Classic Greek Salad (Horiatiki)
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Few things are more refreshing than a Classic Greek Salad–the way the Greeks make it! Juicy tomatoes, crisp cucumbers, briny Kalamata olives, and creamy feta cheese come together in a vibrant medley that’s as beautiful as it is delicious. Perfect with my Greek Lamb Chops!
Why This Recipe is a Keeper!
When we arrived in Athens for two weeks in amazing Greece earlier this year, an authentic Greek salad (also called Horiatiki) was one of the first things on our dining agenda. Over our two-week trip, we were served this classic Greek salad at almost every restaurant, and I never tired of it.
Nearly every taverna offered its own version, but they all shared the same essential elements: tomatoes, cucumbers, red onion, Kalamata olives, and a generous slab of creamy, tangy feta cheese, all brought together with a drizzle of good Greek olive oil, sometimes a splash of red wine vinegar, and a generous sprinkle of oregano.
So, as soon as our summer tomatoes and cucumbers were ready, this was one of the first things we made with them. This Classic Greek Salad is my ode to those unforgettable meals in Greece!
This authentic Greek salad as told to me by a taverna owner is:
- Refreshing.
- Vibrant.
- Effortlessly delicious!
Whether serving this Classic Greek Salad as a light lunch, a side to grilled meats, or part of a Mediterranean-inspired spread, this no-lettuce salad is summer on a plate!
How to Make a classic greek salad (horiatiki):
Recipe Ingredients:
Here’s everything you’ll need to make this Classic Greek Salad recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Cucumbers: I used three Persian cucumbers. Persian cucumbers are small and slender, with tender skin and few seeds. They’re often called “mini” cucumbers and sold in packs. You can use one average English cucumber in place of three Persian.
- Tomatoes: Fresh, summer tomatoes are an absolute must! Use round tomatoes such as Beefsteak, plum (Roma), cherry, grape, or Campari.
- Kalamata Olives: Kalamata olives are almond-shaped and have a deep purple-brown to black hue. The Greeks don’t pit them, so if you’re serving the salad with unpitted olives, inform your guests. If using pitted Kalamata olives, check them for pit fragments as they’re mechanically pitted.
- Dried Oregano: The Greeks use dried oregano with abandon. A popular snack there is Lay’s potato chips flavored with oregano, made especially for the Greeks. Be sure to use real Greek oregano, as there are also Italian, Mexican and Turkish varieties.
- Capers: The Greeks often garnish a Classic Greek Salad with caper leaves. They’re available online but quite expensive. Use them if you like, but I sprinkle on regular small capers, which are widely available.
- Olive Oil: Use good, extra-virgin Greek olive oil.
- Red Wine Vinegar: Here, too, a good Greek red wine vinegar lends to the authenticity.
- Feta Cheese: I highly recommend a Greek sheep’s milk feta cheese in brine, which is exceptionally creamy. It’s available at the cheese counter, such as Murray’s or Whole Foods.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Prep the vegetables. Cut the tomatoes into 8 wedges, then cut each wedge in half crosswise into chunks. If using plum tomatoes, cut into 4 wedges, then in half crosswise. Slice the cucumbers into rounds. (If using a large English, cut in half lengthwise, then slice.) Thinly slice the green bell pepper. Slice the red onion vertically into quarter-moon slices.
- Combine the cucumber, green bell pepper, and onion in a large mixing bowl.
- Add the olive oil, vinegar, 1 teaspoon oregano, salt, and black pepper to taste. Stir until combined.
- Fold in the tomato chunks and black olives.
- Transfer to a platter or serving bowl.
- Top with sliced feta wedges. Sprinkle with more dried oregano and top with capers.
Chef Tip:
- I like to fold in the tomatoes after tossing the other vegetables with the dressing and herbs so they don’t break apart and water out the Horiatiki too quickly, which can happen with juicy, summer tomatoes. This keeps them intact, especially if the salad will sit for a bit before serving.
Recipe FAQs:
An authentic Greek salad does not contain lettuce. When I asked a taverna owner if the salad had lettuce, he smiled and laughed. He then instructed me on how to make one.
You can, but authentic Greek salads use a block or slab of Greek feta cheese.
For the best result, have all the ingredients cut and ready to go. This can be done 24 hours in advance. When ready to serve, let the chill come off the tomatoes, then proceed with assembling the salad.
Serve horiatiki with:
- Baked Greek Chicken
- Greek Vegetable Casserole Recipe
- Zucchini Quiche
- Skillet Spanakopita (Greek Spinach and Feta Pie)
More great Greek inspired salad recipes!
Get all my side salad recipes at Side Salad Recipes – From A Chef’s Kitchen.
Classic Greek Salad
Ingredients
- 4 large round tomatoes, (3/4 pound) or the same weight in plum tomatoes
- 3 Persian cucumbers, (1/2 pound) or 1 average English cucumber
- 1 large green bell pepper, halved, seeded, membranes removed
- 1 small red onion
- 1/4 cup extra-virgin olive oil, preferably Greek, or as needed
- 2 tablespoons red wine vinegar, or to taste
- 1-2 teaspoons dried oregano, preferably Greek
- Salt and freshly ground black pepper, to taste
- 1/2 cup pitted and halved Kalamata olives
- 1 container (7-ounce) feta cheese, in a block, preferably sheep's milk, drained
- 1 heaping tablespoon drained capers, for garnish
Instructions
- Prep the vegetables:–Cut the tomatoes into 8 wedges, then cut each wedge in half crosswise into chunks. If using plum tomatoes, cut into 4 wedges, then in half crosswise.–Slice the cucumbers into rounds. (If using a large English, cut in half lengthwise, then slice.)–Thinly slice the green bell pepper.–Slice the red onion vertically into quarter-moon slices.
- Combine the cucumber, green bell pepper and onion in a large mixing bowl.
- Add the olive oil, vinegar, 1 teaspoon oregano, salt, and black pepper to taste. Stir until combined.
- Fold in the tomato chunks and black olives.
- Transfer to a platter or serving bowl. Top with sliced feta wedges. Sprinkle with more dried oregano and top with capers.
Notes
- You can use one average English cucumber instead of three Persian (mini) cucumbers.
- Use plum (Roma), cherry, grape, or Campari tomatoes instead of round.
- Fold in the tomatoes after tossing the other vegetables with the dressing and herbs so they don’t break apart and water out the salad too quickly, which can happen with juicy, summer tomatoes.
- For the best result, have all the ingredients cut and ready. This can be done 24 hours in advance. When ready to serve, let the chill come off the tomatoes, then assemble the salad.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
I remember this salad from my year in Greece. Always on the menu at the tavernas. You have captured the essence beautifully. So now I’m off to buy feta and olives!
Hi, Steve, Thanks so very much, and that’s quite a compliment! It is such a simple combination, and with good ingredients like summer tomatoes and Greek feta, it really is a masterpiece–sort of like a Caprese salad. Hope you think so, too!