A fresh, vibrant Mediterranean-style salad with tomatoes, cucumber, olives and a thick slab of feta cheese – it’s just as at home at a weeknight dinner as it is on a table full of guests!
This is my take on a Mediterranean Village Salad, which is similar to what we commonly know here in Australia as a Greek salad. However, the key difference is no lettuce, chunkier vegetables and a thick slab of feta cheese placed right on top. Once I discovered this salad, there was no going back and now I make it all the time!
It’s ready super fast, which means I can quickly throw it together as an everyday side, but it’s just as handy when we have guests. It makes a beautiful addition to a barbecue or roast because, apart from tasting amazing I think it looks so impressive. Greek salad is a crowd-pleaser at the best of times (classic always wins) – but it’s that slab of creamy, tangy feta in this village salad that really wins people’s hearts.
Aside from cutting up some vegetables (which are easy to wash, I might add – it’s the little things that make a recipe feel speedy!). You simply layer the vegetables onto a platter, drizzle over the olive oil and vinegar, then finish with the feta, capers and herbs.
We’ve served this with everything from grilled chicken and lamb to crispy potatoes and warm pita bread. It’s the sort of recipe that takes very little effort but somehow always feels like you’ve gone the extra mile.
What is the difference between a Mediterranean Village Salad and a Greek salad?
A traditional Mediterranean Village Salad (horiatiki) doesn’t contain lettuce. Instead, it’s made with chunky vegetables, olives and a slab of feta cheese served on top. It’s simple, fresh and bursting with flavour and texture.
Can I make Mediterranean Village Salad ahead of time?
Yes. For the best texture, prepare the vegetables up to 2 days ahead and store them in an airtight container in the fridge. Add the olive oil, vinegar, feta, capers and herbs just before serving.
What type of feta should I use?
I recommend using a block of Greek-style feta rather than crumbled feta. The creamy texture and presentation are what make this salad so memorable.
What can I serve with Mediterranean Village Salad?
This salad is delicious served alongside grilled chicken (try my Everyday Garlic Lemon Chicken Thighs or Easy Greek Chicken), lamb (we love this with my Greek slow-roasted lamb shoulder), beef (it pairs beautifully with my Juicy Oven-baked Kebabs), seafood (we love it with Prawn /Shrimp Saganaki), roasted potatoes or warm pita bread or homemade flatbread. It’s one of my favourite sides for barbecues and entertaining.
Can I add other vegetables?
Absolutely. Capsicum (bell pepper) is a popular addition, and some people like to add sliced radishes. I prefer to keep it simple, but you can absolutely make the recipe your own.
If you enjoyed Mediterranean Village Salad, I think you’ll love:
- Bruschetta Salad Recipe – Another fresh, no-fuss salad that comes together in minutes and works beautifully as a side or a light lunch.
- Cucumber Dill Salad Recipe – A creamy, refreshing side that takes minutes to make and is just as good alongside grilled meats, fish or a simple roast.
- The BEST Tzatziki Recipe – The ultimate Greek dip that belongs on every barbecue or entertaining spread right alongside this salad.
- Easy Rocket (Arugula) and Parmesan Salad Recipe – A simple green salad, but with lovely peppery rocket instead of lettuce, topped with shaved parmesan.
- Kale, Quinoa and Halloumi Salad Recipe – A beautiful combo of flavours and textures: fresh kale, nutty quinoa, crunchy almonds and salty halloumi cheese.
Mediterranean Village Salad
Share Pin Recipe PrintIngredients
- 2 large Lebanese (short) cucumbers, diced
- 250 g (1⅔ cups) cherry or grape (baby roma/plum) tomatoes, halved
- ¼ red onion, finely sliced
- 75 g (½ cup) kalamata olives, pitted
- 2 tbsp fresh dill, roughly chopped, plus extra to serve
- 3 tbsp extra virgin olive oil, plus extra to serve
- 1 tbsp red wine vinegar
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste, plus extra to serve
- 200 g (7 oz) block feta cheese
- 1 tbsp capers, drained
- 1 tbsp dried oregano
Instructions
- Make the salad – Combine the salad ingredients in a large bowl.
- Dress – Drizzle with the olive oil and red wine vinegar, season with salt and pepper, then toss to combine.
- Plate – Transfer to a serving platter.
- Top – Place the block of feta on top. Sprinkle over the capers, drizzle with extra olive oil, sprinkle with oregano and finish with extra dill fronds and cracked black pepper.
- Serve – Serve immediately.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
