Make an authentic Greek salad, or Horiatiki, with this easy Greek salad recipe. Just a handful of fresh ingredients and a no-fuss dressing of good olive oil and a splash of vinegar is all you need!
I was lucky enough to visit the Greek islands of Patmos and Kos a few years ago, where I fell in love with the people, their local shops and hole-in-the-wall restaurants. In one of the small family-owned restaurants we visited, I enjoyed a fresh salad that opened my eyes to what a truly traditional and uncomplicated Greek salad should be! And, that's exactly what I have recreated for you.
This Greek salad recipe is a prime example of a simple salad that lets crunchy vegetables shine with no lettuce or other filler. Like Bulgarian Shopska or Italian Caprese, the classic table salad uses just a few humble ingredients, yet has become a totally iconic dish that’s beloved around the world.
In Greece, Horiatiki or Greek village salad, is served most often from early spring through summer and up until mid fall. It's truly the best use of the season's produce, like crunchy cucumbers, sweet tomatoes, and earthy green bell peppers. I know you’ll love it as much as I do.
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Ingredients for this Greek Salad (Horiatiki)
This Greek salad recipe uses just a handful of easy-to-source ingredients. To make it, grab:
- Tomatoes: Use Roma tomatoes or vine-ripe tomatoes. They stay somewhat firm when they’re ripe, which works well with the crunchy bell pepper and onion.
- Cucumber: I prefer English cucumbers as they tend to be sweeter. If standard slicing cucumbers are all that’s available, make sure to fully peel their bitter waxy skin.
- Onion: Red onion is sweet and mild enough serve raw. To further take the edge off, a quick soak in ice water and a dash of vinegar does the trick.
- Olives: Briny Kalamata olives are my favorite for a traditional Greek salad, but any high-quality olive you have on hand will work.
- Bell pepper: Choose a firm and smooth green bell pepper, which is the only bell pepper that’s used in an authentic Greek salad.
- Feta cheese: Use quality Greek sheep’s milk feta if it’s available to you. Opt for whole blocks of feta packed in brine, as it not only boasts a better flavor but allows you to serve the large chunks of feta that act as the centerpiece of a traditional Greek salad.
- Extra virgin olive oil: Use a full-flavor Greek olive oil, like our Private Reserve from Kyparissia.
- Red wine vinegar: Adds a dash of acidity to make an easy vinaigrette with no whisking necessary.
- Seasoning: This salad is seasoned simply with a sprinkle of kosher salt and dried oregano.
How to Make Greek Salad
This Greek salad recipe couldn’t be easier to make. Simply grab a serving bowl and get started:
- Shock the onion (optional). Halve and thinly slice one red onion into half moons. If you’d like to mellow its raw taste, fill a small bowl with ice water. Add about 1 teaspoon of red wine vinegar to the water, then add the onion slices. Set aside to soak for 10 minutes or so while you prep the veggies.
- Prep the veggies. Slice 4 medium tomatoes into bite-sized pieces. Partially peel a cucumber into a stripe pattern, then slice into half moons. Slice 1 green bell pepper into rings.
- Season. Place all the veggies in a large serving dish, along with a handful of pitted Kalamata olives. Remove the onions from the ice water and add to the platter with the rest of the veggies. Sprinkle on 1 ½ teaspoons of dried oregano and a pinch of kosher salt.
- Dress. Pour in ¼ cup of extra virgin olive oil and 1-2 tablespoons of red wine vinegar. Give everything a very gentle toss.
- Finish and serve. Break off or slice large pieces of feta and add to the top of the salad. Finish with a final sprinkle of ¼ tablespoon of oregano. Enjoy!
What to Serve with Greek Salad
This simple Greek salad recipe is popular, in part, because it’s so versatile: you can serve it as a first course or side dish to just about any entree.
That said, why not keep it in the family and go Greek? Try chicken gyros, chicken or pork souvlaki, whole roasted fish, or Kleftiko, a spiced lamb cooked in parchment paper. For a satisfying vegetarian dinner, serve with Gigantes Plaki (Greek Baked Beans).
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Our Signature Private Reserve and Early Harvest Extra Virgin Olive Oils, Sourced Directly from Family Farms in Greece.
Greek Salad (Traditional Horiatiki Recipe)
Ingredients
- 1 medium red onion, thinly sliced into half moons
- 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges
- 1 English cucumber, partially peeled to make a striped pattern and sliced into half moons
- 1 green bell pepper, cored and sliced into rings
- 1 handful pitted Kalamata olives
- 1 ½ teaspoons dried oregano
- Kosher salt
- ¼ cup extra virgin olive oil
- 1-2 tablespoons red wine vinegar
- 1 (7 ounce) block Greek feta cheese in brine, torn into slabs
Instructions
- Shock the onion (optional). If you’d like to mellow the onion’s raw taste, fill a small bowl with ice water. Add about 1 teaspoon of red wine vinegar to the water, then add the sliced onion. Set aside to soak for 10 minutes or so.
