This is one of my all-time favorite salads. I would like to first note that there are many ways to make this salad – every little village has a different variety, a different way of making xoriotiki (some times spelled horiotiki). My dad immigrated from Greece in the 1960s from a tiny mountain village north of the port town of Karystos on the island Evvia (Euboia). He, his siblings and my yiayia (that’s grandma for you non-Greek speaking readers) brought xoriotiki with him and it was one of the staples of Greek food in my youth.



Slice the tomatoes in half – my wife likes to slice them into smaller, more bite size pieces, but a single slice will do. Slice the cucumber into 1/8″ slices. Any thinner and they’ll be flimsy once they’ve marinated, any thicker and they won’t soak up enough of the marinade. Cut the half red onion into two quarter pieces, and then slice the onion julienne. In a bowl a large mix the tomatoes, cucumber, onion, olive oil, vinegar and seasoning. For best results, marinate in the fridge overnight. You can get away with marinating for as little as 4 hours, but the closer to overnight you can reach, the better.


Some varieties of xoriotiki add in feta cheese (my perfsonal preference is for Bulgarian Feta from your local ethnic/European grocer – it’s not quite as strong as Greek Feta, and certainly much better than anything you buy that comes pre-packaged). Some others add chopped up bell peppers and/or kalamata olives to their salad, both are delicious additions!