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This traditional Greek Salad, or Horiatiki, is a vibrant mix of ripe tomatoes, crisp cucumbers, red onion, Kalamata olives, and creamy feta. Tossed with a simple yet bold dressing of good olive oil and red wine vinegar, it’s simple, refreshing, and ridiculously easy to make.
About This Recipe
In the summer of 2021, I had the incredible opportunity to spend three weeks island hopping through Greece. We centered our trip around the Cyclades islands, particularly Crete, Milos, Santorini, Naxos, Ano Koufonisi, and Mykonos (Crete and Milos were the unanimous favorites). Aside from the crystal clear beaches and lovely locals, the food was the most memorable part of the trip. We indulged in everything from lamb stew, grilled octopus, roadside sausage, and village barbecues, but the most mind-blowing was the humble Greek salad, or Horiatiki.
Unlike anything I’d ever tried here in the States, it was shockingly fresh, simple, and SO good! No lettuce was ever in sight. And dressing? Like actual salad dressing? Well, there was none of that. All you needed was little (good-quality) olive oil, vinegar, dried oregano, and salt (if you want it).
The most surprising difference, though? The cheese! Feta cheese tastes different in Greece. It’s fresher and creamier with just the right amount of tang. I’m still searching for the perfect Greek salad feta cheese, but Valbreso Chunk Feta (made from 100% pure sheep milk) is the closest I’ve gotten.
Table of Contents
Ingredients
Authentic Greek salad, also known as Horiatiki (χοριάτικη σαλάτα), or “village-style” has its roots in the rural villages of Greece. It’s simple, unfussy, and celebrated for its fresh and delicious flavors.
Here’s what you need to make it: English cucumber, tomatoes, green bell pepper, red onion, kalamata olives, 100% sheep milk feta cheese, extra virgin olive oil, red wine vinegar, dried oregano, and a pinch of salt. That’s it.
Variations
A popular variation of Greek salad is called Dakos ((pronounced DAH-kohs), a Cretan salad made with a base of barley rusks (paximadia) that are baked twice for a super crunchy, dry texture (similar to biscotti). The rusks are often soaked in water or tomato juice to soften slightly before being topped with fresh chopped tomatoes, Cretan cheese (mizithra) or feta), extra virgin olive oil, dried oregano, and occasionally olives or capers.
Greek Salad Recipe (Horiatiki)
Ingredients
- 1 English cucumber, sliced in half lengthwise and then sliced into half-moons
- 1 cup Kalamata olives, pitted
- ½ red onion, thinly sliced
- 3-4 juicy ripe tomatoes, sliced into wedges
- 1 green bell pepper, cored and sliced
- 1 teaspoon dried oregano
- salt, adjust to taste
- ⅓ cup extra virgin olive oil
- 1-2 tablespoon red wine vinegar
- ½ cup crumbled feta cheese, see notes
Instructions
- Prepare the veggies: Slice the cucumber in half lengthwise, then cut into thin half-moons. Cut the tomatoes into wedges, thinly slice the red onion, and chop the green bell pepper into bite-sized pieces or rings.
- Combine: In a large mixing bowl, add the cucumber, tomatoes, green bell pepper, red onion, and Kalamata olives. Sprinkle the veggies with 1 teaspoon of dried oregano and a pinch of salt, followed by the oil and red wine vinegar. Gently toss until the vegetables are evenly coated in the "the dressing."
- Add the Feta: Sprinkle the crumbled feta cheese over the top just before serving. OR, for a more traditional presentation, top the salad with 1-2 small bricks (slabs) of feta and drizzle with olive oil and a sprinkle of oregano before serving.
Notes
- Store without the olive oil and vinegar (if possible or when making ahead). This will prevent the veggies from getting soggy.
- Store the veggies in airtight containers and add the feta just before serving.
- Undressed salad: 2-3 days in the refrigerator
- Dressed salad: Best within 24 hours
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Ideas
Greek salad is traditionally served family-style in a wide, shallow bowl or platter, making it perfect for sharing. While it often appears as a refreshing starter or side dish, it can easily become the centerpiece of a Mediterranean-inspired meal. Pair it with grilled meats like chicken souvlaki, juicy lamb chops, or even shrimp skewers. Homemade pita bread with tzatziki is a classic companion, especially when served warm and fresh off the skillet.
For a heartier option, try my Greek Chicken Salad—a flavorful twist that adds tender Greek marinated chicken right on top of the classic salad base. You can also serve your Greek salad alongside recipes like my Greek gyro meat, Greek meatballs (keftedes), crispy falafel, or lemon-roasted Greek potatoes. Each one complements the bold, fresh flavors of the salad and creates a well-rounded Mediterranean feast.
If you love this traditional Greek salad recipe, check out a few more fresh and flavorful favorites! My Caesar Salad is a classic with crisp romaine, parmesan, and homemade dressing. For something hearty and protein-packed, try my Lentil Salad with Lemon Dijon Vinaigrette—it’s perfect for meal prep. Craving Italian flavors? My Italian Salad is loaded with veggies, olives, and zesty dressing. And you can never go wrong with a simple and versatile House Salad, great as a side for just about any meal.
Check out more of my travels throughout Greece on my Instagram HIGHLIGHTS!
Great tasting salad dressing!