I love Greek salad! Featuring all the wonderful Greek flavors, from crunchy cucumbers, onion, olives and feta to the delicious dressing, it's a fabulous harmony of flavor that's light, delicious and very easy to make.
The secret to a classic Greek salad? Like all Greek cuisine, quality ingredients are key. Invest in fresh vegetables and authentic Greek products and this Horiatiki, or Greek village salad, will be truly out of this world!
Why you'll love this Greek salad recipe
- This easy Greek salad recipe is light, tasty and absolutely delicious.
- Traditional Greek salad is a very easy recipe.
- This recipe calls for no leafy greens, meaning it stores for longer and can be prepared in advance.
- Greek salad is rich in vitamins and minerals due to its fresh vegetables like tomatoes, cucumbers, and bell peppers.
Equipment needed
- Large bowl – you'll need a nice big bowl to mix up your salad – a small bowl won't cut it!
- Salad tongs – get yourself a good pair of salad tongs to serve your salad.
How to make Greek salad
Authentic Greek Salad dressing comprises olive oil, red wine vinegar and dried oregano. That's it!
You need cucumber, tomatoes, green pepper, red onion, olives and feta cheese. Chop everything up and mix in a large salad bowl. Drizzle the salad dressing ingredients over and you're done!
Recipe tips
- To mellow the sharp bite of raw onion, soak the slices in ice water with vinegar for 10 minutes before adding to the Greek salad.
- English cucumber is often sliced with the skin partially peeled for texture in Greek salad.
- Quality counts! The best produce available should be used for a traditional Greek salad to enhance its flavor.
- Letting the salad sit for 10-15 minutes after dressing enhances its flavor.
- Keep the dressing separate from the salad ingredients until ready to serve to prevent wilting.
- Wash and thoroughly dry your vegetables before chopping them for meal prep.
- Store chopped vegetables in separate airtight containers with a paper towel to absorb excess moisture.
What to serve with Greek salad
- Try my homemade Greek salad dressing recipe! It takes a great meal and makes it wonderful.
- Serving Horiatiki with crusty bread is a great way to soak up the flavorful juices.
- Serve it as a side dish for meat dishes such as grilled chicken, beef or lamb.
Popular variations
- Add a squeeze of lemon juice for a little citric flavor to this simple Greek salad.
- You can use any type of juicy tomatoes, but cherry tomatoes or grape tomatoes are best in a Greek salad. Large tomatoes can also be used.
- Adding chicken packs in extra flavor and protein for a big salad.
- Use kosher salt for extra flavor
- Capers may be added for extra brininess to the salad.
- Oregano is a common herb used in traditional Greek salad. If you're not a fan, you can replace it with a similar woody herb like rosemary.
- You should avoid using lettuce in Greek salad to maintain its traditional form and prevent wilting. However, if you do want to add lettuce, use something crisp like a Romaine lettuce
Substitutions
- Go vegan and swap feta for vegan cashew cheese.
- Use green olives in place of Kalamata olives.
- If you prefer a milder flavor, use spring onions in place of raw red onion.
What is in a traditional Greek salad?
Greek salad, or Horiatiki, is a salad containing feta, Kalamata olives, tomatoes, red onion slices, cucumber and dried oregano, finished with extra virgin olive oil and red wine vinegar.
What is the difference between Mediterranean and Greek salad?
They're both key dishes for the Mediterranean diet, but with a few differences.
A Greek salad features feta cheese, chunky cucumbers, tomatoes, red onions and Kalamata olives, whereas a Mediterranean salad often includes leafy greens, proteins, grains and citrus elements.
Which cheese is used for Greek salad?
Authentic Greek feta. Real Greek feta is made from sheep or goat milk. You can buy it in most good supermarkets.
Feta cheese is traditionally served in a block on top of the salad rather than chopped into cubes. However, this recipe calls for it to be crumbled on top of the salad ingredients.
What makes a Greek salad authentic?
High-quality olive oil, feta and fresh vegetables, with quality dried oregano.
What lettuce do you use in a Greek salad?
Greek salad doesn't always feature lettuce. When it does, Romaine lettuce is used.
Which herbs go in Greek salad?
Dried oregano is the essential Greek salad herb. Parsley, mint and dill are sometimes used too.
What are the best cucumbers for Greek salad?
Use Persian cucumbers or English cucumbers, peeled to make a striped pattern, then thinly sliced.
What are Kalamata olives?