- Combine the veggies. Place the tomato, cucumber, bell pepper, and olives in a large serving dish. Remove the onions from the water and add to the dish with the rest of the vegetables.
- Season. Sprinkle the vegetables with ¾ teaspoon of oregano and a pinch of kosher salt. Add the oil and vinegar (to your liking) then give everything a gentle toss.
- Finish and serve. Top the salad with slabs of feta and sprinkle with the remaining ¾ teaspoon of oregano and enjoy!
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Notes
- Leftovers? Cover and refrigerate them for up to 2 days.
- For a punchier lemon and garlic flavor, try this salad with another classic Greek Salad dressing: Ladolemono.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
*This post appeared on The Mediterranean Dish in 2019 and has been recently updated with new information and media for readers benefit.
I suggest that you pour the red wine vinegar, only on the vegetables, and not on the cheese.
That would be good especially if not eating it immediately!
That's probably one of the reasons why this recipe says put the cheese on top, sprinkling it all with the oregano, AFTER tossing the rest with the olive oil.
Fantastic...am greek/italian and this reminds me of my YaYas recipes...good cookbook !!!!!
Wonderful, Cindy! I am so glad you like it! Welcome to The Mediterranean Dish.
Help! All of these recipes look so delicious but I am allergic to raw tomatoes. I was told once to substitute red peppers in place of the tomatoes. Do you have any suggestions?
Hi Darlene. Oh sorry to hear! In salads, it's easy to omit tomatoes in favor of a vegetable like red peppers...it is not the same of course, but will add color and texture still. Enjoy!
Thank you
This was great! I was surprised at how good it was, being so simple..
I hear you! Sometimes, the simplest of recipes are the best. Glad you enjoyed it!
I love this salad. Now I know how to make it. Thank you so very much.
Awesome! Enjoy!
I like this Greek Salad. send me the free cook book. Thanks
Glad you enjoy it! If you sign up for the newsletter, you will receive a link to download the cookbook for free. Enjoy!
Delish- it's also good to serve with paximathia which is a twice baked bread from Crete. You can put the bread in the bottom and let the juices soak in for 30-40 mins or so. Or you can eat it super crunchy. Either way it's amazing.
Oh, the bread sounds heavenly, Jeff! Thanks for sharing!
Does this mean we Americanized the Greek salad?
Yes, but that's okay, Cynthia! 🙂
Love these recipes
We love Greek Salad, but have not had a lot of success making it at home. We buy the blocks of authentic Greek feta from a local Greek market. They come in a yellowish broth or brine. When we add them to our salad, they are so much saltier than the kind we get at our favorite Greek restaurant. Is there prep required for feta that I don't know about?
Hi Shannon. Great question! So really authentic Greek feta can be on the saltier side. If you don't enjoy it that salty, I found a few steps for you that you can try (the following info from curdnerd.com, and my mom used to do some of this):
Rinse just the amount of Feta you want to use under water and then allow to drain
Put it into a container that is big enough for the cheese plus another 25% room for liquid
Add fresh milk until it covers the cheese and put the lid on
Refrigerate for 1-2 days – the milk will draw out some of the salt from the Feta
Check the salt levels and if when you test the Feta it is still too salty, pour out the milk and then refill, leaving it for another 1-2 days before testing again.
I made this once and we loved it. We ate it all up in one meal. But I'm wondering, can I make it the day before? Will it keep fine? Or should I not put the dressing on till ready to serve?
Hi Janice. If you make it and you happen to have leftovers for the next day, it'll still be good to eat. But my preference for this simple salad is to finish it on the day it's made. If you need to make it the day before, prepare the ingredients and keep them refrigerated in tight-lid containers. Then assemble and add the dressing the day you serve it. Hope this helps.
I thought this was even better the next day!
Yay! Awesome, Amber!
Yum! So simple yet so tasty. I was looking for a good recipe for a Greek salad and I found a great one. I'll be back for more recipes!
That's awesome, Matt! Glad to have you here!
Love this salad! The flavors are so wonderful and its made with pantry staples! I made it alongside with turkey zucchini burgers (from Jerusalem cookbook).
Awesome, Brianna! I am so glad you enjoyed it. And that turkey zucchini burger recipe sounds great...I'll have to check it out!
Classic is always good. I love your Greek salad!! 🙂
Isn't it though! Thanks very much, Del!
This looks amazing. Sometimes going back to the real deal basics is all the difference is a recipe.
Yes, totally Christine! Thanks so much for stopping in.