A classic Greek salad, also known as Horiatiki, is one of the most iconic dishes in Mediterranean cuisine. Made with ripe tomatoes, crisp cucumbers, red onion, briny Kalamata olives, and creamy feta cheese, this simple salad delivers bold flavor with minimal ingredients. Its beauty lies in its freshness, letting high-quality produce and olive oil shine without heavy dressings or complicated steps.
This authentic Greek salad recipe is naturally gluten-free, vegetarian, and packed with wholesome ingredients, making it a healthy choice for everyday meals. Whether you’re serving it as a light lunch, a refreshing side dish, or part of a larger Mediterranean spread, Greek salad pairs perfectly with grilled meats, seafood, or warm pita bread.
Unlike Americanized versions, traditional Greek salad does not include lettuce. Instead, it focuses on chunky vegetables and a generous slab of feta placed right on top. A sprinkle of dried oregano and a drizzle of extra virgin olive oil bring everything together, creating a balanced mix of salty, tangy, and fresh flavors in every bite.
Perfect for summer gatherings, meal prep, or quick weeknight dinners, this easy Greek salad recipe comes together in just minutes. With no cooking required and endless ways to customize it, it’s a timeless dish you’ll come back to again and again when you want something fresh, flavorful, and satisfying.
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Greek Salad
This classic Greek Salad is fresh, crisp, and vibrant, featuring juicy tomatoes, crunchy cucumbers, briny olives, and creamy feta cheese tossed in a simple olive oil dressing. It’s a refreshing side dish or light main that comes together in minutes and highlights the bold flavors of Mediterranean cuisine.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
3 cups ripe tomatoes, cut into wedges
2 cups cucumber, sliced or chopped
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted
4 oz block feta cheese, sliced or crumbled
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar (optional but traditional)
1/2 tsp dried oregano
Salt, to taste
Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine tomatoes, cucumber, red onion, and olives.
- Drizzle with olive oil and red wine vinegar (if using).
- Sprinkle with dried oregano, salt, and black pepper.
- Gently toss to combine.
- Top with feta cheese just before serving.
- Serve immediately or chill briefly for extra freshness.
Notes
Cooking Tips
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Use block feta, not pre-crumbled, for the best texture and flavor.
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Salt lightly—olives and feta already add plenty of saltiness.
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Let the salad rest for 5–10 minutes before serving so flavors can meld.
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Always use high-quality extra virgin olive oil for authentic taste.
Variations
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Add Protein: Top with grilled chicken, shrimp, or chickpeas.
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Extra Crunch: Add sliced green bell peppers (traditional in many regions).
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Herb Boost: Add fresh oregano or parsley for a brighter finish.
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Low-Fat Option: Reduce feta or use a lighter cheese alternative.
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Grain Bowl: Serve over quinoa or orzo for a heartier meal.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
