This Greek salad (Traditional Horiatiki Recipe), is incredibly refreshing and full of bold Mediterranean flavor. It reminds me of sun-soaked afternoons, seaside breezes, and long conversations with family. With no dressing fuss, just ripe, juicy vegetables, fragrant oregano, velvety feta, and good olive oil, this traditional Greek salad is as authentic as it gets. You don’t need a shaker or fancy ingredients — just a cutting board, a bowl, and your appetite. Want more Mediterranean recipes like this? Be sure to subscribe here!
A Summer Memory in Every Bite
I first tasted Horiatiki on a warm July evening in a tiny seaside taverna in Thessaloniki. We had just come in from a dusty hike, starving and salty from the sea, when the waiter brought out a bowl of Greek salad that changed the way I thought about food. The ripe tomatoes were bursting with sweetness, the cucumber cool and crisp, and the feta, oh the feta — so creamy and bold it nearly sang.
It wasn’t just the flavors that stayed with me — it was the ease, the honesty of it. This was a dish built on trust: trust in the produce, the olive oil, the tradition. Back home, I’ve made this Greek salad dozens of times and each time, it transports me right back to that moment.
Why This Salad Stands Out
What sets this traditional Greek salad apart is its simplicity. There’s no lettuce, no lemon juice, and certainly no bottled vinaigrette. Just high-quality ingredients layered together in a balance that speaks to centuries of Mediterranean wisdom. It’s gluten-free, vegetarian, and ready in just 15 minutes. And, as you’ll discover, it pairs beautifully with anything from roasted chickpeas to Mediterranean steak bowls like the ones featured here.
This salad doesn’t just accompany your meal — it is the moment. It’s ideal as a quick lunch, a vibrant side, or even a centerpiece for casual get-togethers. And it’s a fantastic match for bold Mediterranean dishes like this olive oil dip that’s perfect with crusty bread.
Ingredients & Preparation
What You’ll Need
Here’s a breakdown of what goes into this Greek salad:
| Ingredient | Amount / Notes |
|---|---|
| Red onion | 1 medium, thinly sliced into half moons |
| Tomatoes | 4 medium, ripe, sliced into wedges |
| English cucumber | 1, partially peeled and sliced |
| Green bell pepper | 1, cored and sliced into rings |
| Kalamata olives (pitted) | 1 generous handful |
| Dried oregano | 1½ teaspoons, divided |
| Kosher salt | To taste |
| Extra virgin olive oil | ¼ cup |
| Red wine vinegar | 1–2 tablespoons, to taste |
| Feta cheese in brine | 7 ounces block, torn into slabs |
Tools & Substitutions
You don’t need much. A sharp knife, a cutting board, and a large shallow serving bowl will do.
Substitutions:
-
Red Onion: Use shallots for a milder taste.
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Green Pepper: Yellow or red peppers add sweetness.
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Feta: Bulgarian or French feta works, but the Greek one has that signature tang.
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Kalamata Olives: Other black olives are okay, but avoid canned — they lack the depth.
And for a twist? Add a sprinkle of capers or a handful of roasted chickpeas like the ones in this crispy roasted chickpeas recipe.
Cooking Instructions & Tips
How to Make Traditional Horiatiki
-
Soften the Onion (Optional)
Slice your red onion and place in a bowl of ice water with a splash of red wine vinegar. Let sit for 10 minutes. This tones down the pungency and gives it a slight tang. -
Assemble the Vegetables
In a large bowl, combine the tomatoes, cucumber, green pepper, and olives. Drain and add the onion. -
Season & Dress
Sprinkle ¾ tsp of oregano and a pinch of salt. Drizzle with olive oil and red wine vinegar. Gently toss everything to coat. -
Top with Feta
Place the torn feta slabs on top. Sprinkle remaining oregano. Serve immediately.
Tips to Make It Unforgettable
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Use In-Season Produce: Tomatoes are the soul of this salad — don’t skimp on quality.
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Don’t Crumble the Feta: Keep it in large slabs for visual appeal and that classic Horiatiki look.
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Extra Virgin Matters: The olive oil is your dressing — make it count.
