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!

close up of a Greek salad on a blue serving platter.
Photo Credits: Mariam Hamdy

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.

Table of Contents
  1. Ingredients for this Greek Salad (Horiatiki)
  2. How to Make Greek Salad
  3. What to Serve with Greek Salad
  4. More Greek Recipes 
  5. Greek Salad (Traditional Horiatiki Recipe) Recipe
Ingredients for Greek salad including cucumbers, tomatoes, green pepper, feta cheese, red onion, kalamata olives, salt, oregano, olive oil, and red wine vinegar.

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.
A serving of Greek salad one a white plate with a fork, with another in the background.

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. sliced green pepper, tomatoes, cucumbers and red onions on a wooden cutting board.
  • 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. Overhead photo of a Greek salad on a blue serving platter before the blocks of feta cheese has been added.
  • 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!
close up overhead photo of a Greek salad on a blue serving platter.

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).

More Greek Recipes 

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4.86 from 107 votes

Greek Salad (Traditional Horiatiki Recipe)

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
Greek salad web story poster image.
This simple Greek salad recipe, or Horiatiki, keeps things traditional. No need to fuss with a dressing, just toss ripe tomatoes, cucumber, green bell pepper, onion, olives with good olive oil and red wine vinegar, top with tangy feta cheese, and you’re all set! Serve as a quick and easy first course or side salad.
Prep – 15 minutes
Total – 15 minutes
Serves – 6 people


  • 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


  • 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!



  • 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.


Calories: 102.9kcalCarbohydrates: 4.7gProtein: 0.7gFat: 9.5gSaturated Fat: 1.3gSodium: 2.8mgPotassium: 135mgFiber: 1.1gVitamin A: 125.9IUVitamin C: 18.7mgCalcium: 20.9mgIron: 0.5mg
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*This post appeared on The Mediterranean Dish in 2019 and has been recently updated with new information and media for readers benefit.

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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4.86 from 107 votes (107 ratings without comment)

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  1. Michael says:

    5 stars
    Great recipe! Delicious, refreshing, and felt like I was eating something healthy. Thank you so much!

  2. Philis Ramirez says:

    5 stars
    I absolutely love this Greek salad so much and want to learn more of your cooking! Thank You.

    1. TMD Team says:

      Awesome! Thanks, Philis!

  3. Lynn says:

    5 stars
    Simple and delish. Don't forget to salt your salad! It makes all the difference. I made this with the Leg of lamb and rice and vermicelli recipe. We loved the entire combo. Thanks!

    1. TMD Team says:

      What a feast! Thanks for sharing, Lynn!

  4. Markham McGill says:

    5 stars
    Is there a way to change the measurements? As in ounces instead of “.33” etc. It’s a bit awkward to have to convert this! Otherwise this is a beautiful salad and the video is fantastic too. This only happens when you go to print the recipe. Sorry if that wasn’t clear! Thank you.

  5. Markham McGill says:

    5 stars
    Is there a way to change the measurements? As in ounces instead of “.33” etc. It’s a bit awkward to have to convert this! Otherwise this is a beautiful salad and the video is fantastic too

  6. Karen says:

    I've recently been trying Mediterranean recipes and have subscribed to your emails. Your recipes look absolutely amazing and delicious, so much so that I have just ordered your recipe book. I do have one question... I see that many of the salads include a lot of cucumber. Unfortunately, this is one food that I really dislike and I would like your opinion on what would be the best substitute for it.
    Thank you very much 😀

    1. TMD Team says:

      Hi, Karen! You could probably substitute zucchini for cucumber in many salad recipes.

  7. Sarah says:

    Lovvvee this Greek Salad recipe. It’s officially on our weekly rotation.

    1. TMD Team says:

      Love to hear that, Sarah! Thank you!

  8. Lucy says:

    5 stars
    This is my go-to Greek salad recipe! My hubby especially loves it when I arrange all the ingredients in rows so he can make his perfect combinations in every bite.

  9. Medolark says:

    5 stars
    Very good even with winter veggies. I can’t wait to make it with our fresh garden veggies. I only used 1 oz of aged Feta crumbled over the top prior to serving.

  10. Medolark says:

    5 stars
    Very good even with winter veggies. I can’t wait to try it with the fresh veggies from our garden. I only used
    1 oz of aged Feta crumbled over the top.

  11. lynn leeds says:

    5 stars
    Plan to make this for my lunch.v. . . looks great.

  12. DAN says:

    5 stars

    1. TMD Team says:

      Wow! Love this! Thanks, Dan!

  13. Hannah says:

    5 stars
    the perfect greek salad! for us the one person salad easily serves two!

  14. Claudia says:

    5 stars
    Another superb recipe, Suzy! I added green olives and marinated artichokes for even more Mediterranean goodness. I served the salad as a wrap in warmed whole wheat tortillas with sweet potato fries on the side. Yummy!

  15. BWW says:

    5 stars
    My husband's favorite salad. He can eat every single day in his life. Can you tell he loves it, lol. Thank you for sharing this wonderful recipe.

  16. HTR says:

    5 stars
    I just made this for my sweet wife who is at work now. It is our 36 year anniversary. I wanted to surprise her. This should do it ! I am retired and do all the shopping, food prep., cooking too ! I am Mr. Fix it and Jack- of -all -trades. We are a great team. Thank you for this recipe.