Greek salad is a Mediterranean favorite recipe with fresh vegetables, juicy olives and a good block of tangy feta cheese.
For more Greek-inspired recipes, try our orzo salad, Avgolemono, spanakorizo, and chicken souvlaki.
The Most Authentic Greek Salad
I first fell in love with this simple Greek village salad — horiatiki — back in the summer of 2013, during my interrail adventure through Greece. My friend Alex and I had just landed on the island of Milos after an overnight ferry, hungry and sun-dazed.
We sat at a tiny seaside taverna with our backpacks still on, and out came this plate: thick-cut tomatoes, crisp cucumber, slivers of red onion, a block of feta drenched in olive oil and dried oregano, with a briny kick of Kalamata olives.
No lettuce, no frills — just pure Mediterranean sunshine on a plate. Since then, this has been one of those recipes I come back to over and over again, especially during tomato season. It’s as authentic as it gets, and it brings me straight back to that table by the sea every single time.
Plus, Louise absolutely loves this – which definitely helps it stay on the menu 😉.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Tomatoes – Use the ripest you can find; cherry tomatoes or heirlooms work well too
- Cucumber – Traditional is with Greek or Persian cucumber; English cucumber works too
- Red onion – Can substitute with shallots or mild white onion, thinly sliced
- Green bell pepper – Optional but traditional; red or yellow pepper can be used if needed
- Kalamata olives – Other black olives work, but try to avoid canned if possible
- Feta cheese – Greek feta in brine is best
- Dried oregano – Greek oregano is ideal; Italian oregano works in a pinch
- Sea salt – Kosher salt or flaky salt can be used instead
- Extra virgin olive oil – Use the best quality you have; Greek or Italian preferred
- Red wine vinegar – Optional; lemon juice can be used for a fresher twist
How to Make Greek Salad
1. Assemble the Salad
In a wide, shallow bowl, platter, or plate, layer the tomato wedges, cucumber half-moons, thinly sliced red onion, and bell pepper. Tuck the Kalamata olives in and around the vegetables.
2. Season the Salad
Season with olive oil, oregano, salt and black pepper. A splash of red wine vinegar is optional. This is a rustic salad, so don’t worry about making it too perfect.
3. Top with Feta and Serve
Place a thick slab of feta right on top, just like they do in Greece. If you prefer, you can crumble it, but leaving it whole gives it that authentic taverna look.
Top the feta with more olive oil and a generous sprinkle of dried oregano, and serve right away with crusty or pita bread.
Tips
- Ripe Tomatoes Only – The juicier and sweeter, the better. This salad is all about the tomatoes.
- Chunky Cuts – Keep the veggies rustic and bold. No dicing — think wedges and thick slices.
- Feta Block, Not Crumbles – Traditional horiatiki always has a slab of feta on top. It’s creamier and more flavorful.
- Go for Greek Oregano – Dried Greek oregano is more aromatic than regular. It makes a big difference.
- Use Great Olive Oil – A good extra virgin olive oil ties it all together. Don’t be shy with it.
- Let the Tomatoes Rest – Salt them for 5–10 minutes before assembling to draw out those juicy flavors.
- No Lettuce, Ever – This isn’t a garden salad. Keep it true to its village roots.
- Serve with Bread – Crusty bread is essential for soaking up that olive oil-tomato-feta magic.
Frequently Asked Questions
Nope - never. Traditional horiatiki is made without any lettuce. It's all about chunky tomatoes, cucumbers, onions, olives, and a big slab of feta.
You can, but it won’t taste or look the same. The block-style feta is creamier, saltier, and more authentic — plus, it looks beautiful served whole on top.
Extra virgin, always. Go for something fruity and robust — ideally Greek or Italian — since it’s the only “dressing” in this salad.
You can prep the vegetables ahead, but don’t assemble or season it until just before serving — otherwise it gets soggy and the feta breaks down.
While it’s often served as a side, you can top it with grilled chicken, tuna, or chickpeas to turn it into a hearty main.
