Traditional Greek Salad Recipe – Horiatiki

Why You’ll Love This Greek Salad Recipe

• It is a truly traditional Greek salad made the authentic way
• Uses simple, fresh salad ingredients found at most grocery stores
• This is a healthy recipe that comes together quickly in one large bowl
• Can be served as a light side or turned into a full meal

Greek Salad Ingredients

Here’s what makes this classic Greek salad so special:

• 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick – Crisp cucumbers add freshness and structure without watering down the salad.
• 1 green bell pepper, chopped into bite-sized pieces – Green bell peppers add subtle bitterness and crunch.
• 2 cups halved heirloom or cherry tomatoes – Juicy tomatoes are the heart of this dish. Use ripe large tomatoes or sweet cherry tomatoes.
• ½ red onion, thinly sliced lengthwise – Red onion brings sharpness and balance to the rich feta cheese.
• ½ cup Kalamata olives – Good quality olives provide that signature briny depth.
• 5 ounces feta cheese, block style – Authentic feta cheese is sliced and placed on the top of the salad, not crumbled.
• ½ teaspoon dried oregano – Earthy and aromatic, oregano is essential in a traditional Greek salad.
• Olive oil – A generous drizzle enhances the fresh ingredients and ties everything together.
• Optional additions – Capers, cracked black pepper, a splash of red wine vinegar, lemon juice, or greek salad dressing.

How to Make a Greek Salad

This salad comes together in four easy steps:

STEP 1: Prep your produce – Wash all produce thoroughly. Slice the crisp cucumbers, chop the green bell peppers into bite-sized pieces, halve the juicy tomatoes, and thinly slice the red onion. Place red onion in water to cut the bite. Set aside.

STEP 2: Build the base – In a large bowl, combine the cucumbers, tomatoes, sliced onions, green bell peppers, and Kalamata olives.

STEP 3: Add feta and oregano – Slice the feta cheese into thick pieces and gently place them on top of the salad. Sprinkle dried oregano and cracked black pepper over the feta and vegetables.

STEP 4: Dress and serve – Drizzle generously with olive oil or greek salad dressing. For a slightly tangier finish, add a splash of red wine vinegar or lemon juice. Serve immediately as a fresh salad, or add grilled chicken or chicken breast to turn it into a full meal. Enjoy!

Optional – How to Make Greek Salad Dressing:

Traditionally, village salad uses only olive oil and oregano. If you prefer a more savory blended dressing, you can make a homemade Greek Salad dressing by using the ingredients below. More details on how to make this Greek Salad Dressing can be found here.

• 6 oz extra-virgin olive oil
• 1 oz red wine vinegar
• 1 oz balsamic vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 teaspoons ground black pepper
• 2 teaspoons salt
• 2 teaspoons Dijon mustard

Storage

This Greek salad recipe is best enjoyed fresh.

• Keep leftovers in an airtight container in the refrigerator for up to 24 hours.
• Store dressing separately if preparing ahead.
• Add feta fresh for best texture.

What to Serve with Greek Salad

This traditional Greek salad pairs beautifully with:

• Grilled Lemon Pepper Chicken
• Mediterranean Orzo Pasta Salad
• Rosemary Garlic Lamb Chops
• Turkish Pasta
• Mediterranean Chilean Sea Bass
• Greek Salad Dressing

FAQ

Recipe Card

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Traditional Greek Salad Recipe

Ebony Robinson

This traditional Greek salad, also known as Horiatiki Salata, is made with juicy tomatoes, crisp cucumbers, red onion, Kalamata olives, and a thick slice of feta cheese placed right on top. Finished simply with olive oil and oregano, this authentic Greek salad is fresh, vibrant, and beautifully simple.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Cuisine Greek, Mediterranean

Servings 4

Calories 155 kcal

Ingredients

  

1x2x3x

• 1 English Cucumber cut lengthwise, seeded, and sliced ¼-inch thick
• 1 Green Bell Pepper chopped into bite-sized pieces 
• 2 cups Tomatoes heirloom or cherry tomatoes work well
• ½ Red Onion thinly sliced lengthwise 
• ½ cup Kalamata Olives
• 5 oz Feta Cheese block style
• ½ tsp Oregano
• Olive Oil

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Instructions

 

• Wash and prepare all produce. Slice the cucumber lengthwise, remove the seeds, and cut into ¼-inch thick slices. Chop the green bell pepper into bite-sized pieces, halve the tomatoes, and thinly slice the red onion.
• In a large bowl, combine the cucumber, tomatoes, green bell pepper, red onion, and Kalamata olives. Gently toss to distribute evenly. Slice the feta cheese into thick slabs and place on top of the salad.
• Drizzle olive oil on top or greek salad dressing. Sprinkle dried oregano over the feta and vegetables. Optionally, you could also adda splash of red wine vinegar or lemon juice if desired, and finish with cracked black pepper. Serve immediately. Enjoy!

Notes

• Use block feta, not crumbled. Authentic Greek salad features sliced feta placed on top of the salad rather than mixed in.
• Choose ripe tomatoes. The flavor of this dish depends heavily on juicy, in-season tomatoes. Avoid underripe or pale tomatoes.
• Cut vegetables generously. Traditional Greek salad uses larger pieces rather than finely chopped vegetables.
• Adjust acidity to taste. Authentic versions often use only olive oil and oregano, but a splash of red wine vinegar or lemon juice can brighten the flavors.
• Soften strong red onion if needed. Soak sliced onions in hot water for 5 minutes, then drain before adding to mellow the bite.
• Serve immediately. This salad is best enjoyed fresh. If making ahead, store vegetables and feta separately and assemble just before serving.
• Make it a full meal. Add grilled chicken or chicken breast for extra protein.
• Salt carefully. Feta cheese and Kalamata olives already contain salt, so taste before adding additional seasoning.

Nutrition

Calories: 155kcalCarbohydrates: 10gProtein: 7gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 32mgSodium: 674mgPotassium: 391mgFiber: 3gSugar: 5gVitamin A: 1030IUVitamin C: 37mgCalcium: 213mgIron: 1mg

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