Domatasalata Horiatiki > Greek Village Salad

Carrie Nahabedian

NAHA and Brindille - Chicago

This traditional salad is delicious on its own or served with any grilled meat. It is one of the most frequently requested dishes at Nahabedian’s restaurant, Naha. She recommends using high-quality Greek olive oil and Mt. Vikos feta cheese, and adds: “Be generous with the mint and parsley leaves. The torn leaves give excellent flavor and texture to the salad.”


  • 1 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, peeled, quartered, and seeds removed
  • 2 cucumbers, peeled, split lengthwise, seeds removed, 
and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • ¼ pound kalamata olives, split, pits removed
  • 1 bunch mint, leaves torn
  • ½ bunch flat-leaf parsley, leaves torn
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon cracked black pepper
  • 4 ounces Greek extra virgin olive oil
  • 2 ounces red wine vinegar


In a large bowl, combine the feta, tomatoes, cucumbers, onion, olives, mint, parsley, salt, oregano, and pepper. Toss the salad with the olive oil and vinegar and season to taste.


Serves 8