# Greek Salad (Horiatiki)

> To make an authentic Greek salad, cut ripe tomatoes into wedges and cucumber into thick half-moons, then add thinly sliced green pepper, red onion and Kalamata olives. Toss with a little olive oil, red wine vinegar and salt, lay a whole slab of feta on top, sprinkle with dried oregano and drizzle with more olive oil. It takes about 15 minutes and needs no lettuce.

Source: https://savourrecipes.com/recipe/greek-salad
Author: Mei Lin Tan | Published: Oct 15, 2026
Categories: Greek Recipes
Collections: Quick Weeknight Dinners
Tags: Vegetarian, Gluten Free, Low Calorie, 30-Minute Meals

A real Greek village salad has no lettuce and no bottled dressing. It is chunky tomatoes, cucumber, green pepper and red onion, a handful of olives, and a whole slab of feta on top, finished with good olive oil and dried oregano. The juices that collect at the bottom of the bowl are the best part, so serve it with bread for mopping them up.

## Key facts

- Prep time: 15 mins
- Cook time: 0 mins
- Total time: 15 mins
- Yield: 4 servings
- Difficulty: Easy
- Cuisine: Greek
- Method: No-cook
- Calories: 315 per serving

## Ingredients

- 4 ripe medium tomatoes (about 600 g), cut into wedges
- 1 English cucumber (about 300 g), halved lengthwise and cut into 1 cm half-moons
- 1 green bell pepper, cut into thin rings
- 1/2 small red onion, thinly sliced
- 75 g Kalamata olives (about 1/2 cup)
- 1 tbsp capers, drained (optional)
- 45 ml extra-virgin olive oil (3 tbsp), divided
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 200 g block of feta cheese, drained, left whole or cut into 2 triangles
- 1 tsp dried oregano
- black pepper, to taste
- crusty bread, for serving (optional)

## Equipment

- Sharp knife
- Cutting board
- Large shallow serving bowl or platter

## Instructions

1. **Cut the tomatoes.** Core the tomatoes and cut them into wedges or large bite-size chunks. Put them in a large shallow bowl with any juices from the board and sprinkle with the salt.
2. **Prepare the vegetables.** Peel the cucumber in stripes if the skin is thick, halve it lengthwise and cut it into 1 cm half-moons. Slice the green pepper into thin rings and the red onion into thin slices. If raw onion is too sharp for you, soak the slices in cold water for 5 minutes and drain well.
3. **Dress the salad.** Add the cucumber, pepper, onion, olives and capers to the tomatoes. Drizzle with 2 tbsp of the olive oil and the red wine vinegar and toss gently with your hands or two spoons so the tomatoes keep their shape.
4. **Add the feta.** Lay the block of feta on top of the salad. Sprinkle the feta and vegetables with the dried oregano, rubbing it between your fingers to release the aroma, then grind over some black pepper and drizzle with the remaining 1 tbsp olive oil.
5. **Serve.** Serve right away, breaking up the feta at the table, with crusty bread to soak up the juices in the bottom of the bowl.

## Tips

- This salad depends on the tomatoes, so use the ripest ones you can find. In winter, cherry or grape tomatoes halved usually taste better than large ones.
- Buy feta sold in a block, ideally in brine. Pre-crumbled feta is drier and saltier and does not give the same creamy slab on top.
- Taste before adding more salt. Feta and olives are both salty, so traditional horiatiki needs very little extra.
- Some feta is made with animal rennet. If you avoid it, check the label for microbial or vegetarian rennet.

## Variations

- Add a handful of purslane, a common addition to Greek summer salads, or a few slices of red bell pepper for colour.
- Crumble 2 barley rusks or stale bread chunks into the bottom of the bowl to soak up the juices.
- Turn it into a main course with a can (540 ml) of drained chickpeas, or serve it next to grilled chicken cooked to 74°C (165°F).

## Storage

- Fridge: Greek salad is best eaten within an hour of making. Leftovers keep, covered, in the fridge for up to 1 day; the cucumber softens and the tomatoes release more juice. Let it sit at room temperature for 15 minutes before eating.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 315 | 9 g | 15 g | 25 g |

## Frequently asked questions

### Does Greek salad have lettuce?

Traditional Greek salad, called horiatiki or village salad, has no lettuce. It is made with tomatoes, cucumber, green pepper, red onion, olives and feta. Salads with lettuce are a later, restaurant-style version.

### What is the dressing for Greek salad?

Just extra-virgin olive oil, a splash of red wine vinegar, a little salt and dried oregano. The tomato juices mix with the oil in the bowl to make the dressing, so there is no need to whisk one separately.

### Can I make Greek salad ahead of time?

You can chop the cucumber, pepper and onion up to 4 hours ahead and keep them covered in the fridge. Cut the tomatoes and dress the salad just before serving, or it turns watery.

### What is the best feta for Greek salad?

A block of Greek feta made from sheep's milk, or sheep and goat's milk, sold in brine has the creamiest texture and best flavour. Cow's milk feta works too but is usually firmer and milder.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.