of peppers on a side

Horiatiki Salad (Greek Salad or Village Salad)

Course: Salad, Side Dish
Cuisine: Greek
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories: 290kcal
Author: Edyta
Horiatiki Salad (Greek Salad or Village Salad) combines the freshest ingredients of seasonal tomatoes, cucumbers, green peppers, red onions, tangy kalamata olives, and creamy feta with mildly piquant Greek pepperoncini.
Print Recipe


  • 2 cups Tomatoes halved or cubed
  • 2 cups Cucumber English, cubed
  • 1 Bell Pepper green, sliced
  • 1/2 Red Onion medium, sliced
  • 1/2 cup Olives Kalamata
  • 1/2 cup Peperoncini
  • 7 oz Feta cheese in a block


  • 1/2 cup Olive oil extra virgin
  • 2 tbsp Vinegar red wine
  • 1 teaspoon Dry oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper freshly ground


  • If using cherry tomatoes, then cut them in half. If using Roma or Beefsteak tomatoes, cut them in 1-inch cubes;
  • Partially peel a cucumber and cut it into cubes, similar in size to the tomatoes;
  • Cut the Bell pepper and onion in thin slices or rings;
  • Place the vegetables into a bowl, then add olives and pepperoncini;
  • Combine all dressing ingredients and pour over the salad; then mix well and place onto a serving dish;
  • Top salad with a block of feta & serve immediately (or sooner) with crusty bread.


I used a whole teaspoon of dried oregano for this dressing as the salad should have a lot of it. If you feel like you may not like that much oregano, start with 1/2 teaspoon. 


Calories: 290kcal | Carbohydrates: 7g | Protein: 6g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 744mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 42.7mg | Calcium: 182mg | Iron: 0.7mg