Acropolis Grill’s Horiatiki (Greek Village Salad) Recipe

A succulent homegrown tomato is one of summer’s greatest pleasures – no matter how you slice it. Add a sprinkle of salt, and you’ve got a delicious, refreshing snack! 

Pastas, salsas, soups, and your favorite sandwich also feature this fruit (or vegetable, depending on who you ask), which comes in varieties ranging from beefsteak to grape. Enjoy these little orbs often for maximum health benefits, including boosted heart health and cancer prevention. They’re an excellent source of vitamin C, vitamin K, potassium, and fiber.

Acropolis Grill's Horiatiki (Greek Village Salad)

Recipe by Lloyd George, Executive Chef
0.0 from 0 votes
Course: SaladCuisine: Greek




    • 1/2 pound

      feta cheese, slightly crumbled

    • 6

      plum tomatoes, quartered

    • 2

      cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals

    • 1

      medium red onion, peeled and thinly sliced

    • 1

      bell pepper, seeded and julienned

    • 1/4 pound

      kalamata olives, pits removed

    • 1

      bunch mint, leaves torn

    • 1/2

      bunch flat-leaf parsley, leaves torn

    • 2 tsp.

      kosher salt

    • 1 tsp.

      dried oregano leaves

    • 1/2 tsp.

      cracked black pepper

    • 4 oz.

      Greek extra virgin olive oil

    • 2 oz.

      red wine vinegar


    • In a large bowl, combine the feta, tomatoes, cucumbers, onion, bell pepper, olives, mint, parsley, salt, oregano, and pepper.

    • Toss the salad with the olive oil and vinegar. Season to taste.

    Did you know?

    • Americans dine on an average of 23 pounds of tomatoes every year. Around half of that consumption is contributed to two of its forms: tomato sauce and ketchup.
    lloyd george
    Chef Lloyd George

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