Horiatiki, the authentic Greek salad, is the taste of a Mediterranean summer. Juicy tomatoes, crisp cucumber, sharp red onion, green pepper and briny olives are dressed with olive oil and topped with a block of feta. It is simple, colourful and full of flavour.
Why You Will Love This Greek Salad
- Fresh and crunchy, ready in 10 minutes
- Naturally gluten free, low carb and vegetarian
- A perfect side for grilled meat or a light lunch on its own
Ingredient Notes
Tomatoes: Ripe, in-season tomatoes are everything. Feta: Choose good Greek feta in brine and keep it in one slab. Olives: Kalamata olives bring a rich, fruity bite. Olive oil and oregano: The only seasoning you really need.
Tips for the Best Salad
Cut the vegetables in large, rustic pieces and dress the salad right before serving so everything stays crisp. Go easy with the salt because the feta and olives are already salty. Leave the feta whole for the traditional presentation.
Serving and Variations
Serve with crusty bread to soak up the juices, or alongside grilled chicken, lamb or fish. Add capers, dried mint or sliced radishes for variety.
Frequently Asked Questions
What makes a Greek salad “horiatiki”?
Horiatiki means “village salad”. It is made with tomato, cucumber, red onion, olives, green pepper and a block of feta, dressed simply with olive oil and oregano, with no lettuce.
Should the feta be crumbled or served as a slab?
Traditionally a whole slice of feta is placed on top, so each person can break off pieces. Crumbling is fine if you prefer it mixed through.
Which olives are used?
Kalamata olives are the classic choice for their rich, fruity flavour. Use pitted ones for convenience, or whole olives if you prefer a more traditional presentation.
How do I keep the salad from getting watery?
Use ripe tomatoes, add salt just before serving and cut vegetables into large chunks. Dress it right before eating, as the salt draws out liquid.
Can I make it ahead?
Prepare the vegetables in advance and keep them chilled, then add the feta, olive oil and oregano just before serving.
What should I serve with Greek salad?
Crusty bread, grilled meats, falafel or hummus make good partners, and it works well as part of a mezze spread.
More Recipes You Will Love
- Classic Hummus: silky chickpea dip
- Air Fryer Falafel: crisp chickpea fritters
- Gazpacho (Chilled Spanish Tomato Soup): refreshing cold tomato soup
- Classic Tomato Bruschetta: crisp toasts with tomato and basil
Greek Salad (Horiatiki)
Description
Horiatiki, the traditional Greek village salad, is made from ripe tomatoes, crunchy cucumber, red onion, green pepper and briny Kalamata olives, topped with a thick slab of feta and a sprinkle of oregano. It has no lettuce and needs only olive oil and vinegar as a dressing. Ready in 10 minutes, this salad is all about fresh ingredients and simple technique.Ingredients (serves 4)
For the Salad
For the Dressing
To Finish
Instructions
-
Prepare Your Equipment and Ingredients
Take the 4 tomatoes out of the fridge if they have been stored there, and let them come to room temperature for at least 15 minutes. Keep the 200 g slab of feta in the fridge until just before serving. Set out a large, wide salad bowl and a sharp knife.Tip: Tomatoes taste far better at room temperature, as cold dulls their flavour. Never store ripe tomatoes in the fridge if you can help it. -
Wash and Dry the Vegetables
Rinse the tomatoes, cucumber and pepper under cold water and dry them thoroughly with a clean tea towel.Tip: Dry vegetables hold the dressing better, so it clings instead of sliding off a wet surface. -
Cut the Tomatoes into Wedges
Cut out the stem end of each of the 4 tomatoes (about 500 g in total), then cut each tomato into 6 to 8 thick wedges and put them in the salad bowl, along with any juice.Tip: Use the ripest tomatoes you can find, as they are the star of the dish. Cut the vegetables into large, rustic pieces so they stay juicy. -
Chop the Cucumber
Cut the cucumber in half lengthwise and then into thick half-moons about 1.5 cm wide. Add them to the bowl.Tip: Peel the cucumber in alternate stripes for a pretty look, or leave the skin on for more crunch. If the seeds are large, scoop them out first. -
Slice the Onion
Peel the red onion, cut it in half and slice it as thinly as you can. If you like a milder onion, soak the slices in cold water for 5 minutes, then drain well and pat dry. Add to the bowl.Tip: Soaking removes the harshness of raw onion. Skip this if you like a sharp bite. -
Slice the Pepper into Rings
Cut the top off the green pepper and remove the core and seeds. Slice it into thin rings about 5 mm wide and add them to the bowl.Tip: Cutting rings rather than chunks is typical of a Greek village salad and looks beautiful when the salad is served. -
Add the Olives
Add 1/2 cup of Kalamata olives to the bowl, leaving the stones in.Tip: Olives with their stones in have a better flavour and firmer texture. Warn your guests about the stones. -
Season Lightly and Rest
Sprinkle 1/2 teaspoon of salt over the vegetables and toss gently with your hands or two spoons. Let the salad sit for 5 minutes so the tomatoes release their juices.Tip: Feta and olives are salty, so go easy on the salt. The juices that pool at the bottom become part of the dressing. -
Make the Dressing
In a small bowl, whisk 3 tablespoons of extra virgin olive oil with 1 tablespoon of red wine vinegar for about 20 seconds, until combined and slightly thickened.Tip: Use a good quality extra virgin olive oil, as it is the main flavour in the dressing. The dressing is only oil and vinegar in the traditional version. -
Dress the Salad
Pour the dressing over the vegetables and toss very gently, turning the salad over from the bottom, just until everything is coated.Tip: Toss gently so the tomato wedges do not break up. Overmixing makes the salad watery. -
Top with the Feta and Oregano
Place the 200 g slab of feta in the centre of the salad in one thick piece. Rub 1 teaspoon of dried oregano between your fingers over the top to release its aroma.Tip: Keep the feta in a single block for the traditional look, and guests can break it up on their plates. -
Finish with Olive Oil
Finish with a drizzle of extra olive oil over the feta and the salad.Tip: A final drizzle gives the feta a glossy look and adds a fresh olive oil flavour. -
Serve Right Away
Serve immediately at the table with crusty bread or pita to mop up the juices at the bottom of the bowl.Tip: Serve with pita or grilled meat. For extra flavour add a few capers or a pinch of dried mint. The salad is best eaten within 30 minutes, as the vegetables release water.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 265kcal
- % Daily Value *
- Total Fat 20.5g32%
- Saturated Fat 7.5g38%
- Cholesterol 33mg11%
- Sodium 800mg34%
- Potassium 500mg15%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 8.5g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use the ripest tomatoes you can find as they are the star. Keep the feta in a large piece rather than crumbled for the traditional look. For extra flavour add a few capers or a pinch of dried mint. The juices that pool at the bottom make a delicious dressing for crusty bread.Frequently Asked Questions
Is lettuce used in Greek salad?
Not in the traditional version, which is made with chunky tomatoes, cucumber, onion and pepper. You can add lettuce if you like, but it is not authentic.
Can I make Greek salad ahead?
You can chop the vegetables a few hours ahead and refrigerate them, but add the dressing, olives and feta only just before serving so the salad stays crisp.
Should the feta be crumbled?
Yes. A block of feta kept whole on top is the traditional presentation, and guests can break it up on their plates.