A Spicy Perspective

Horiatiki (Greek Village Salad)

Horiatiki (Greek Village Salad) Recipe: This chunky chop salad with an herb vinaigrette holds up for weekly meal prep, and pairs well with everything!

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Greek Salad

There’s nothing quite like a big chunky salad to round out a summer meal.

We all want to eat a little lighter in the summer months. Crisp cool salads really hit the spot served with grilled chicken, pork chops, or steak.

However, this traditional Greek Horiatiki Salad is so hearty and satisfying you can pair it with a main-dish protein, or serve it on its own.

Secretly, I have been known to stand in front of the fridge and eat it out of the serving bowl with a fork.

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Village Salad Recipe

There are all sorts of Greek salad recipes.

We actually have several already posted here on A Spicy Perspective, such as gyro salad, cucumber yogurt dill salad, and so on. (I’ve included links below.)

However today’s Horiatiki salad is a chunky lettuce-less salad that is often served as a side dish in neighborhood eateries here in the states.

It’s most often called Village Salad in the US, although the official Greek name in Horiatiki.

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A good greek village salad always includes: cucumbers, tomatoes, bell peppers, red onion, feta cheese, and either fresh mint or parsley. Sometimes both. You can also add pitted olives if you like.

It is always dressing with a simple herby vinaigrette.

Sometimes it is sliced into large chunks, and sometimes it is diced so small it’s almost like pico de gallo.

However, I prefer small (but not too small) consistent 1/2 inch chunks of all the ingredients.

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Greek Salad Meal Prep

This classic Greek combination of cucumber, tomatoes, feta, and herbs is so zesty and inviting it’s no wonder it pairs well with just about anything.

Yet the very best thing about this salad is how well it keeps in the refrigerator.

You can make Horiatiki Greek Salad 5-6 days in advance, making is a wonderful recipe for weekly meal prep!

Pair it with our:

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How to Make Horiatiki (Greek Village Salad)

  1. Whisk the dressing. Combine oil, red wine vinegar, garlic and oregano in a small bowl. Whisk well.
  2. Chop, chop, chop. Chop, slice, and mince all the fresh ingredients. Try to be as consistent in size as possible, with both the feta and firm produce.
  3. Mix. Simply dump all the ingredients together and toss it with the vinaigrette. Then refrigerate the salad until you are ready to dive in.

See the Full (Printable) Horiatiki Greek Village Salad Recipe Below

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Greek Salad Recipe Q&A

Can I Leave Out Ingredients I Don’t Like?

Of course. You can also add in other veggies, legumes, or herbs. Just know, if you add in a lot of leafy ingredients, the salad will not keep as long.

Is Greek Salad Gluten Free?

This one is! It could also be dairy free, vegan, and paleo if you left out the feta, but I would personally leave it in, unless you absolutely cannot have dairy.

Is Horiatiki Low Carb?

Yes! It could even be considered Ketogenic! There are lots of good fats from the olives and feta.

How Long Does Horiatiki Last In The Refrigerator?

At least 5-6 days, if kept in an airtight container. However, if you store the dressing separately, it will even keep a day or two longer. (Meal Prep.)

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More Amazing Summer Salads

Amazing Greek Horiatiki (Village Salad) Recipe #ASpicyPerspective #greek #salad #glutenfree #lowcarb #keto #vegetarian
Horiatiki (Greek Village Salad) Recipe #ASpicyPerspective #greek #salad #glutenfree #lowcarb #keto #vegetarian
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4.63 from 8 votes
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Horiatiki (Greek Village Salad)

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
This chunky chopped greek salad with an herb vinaigrette holds up for weekly meal prep, and pairs well with everything!
Servings: 8


For the Greek Salad:

  • 1 large english cucumber
  • 1 pint grape tomatoes
  • 1 bell pepper, any color
  • 8 ounce feta cheese
  • 1 cup pitted kalamata olives
  • 1/2 cup fresh chopped mint leaves
  • 1/4 cup sliced red onion

For the Herb Vinaigrette:


  • Set out a large salad bowl, and a small bowl for the vinaigrette. In the small bowl, whisk together the oil, vinegar, garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoons ground black pepper. Set aside.
  • Cut the cucumber into quarters, lengthwise. Then slice it into 1/2 inch chunks. Cut the grape tomatoes in half. Seed and chop the bell pepper into 1/2 pieces. Cut the feta into 1/2 inch cubes. Chop the mint and slice the red onion.
  • Place all the fresh produce in the large bowl. Pour the vinaigrette over the top. Gently toss to coat all the chunks in dressing. Then cover and refrigerate until ready to serve.


Serving: 0.75cup, Calories: 186kcal, Carbohydrates: 6g, Protein: 5g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 25mg, Sodium: 584mg, Potassium: 267mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1290IU, Vitamin C: 29.6mg, Calcium: 170mg, Iron: 0.9mg
Course: Salad
Cuisine: Greek
Author: Sommer Collier

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9 comments on “Horiatiki (Greek Village Salad)”

  1. Pingback: 57 Best Food Recipes of Europe You Should Try - EmeraldTourism

  2. Good but misses the mark on a true Horiatiki.
    Any authentic Greek Yiayia would not make this days in advance (or keep in the fridge until serving) – it makes the tomatoes grainy and poorly textured, and the vegetables will give off too much liquid as it sits for days. Besides, this dish is simple and needs fine quality ingredients to shine. Real feta. Summer ripe tomatoes (not the small grape sized ones that are so often bland and tasteless). 

    You are correct that true horiatiki is not served with lettuce *ever* but garlic or mint or parsley? Noooo. Dill? Sometimes. Pepper? Depending on the region. But if you’re going to advocate this dish as an authentic horiatiki, you must first know what constitutes the real authentic dish. Not just experience with “village salads” catering to non-Greek palates. One cannot just add any “vegetables, legumes, herbs or leafy greens” one desires and still call it horiatiki. That’s no longer horiatiki. It’s a salad that happens to have Greek feta and olives on it. 

    If one truly wants an authentic horaitiki experience, chop the tomato and onion, season with salt, Greek oregano and red wine vinegar and let sit for 20-30 minutes. The tomatoes will give off lovely juices that will make the entire dish sing. Finish with the kalamatas, cucumber, a generous glug of fine olive oil, and a chunk of feta. Do not cut or crumble. (And heaven forbid you buy the dry, sad, astringent pre-crumbled feta!)
    Let the guest toss the horiatiki themselves and let them be amazed at the simplicity of summer-ripe vegetables showcased in a way that brings out their best.

    This is close but not a true representation of what Horiatiki has been for centuries.

  3. This is the best one I’ve tried so far. *****

  4. So fresh and delicious – just like at our favorite local greek restaurant.

  5. Best greek style salad I’ve ever made. Love the dressing!

  6. This is so fresh and incredibly easy to throw together!

  7. This salad was really amazing! So tasty and refreshing!

  8. The perfect combination of flavors that makes a super simple summer salad! My favorite!

  9. This is the perfect combination of ingredients for a summer salad! Absolutely delicious!