A real horiatiki, or Greek village salad, has no lettuce and no bottled dressing. It is ripe tomatoes, cucumber, green pepper, red onion, olives and a whole slab of feta, seasoned with dried oregano and dressed with a generous pour of extra virgin olive oil.
With so few ingredients, the olive oil is the dressing, so its quality makes the dish. ELANTHÓS Koroneiki olive oil brings a fresh, grassy and peppery finish that pairs naturally with salty feta and sweet tomatoes.
- Prep time: 15 minutes
- Total time: 15 minutes
- Yield: 4 servings
Ingredients
- 4 ripe tomatoes, cut into wedges
- 1 English cucumber, halved and sliced
- 1 green bell pepper, cut into thin rings
- 1/2 red onion, thinly sliced
- 125 ml (1/2 cup) Kalamata olives
- 200 g (7 oz) block of Greek feta
- 1 tbsp capers (optional)
- 1 tsp dried Greek oregano
- 60 ml (1/4 cup) ELANTHÓS Greek extra virgin olive oil
- 1 tbsp red wine vinegar (optional)
- Salt, to taste
Instructions
- Cut the tomatoes into wedges, place them in a wide bowl and season lightly with salt.
- Add the cucumber, green pepper, red onion, olives and capers. Toss gently with the red wine vinegar, if using.
- Place the block of feta on top of the salad, whole, as is done in Greece.
- Sprinkle the oregano over the feta and vegetables.
- Pour the ELANTHÓS olive oil generously over everything. Serve right away, with crusty bread to soak up the juices at the bottom of the bowl.
Tips for a real Greek salad
- Use the ripest tomatoes you can find. They release the juices that mix with the olive oil.
- Keep the feta whole. Break it at the table so it stays creamy.
- Save the juices. Greeks dip bread in the tomato and olive oil left in the bowl, a habit called papara.
How to serve
For a modern twist that is not traditional, add a few drops of VRIONIS balsamic glaze over the feta. Serve it with our Greek lemon potatoes and grilled meat or fish.
Frequently asked questions
Does a Greek salad have lettuce?
No. A traditional horiatiki is made without lettuce. Versions with lettuce are a North American adaptation.
What is the dressing for Greek salad?
Mostly extra virgin olive oil, with dried oregano and salt. A splash of red wine vinegar is optional.
Make it with ELANTHÓS
ELANTHÓS is a 100% Koroneiki extra virgin olive oil from Filiatra, Messinia, and won Gold at CIOOC 2025, LIOOC and ATHENA 2025.
Pre-order the 2026 harvest, with a free VRIONIS balsamic glaze →