South Shore Growers Tomato & Cucumber Salad — Greek Village Style (Horiatiki)
Yield: 2 servings
Time: 10 minutes
A classic Greek village-style salad—simple, bold, and built from a handful of fresh ingredients.
This is not a leafy salad. It’s chunky, juicy, and meant to highlight peak-season vegetables with good olive oil and a few strong flavours.
Vegetables (Base — ~3 cups total)
tomatoes ~1.5 cups, large chunks cucumber ~1.5 cups, large chunks
Optional: red onion to taste, thin sliced sweet peppers 1/2 cup, sliced
Any ratio of tomatoes to cucumbers works. Traditionally, it leans closer to 2 parts tomato to 1 part cucumber. We often do 50/50.
If you want to mellow raw onion, try:
- soak in cold water for 5–10 minutes (most neutral)
- rinse briefly under cold water (quick option)
- let sit in a bit of red wine vinegar for a few minutes (adds flavour)
We often skip raw onion as it can be hard to digest but add onion powder (more details below).
Green pepper is traditional, but any sweet pepper works well.
About the Tomatoes
Tomatoes are at the heart of this salad.
Different varieties bring different textures and flavours:
- Large slicing tomatoes (beefsteak, heirloom) are juicy and flavourful, but will release more liquid.
- Cherry or grape tomatoes are firmer, sweeter, and hold their shape well.
- Roma or San Marzano types are more meaty, with fewer seeds and less excess liquid (a personal favourite).
If your bowl already looks beautiful, you’re on the right track.
If your tomatoes are especially juicy, cut them into larger chunks and let them sit briefly after cutting to release some excess liquid before using. You can drain off a bit of that liquid if needed, or use it as part of your dressing.
For deeper flavour, try the marinated tomato option—mix tomatoes with dressing and let them sit for 10-30 minutes. This helps concentrate flavour and soften the tomato profile. Especially helpful if you’re not a big fan of raw tomatoes on their own but enjoy them in a dish.
About the Cucumbers
Cucumbers bring the crunch and freshness that balance the tomatoes.
Field cucumbers (like what we grow) tend to have thicker skins and more developed seeds compared to highly bred, thinner-skinned grocery store varieties.
If the skin is tough, peel it fully or partially depending on your preference—leave some strips for texture and colour if you like.
If the seeds are large or firm, scoop them out before chopping to keep the texture crisp.
Cut into larger chunks for a traditional feel.
Olives
Olives are optional, but they add a lot of flavour—salt, richness, and depth.
If using whole olives with pits, press gently with the side of a knife to crack them open and remove the pit.
Leave them whole for a more traditional feel, or chop smaller for more even distribution.
Herbs
oregano to taste, fresh dried oregano to taste
Oregano is the defining herb here. We like to use both fresh and dried.
The dried oregano is key—don’t skip it. It brings the classic Greek flavour and depth.
Fresh oregano adds brightness and aroma.
Optional: basil to taste, torn parsley to taste, chopped
Basil isn’t traditional, but it works beautifully—especially in peak summer.
Parsley adds a fresh, clean flavour and is a great option if you’re not a fan of oregano or want to mix things up.
Sprinkle a little dried oregano on top after combining for a chef’s kiss finish.
Dressing (Simple)
olive oil 3 tbsp red wine vinegar 1 tbsp salt to taste
Optional: garlic 1 clove, minced black pepper to taste onion powder pinch
Changing the vinegar changes the flavour. If we don’t have red wine vinegar, we use white wine or apple cider vinegar in a pinch.
Olive oil doesn’t just add flavour—it also helps your body absorb fat-soluble vitamins (like A, D, E, and K) from the fresh vegetables.
Using a good quality olive oil makes a noticeable difference. It brings its own unique flavour—grassy, peppery, sometimes slightly fruity.
We almost always add a pinch of onion powder—it adds a surprising amount of flavour since we often skip raw onion.
Feta (Key Ingredient)
feta to taste, large chunks, diced, or crumbled
Feta is essential and delicious. It brings salt, creaminess, and tang that balances the vegetables.
Traditional feta is made from sheep’s milk or a sheep/goat mix—rich, tangy, and slightly crumbly. Cow’s milk feta is milder and creamier.
Use what you prefer. If you have access to a cheese shop, try a few different types.
Method
Add vegetables to a large bowl.
In a small bowl, combine olive oil, red wine vinegar, dried oregano, salt, black pepper, and onion powder if using. Stir or shake to combine.
Pour the dressing over the vegetables.
Add olives if using.
Top with feta.
Gently toss just enough to coat—don’t overmix.
Let the salad rest for 10-15 minutes if you have time—this helps the flavours come together.
Finish with a sprinkle of dried oregano over the top.
Taste and adjust.
Options
- You can mix the dressing directly in the salad bowl instead of separately—fewer dishes, and no need to scrape the dressing out of another bowl.
- For a more traditional presentation, leave the feta in larger pieces or as a slab on top instead of mixing it in.
- We often do a mix of cubed and crumbled feta for better coverage and little bursts of salty flavour.
- Olives can be left whole or chopped depending on your preference.
- For a more traditional vinaigrette, whisk or shake until emulsified. We usually keep it simple and skip this step—it still tastes great.
- Serve with bread to soak up the juices (highly recommended).
Tomato Marinade Option
For deeper flavour, mix your dressing with tomatoes and let them sit for 10-30 minutes before adding the rest of the vegetables.
This creates a lightly marinated base and mellows the tomato flavour.
Paul's Version (Chopped Greek Salad)
Paul loves making a finely chopped version—dice all vegetables into ~½ cm pieces.
It’s a subtle variation but surprisingly different—you get a bit of everything in each bite. Highly recommended if you haven’t tried it before.
Not Quite Village (But Still Delicious)
If you want to stretch this into more of a leafy salad, add some lettuce.
It’s not a traditional Greek village salad—but it is something we eat often.
It leans more toward a leafy salad, but keeps many of the same flavours.
Call it what you want—we won’t tell anyone.
Make It a Meal
Add: cooked chicken cooked pork
Or serve with souvlaki.