Authentic Horiatiki: The Ultimate Traditional Greek Salad Recipe

Forget everything you thought you knew about “salad.” The Traditional Greek Salad, known in Greece as Horiatiki Salata (meaning “village salad”), is a world apart from the leafy green concoctions often served elsewhere. This isn’t just a side dish; it’s a vibrant celebration of summer’s bounty, a true cornerstone of the Mediterranean diet, and a testament to how simple, high-quality ingredients can create an explosion of flavor. Imagine the freshest, sun-ripened vegetables, lovingly tossed with a bright, tangy dressing of robust extra virgin olive oil, zesty lemon juice, and aromatic red wine vinegar. It’s an ultra-refreshing, incredibly healthy, and unbelievably delicious meal, especially perfect for those warm summer days when you crave something light yet utterly satisfying.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Essential Ingredients for an Authentic Greek Salad

The secret to an unforgettable Traditional Greek Salad lies not in complex techniques, but in the absolute freshness and quality of your ingredients. This simple dish demands the best, allowing the natural flavors of each component to truly shine. While you can certainly enjoy this salad year-round thanks to modern agriculture, there’s an undeniable magic to preparing and savoring it on a balmy summer day when produce is at its peak. To ensure the freshest possible taste, always aim to purchase your vegetables just a day or two before you plan to use them.

Below, you’ll find a visual guide to the core ingredients needed for this authentic Horiatiki. Traditionally, Greek salads in Greece might not always include feta as a crumbled topping, but often as a large, rustic slab. I, however, am a huge proponent of including a generous amount of feta cheese because its salty, tangy, and creamy notes perfectly complement the crisp vegetables. My personal favorite is the sheep’s milk feta, often found at stores like Costco, which offers an incredibly creamy texture and rich flavor that elevates the entire salad experience.

The Stars of Your Horiatiki Salata

• Ripe Tomatoes: These are the undisputed heart of any Greek salad. Look for vine-ripened tomatoes that are heavy for their size and have a slight give when gently squeezed. The riper they are, the more intense and sweet their flavor will be. I prefer heirloom or large beefsteak tomatoes, cut into generous wedges (eighths) to showcase their juicy interior.
• Crisp Cucumbers: English cucumbers are excellent for their minimal seeds and thin skin, meaning no peeling is required. Alternatively, Persian cucumbers offer a delightful crunch. Whichever you choose, ensure they are firm and fresh.
• Red Onion: A staple for its beautiful color and pungent bite. My method involves a quick soak in the dressing, which helps to mellow its raw sharpness while infusing it with flavor.
• Bell Peppers: Traditionally, a green bell pepper is used, providing a slightly bitter counterpoint to the sweetness of the other vegetables. However, any color will work beautifully if you prefer a sweeter note.
• Authentic Feta Cheese: This is where quality truly matters. Seek out genuine Greek feta made from sheep’s or goat’s milk (or a blend). It has a distinct tangy, briny flavor and a creamy, crumbly texture that is miles apart from most cow’s milk versions.
• Kalamata Olives: These dark, almond-shaped olives with their distinctive briny and slightly fruity flavor are indispensable. Choose pitted ones for convenience, or unpitted for a more authentic experience (and often better flavor).
• Extra Virgin Olive Oil: The lifeblood of the dressing. Invest in a high-quality, cold-pressed extra virgin olive oil, ideally from Greece. It’s not just a dressing component; it’s a foundational flavor.
• Fresh Lemon Juice: Brightens and balances the flavors. Freshly squeezed is always superior to bottled.
• Red Wine Vinegar: Adds another layer of acidity and a distinctive tang that is crucial to the authentic Greek salad dressing.
• Dried Greek Oregano: This herb is quintessential to Greek cuisine. Its earthy, slightly peppery notes are a must.
• Salt and Freshly Cracked Black Pepper: Season to taste, allowing the flavors to pop.
• Optional Greek Seasoning Blend: A good quality Greek seasoning blend can add an extra layer of aromatic complexity, often containing a mix of oregano, thyme, garlic, and other spices.

Crafting Your Traditional Greek Salad

While seemingly simple, the process of assembling a Greek salad has a thoughtful flow that maximizes flavor and texture. The layering isn’t just for aesthetics; it allows the ingredients to interact and meld beautifully, creating a harmonious whole that is far greater than the sum of its parts.

Step-by-Step Preparation:

