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 have been to Greece many time and to many different places and never, ever have I been served green peppers in it or any other vegetable apart from, red onion, cucumber, tomatoes and olives. I can´t imagine how awful it would taste with peppers in it. It should also be made fresh, not hours in advance. It is supposed to taste fresh, crisp and vibrant and also try and use fresh oregano. Basil! What!?
I don’t know which parts of Greece you claim to have been to, Derrick! I just happened to stop by to leave my review of this AMAZING Greek salad recipe. And by the way, I have Greek roots and have traveled to Greece on a yearly basis. This Greek salad is as close to traditional as you would get here in the states. And yes, we use green bell peppers all the time. There may be variations of this recipe because it largely depends on what is available. But by gosh, this recipe is EXCEPTIONAL and the real deal.
Thank you for sharing, John.
I have also been to Greece and have never seen peppers in their salads. Thank You
I love the peppers for the extra crunch a flavor!
I traveled a lot in Greece when I was younger (1970s). In the Cyclades, you can find many varieties of the Greek salad but my favourite of all omitted the peppers and had fresh basil leaves on top. The olive oil smelled like freshly mown grass and there was always plenty of bread to mop up the plate at the end. I stayed once in a tiny little pension on the back island of Schinoussa. Our host got most of the ingredients from her garden. She had pots of basil everywhere and the smell of sun-warmed tomatoes straight off the vine was heavenly. She preferred to use dry-cured olives which added a bit of intensity and home-dried oregano.
Thanks so much for sharing, Marco! Sounds wonderful
This is a perfect potluck dish. Everyone always raves, and it can sit at room temp for so much longer than some salads!
Thanks for sharing, Natalie!
Great recipe with perfect ratios of veggies and dressing. Made it a couple hours ahead and all the flavours mixed really well. I used to use different colours peppers but I do like it like this with just green ones – I might just do this from now on. Also soaked the onions in water for a bit before adding to remove the harsh bite – the ones we have are quite strong and not mellow like the ones in Greece (which are soo tasty!).
Thank you so much for sharing, Dana! So glad you enjoyed it!
Loved it!
Thank you, Joe!
Honestly the BEST Greek salad recipe by far!!! I went to Greece on vacation last year and had the most authentic Greek salads, this is right up there with the best of the best! And it’s homemade!!! I have made it a million times already and it never gets old(: Also, the sheep’s milk/block feta and Greek olive oil are GAME CHANGING decisions that you cannot go wrong with!
Quick nutrition question, does the info you provided for nutrition account for the feta cheese?
So glad to hear it! We love this salad so much over here. Yes, it takes into account the use of feta cheese (a generous portion between 3 to 4 oz in total)
The absolute best Greek salad I’ve ever made!! Does the nutrition info include the feta and dressing?
So glad! Yes, the nutrition info accounts for all the ingredients in the recipe. It’s a best estimate, of course, so allow a bit of a margin.
Added Skyr yoghurt to the Greek salad and I was amazed at the increase in energy levels and mental alertness!
That’s awesome! Thanks for sharing, Saravanan!
She wanted to reply to your feedback but forgot!
We’ve been eating Greek salads at least twice a week for a few years since coming back from a visit to Greece. Your recipe is spot-on. Excellent admonition about block vs. crumbled feta. Good job.
Todd, I’m so glad to hear this! Thank you so much for sharing.
Such a colorful and cheerful salad. Light and refreshing, and filling enough for lunch. 🙂
I agree! Thanks, Anita!
This is my favorite salad to order at my best lunch restaurant. BUT NOW I can make it at home. These flavors are even better than my lunch restaurant. Thanks for this awesome recipe!
Thank you so much, Lisalia!
A Greek salad full of nutrition and health and loved by my family for the awesome combinations too.
Awesome! Thanks, Veena!
This salad is SO good! Fresh and jam packed with flavor!
Yes!! Thanks so much, Wilhelmina!
I love how fresh and colorful this salad is! The combination of cucumbers, tomatoes, and feta sounds totally perfect, especially with the fresh vinaigrette.
Thanks so much, Kait!
Fabulous colors and just the perfect salad recipe to make this time of the year. Healthy and delicious – just what I have been looking for!
Awesome!! Thanks, Mahy!
I looooove Greek salads and this recipe is by far my favorite! Thanks so much for sharing it!
So glad you love it, Jessica!!