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Overhead view of traditional Greek salad served on a light beige oval platter with tomato wedges, cucumber rounds, red onion, green bell pepper, Kalamata olives, and large triangular slabs of feta cheese topped with dried oregano and fresh oregano leaves, with extra olives, tomatoes, and a black-and-white checkered towel around the platter.
4.84 from 12 votes

Greek Salad Recipe (Horiatiki)

This classic Greek Salad Recipe, also known as Horiatiki, is made with ripe tomatoes, crisp cucumber, red onion, green bell pepper, Kalamata olives, olive oil, red wine vinegar, dried oregano, and large pieces of creamy feta. Fresh, simple, and ready in 15 minutes, it's a traditional no-lettuce salad that's all about good ingredients.
Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 293kcal
Chef: Jessica Randhawa

Ingredients

  • 1 English cucumber - partially peeled and sliced into rounds
  • 3-4 ripe tomatoes - cut into wedges
  • ½ cup Kalamata olives - pitted
  • ½ red onion - thinly sliced
  • 1 green bell pepper - sliced
  • 2 teaspoons dried oregano - divided
  • ½ teaspoon salt - plus more to taste
  • ½ teaspoon black pepper - optional
  • 3 tablespoons extra-virgin olive oil - divided
  • 2 tablespoons red wine vinegar
  • 1 (7-ounce) block feta cheese - cut into large triangles or slabs

Instructions

  • Prepare the vegetables: Partially peel the cucumber, then slice it into rounds. Cut the tomatoes into wedges. Thinly slice the red onion and slice the green bell pepper into rings or strips.
  • Assemble the salad: Add the cucumber, tomatoes, red onion, green bell pepper, and Kalamata olives to a large bowl or shallow serving platter.
  • Season and dress: Sprinkle the vegetables with 1 teaspoon dried oregano, salt, and black pepper. Drizzle with 2 tablespoons olive oil and the red wine vinegar, then toss gently to combine.
  • Add the feta: Arrange the feta triangles or slabs over the top of the salad.
  • Finish and serve: Drizzle the remaining 1 tablespoon olive oil over the feta and sprinkle with the remaining 1 teaspoon dried oregano. Let the salad sit for a few minutes, then serve immediately.

Notes

  • Feta: Keep the feta in large pieces or slabs for a more traditional presentation. Feta packed in brine has the best flavor and texture.
  • Tomatoes: Use ripe, juicy tomatoes. This salad is simple, so the tomatoes really matter.
  • Cucumber: English cucumber works well because it has thin skin and fewer seeds. Partially peeling it gives the salad a classic striped look.
  • Red onion: If your onion tastes strong, soak the slices in cold water or red wine vinegar for 10 minutes, then drain.
  • Olives: Pitted Kalamata olives are easier to eat, but whole olives are common in more traditional presentations.
  • Dressing: Traditional Greek salad does not need a thick vinaigrette. Olive oil, red wine vinegar, dried oregano, salt, and pepper are enough.
  • Let it rest: Let the salad sit for a few minutes before serving so the tomato juices can mingle with the olive oil, vinegar, and oregano.
  • Make ahead: Slice the vegetables up to 1 day in advance and store them separately from the feta, olive oil, and vinegar.
  • Storage: Greek salad is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the vegetables will soften and release liquid.
 
 

Nutrition

Calories: 293kcal | Carbohydrates: 12g | Protein: 9g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 44mg | Sodium: 1128mg | Potassium: 458mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1252IU | Vitamin C: 40mg | Calcium: 299mg | Iron: 1mg
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