This authentic Greek salad (known as Horiatiki) is everything a traditional version should be — juicy tomatoes, crisp cucumbers, sharp red onion, briny Kalamata olives, and a generous slab of creamy feta, all dressed simply in olive oil and oregano. No lettuce, no fuss, just fresh ingredients and bold Mediterranean flavor.
The secret to a real Greek salad is in the details: a block of feta (never pre-crumbled!), good extra-virgin olive oil, and dried oregano. It comes together in 15 minutes, makes the perfect light lunch or side dish, and tastes like summer in the Mediterranean. Serve it with crusty bread to soak up every drop of that delicious dressing!
Table of contents
Why You’ll Love This Recipe
- Fresh, crisp, and full of Mediterranean flavor
- No cooking needed
- Great for summer meals and BBQs
- Easy to make with simple ingredients
- Works as a side dish or light lunch
Ingredients
For the Salad
- 3 medium tomatoes, cut into chunks
- 4 Persian or Lebanese cucumbers, sliced into half-moons
- ½ small red onion, thinly sliced
- 1 small green bell pepper, sliced
- 8 oz feta cheese block (250 g), cut into cubes
- 5.5 oz Kalamata olives (125 g)
- 1 teaspoon dried oregano
For the Dressing
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt, or ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 3 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
Ingredient Notes & Substitutions
- Tomatoes: Use ripe tomatoes that feel heavy and juicy. Roma tomatoes, vine tomatoes, or beefsteak tomatoes all work well.
- Cucumbers: Persian or Lebanese cucumbers are great because they are crisp and have thin skin. English cucumber also works.
- Red onion: Slice it very thin so the flavor is sharp but not too strong. You can soak the slices in cold water for 10 minutes if you want a milder taste.
- Green bell pepper: This adds crunch and a classic Greek salad flavor. Red or yellow bell pepper can be used, but green gives the most traditional taste.
- Feta: Use a block of feta and cut it into cubes for the best texture. Crumbled feta works too, but it blends more into the salad.
- Kalamata olives: These add a salty, briny flavor. Use pitted olives for easier serving.
- Red wine vinegar: This gives the dressing its bright, tangy flavor. White wine vinegar can work in a pinch.
How to Make Greek Salad
- Add the minced garlic, dried oregano, salt, black pepper, red wine vinegar, and olive oil to a small jar.
- Close the jar and shake well until the dressing is combined.
- Add the chopped tomatoes, sliced cucumbers, green bell pepper, red onion, feta cubes, and Kalamata olives to a large bowl.
- Sprinkle with dried oregano.
- Pour the dressing over the salad.
- Toss gently until everything is lightly coated.
- Taste and adjust with more salt, pepper, or vinegar if needed.
- Serve right away for the freshest texture.
Expert Tips
- Use ripe tomatoes because they add the best flavor and juice.
- Slice the onion thinly so it blends into the salad without overpowering it.
- Add the dressing shortly before serving to keep the vegetables crisp.
- Use block feta instead of pre-crumbled feta for better texture.
- Do not overmix, or the feta may break down too much.
- Chill the vegetables before making the salad for a fresher bite.
- Add extra oregano on top before serving for more flavor.
- Serve with grilled chicken, fish, pita, or rice for a fuller meal.
Storage & Freezing
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. The vegetables will release liquid as they sit, so stir gently before serving.
- Freezer: Greek Salad does not freeze well because cucumbers, tomatoes, and feta lose their texture after thawing.
- Thawing: Freezing is not recommended. For best results, make and serve this salad fresh.
Variations
- Chicken Greek Salad: Add grilled chicken for a high-protein meal.
- Pasta Greek Salad: Add cooked and cooled pasta for a more filling version.
- Chickpea Greek Salad: Add canned chickpeas for extra protein and fiber.
- Creamy version: Add a spoonful of Greek yogurt to the dressing.
- Herb version: Add fresh parsley, dill, or mint for extra freshness.
Greek Salad
A fresh and easy Greek Salad made with tomatoes, cucumbers, green bell pepper, red onion, feta, Kalamata olives, oregano, and a simple red wine vinegar dressing.
Ingredients
Equipment
Method
- Add the minced garlic, dried oregano, salt, black pepper, red wine vinegar, and olive oil to a small jar.
- Close the jar and shake until the dressing is well combined.
- Add the tomatoes, cucumbers, red onion, green bell pepper, feta, and Kalamata olives to a large bowl.
- Sprinkle the salad with dried oregano.
- Pour the dressing over the salad.
- Toss gently until everything is lightly coated.
- Taste and adjust the seasoning if needed.
- Serve immediately.
Nutrition
Notes
- Use ripe tomatoes for the best flavor.
- Block feta gives the salad a better texture than pre-crumbled feta.
- Add the dressing right before serving to keep the vegetables crisp.
- Thinly slice the red onion so it blends well with the other ingredients.
- Store leftovers in the fridge for up to 2 days.
Tried this recipe?
Let us know how it was!FAQs
Can I make Greek Salad ahead of time?
Yes, but keep the dressing separate until serving so the vegetables stay crisp.
What kind of feta is best?
Block feta is best because it has a creamier texture and holds its shape better than pre-crumbled feta.
Can I use black olives instead of Kalamata olives?
Yes, but Kalamata olives have a stronger, brinier flavor that works especially well in Greek Salad.
Do I need to peel the cucumbers?
No, not if you are using Persian, Lebanese, or English cucumbers. If the skin is thick or bitter, you can peel it.
Can I add lettuce?
Traditional Greek-style salad usually does not need lettuce, but you can add romaine if you want a bigger salad.
How long does the dressing last?
The dressing can be stored in a sealed jar in the fridge for up to 5 days. Shake well before using.
Key Takeaways
- This authentic Greek salad features fresh ingredients like tomatoes, cucumbers, olives, and feta, all simply dressed with olive oil and oregano.
- No cooking is required, making it a quick and refreshing option for summer meals or BBQs.
- Use a block of feta and ripe tomatoes for the best flavor and texture in your Greek salad.
- Make it your own by adding ingredients like grilled chicken, pasta, or chickpeas for variations.
- Store leftovers in the fridge for up to 2 days, but avoid freezing as the texture of key ingredients will suffer.
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Estimated reading time: 6 minutes
