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. Toni says:

    5 stars
    I really love everything about this salad! So refreshing!

    1. Suzy says:

      Yes! I also love that you can serve it with just about anything! Thanks, Toni!

  2. Lauren Kelly says:

    5 stars
    This is now my new go-to salad. It's so delicious and perfect every time!

    1. Suzy says:

      Definitely one of our go-tos as well! Thanks, Lauren!

  3. wilhelmina says:

    5 stars
    I was so happy that I had all the things to make this salad for lunch today! So dang delicious, and easy too!

  4. Iryna says:

    5 stars
    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!

    1. Suzy says:

      I'm with you, Iryna! Thanks so much!

  5. maria del re says:

    I may be repeating myself, but this is the best. Simple, healthy, and delicious.
    Thank you.

    1. Suzy says:

      So glad! Thank you

  6. regs says:

    5 stars
    Can't wait to try that Greek salad recipe of yours. Looks yummy and fantastic.

    1. Suzy says:

      I hope you love it!!

  7. Jeff Smith says:

    We have this salad frequently. We like to add anchovies and pepperoncici peppers served with bread and yogurt.

    1. Suzy says:

      That sounds yummy, Jeff! Thanks for sharing!

  8. LaAnita Best says:

    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!

    1. Suzy says:

      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.)

  9. Debra says:

    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.

    1. Suzy says:

      I totally agree! We have TONS of tomato-filled dishes that time of year!! Thanks, Debra!

  10. Janell Johnson says:

    5 stars
    I'm loving this salad. It is crisp and flavorful. A fabulous complement to any meal, even my breakfast!

  11. Irene says:

    5 stars
    Im Greek and i think this salad is excellent and truly greek. Like my granny make it!

    1. Suzy Karadsheh says:

      That's wonderful to hear, Irene! Thank you so much for sharing

  12. sg says:

    5 stars
    I just made this salad today -- and it's delicious! Such a simple salad, but it tastes so fresh 🙂

    Thank you for sharing this!

    1. Suzy Karadsheh says:

      So glad to hear it.

  13. Whitney says:

    This looks delicious! I'm putting it on my menu plan for this week.

    1. Suzy Karadsheh says:

      I know you'll love this one!

  14. Lynn says:

    5 stars
    GREAT salad! Wouldn't change a thing.

  15. Katherine Clapp says:

    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!

  16. Thomas says:

    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.

    1. Suzy Karadsheh says:

      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!