Get ready to savour the bold, fresh flavours of the Mediterranean with this authentic and traditional Greek salad recipe (Horiatiki Salata). With crisp vegetables, creamy feta, and rich olive oil, this classic dish is both light and refreshing.
While a traditional Greek salad (Horiatiki) doesn’t include lettuce, if you're craving a refreshing option with crisp romaine, check out my Maroulosalata (Greek Lettuce Salad). It’s light, vibrant, and tossed with fresh herbs, feta, and a zesty lemon-olive oil dressing. Perfect for any occasion!
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Why Make This Authentic Greek Salad
- Authentic Mediterranean Flavour: This salad is a true taste of Greece, as it uses traditional ingredients like fresh vegetables, Kalamata olives, and Greek feta cheese.
- Quick & Easy: Ready in just 10 minutes, this salad requires no cooking, which is why it’s perfect for busy days.
- Healthy: Packed with nutrients from the vegetables and heart healthy olive oil, which means it’s a wholesome choice. Additionally, this salad is part of the Mediterranean diet, known for promoting heart health and overall wellness.
- Versatile: You can enjoy it as a light main dish or side dish, or pair it with grilled meats.
Ingredients
- Tomatoes: Juicy and flavourful, tomatoes are the star of this dish. To get the best results, look for ripe, medium-sized tomatoes.
- Cucumber: A refreshing element, which is partially peeled for texture and presentation.
- Red Onion: Adds a sharp flavour that complements the richness of the olive oil and feta, while enhancing the overall balance of the dish.
- Green Capsicum: Adds a slight crunch and sweetness while also balancing out the salad.
- Kalamata Olives: A staple in Greek salads, adding a rich, briny flavour! I like to be very generous when I add them to the salad.
- Olive Oil: Extra virgin olive oil is key to achieving the authentic Mediterranean flavour.
- Oregano: This herb ties the flavours together and brings out the earthy flavours of the dish.
- Salt: Adjust to taste, keeping in mind that feta and olives add saltiness too.
Preparation
Before you start, ensure that all your vegetables are washed, and also that the feta is drained from its brine. Additionally, have your ingredients measured and ready so that assembly is quick and easy.
How to Make Greek Salad Step by Step
- Cut the tomatoes into wedges. If necessary, slice them into bite-sized pieces for easier eating.
- Slice the cucumber: Partially peel it, leaving some skin for a striped look, then cut into half-moons about 1 cm thick.
- Slice the red onion thinly into half-moons, and core and slice the green capsicum into strips.
- Layer the vegetables in a serving bowl: First start with the tomatoes at the bottom, followed by the cucumber, onion, and capsicums
- Scatter the olives over the vegetables.
- Drizzle with olive oil, sprinkle with salt, and most of the oregano (saving some for the feta). After that, gently toss to combine.
- Place the block of feta on top. Then, drizzle a bit more olive oil over the feta and sprinkle with the remaining oregano.
- Serve immediately and enjoy this classic taste of Greece!
Tips for Making the Best Greek Salad
- Use high-quality ingredients: The flavour of this dish relies on fresh, ripe vegetables and good olive oil. Therefore, since the dressing is so simple, the quality of these ingredients makes a huge difference.
- Don’t over-toss: In order to keep the integrity of the ingredients, gently mix the salad just before serving. As a result, you’ll retain the texture of the vegetables, ensuring the best possible taste and presentation.
- Season thoughtfully: Since feta and olives are salty, it’s important to be cautious with additional salt, so that you don’t overpower the other flavours.
Optional Additions
If you want to add a little extra flavour to your Greek salad, you may want to consider these optional ingredients:
- Red Wine Vinegar: Drizzle a small amount of red wine vinegar over the salad along with the olive oil for a subtle acidity that brightens up the flavours without overpowering the dish.
- Capers: Many people in Greece also like to add a few capers to their salad for a briny, tangy kick that pairs wonderfully with the feta and olives.
Serving Suggestions
This traditional Greek salad pairs beautifully with grilled BBQ meats such as my pork souvlakia or my Greek lemon chicken with potatoes, while also working well as a standalone dish if you after something light.
FAQs
Horiatiki translates to "village-style," referring to the rustic nature of this simple Greek salad.
Yes! It’s a healthy, nutrient-packed dish full of fresh vegetables, healthy fats from olive oil, and protein from feta cheese.
Traditional Greek salad, or Horiatiki, is made without lettuce so that the freshness of the tomatoes and other vegetables shine.
Try this traditional Greek salad recipe and let me know what you think! Don’t forget to leave a review and share it with friends—this classic dish is perfect for any occasion!
📖 Recipe
Traditional Greek Salad Recipe (Horiatiki Salata)
Ingredients
- 3 Tomatoes Medium sized
- 1 Cucumber
- 1 Red onion Medium sized
- 1 Green capsicum Bell pepper
- 15 Kalamata olives A large handful
- 200 grams Greek feta cheese Block
- ¼ cup Olive oil
- 1.5 teaspoon Oregano
- Salt To taste
Instructions
- Cut the tomatoes into wedges, and if any are large, slice them again into bite-sized pieces.
- Partially peel the cucumber for a striped pattern, cut it in half lengthwise, and slice into half-moons about 1 cm thick.
- Thinly slice the red onion into half-moons.
- Core the green capsicum and slice it thinly into strips.
- In a serving bowl, place the tomato wedges at the bottom, followed by the cucumber, onion, and capsicum slices.
- Scatter the Kalamata olives on top. Drizzle the salad with olive oil, sprinkle with salt, and most of the oregano (keeping a little aside for later), then gently toss to combine.
- Place the block of feta cheese on top. Drizzle a little more olive oil directly onto the feta and sprinkle with the remaining oregano for a final touch.
Notes
- Olive Oil: Be generous with the olive oil, ensuring the salad is well-coated, but avoid drowning the ingredients. The olive oil is key to bringing out the fresh flavors of the vegetables.
- Red Wine Vinegar: For a bit of tang, drizzle a small amount of red wine vinegar over the salad along with the olive oil. It adds a subtle acidity that brightens up the dish without overpowering the flavours.
- Capers: For an extra briny kick, feel free to add a handful of capers to the salad. They complement the feta and olives beautifully.
- Leftovers: If you have any leftovers, cover and refrigerate the salad for up to 2 days. The flavors will continue to meld, making it even more delicious the next day.
Sarah says
Beautiful, refreshing and made just how I had it in Greece!
Arthur says
Such a simple recipe that people seem to always get wrong! Not you my friend. Perfection!
Nikolopaa says
Thanks Arthur!