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Greek Village Salad
About This Course
Greek Village Salad, or Horiatiki, is a rustic, vibrant medley of ripe tomatoes, crisp cucumbers, sweet peppers, red onions, briny olives, and creamy feta, all dressed in extra-virgin olive oil and a splash of red wine vinegar. Celebrated for its simplicity and reliance on peak-season produce, this salad exemplifies the fresh, Mediterranean way of eating.
Learning Objectives
How to select the ripest tomatoes, cucumbers, and peppers for maximum flavor.
Techniques for cutting each vegetable to optimal size and shape.
Crafting the classic olive-oil and red-wine-vinegar dressing.
Balancing saltiness from olives and feta with acidity and sweetness.
Presentation tips for a striking, authentic Horiatiki platter.
Creative variations using capers, oregano, or roasted peppers.
Material Includes
- Printable Recipe Card with ingredient list and step-by-step assembly.
- Olive & Feta Guide explaining varietal choices and pairing notes.
- Serving Suggestions sheet with wine and mezze pairings.
- Seasonal Variation Tips for adding herbs, capers, or grilled vegetables.
Requirements
- 3–4 ripe tomatoes, cut into wedges or large chunks
- 1 cucumber, peeled if desired, cut into half-moons or chunks
- 1 green bell pepper, thinly sliced (optional)
- ½ red onion, thinly sliced into rings
- 100 g (3½ oz) feta cheese, cut into large slices or blocks
- 8–10 Kalamata olives, pitted
- 1 teaspoon dried oregano (preferably Greek oregano)
- Dressing:
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar (optional)
- Salt (use sparingly because feta and olives are salty)
- Freshly ground black pepper, to taste
Target Audience
- Home cooks wanting a quick, healthy summer salad.
- Fans of Greek and Mediterranean flavors.
- Entertainers seeking an elegant yet effortless starter.
- Vegetarians and gluten-free diners.
- Gardeners looking to showcase home-grown produce.
Curriculum
4 Lessons2h 10m