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, there is nothing better than ripe, red, juicy tomatoes. Vine-ripened tomatoes, plum tomatoes, or Campari tomatoes work well for this traditional Greek salad recipe.  Cherry or grape tomatoes aren’t used in traditional Greek salad, but you could slice them in half and use them instead if that’s what you like.

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 elevates this refreshing salad, and you’ll feel like you are at a taverna in Greece.  Dried oregano is stronger in flavour than fresh oregano, so if swapping for fresh instead of dried, you may want to use a little more.

Exra-virgin olive oil: Use the best quality that you can.  Great quality extra virgin olive oil makes such a difference, especially when using it for salads. This is the dressing for the salad mixed with a little bit of red wine vinegar.

Feta cheese: Another star of this salad.  Creamy, salty feta cheese just elevates this Greek salad recipe! Dodoni or Krinos are great feta cheese brands, and you can usually find it in brine.  Lately, I’ve been loving crumbled goat feta for Greek salads.

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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5 from 1 vote

Classic Greek Village Salad Recipe (Horiatiki)

Bursting with fresh flavours and vibrant colours, Greek salad comes together in under 15 minutes. A delicious combination of crisp cucumbers, bright and juicy tomatoes, creamy feta cheese, kalamata olives, thinly sliced onions, and capers, all tossed in a generous amount of Greek dressing.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Salads + Soups

Cuisine: Greek

Keyword: greek appetizers, greek salad, Greek side dishes, vegetarian

Servings: 4 servings

Calories: 132kcal

Author: Ria Mavrikos

Ingredients

• 1 cucumber sliced
• 1 green pepper sliced
• 6 small tomatoes chopped into quarters
• 1/2 a small red onion peeled and thinly sliced
• 2 tablespoons capers
• Kalamata olives 1/2 cup
• Crumbled feta cheese 1/2 cup
• 1-2 tablespoons dried oregano

Greek Salad Dressing

• 1/4 cup + 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt adjust to taste
• 1/8 teaspoon white granulated sugar optional

Instructions

• 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 into very thin slices length-wise. Place all of the cut vegetables into a large bowl.
• In a small bowl, mix together the extra virgin olive oil and red wine vinegar. Add in 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.
• 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.

Notes

• When possible, use the freshest ingredients for the best flavour
• Great quality extra virgin olive oil will also elevate the flavour of this Greek salad
• The ingredients are a guideline. You can easily adjust the quantity or omit ingredients based on your preferences or dietary restrictions.

Nutrition

Serving: 1g | Calories: 132kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 313mg | Fiber: 3g | Sugar: 6g