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Greek peasant salad on a serving platter, with extra capers and olive oil in dishes to the side

Greek Peasant Salad (Horiatiki)

This Greek peasant salad is a quick and easy salad that not only makes a delicious side, but is a special lunch enjoyed on it’s own. A winning combination of creamy feta and crunchy vegetables with salty olives and capers, it takes less than 10 minutes to make.
5 from 4 votes
Prep Time 5 mins
Cook Time 5 mins
Course Appetizer, Lunch, lunchbox, Salads & Light Meals
Cuisine Greek
Servings 4 people
Calories 265 kcal


  • 4 large tomatoes or 200g cherry tomatoes
  • 1 cucumber Lebanese cucumber or ½ English/telegraph cucumber
  • 1 green capsicum/pepper
  • 1 small red onion
  • 16-20 Kalamata olives
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 150g feta cheese
  • ½-1 tablespoon capers
  • ½ teaspoon dried oregano
  • salt & black pepper


  • Roughly chop the tomatoes over a large bowl or the serving bowl (this is so you can catch all that tomato juice and not waste any flavour!)
  • Roughly chop the cucumber and green capsicum/pepper into bitesize chunks. Finely slice the red onion. Add them to the tomatoes with the olives.
  • In a small bowl mix the olive oil and red wine vinegar together to make the dressing.
  • Pour the dressing over the prepared vegetables, season with salt and pepper (remember that the feta is salty) and stir so everything is coated in the oil and seasoning.
  • Place the chunk of feta cheese on the top of the salad, sprinkle over dried oregano, the capers (if using) and drizzle over a little more olive oil.
  • Serve straight away.
  • Leftover will keep in the fridge for up to 2 days.


Greek feta cheese – made from sheep’s milk, or a mixture of sheep and goat milk. Often referred to as white cheese, it is tangy and crumbly.
Tomatoes – in season grape or cherry tomatoes, Roma tomatoes, or vine tomatoes. A combination of yellow and red tomatoes looks very pretty! Get as much flavour as you can from your tomatoes: Cut the tomatoes over your mixing bowl/serving bowl, or pour the juice and seeds from the chopping board in to your mixing bowl.
Cucumber – Lebanese or half a telegraph/English cucumber.
Green pepper – Green pepper / capsicum is traditionally used in a Greek salad, but you can substitute red pepper / capsicum if you prefer.
Red onion – sweet red onion. 
Kalamata olives – These Greek olives are a staple in Greek cuisine, so for a traditional Greek salad use these.
Capers – capers are optional, but they add a salty sharp burst which is so good.
Olive oil – EVOO, use the best quality olive oil that you can. It is a salad that is elevated by the best and in season ingredients. They can make it go from ‘good’ to ‘amazing’
Oregano – dried Greek oregano is the traditional herb for this salad, but you can use dried oregano, or fresh oregano, basil, dill, mint, or a combination!
Red wine vinegar – some family recipes don’t call for vinegar, but others do. I like a touch of sharpness it brings, but it is purely optional and down to personal taste.
For the best flavour to your salad use in season ingredients.


Calories: 265kcalCarbohydrates: 13gProtein: 8gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 33mgSodium: 715mgPotassium: 521mgFiber: 4gSugar: 6gVitamin A: 1416IUVitamin C: 45mgCalcium: 230mgIron: 1mg
Keyword feta salad, Greek salad, Mediterranean salad


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