Bowl of Greek salad with cucumber slices, tomato wedges, red onion rings, topped with a rectangular slice of feta cheese drizzled with olive oil on a beige fabric surface.

Xoriatiki

Nicholas Dellaportas

Overview

Few dishes represent the Greek table more than Xoriatiki, the traditional village salad.
No lettuce, no complicated dressing — just ripe vegetables, creamy feta and a generous pour of exceptional olive oil.

Ingredients

  • 3 ripe tomatoes, cut into wedges
  •  ½ cucumber, chopped
  •   ½ red onion, thinly sliced
  • 1 green pepper (optional)
  • 120g Greek feta (served as a block)
  • 1 tsp dried oregano
  •  Sea salt
  • 4–5 tbsp Ionian Gold Extra Virgin Olive Oil

Method

1.     Place tomatoes, cucumber, onion and pepper in a bowl.

2.     Season lightly with sea salt.

3.     Place the block of feta on top.

4.     Sprinkle oregano over the salad and feta.

5.     Finish with a generous pour of Ionian Gold olive oil.

Ionian Gold Tip

Never over-mix the salad — the olive oil should coat the vegetables and lightly pool at the bottom.

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