Classic Greek salad comes together in one large bowl and is made with simple, seasonal ingredients for the perfect salad during those summer months or really any time of the year.  Juicy, ripe tomatoes, crisp cucumbers and green peppers, thinly sliced red onions, creamy feta cheese, kalamata olives, dried oregano, capers, lots of extra virgin olive oil and a dash of red wine vinegar for a little acidity.

It’s simple, flavour-packed, and nutritious! The perfect salad for a refreshing summer night, as a side dish for pork souvlaki, oven-baked salmon, roasted Greek lemon potatoes, and some grilled bread to dip into the dressing.

You’ve likely encountered this traditional Greek village salad in many Greek restaurants. Now you can easily make it at home!  You could serve Greek salad with grilled chicken or garlic prawns for a higher protein option.  For more ideas, you can check out this post on what to serve with Greek salad.

This classic Greek salad has no salad dressing, just a simple and delicious combination of extra virgin olive oil and a splash of red wine vinegar, salt, and dried oregano! Horiatiki salad (pronounced hor-yah-tiki) translates to Greek village salad. Or what we commonly know as a Greek salad.

RECIPE TIPS

• If you can, use the freshest ingredients.  Also, really good quality extra virgin olive oil will make a difference in the flavour of this salad.

 

• Seasonal ingredients will produce the most flavour, but this salad is easy to make and a great option for any time of the year!

 

• Grill or toast some fresh bread and drizzle it with a little extra-virgin olive oil and dried oregano to dip into the salad.

INGREDIENT NOTES

Tomatoes: When tomatoes are in season, nothing beats ripe, juicy, red tomatoes. For this traditional Greek salad, vine-ripened, plum, or Campari tomatoes are the best choice. While cherry or grape tomatoes aren’t typically used in Greek salad, you can slice them in half and use them if you prefer!

Cucumber: I like to use Persian or English cucumbers because they have fewer seeds and thinner skin.  I like to leave the skin on, but you could peel the skin if you’d like. I find it easier to slice the cucumber length-wise down the centre and then slice.  That way, you’ll end up with half-moon pieces.

Green pepper: Adds a little crunch to the salad.  Authentically, Greek salad is made with green peppers, but if you don’t have any on hand, you can omit them or add a different colour bell pepper.

Kalamata olives: Kalamata olives are traditional, but you can use Mediterranean olives, Sicilian or green olives.  Olives with pits in them will look more full in the salad, so I’ll use those if I have them on hand.

Dried oregano: You can use either dried or fresh oregano and adjust it to your tastebuds. Oregano really brings this refreshing salad to life, making you feel like you’re at a taverna in Greece. Dried oregano is stronger in flavour than fresh oregano, so you may want to use a bit more if you’re swapping in fresh oregano.

Exra-virgin olive oil: Go for the best quality olive oil you can find! It truly makes all the difference, especially in salads. A high-quality extra virgin olive oil brings out the best flavours in the dressing, mixed with just a touch of red wine vinegar for a perfect balance.

Feta cheese: The real star of this salad! Creamy, salty, and totally irresistible, feta takes this Greek salad to the next level. For the best flavour, I love using Dodoni or Krinos feta, often found in brine. Lately, I’m hooked on crumbled goat feta for an extra twist of goodness!

HOW TO MAKE GREEK SALAD: STEP BY-STEP

STEP 1: Prepare the vegetables. Wash all of the vegetables and pat dry.  Slice the cucumber down the middle length-wise.  Slice the cucumbers into rounds or half-moon shapes.  Toss the cucumbers in a large bowl.

Remove the seeds from the green pepper.  Slice the green pepper into slices or rounds.  Cut the tomatoes into quarters.  Peel and cut the red onion in half.  Slice the onion into very thin slices.  Place all of the cut vegetables into a large bowl.

STEP 2: Make the salad dressing. Mix the extra virgin olive oil and red wine vinegar in a small bowl.  Add the capers, kalamata olives, and crumbled feta cheese to the large bowl with the vegetables and generously pour the dressing over the salad.  Sprinkle with salt, dried oregano, and mix together.

STEP 3: Serve and enjoy. You can drizzle a little more olive oil on top and sprinkle with more dried oregano.  Serve with fresh crusty bread or grilled pita bread to dip into all of those wonderful juices.  Enjoy!

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