Dressing for Greek village salad?

[cubrinj]

I recently made a Greek village salad (Horiatiki) and was told the only dressing should be olive oil. I followed that advice, but honestly, the salad tasted a bit bland. Am I missing something?

I used tomatoes, cucumbers, red onion, Kalamata olives, green bell pepper, and a slab of feta—all fresh ingredients. I drizzled it with extra virgin olive oil, but it felt like it needed more flavor.

I’ve seen recipes that suggest adding oregano, lemon juice, or even a splash of vinegar, but I want to keep it as authentic as possible. Do Greeks ever use anything besides olive oil? Should I be using a specific type of olive oil to get the best taste?

Would love to hear from those who have had an amazing Horiatiki in Greece—what’s the secret to getting that perfect balance of flavors?

 

[k_tsoukalas]

Your ingredients are spot on, and you’re right that a traditional Greek village salad (Horiatiki) is dressed simply with olive oil. However, there are a few things that might enhance the flavor while keeping it authentic.

First, Greek extra virgin olive oil is key—look for one with a rich, peppery, or fruity taste, as it makes a huge difference. Many Greeks also add a generous pinch of dried oregano, which brings out the flavors of the fresh vegetables. A small splash of red wine vinegar is also commonly used in Greece to add a subtle tang and balance the richness of the olive oil.

Another tip: let the salad sit for 10-15 minutes before eating. This allows the flavors to meld, and the natural juices from the tomatoes mix with the olive oil to create a delicious dressing. Basically, the salad itself makes the dressing when all the flavors blend together.