Classic Greek Salad

A real Greek village salad, called horiatiki, has no lettuce at all. It is all about chunky, juicy vegetables, salty olives and creamy feta, dressed simply with good olive oil, vinegar and oregano.

Because there are so few ingredients, each one matters. Ripe tomatoes, a crunchy cucumber and a block of feta (not crumbles) make this salad taste like summer any time of year.

Serve it as a side with grilled meat or fish, or add chickpeas or chicken to make it a full meal.

Why You’ll Love This Recipe

• No cooking, ready in 15 minutes
• Fresh, crunchy and full of flavor
• Simple 5 minute homemade dressing
• Pairs with almost any main dish

Ingredient Notes

Feta: Buy feta packed in brine as a block. It is creamier and less dry than pre-crumbled feta.

Cucumber: English or Persian cucumbers have thin skin and few seeds, so there is no need to peel them.

See the recipe card below for full measurements.

How to Make Classic Greek Salad

1. Soak the onion

   Place the sliced red onion in a small bowl of cold water for 5 to 10 minutes to soften its sharp bite, then drain and pat dry.

2. Make the dressing

   In a jar or small bowl, shake or whisk together the olive oil, red wine vinegar, oregano, garlic, salt and pepper.

3. Combine the vegetables

   In a large shallow bowl, combine the cucumber, tomatoes, bell pepper, red onion and olives.

4. Dress

   Pour most of the dressing over the vegetables and toss gently.

5. Add the feta

   Place the block of feta on top (or cut it into cubes), drizzle with the remaining dressing and sprinkle with a little extra oregano. Serve right away.

Tips for the Best Results

• Salt the tomatoes lightly a few minutes before serving to draw out their juices, which mix with the dressing.
• Dress the salad just before serving so the cucumbers stay crisp.
• Serve with crusty bread to soak up the dressing at the bottom of the bowl.
• Use the best olive oil you have. It is the main flavor of the dressing.

Common Mistakes to Avoid

Substitutions

• Green bell pepper: Red or yellow bell pepper for a sweeter flavor.
• Red wine vinegar: Fresh lemon juice.
• Kalamata olives: Any brined black or green olives.

What to Serve With It

• Grilled chicken souvlaki
• Lemon roasted potatoes
• Grilled fish
• Pita bread and hummus

Storage and Reheating

Fridge: Undressed salad keeps up to 2 days in the fridge. Store the dressing separately for up to 1 week.

Reheat: Serve cold. Let the dressing sit at room temperature for 10 minutes if the olive oil solidifies.

Tools That Make This Easier