They are almond-shaped, black olives, known for their meaty texture and rich, slightly sweet flavor. Kalamata olives are commonly used in traditional Greek salad and paired with Greek cheese.
Can I make this Greek salad ahead of time?
Yes. Greek salad can be prepared ahead of time since it does not contain leafy greens that wilt easily. Pre-slice all ingredients 1 to 2 days in advance for easy assembly on the day of serving. Leftover Greek salad can be stored in the fridge for 4 to 5 days if kept without dressing.
More salad recipes
Need to up your salad game? Try some of these!
- Kachumber salad – one of the underrated stars of Indian cuisine, kachumber salad is fresh, light, fragrant and easy to prepare.
- Mediterranean orzo salad – another delicious Mediterranean dish, this one also features fresh vegetables like cherry tomatoes, cucumbers, kalamata olives and feta cheese.
- Aubergine salad – light, healthy, easy and delicious, this aubergine salad is like a wonderfully fresh taste of Italy, whipped up in your very own kitchen.
- Cucumber ribbon salad – refreshing, creamy, and nutty with a hint of mint, this salad is perfect for summer.
📖 Recipe
Greek Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant Greek salad with cucumber, tomatoes, red onion, olives and feta. Light, refreshing and packed with classic Mediterranean flavour.
Ingredients
- 4 ripe tomatoes, cut into wedges
- 1 large cucumber, sliced into bite sized pieces or half-moons
- ½ red onion, slice thinly
- 1 green bell pepper, thinly sliced
- ½ cup pitted Kalamata olives
- 150 g (5 oz) block of feta cheese
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon fine sea salt (adjust to taste)
- Dried or fresh oregano, for sprinkling
Instructions
- Add the tomatoes, cucumber, red onion, green pepper, and olives to a large serving bowl. Give everything a gentle toss to combine.
- Place the block of feta on top of the salad.
- Drizzle the olive oil evenly over the salad, followed by the red wine vinegar.
- Sprinkle with sea salt, then finish with a pinch of dried oregano over the crumbled feta and a twist of freshly ground black pepper.
- Serve immediately, ideally with crusty bread to soak up the juices.
Notes
The classic Greek ratio is 3 parts olive oil to 1 part vinegar; enough to season the salad without overpowering the vegetables.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size:
- Calories: 235
- Sugar: 4.5 g
- Sodium: 616.8 mg
- Fat: 20.5 g
- Saturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 8.7 g
- Fiber: 1.9 g
- Protein: 6.5 g
- Cholesterol: 33.4 mg
Ian Taylor says
How long can you keep this in the fridge after making it ?
Michelle says
Hello Ian,
You can keep this salad up to 2 days. Just separate from the cheese.
Best, Michelle
Renil M. George says
Greek Salad is one of my most favorite salad.
Ronnie says
Delicious salad! How many olives do you put in it though?
Fiver Feeds says
Perfect salad, especially during summer. Greek Salad is one of my favorite Salads of all time and don't see that changing 🙂
Mike Economou says
I just got back from a two-week vacation in Greece. And yes...it's true. The Greeks hold strong to the belief if the feta cheese isn't from Greece, then it's NOT feta cheese! (This looks SO good!!)
Michelle says
Thanks, Shawna. Give it a whirl and let me know how it turns out. 😉
Michelle says
Fair enough, Derek. It doesn't matter whether the plates/bowls are cold but if the actual contents have been chilling in the fridge it robs them of flavour in the process.
Michelle says
Thanks, Rosa!
Derek says
Hmmm, well I agree with most of what you say. However during my extensive time as a server pre-career days, I worked at 2 establishments with great food and fantastic service. We often left sald plates and bowls in the freezer to keep the plates chilled for our guests. Whether the plate is cold or not has nothing to do with the quality of the food.
Thanks,
D
Easy Life Meal & Party Planning says
I love your instructions and pictures plus the salad looks delicious. I have never made a Greek salad but will certainly try this!
Amy (Savory Moments) says
This salad looks really great! I love a good Greek salad and this one looks perfect for spring and summer.
Michelle says
Thanks, Amy. I don't think it matters which season it is, Greek Salad will always be a winner.
anna @ annamayeveryday says
Love your photographs and the salad, this is something I make often in the summer when the tomatoes are good.
Michelle says
Thanks, Anna. Good tomatoes are a must!
Rosa says
A wonderful salad! I could eat that dish on a daily basis.
Cheers,
Rosa