Classic Greek Village Salad with Feta and Pita

Why You’ll Love This Recipe

• Classic horiatiki: no lettuce, just crisp vegetables, briny olives, and a creamy slab of feta.
• Fast and fresh: on the table in 25 minutes with pantry-friendly dressing.
• Textural contrast: juicy tomatoes, crunchy cucumber and pepper, silky feta, and warm grilled pita.
• Perfect for weeknights or entertaining—simple ingredients, vibrant flavors.

Grocery List

• Produce: 4 medium ripe tomatoes, 1 English cucumber, 1 green bell pepper, 1 small red onion
• Dairy: 8 oz block Greek feta (in brine if possible)
• Pantry: Kalamata olives, extra-virgin olive oil, red wine vinegar, dried oregano, sea salt, black pepper, 4 Greek pitas

Full Ingredients

For the Salad

• 4 medium ripe tomatoes (about 1 3/4 lb / 800 g), cut into chunky wedges
• 1 English cucumber (12 oz / 340 g), halved lengthwise and sliced into 1/2-inch thick half-moons
• 1 green bell pepper (6 oz / 170 g), seeded and thinly sliced into rings or strips
• 1/2 medium red onion (4 oz / 115 g), very thinly sliced
• 3/4 cup (120 g) pitted Kalamata olives (or whole with pits; see Pro Tips)

For the Dressing

• 5 tbsp (75 ml) extra-virgin olive oil
• 1 1/2 tbsp (22 ml) red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

To Finish

• 8 oz (225 g) block Greek feta
• 1 tbsp (15 ml) extra-virgin olive oil, for drizzling
• 1/2 tsp dried oregano
• Flaky sea salt, to taste (optional)

For the Grilled Pita

• 4 pocketless Greek pitas (7-inch)
• 1 tbsp (15 ml) extra-virgin olive oil

Step-by-Step Instructions

Step 1: Prep the vegetables

Rinse and dry all produce. Cut the tomatoes into chunky wedges so they stay juicy and hold their shape. Halve the cucumber lengthwise and slice into 1/2-inch thick half-moons. Seed the green bell pepper and slice into thin rings or strips. Thinly slice the red onion. Keep everything fairly generous in size—the rustic cut is part of an authentic horiatiki.

Step 2: Mellow the onion (optional but recommended)

Place the red onion slices in a bowl of ice water for 10 minutes to take off the sharp edge and make them extra crisp. Drain well and pat dry with paper towels. While they soak, continue with the recipe.

Step 3: Make the dressing

In a small bowl, whisk together 5 tbsp olive oil, 1 1/2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp fine sea salt, and 1/4 tsp black pepper until lightly emulsified. This simple vinaigrette should taste bright and balanced; adjust vinegar or salt to your liking.

Step 4: Assemble and dress the salad

Add the tomatoes, cucumber, green bell pepper, red onion, and olives to a large mixing bowl. Pour the dressing over the vegetables and toss gently with your hands or a large spoon to coat without crushing the tomatoes. Taste and adjust seasoning with a pinch more salt or vinegar if needed.

Step 5: Grill the pitas

Preheat an outdoor grill to medium-high (about 450°F / 230°C) or heat a grill pan over medium-high on the stovetop. Brush both sides of the pitas with 1 tbsp olive oil total. Grill for 1–2 minutes per side until warm, pliable, and lightly charred in spots. Stack and wrap in a clean towel to keep warm.

Step 6: Finish with feta and serve

Transfer the dressed salad to a wide, shallow serving bowl or platter. Set the feta block on top like a centerpiece. Drizzle the feta with 1 tbsp olive oil and sprinkle with 1/2 tsp dried oregano. Add a pinch of flaky sea salt if your feta is mild. Serve immediately with warm grilled pita for scooping.

Pro Tips

• Use room-temperature, peak-season tomatoes for the juiciest salad; cold tomatoes taste flatter.
• Keep the feta as a single slab on top—classic tavern style. Diners crumble off what they want at the table.
• If using whole olives with pits (more authentic), let guests know and provide a small bowl for the pits.
• Dress just before serving to keep everything crisp; the tomato juices will mingle with the vinaigrette to create a delicious natural dressing.
• Choose a good Greek feta (sheep’s milk or sheep/goat blend) and fruity extra-virgin olive oil—quality matters in such a simple dish.

Variations

• Island touch: Add 1 tbsp capers and a drizzle of caper brine; garnish with fresh oregano leaves.
• Make it a meal: Add 1 cup drained chickpeas or top with sliced grilled chicken or shrimp.
• Extra heat: Add a few sliced pepperoncini or a pinch of Aleppo pepper when finishing.

Storage & Make-Ahead

Best enjoyed immediately after dressing. To prep ahead, cut vegetables up to 24 hours in advance and store separately, covered, in the fridge; keep the onion soaked and dried, then refrigerated. Whisk the dressing up to 3 days ahead and refrigerate; bring to room temperature and whisk before using. Combine and dress just before serving. Leftover dressed salad will keep 1 day in the fridge but will release liquid and soften. Rewarm leftover pita in a 350°F (175°C) oven for 5–7 minutes.

Nutrition (per serving)

Approximate per serving (1 of 4, including one 7-inch pita): 600 calories; 38 g fat (11 g saturated); 44 g carbohydrates; 6 g fiber; 9 g sugars; 14 g protein; 1180 mg sodium. Values will vary based on feta saltiness and how much dressing is consumed.