Horiatiki Greek Village Salad with Kalamata Olives and Feta
A refreshing and colorful Greek village salad combining ripe tomatoes, cucumbers, red onion, Kalamata olives, and creamy feta cheese, dressed with oregano and olive oil. This greek-inspired salads (vegetarian) ready in about 10 minutes pairs medium ripe tomatoes, cut into wedges, large cucumber, sliced into half-moons, small red onion, thinly sliced 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 220 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 ripe tomatoes, cut into wedges
- 1 large cucumber, sliced into half-moons
- 1 small red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 6 ounces feta cheese block
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- to taste kosher salt
- to taste freshly ground black pepper
Instructions
- Step 1: In a large salad bowl, combine 3 medium tomatoes cut into wedges, 1 large cucumber sliced into half-moons, 1 small thinly sliced red onion, and 1/2 cup pitted Kalamata olives.
- Step 2: Drizzle the vegetables with 1/4 cup extra virgin olive oil and 1 tablespoon red wine vinegar, then sprinkle 1 teaspoon dried oregano over the top.
- Step 3: Season with kosher salt and freshly ground black pepper to taste, tossing gently to combine all ingredients well.
- Step 4: Place a 6-ounce block of feta cheese on top of the salad and garnish with additional oregano if desired.
- Step 5: Serve immediately as a side or light meal with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Horiatiki Greek Village Salad with Kalamata Olives and Feta take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Horiatiki Greek Village Salad with Kalamata Olives and Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kalamata olives, pitted from drying out.
Can I substitute ingredients in Horiatiki Greek Village Salad with Kalamata Olives and Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Horiatiki Greek Village Salad with Kalamata Olives and Feta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Horiatiki Greek Village Salad with Kalamata Olives and Feta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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