Today we stick with the classic. A truly traditional Greek salad recipe is meant to be of few ingredients. Uncomplicated and fresh; just as served on the islands and villages of Greece. Best part, this flavor-packed salad comes together in 10 minutes!
I was lucky enough to visit the Greek island of Patmos and Kos back in 2006. Our group spent a good bit of time doing the touristy things and taking in the mix of Greek, Roman, and Ottoman landmarks. But the part I favored most was our visits to the smaller, off-the-beaten-path places. In particular the local shops and restaurants. I loved observing the Greek life and partaking of the simple, finger-licking Greek food.
It was at a small family owned restaurant in Kos that my eyes were first opened to the refreshing, uncomplicated, truly traditional Greek salad. Not the first time I ever had a Greek salad, but it was my first time having the real deal Horiatiki, or villagers’ salad.
See the video for How to make Traditional Greek Salad:
So, What goes in a traditional Greek salad?
Horiatiki, or traditional Greek salad, is served most often from early spring to the early part of fall. It features the season’s quality juicy tomatoes, cucumbers, red onions, and green bell peppers. There are no red peppers, yellow peppers or any other pepper variety. And there is no lettuce, nor any other leafy greens or vegetables in traditional Greek salad.
The seasoning is simple: a pinch of salt and dried oregano. And the dressing is a generous splash of olive oil. You may also add a little red wine vinegar.
Quality Greek kalamata olives and creamy feta cheese, made from sheep’a milk, are a must in a traditional Greek salad. And the cheese is never crumbled, but served in large chunks or blocks crowning the salad.
Simple.
Still there is no shortage of flavors in a traditional Greek salad. And the key to this salad is really in the quality of ingredients beginning with perfect ripe tomatoes. And be sure to serve this salad with your favorite crusty bread.
Traditional Greek Salad Recipe
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: serves 4 1x
Print Recipe
Pin RecipeDescription
Today we stick with the classic. A truly traditional Greek salad recipe is meant to be of few ingredients. Uncomplicated and fresh; just as served on the islands and villages of Greece. Best part, this flavor-packed salad comes together in 10 minutes!
Ingredients
- 4 Medium juicy tomatoes, preferably organic tomatoes
- 1 Cucumber, or 3/4 English (hot house) cucumber preferred, partially peeled making a striped pattern
- 1 green bell pepper, cored
- 1 medium red onion
- Greek pitted Kalamata olives
- Salt, a pinch
- 4 tbsp quality extra virgin olive oil
- 1–2 tbsp red wine vinegar
- 8 oz or more creamy Greek feta cheese in blocks (do not crumble)
- 1/2 tbsp quality dried oregano
Instructions
- Cut the tomatoes into wedges or large chunks (I sliced some and cut the rest in wedges).
- Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2″ in thickness)
- Thinly slice the bell pepper into rings.
- Cut the red onion in half and thinly slice into half moons.
- Place everything in a large salad dish. Add a good handful of the pitted kalamata olives.
- Season very lightly with salt (just a pinch). Pour the olive oil and red wine vinegar.
- Give everything a very gentle toss to mix; do NOT over mix, this salad is not meant to be handled too much.
- Now add the the feta blocks on top. Sprinkle the dried oregano.
- Serve with crusty bread!
Notes
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Category: Salad
- Method: Counter top
- Cuisine: Greek
Keywords: Greek salad, kalamata olives, feta cheese, Greek salad with Kalamata olives and feta cheese,
Mel says
May 16, 2019 at 12:46 pmAfter visiting Corfu for 10+ years, this was always a favourite of ours to make back in the UK,usually we have to make lots as “Wifey” is a lover of salads.We had to explain to friends when they asked “Why no lettuce?”..We retired to Corfu in May 2014,so you can understand that we eat a lot of this salad. Some fresh bought but in the summer we use home grown ingredients.So good to see an “authentic” recipe that has not been messed about…ps I also receive your newsletter,so many yummy recipes.thank you so much and keep up the great work..
★★★★★
Suzy Karadsheh says
May 17, 2019 at 8:49 amThanks so much for sharing, Mel! I appreciate it.
Marianela says
May 16, 2019 at 3:39 amRecently I went to a greeg restaurant and the salad was delicious. So I going to start serving it at my home
Suzy Karadsheh says
May 17, 2019 at 8:50 amWonderful! Enjoy
LP says
February 4, 2019 at 7:44 pmI have been looking for a cod recipe for awhile and this is it! This is delicious! Thank you!
