Horiatiki Salata (Χωριάτικη) is the Greek village salad, and the honest framing is that it is a salad, not a sandwich; it earns a place in this catalog because its components are the same ones that go into so many Greek pita builds, and a horiatiki is often what a shop reaches into when it dresses a wrap. Treating it straight, as the salad it is, is more useful than forcing it into a sandwich shape it does not have. The angle is that horiatiki is defined by restraint and quality rather than by technique: there is almost no cooking, so the dish is only as good as the tomatoes and the oil.
The assembly, such as it is, runs in a loose order and the discipline is in what is left out. Ripe tomatoes are cut into thick wedges, not diced small, so they hold their juice rather than weeping it away. Cucumber goes in in chunks, sliced raw onion and green pepper in rings, kalamata olives whole or close to it. A slab of feta, classically left as one piece laid on top rather than crumbled, finishes it, dressed with a heavy pour of good olive oil, dried oregano, and salt, and importantly no lettuce and no vinegar in the traditional reading, since horiatiki is the rustic salad and the leafy, vinegared version is a different dish. Good horiatiki is about the tomato bleeding into the oil and the feta sitting in that pooled dressing so a torn piece of bread can be dragged through it; the failures are mealy out-of-season tomatoes, stingy oil, feta broken into dust so it disappears, and over-refrigeration that flattens everything. The bread on the side is part of the dish in practice, used to mop the bottom of the bowl.
It shifts mostly by what travels into a sandwich. The salad components, the tomato, onion, feta, olives, and oregano, transfer directly into pita and wrap builds, which is the connection that puts it here, and those assembled forms are their own preparations and deserve their own article rather than being crowded in here. As a salad the constant is the same everywhere: ripe tomato in big pieces, a whole or near-whole piece of feta, a generous hand of olive oil and oregano, and nothing fussy added to dilute it.