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.
Love it, it is very fresh and satisfying. Sometimes I make this and the bread a meal on its own. I never get tired of it.
I am not able to see the video. Its not working.
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Absolutely delicious.
At Last!! Someone who knows that authentic Greek salad has NO leafy greens. And the salads are just wonderful. I never saw lettuce in Greece.
Simple, satisfying and delicious
Hello from New Zealand.
Accidently found you last week and lordy lordy your recipes have the finishing touches mine always lacked. If I ever get to N.Y. (doubtful) will definitely say hi.
Same salad we always got in Germany and Greece, minus the bell peppers. Was interested in the spice. I have tried rosemary, basil, and a mixed Italian herbs, would never have guessed oregano. Try rice wine vinegar sometime works really well
Thanks, Brian!
Suzy, you’re the best — as authentic as they come! So, so appreciate your natural “feel” with the above guidance.
I arrived back from spending 10 days on Corfu [’22-09-06 to ’22-09-16] and REALLY STRUGGLED to come back to London after being utterly “sensoratised” in the Greek way. The “Greek Salad” was on my mind when I landed as, frankly, I fully believe that eating this on a regular basis does such wonders to every part of one’s being. An, erm, not forgetting all the other fish dishes, mousaka, etc.
I can go on… x
Keep up the excellent work!
Will do, Dorian! Thank you so much!
Delicious! Thank you for a healthy, fresh and satisfying salad. I served it with black eyed peas and Brussels sprouts, and of course the star of the show was this salad! I will definitely make it again.
Yum! That sounds like a wonderful meal! Thanks, Rae!
My husband and I went to Greece last year. Ever since then I’ve been craving the Greek salad I had there but any Mediterranean places I’ve tried back here in the states has been awful. I resigned myself to never having such a salad again. I decided to give it a whirl myself after finding this recipe and it’s truly wonderful. It’s the closest thing I’ve had to the wonderful dishes I had in Greece. I’ve made it twice already and have been eating it nonstop. Thank you so much for this recipe.
I saw the Sodium content listed as 2.8 mg. It is definitely a lot higher than that with the feta kalamata olives Great recipe I include Peperoncini on the side too
This was a huge hit with my family. I will definitely keep this on the short list. I love the comment about adding tuna. Think Ill do that tonight with the left overs.
Thanks, Nancay!
Yum! thanks for sharing this recipe. A family favorite and so easy for potlucks! Definitely agree with no lettuce-type fillers. We like yellow or red peppers for the sweeter taste and sub freshly squeezed lemon juice for vinegar. No sense in wasting the rest of the lemon, so add lemon zest (and even some pulp) as seasoning with the dried oregano and fresh ground pepper.
Thanks for taking the tie to comment and review, Angie!
One of the better Greek Salad recipes online, I try not to get too involved in weights & try for equal volumes of each staple salad ingredient maybe a little less Feta & onion than the other elements. I have also mixed the dressing first & thrown in the fine chopped onions to soak for 20-30mins; takes the edge off & slightly softens. As another points out a little of the Kalamata Olive Preserve works well for me (just a tsp or 2). I love this with my Lamb Moussaka the acidity cuts through the greasy richness like a treat (a little like mint sauce on roast lamb), whilst the crunch provides the perfect contrast. Yamas!
Thanks so much for taking the time to share this, Jay!
Simple and delicious. I love how quick this salad is to throw together, and it goes well with pretty much anything!
Thanks, Ania!
I am allergic to bell pepper of any color. I’d like to make the Traditional Greek Salad you give the recipe for which looks so delicious and fresh. I was just wondering if you could suggest something else to use in the salad in place of the sliced bell pepper?
Hi, Dixie. The peppers are a pretty essential ingredient in this Greek Salad. You could omit them and instead use lettuce for crunch, but it would be a bit of a different salad. Still good, just not as traditional.
Not all places use bell pepper or even the olives. Where my family is from the olives are usually on the side and bell peppers aren’t usually included. Honestly, this salad varies between villages/regions.
Who cares Eleni.
This salad is a basic go to
I use the brine from the kalamata olives in the salad. No salt is necessary. I also use lots of dried oregano, a pint of halved grape tomatoes, lemon-infused EVOO. I use lots of oil and brine so there’s always lots of liquids for dunking.
PS. I cut all the vegetables into chunks of approximately the same size so everything fits on a soup spoon, which is how I like to eat it. The feta can be cut the same size as the veggies so it can also be scooped up onto the spoon, as well as the juices. It may not be how the Greeks do it, but in my house it’s how l do it!