Classic Horiatiki Greek Village Salad

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A refreshing salad of ripe tomatoes, crisp cucumbers, tangy feta, and briny olives, dressed simply with olive oil and oregano for a perfect summer side. This Greek-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs ripe tomatoes, cucumber, green bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, cut into wedges ripe tomatoes
• 1 large, peeled and sliced into half-moons cucumber
• 1 medium, sliced into rings green bell pepper
• 1 small, thinly sliced red onion
• 1/2 cup pitted Kalamata olives
• 6 oz block, cut into large cubes feta cheese
• 1/4 cup extra virgin olive oil
• 2 tsp dried oregano
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large salad bowl, combine 3 medium tomato wedges, 1 large peeled cucumber sliced into half-moons, 1 sliced green bell pepper, 1 small thinly sliced red onion, and 1/2 cup pitted Kalamata olives.
2. Step 2: Drizzle 1/4 cup extra virgin olive oil and 1 tbsp red wine vinegar over the vegetables. Sprinkle with 2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Toss gently to combine without breaking up the vegetables. Top the salad with 6 oz block of feta cheese cut into large cubes.
4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.