Choriatiki – classic Greek village salad Recipe
Choriatiki is the “real” Greek salad that in Greece is placed in the middle of the table with almost every lunch. Large chunks of vegetables, a thick slice of feta on top and plenty of olive oil make it feel more like a light main dish than just a side. It’s a great way to bring the atmosphere of a Greek taverna into your home.
Choriatiki literally means “village salad”, and in Greece it’s ordered with almost every meal, often shared straight from one plate. In the classic version there is no lettuce, and the feta is served as one generous piece on top.
This is the classic Greek village salad in its simplest, most authentic form: large pieces of vegetables, a generous slice of feta on top and a bold, aromatic dressing. It’s quick to make, looks impressive on the table and instantly brings to mind holidays in Greece.
Why this version works
- Skipping the lettuce keeps the vegetables from wilting so the salad stays crisp for longer.
- Large chunks of tomatoes and cucumber hold their juices inside instead of turning the salad into a watery soup.
- A simple dressing of olive oil, vinegar and oregano boosts the flavor of the vegetables instead of covering it up.
Chef's tips
Use the best-quality olive oil you can, because its flavor really carries the whole dish. Don’t overdo the salt – feta and olives are already salty. Cut the vegetables into larger pieces so they stay juicy and don’t turn into a mushy salad. Serve at room temperature, never straight from the fridge – the flavors open up much better.
How to serve
Serve in a large shallow bowl placed in the middle of the table so everyone can help themselves. Add a basket of fresh bread or toasted slices to dip into the juices. It works great alongside grilled meats, fish, or simple dishes like baked potatoes, and as part of a mezze-style spread with hummus, tzatziki and olives.
Watch out for
- Don’t salt the salad too far in advance – salt quickly draws out the juices from the tomatoes and cucumber.
- Don’t cut the vegetables too finely, or they’ll lose their structure and get easily crushed when you mix the salad.
Substitutions
- You can use lemon juice instead of wine vinegar for a milder acidity.
- If you don’t have feta, use another firm brined cheese and avoid yellow or processed cheeses.
- You can replace black olives with green ones, ideally in a mild herb brine.
Ingredients
- tomato ripe, medium - 4 pieces
- cucumber long, fresh - 1 piece
- bell pepper green or red - 1 piece
- red onion small - 1 piece
- feta cheese in a block, not crumbled - 200 g
- black olives preferably with pits, Kalamata type - 80 g
- olive oil good quality, extra virgin - 4 tablespoons
- red wine vinegar - 1 tablespoon
- dried oregano - 1 teaspoon
- salt to taste, carefully because feta is salty
- black pepper freshly ground, to taste
Preparation
- Wash the tomatoes and cut them into larger wedges – each into 6–8 pieces, so that they stay meaty after cutting. Put them into a large bowl and lightly salt them so they start releasing their juices, but don’t mix them vigorously.
- Wash the cucumber, cut off the ends, slice it lengthwise in half, then into half-moons about 0.5 cm thick. If the skin is very tough, you can partially peel it in strips. Add to the tomatoes.
- Cut the pepper, remove the seeds and white membranes, then slice into strips or larger pieces. Add to the bowl with the tomatoes and cucumber and gently move the ingredients around with a spoon without pressing down, so the tomatoes don’t release too much juice.
- Peel the onion, cut it in half and slice into thin half-moons. If it’s very sharp, cover it with cold water for 5 minutes, then drain and pat dry with a paper towel to mellow the flavor without watering down the salad.
- Add the onion and olives to the bowl. If the olives have pits, let your household or guests know – traditionally in Greece they’re served this way and eaten more carefully.
- In a small bowl, mix the olive oil, wine vinegar, oregano, a pinch of salt and freshly ground pepper. Taste the dressing – it should be bold, slightly tangy, with distinct oregano, but not strongly vinegary.
- Pour the dressing over the vegetables and very gently toss with your hands or a large spoon, lifting the ingredients from the bottom so you don’t crush the tomatoes. The vegetables should be glossed with a thin layer of dressing, and there should only be a little liquid collected at the bottom of the bowl.
- Cut the feta into a thick slice or a few larger pieces and place on top of the salad. Drizzle with a little olive oil, sprinkle with a pinch of oregano and optionally a bit of pepper, then serve immediately at room temperature.
Storage
No storage information available for this dish.
This is one of those dishes that prove how little you need for something truly delicious – just ripe vegetables, good feta and excellent olive oil. I like to prepare it when I’m longing for a holiday vibe: the smell of oregano and the sweetness of tomatoes instantly take me back to a Greek taverna by the sea.