Horiatiki is rustic and minimal — no lettuce, no creamy dressings, no extras, just good quality ingredients. American versions often add greens, peppers, or even chickpeas, which aren’t part of the original.
Store leftover Greek salad in an airtight container in the fridge for up to 2 days (best within 24 hours), ideally with the feta kept separate, knowing the veggies will release liquid and soften slightly — and never freeze it.
To store leftover feta, keep it in its original brine in an airtight container in the fridge — it’ll stay fresh for up to 2 weeks. If your feta didn’t come in brine, you can make your own by mixing 1 cup water with 1 teaspoon salt, and fully submerging the cheese.
More Mediterranean recipes
- Greek chicken with lemon and orzo
- Mediterranean chicken
- Baked cod
- Feta pasta
- Schiacciata (Tuscan Flatbread)
- Prosciutto sandwich
- Chicken piccata
- Chicken gyros
If you tried this Greek Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Greek Salad (Horiatiki)
Video
Ingredients
- 2 large tomatoes cut into wedges
- 1 large cucumber peeled in stripes and sliced into half moons
- 1 red onion thinly sliced
- ½ green bell pepper sliced - about ½ cup / 60g
- ⅓ cup kalamata olives whole or pitted
- 1 block feta cheese about 6 - 7 oz (170 - 200 g) sliced or crumbled (preferably in brine)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 pinch salt + black pepper optional
Instructions
- Assemble the Salad: In a wide, shallow bowl, platter, or plate, layer the tomato wedges, cucumber half-moons, thinly sliced red onion, and bell pepper.Tuck the Kalamata olives in and around the vegetables.
- Season: Season with olive oil, oregano, salt and black pepper. A splash of red wine vinegar is optional. This is a rustic salad, so don’t worry about making it too perfect.
- Top with Feta and Serve: Place a thick slab of feta right on top, just like they do in Greece. If you prefer, you can crumble it, but leaving it whole gives it that authentic taverna look.Top the feta with more olive oil and a generous sprinkle of dried oregano, and serve right away with crusty or pita bread.
Notes
- Tomatoes – Use the ripest you can find; cherry tomatoes or heirlooms work well too
- Cucumber – Traditional is with Greek or Persian cucumber; English cucumber works too
- Red onion – Can substitute with shallots or mild white onion, thinly sliced
- Green bell pepper – Optional but traditional; red or yellow pepper can be used if needed
- Kalamata olives – Other black olives work, but try to avoid canned if possible
- Feta cheese – Greek feta in brine is best
- Dried oregano – Greek oregano is ideal; Italian oregano works in a pinch
- Sea salt – Kosher salt or flaky salt can be used instead
- Extra virgin olive oil – Use the best quality you have; Greek or Italian preferred
- Red wine vinegar – Optional; lemon juice can be used for a fresher twist
- Ripe Tomatoes Only – The juicier and sweeter, the better. This salad is all about the tomatoes.
- Chunky Cuts – Keep the veggies rustic and bold. No dicing — think wedges and thick slices.
- Feta Block, Not Crumbles – Traditional horiatiki always has a slab of feta on top. It’s creamier and more flavorful.
- Go for Greek Oregano – Dried Greek oregano is more aromatic than regular. It makes a big difference.
- Use Great Olive Oil – A good extra virgin olive oil ties it all together. Don’t be shy with it.
- Let the Tomatoes Rest – Salt them for 5–10 minutes before assembling to draw out those juicy flavors.
- No Lettuce, Ever – This isn’t a garden salad. Keep it true to its village roots.
- Serve with Bread – Crusty bread is essential for soaking up that olive oil-tomato-feta magic.
Suzanne says
Absolutely delicious! Made this for lunch today and felt like I was sitting at a little taverna in Greece. My husband couldn’t stop raving about it, and even the kids picked around the onions to get to the tomatoes and feta! So fresh, simple, and full of flavor — this one’s going on repeat all summer long. Thank you!