Traditional Greek Salad (Horiatiki)

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!

More Greek Recipes 

Greek

Greek Potato Salad (No Mayo!)

Greek

Saganaki (Fried Greek Cheese)

Sides and Small Plates

Greek Pasta Salad

Greek

Spanakorizo (Greek Spinach Rice)

Browse all Mediterranean Recipes.

Visit Our Shop.