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Best Greek Salad Recipe

Best Greek Salad Recipe

iamwinfred
This authentic Greek salad — known as Horiatiki or village salad — is a vibrant, no-cook dish made with chunky tomatoes, crisp cucumber, briny Kalamata olives, tangy red onion, green bell pepper, and a generous slab of creamy feta cheese, all dressed in a simple extra virgin olive oil and red wine vinegar dressing. It comes together in just 10 minutes, requires zero cooking, and delivers bold Mediterranean flavors that taste even better than anything you'd find at a restaurant. It's naturally gluten-free, vegetarian, and endlessly versatile — perfect as a light lunch, a side dish, or the centerpiece of a larger Mediterranean spread.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 230 kcal

Equipment

  • Large salad serving bowl At least 3–4 quart capacity
  • Chef's knife
  • Cutting board
  • Small bowl or jar For mixing the dressing
  • Measuring spoons
  • Citrus juicer (optional) for fresh lemon juice

Ingredients
  

For the Salad

  • 4 medium ripe tomatoes about 1.5 lbs / 680g, cut into large wedges
  • 1 large English cucumber or 2 Persian cucumbers; sliced into thick half-moons
  • ½ medium red onion thinly sliced into rings
  • 1 green bell pepper deseeded and sliced into rings
  • ½ cup Kalamata olives 85g, pitted; do not rinse
  • 7 oz block feta cheese 200g; keep as a whole slab or thick slices — do not crumble

For the Dressing

  • 3 tbsp extra virgin olive oil use a high-quality Greek or cold-pressed variety
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano preferably Greek oregano
  • ½ tsp sea salt or to taste
  • ¼ tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice optional, for extra brightness

Instructions
 

  • Rinse tomatoes and cut each into large wedges (6–8 pieces per tomato). Place in a large serving bowl — choose tomatoes that are ripe but still firm.
  • Slice the unpeeled cucumber in half lengthwise, then cut into thick half-moon pieces about ½ inch (1.2 cm) thick. Add to the bowl with the tomatoes.
  • Slice the red onion as thinly as possible into rings. For a milder flavor, soak in cold water for 10 minutes, then drain and pat dry before adding to the bowl.
  • Remove the core and seeds from the green bell pepper and slice into rings or strips about ½ inch thick. Add to the salad bowl.
  • Drain the Kalamata olives (do not rinse) and scatter them over the vegetables. Leave whole for a traditional presentation or halve them for more even flavor distribution.
  • In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice (if using), salt, and pepper until well combined. Taste and adjust seasoning — it should taste bold and tangy.
  • Pour the dressing evenly over the vegetables and toss very gently with clean hands or two large spoons until everything is lightly coated. Taste and adjust salt or vinegar if needed.
  • Place the whole block or thick slices of feta on top of the salad, drizzle with a little extra olive oil, and finish with a generous pinch of dried Greek oregano. Serve immediately or rest 5–10 minutes at room temperature for the flavors to meld.

Notes

  • Use ripe, in-season tomatoes: This is the single most important factor in a great Greek salad. Off-season tomatoes will significantly reduce the quality of the finished dish.
  • Don't crumble the feta: Authentic Horiatiki is served with a whole slab of feta on top, not crumbled. This is both traditional and gives each person a satisfying, creamy chunk.
  • Serve at room temperature: Never refrigerate this salad before serving. Cold temperatures dull the sweetness of the tomatoes and suppress the fragrance of the olive oil.
  • Tame sharp onion: If raw red onion is too pungent for you, soak the sliced rings in cold water for 10 minutes, then drain — this mellows the bite without losing flavor.
  • Best olive oil matters: The dressing is just three ingredients, so use the best extra virgin olive oil you can find — preferably a Greek cold-pressed variety.
  • Make-ahead tip: Prep all vegetables up to one day ahead and refrigerate separately. Dress and add feta no more than 30 minutes before serving to prevent the tomatoes from breaking down.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before eating and refresh with a drizzle of olive oil and squeeze of lemon.
  • Add protein to make it a meal: Grilled chicken, shrimp, chickpeas, or drained canned tuna are excellent additions that turn this side salad into a complete lunch or dinner.
  • Feta substitution: For a vegan version, use a plant-based feta alternative. The rest of the salad is already fully vegan.
  • Cucumber swap: Persian cucumbers work perfectly in place of English cucumber — simply slice them into rounds without halving first.

Nutrition

Serving: 1ServingCalories: 230kcalCarbohydrates: 10gProtein: 7gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 720mgPotassium: 420mgFiber: 3gSugar: 6gVitamin A: 25IUVitamin C: 55mgCalcium: 20mgIron: 8mg
Keyword authentic greek salad, easy mediterranean salad, greek salad recipe, horiatiki salad, no cook salad
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