★★★★★
Suzy Karadsheh says
February 5, 2019 at 10:16 amSo glad to hear it!
shirlaine williams williams says
January 3, 2019 at 3:27 amim in charge of salad this year with a family party next week soim doing this so simple but elegant
Suzy Karadsheh says
January 3, 2019 at 10:08 amAwesome! Enjoy!
Cornelius says
January 1, 2019 at 9:03 pmHi Suzy,
This salad is absolutely delicious! Had it with Baked Cod and Lebanese Rice yesterday, and some leftover today.
Used lemon juice in stead of vinegar, and sprinkled dry Basil over the tomatoes, which is the perfect herb in combination with tomato. Yummie!
Linda says
November 26, 2018 at 11:12 pmThank you for this easy and delicious recipe. We rented a sailboat in September and tried Greek salads in all the small villages we visited. My husband loved the salad and I am happy to get as close as possible with your recipe. I have tried many of your recipes and find them easy to follow and tasty! Thank you.
★★★★★
Suzy Karadsheh says
November 27, 2018 at 8:49 amLinda, that is so great to hear. Thank you so much for taking the time to share!
Mary Wood says
October 31, 2018 at 1:42 amThis salad is awesome Suzy … I have it for lunch everyday.
★★★★★
Suzy Karadsheh says
November 15, 2018 at 4:19 pmWonderful, Mary! So glad!
Rachel Pugliese says
October 16, 2018 at 1:47 pmHi, your recipes are amazing! Do you show calorie counts anywhere? Thanks
Suzy Karadsheh says
October 20, 2018 at 4:01 pmRachel, many of your recipes include full nutrition information below the recipe. We are making our way through older recipes and adding the information as we are able.
Steve P says
September 21, 2018 at 12:47 pmIt looks like the Greek salad that I get most of the time here on Long Island NY. But one thing is missing. All the Greek restaurants here for whatever reason always place a few rice stuffed grape leaves (dolmas ) on top. 2 on a small salad 4 on a larger one.
★★★★
Suzy Karadsheh says
September 25, 2018 at 9:40 pmHi Steve, Glad you enjoyed it. Greek dolmas (stuffed grape leaves) are absolutely delicious. They would not be considered an ingredient of Greek salad here, but rather an added personal touch. We will be sharing a dolmas recipe separately here in the near future 🙂
Bill Farley says
September 18, 2018 at 9:20 amI’ve read that in the making of a Greek salad it is important to allow time for the flavor of the dried oregano to come out by mixing the oregano with the olive oil. Put all the ingredients into a large bowl except the feta cheese and olives, then add the olive oil, red wine vinegar and oregano, toss lightly and place in the refrigerator for about 15 minutes.
After 15 minutes, remove and add the feta cheese and olives. Toss lightly and serve.
I find this really brings out the flavor. What do you think?
★★★★
Suzy Karadsheh says
September 25, 2018 at 9:48 pmSure, Billy. Both ways work great. Personally, when we make this salad, it does take us at least 15 minutes by the time we gather at the table for dinner. So the time is definitely built in that way 🙂
Rose Bonn says
August 26, 2018 at 1:37 pmAbsolutely wonderful! My friends asked for the recipe. My husband asked me to make it again!
★★★★★
Marjorie says
August 16, 2018 at 8:42 pmI’ve been To Greece a number of times and always love the Greek salad but i’m Fully aware that the same ingredients in New Jersey won’t taste the same because of the different in the terroir. That said, this is the perfect time of year to make this as the veggies are the best and freshest right now. I’m taking a long time to say that this salad was so delicious and refreshing on a hot and humid day in Jersey. We loved it I just made it today and we’re already planning on having it again this weekend. This is as good as it can be outside of Greece! Thank you for the recipe.
★★★★★
Suzy Karadsheh says
August 23, 2018 at 9:41 amMarojorie, thank you so much! I love hearing from folks who’ve had the real deal. You’re right, our ingredients here won’t taste 100% the same, but I’m glad to have something as close as possible.
Vel says
August 14, 2018 at 5:08 pmFantastic salad, reminds me of travels in Greece. what I remember is, most often lemon juice used instead of vinegar. But love it both ways. Authentic indeed! Carry on. Love your site.
★★★★★
Suzy Karadsheh says
August 23, 2018 at 9:35 amThanks so much, Vel! Lemon juice is often used as well. So glad to hear you enjoyed it.