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!
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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.
I really love everything about this salad! So refreshing!
Yes! I also love that you can serve it with just about anything! Thanks, Toni!
This is now my new go-to salad. It’s so delicious and perfect every time!
Definitely one of our go-tos as well! Thanks, Lauren!
I was so happy that I had all the things to make this salad for lunch today! So dang delicious, and easy too!
This is like one of my favorite salads at the moment! So quick and easy to make and so delicious! Green bell pepper, red onion and fetta combination is a bomb! I eat it almost every day!
I’m with you, Iryna! Thanks so much!
I may be repeating myself, but this is the best. Simple, healthy, and delicious.
Thank you.
So glad! Thank you
Can’t wait to try that Greek salad recipe of yours. Looks yummy and fantastic.
I hope you love it!!
We have this salad frequently. We like to add anchovies and pepperoncici peppers served with bread and yogurt.
That sounds yummy, Jeff! Thanks for sharing!
What do I need to look for in good feta cheese? I have only found one grocery store in my town that carries the brick of cheese. I don”t like the flavor of the crumbled. I have found some on line, but some are out of my price range. Would you please recommend a good one for a novice like myself. Also, my husband and I love your recipes! He has never spent as much time in my kitchen with me, until I started cooking your recipes! And we’ve been married over 30 years!
Thank you!
Hi there. We use different kinds of feta here. And like you mentioned, feta sold in blocks tastes better to me than already crumbled feta. I don’t have a specific kind to recommend, unfortunately, but I do prefer feta blocks that are a bit more on the creamy side (not too salty or dry.)
This is the perfect late summer salad. The best tomatoes are from July through September where I live. If the tomatoes are the star, I want fresh vine ripened. I made this for a group lunch and everyone loved it.
I totally agree! We have TONS of tomato-filled dishes that time of year!! Thanks, Debra!
I’m loving this salad. It is crisp and flavorful. A fabulous complement to any meal, even my breakfast!
Im Greek and i think this salad is excellent and truly greek. Like my granny make it!
That’s wonderful to hear, Irene! Thank you so much for sharing
I just made this salad today — and it’s delicious! Such a simple salad, but it tastes so fresh 🙂
Thank you for sharing this!
So glad to hear it.
This looks delicious! I’m putting it on my menu plan for this week.
I know you’ll love this one!
GREAT salad! Wouldn’t change a thing.
Need to add the ‘Louis Pappas recipe for Greek Potato Salad’ Tarpon Springs, FL ; which is served in the bottom of the bowl with the rest of the salad arranged over the top ! A meal!
Hi, nicely written article. It makes we want to visit Greece again. I believe the variety of thyme (oregano) used is important for the traditional version. The one they used in Greece is the Conehead thyme that is slightly peppery and very fragrant. I was able to collect some this summer and can enjoy again the full flavor of the salad. It really makes a difference.
You are right, Thomas. It does make a difference to have the right variety of oregano. Lucky that you were able to grab some this summer!