Authentic Greek Village Salad (Horiatiki) — A Summer Classic

My Yiayia never measured anything. She'd walk through the garden, pick what was ripe, and by the time she reached the kitchen, lunch was already decided. This horiatiki — the real Greek village salad — was her answer to every hot summer afternoon in Corinth. No lettuce, no fuss. Just the best ingredients you can find, brought together with a generous pour of good olive oil.

Ingredients (serves 4)

• 4 large ripe tomatoes, cut into wedges
• 1 English cucumber, sliced into half-moons
• 1 green bell pepper, sliced into rings
• ½ red onion, thinly sliced
• 1 cup Kalamata olives
• 200g (7 oz) block of Greek feta cheese
• 1 tsp dried Greek oregano
• Flaky sea salt & cracked black pepper
• 4 tbsp Mr. Papou's 3 Liter Family Tin Extra Virgin Olive Oil

Instructions

1. Arrange the tomatoes, cucumber, bell pepper, and red onion on a large plate or shallow bowl.
2. Scatter the Kalamata olives over the top.
3. Place the block of feta in the center — don't crumble it. This is the Greek way.
4. Sprinkle generously with dried oregano, sea salt, and cracked pepper.
5. Finish with a long, generous drizzle of Mr. Papou's Extra Virgin Olive Oil — this is the soul of the salad. Our oil is cold-pressed from Koroneiki olives grown in Corinth, the same region where this recipe was born, and its grassy, peppery finish is exactly what horiatiki needs.
6. Serve immediately with crusty bread to soak up every last drop.

Tips for the best horiatiki

• Use the ripest, most flavorful tomatoes you can find — peak summer is the only time to make this.
• Never refrigerate tomatoes before serving.
• The olive oil is not a garnish here. It's the dressing. Be generous.