Bonus tip: If you’re preparing this ahead, toss everything except the feta and salt. Add those just before serving to keep things fresh and lively.
For a more filling twist, pair this with a Mediterranean white bean and greens dish from this recipe.
Serving, Storing & Pairing
What to Serve With Greek Salad
Greek salad is endlessly versatile. Serve it alongside grilled meats, seafood, or legumes. It’s lovely next to lemony orzo or falafel wraps.
Craving something crunchy? Try it next to this Asian cucumber salad for contrasting textures.
Or bring in some hearty vegetables like in this roasted potatoes and zucchini dish.
How to Store and Reheat
Storage:
Place leftovers in an airtight container. It will stay fresh for up to 2 days.
Tip: Don’t store the feta directly on the veggies — keep it on top or separate so it doesn’t get mushy.
Reheating?
You don’t. This salad is meant to be eaten fresh or straight from the fridge.
If you like prepping lunches, store the ingredients separately and combine just before eating for a fresh crunch every time.
FAQ
Can I make Greek salad ahead of time?
Yes, but assemble without salt and feta until serving to avoid sogginess.
What’s the best feta for Greek salad?
Always choose a block of feta in brine. Crumbles are too dry.
Is traditional Greek salad healthy?
Absolutely! It’s rich in antioxidants, fiber, and healthy fats.
Can I add protein to this salad?
Sure — grilled chicken or shrimp works great.
Why no lettuce?
Authentic Greek salad never includes lettuce. The veggies are the stars.
Conclusion
This Greek salad recipe is proof that less truly is more. With just a handful of quality ingredients and a bit of care, you get a dish that’s vibrant, satisfying, and deeply rooted in tradition. Whether you serve it at a picnic, next to a roast, or on its own with a chunk of bread, it brings a little Mediterranean sunshine to the table.
Looking for more Mediterranean-inspired sides? Don’t miss the Mediterranean chickpea salad or the Tuscan tomato and artichoke salad for your next feast.
If you enjoyed this recipe, don’t forget to rate it below, leave a comment with your favorite add-ons, and share it on Pinterest at https://www.pinterest.com/recipesbysylvia/. Your support helps us bring more delicious ideas your way.
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Greek Salad (Traditional Horiatiki Recipe)
- Total Time: 15
- Yield: 6 servings
- Diet: Vegetarian
Description
This Traditional Greek Salad (Horiatiki) is a crisp, colorful blend of ripe tomatoes, cucumbers, green bell pepper, red onion, Kalamata olives, and creamy feta — all simply dressed with olive oil and red wine vinegar for an authentic Mediterranean flavor.
Ingredients
• 1 medium red onion, thinly sliced into half moons
• 4 medium ripe tomatoes, cut into wedges
• 1 English cucumber, partially peeled and sliced into half moons
• 1 green bell pepper, cored and sliced into rings
• 1 handful pitted Kalamata olives
• 1½ teaspoons dried oregano, divided
• Kosher salt, to taste
• ¼ cup extra virgin olive oil
• 1–2 tablespoons red wine vinegar
• 1 (7-ounce) block Greek feta cheese in brine, torn into slabs
Instructions
1. Optional: Soak the onion slices in ice water with 1 teaspoon red wine vinegar for 10 minutes to mellow their flavor.
2. Combine tomatoes, cucumber, green bell pepper, and olives in a large serving bowl.
3. Drain onions and add them to the bowl with the other vegetables.
4. Sprinkle ¾ teaspoon oregano and a pinch of kosher salt over the vegetables.
5. Drizzle with olive oil and red wine vinegar to taste, then gently toss.
6. Top with slabs of feta cheese.
7. Sprinkle the remaining ¾ teaspoon oregano over the feta and serve immediately.
Notes
– Use the best quality olive oil and feta you can find for authentic flavor.
– Keep feta in large pieces for presentation and texture.
– Store leftovers in an airtight container for up to 2 days.
– This salad is best enjoyed fresh, not suited for freezing.
– For variation, add a few capers or a touch of fresh oregano.
- Prep Time: 15
- Method: No-Cook
- Cuisine: Greek