Greek Salad Recipe

5 from 3 votes

Learn how to make authentic Greek salad (Horiatiki) with juicy tomatoes, feta, olives, and the simple dressing used in Greece.

Prep Time10

Total Time10

Course: lunch, Salad

Cuisine: Greek

Keyword: fresh, simple, vegetarian

Servings:

Calories: 318kcal

Make the dressing: In a large serving bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
Prepare the salad: Add the tomatoes, cucumber, red onion, green bell pepper, olives, and capers (if using) to the bowl. Toss gently until everything is evenly coated.
Finish the salad: Place the block of feta on top of the salad. Sprinkle the feta with a little extra dried oregano, then drizzle another tablespoon or two of extra virgin olive oil over the feta and the salad.
Serve: Serve immediately with plenty of crusty bread to soak up the flavorful mixture of olive oil and tomato juices left at the bottom of the bowl.

Tomatoes: Since tomatoes are the star of this recipe, use the ripest, sweetest ones you can find. Vine-ripened tomatoes are ideal; cherry tomatoes are also a great choice.
Thick cuts: Don't chop the vegetables too small. Authentic Greek salad (Horiatiki) is a rustic village salad, so large tomato wedges, thick cucumber slices, and chunky vegetables are traditional.
Capers: Capers are optional. They're commonly added to Greek salads on many islands, while other regions leave them out, so both versions are authentic.
Feta cheese: For the best flavor and texture, use a full-fat block of Greek feta, preferably made from sheep's milk or a blend of sheep's and goat's milk. Avoid pre-crumbled feta if possible, as it's usually drier and less creamy.
Make ahead: You can chop the vegetables a few hours in advance and refrigerate them. Prepare the dressing separately, then toss everything together and add the feta just before serving for the freshest texture.
Storage: Greek salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the vegetables will soften and release more liquid over time.