This Greek salad recipe is easy, authentic, fresh, and absolutely delicious! A handful of simple ingredients, extra virgin olive oil, oregano, and a splash of vinegar is all you need.
This simple Greek salad was inspired by a trip to the islands of Patmos and Kos, where every little family-run taverna served their own version. It opened my eyes to how uncomplicated a true Greek salad should be! That’s exactly what I have recreated for you.
Horiatiki, or Greek village salad, is served most often from early spring through summer and up until mid fall. Like Bulgarian Shopska or Italian Caprese, the classic table salad uses just a few humble ingredients, yet has become an iconic dish that’s beloved around the world. 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!
What is in Traditional Greek Salad (Horiatiki)?
This easy recipe stays true to the traditional Greek salad, with easy-to-source ingredients and a no-whisk dressing.
- Tomatoes: Use Roma tomatoes or vine-ripe tomatoes. They stay somewhat firm, which works well with the crunchy bell pepper and onion.
- Cucumber: English cucumbers as they tend to be sweeter. If standard slicing cucumbers are all that’s available, fully peel their 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: An authentic Greek salad only uses green bell pepper, but of course you can use whatever bell pepper you like.
- Feta cheese: Whole blocks of Greek sheep’s milk feta packed in brine is ideal, as you’ll get those satisfying large pieces that make a Greek salad so special. That said, crumbled feta can of course work in a pinch.
- 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. Though untraditional, you can substitute with lemon juice, white wine vinegar, or lime juice.
- Seasoning: This salad is seasoned simply with a sprinkle of kosher salt and dried Greek 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 1/2 teaspoons of dried oregano and a pinch of kosher salt.
- Dress. Pour in 1/4 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 1/4 tablespoon of oregano. Enjoy!
What to Serve with Greek Salad
You can serve this simple Greek salad as a first course or side dish to just about any entree. But why not go Greek? Try:
- Meat: Chicken gyros, pork souvlaki, or lamb Kleftiko.
- Fish: Shrimp Saganaki
- Vegetarian: Gigantes Plaki (Greek Baked Beans), Greek Chickpea Soup (Revithosoupa), or Greek Tomato Fritters
- For Dessert: Portokalopita (Greek Orange Cake)
- To Drink: Ouzo, of course!
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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 1/2 teaspoons dried oregano
- Kosher salt
- 1/4 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 3/4 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 3/4 teaspoon of oregano and enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and oregano used in this recipe.
- 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.
Nutrition
Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
*This post has recently been updated with new information for the readers’ benefit.
Great recipe! Delicious, refreshing, and felt like I was eating something healthy. Thank you so much!
I absolutely love this Greek salad so much and want to learn more of your cooking! Thank You.
Awesome! Thanks, Philis!
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!
What a feast! Thanks for sharing, Lynn!
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.
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
Hello
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 😀
Hi, Karen! You could probably substitute zucchini for cucumber in many salad recipes.
Lovvvee this Greek Salad recipe. It’s officially on our weekly rotation.
Love to hear that, Sarah! Thank you!
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.
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.
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.
Plan to make this for my lunch.v. . . looks great.
BEST GREEK SALAD I HAVE EVER EATEN. I WILL MAKE OFTEN
Wow! Love this! Thanks, Dan!
the perfect greek salad! for us the one person salad easily serves two!
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!
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.
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.