1. Start with the Onions and Dressing Base: Begin by thinly dicing your red onion. Place the diced onion at the bottom of a large mixing bowl. Over the onions, pour your “dressing” — a generous amount of fresh lemon juice, red wine vinegar, and a good drizzle of your best olive oil. This is a crucial step! Allowing the red onions to sit in this acidic mixture for a short while begins a “quick pickle” process. This mellows their raw, pungent edge, making them sweeter and more palatable, while also infusing them with the bright flavors of the dressing base. While the onions are “pickling,” you can proceed with cutting the remaining vegetables.
2. Seasoning the Base: To this onion and dressing mixture, add your chosen aromatics: dried oregano, a pinch of thyme (if using), salt, and freshly cracked black pepper. A few dashes of your favorite Greek seasoning blend can also be added here for an extra layer of authentic flavor. This creates a fragrant foundation for your salad.
3. Add the Crisp Vegetables: Next, add your prepared bell peppers (sliced into strips), ripe tomato wedges (I love big chunks!), and sliced cucumbers to the bowl.
4. Gentle Toss and Meld: Gently toss all the ingredients together with the onion and dressing mixture. You want to ensure everything is lightly coated without bruising the delicate vegetables.
5. The Traditional Finish: At this point, you have a super classic Greek salad, exactly what you would expect to receive if you ordered it in Greece: no lettuce or unnecessary extras, just pure, fresh vegetables bathed in a vibrant, acidic dressing. You can stop here for an authentic Horiatiki experience.
6. Optional Additions: If desired, gently fold in Kalamata olives and top with generous chunks or crumbles of authentic feta cheese. These additions enhance the flavor profile and make the salad even more substantial.
7. Rest for Flavor Development: Allow the salad to sit for at least 20-30 minutes before serving. This resting period is important as it gives the flavors time to marry and the vegetables to slightly soften and release their juices, contributing to the delicious natural dressing that forms at the bottom of the bowl. Stir occasionally.

Notes, Tips & Serving Suggestions

This Traditional Greek Salad is wonderfully versatile, easily adapting to your needs whether you’re looking for a light side or a hearty main course. Here are some tips to make the most of your Horiatiki:

• Elevate to a Full Meal: To transform this salad into a more substantial lunch or dinner, consider serving it on a bed of crisp romaine lettuce. The addition of tangy Kalamata olives, spicy pepperoncini peppers, and most importantly, a generous topping of creamy feta cheese, makes it truly satisfying. For a protein-packed meal, add slices of grilled Greek chicken, pan-seared halloumi, or even chickpeas for a vegetarian option. It’s a meal I would happily enjoy any day of the week!
• The Natural Dressing Goldmine: As the salad sits and the vegetables release their juices, a truly remarkable dressing forms at the bottom of the bowl, blending with the olive oil, lemon, and vinegar. When serving, be sure to get a nice big scoop from the bottom to ensure everyone enjoys this flavorful liquid gold.
• Leftover Dressing Magic: Don’t discard any leftover dressing that collects at the bottom! I often save what’s left in a jar and keep it in the fridge. With all the melded flavors of cucumber, tomato, and onion, it makes the best vinaigrette for any subsequent salads, marinades, or even as a dip for crusty bread.
• Quality of Olive Oil: Emphasize this again – a high-quality extra virgin olive oil is non-negotiable. It provides a richness and depth of flavor that cheap oils simply cannot replicate.
• Chilling Time: While the salad can be served immediately, allowing it to chill for at least 30 minutes to an hour (after the initial resting period) can enhance the refreshing quality, especially on a hot day.
• Crusty Bread is a Must: Serve your Greek salad with plenty of crusty bread (like pita or a good sourdough) to sop up all the delicious juices and dressing at the bottom of the bowl – it’s a Greek tradition known as “papara.”

Flexible Substitutions for Your Greek Salad

While the goal is an authentic taste, sometimes you need to make adjustments based on availability or preference. Here are some smart substitutions that won’t compromise the deliciousness of your Greek salad:

• Onions: The red onion specified in this recipe provides a beautiful color and a sharp, distinctive flavor that mellows beautifully with the quick pickling. However, a white or yellow onion can easily be swapped in for a milder, sweeter flavor profile. The sweeter the onion, the less harsh it will be.
• Cucumbers: English cucumbers are fantastic for their thin skin and few seeds. But if they’re not available, Persian cucumbers are an excellent alternative, offering a similar crisp texture. Even a regular garden cucumber, peeled and seeded, will work just fine.
• Tomatoes: The key here is ripeness. Any ripe tomato variety will do! On-the-vine tomatoes offer great flavor, but beefsteak, Roma, or even a mix of colorful cherry tomatoes (halved) can be used. Just ensure they are beautifully ripe, as this will significantly impact the salad’s overall taste. Give them a gentle squeeze – they should yield slightly.
• Bell Peppers: While green bell peppers are traditionally favored for their slightly bitter, fresh taste, feel free to use any color. Yellow, orange, or red bell peppers will add a sweeter note and vibrant color to your salad.
• Lemon Juice: Fresh is always best for that bright, zesty punch. If you’re in a pinch, bottled lemon juice can be used, but fresh will always provide a superior flavor. For a different twist, you could also use all lemon juice or all red wine vinegar for the acidic component, depending on your preference for tartness.
• Seasonings: Dried Greek oregano is incredibly traditional and integral to Greek cooking. Its earthy, aromatic profile is highly recommended. If you can’t find Greek oregano, any good quality dried oregano will work. If you’re using a pre-made Greek seasoning blend (which often contains oregano), you can omit additional oregano or simply add an extra dash of the blend to compensate. Thyme is a lovely addition but optional.

Frequently Asked Questions About Traditional Greek Salad

What is the main difference between an authentic Greek salad and an “American” Greek salad?

The most significant difference is the presence of leafy greens. An authentic Greek salad (Horiatiki) does NOT typically include lettuce. It focuses purely on chunky, fresh vegetables like tomatoes, cucumbers, onions, bell peppers, olives, and a block of feta, dressed simply with olive oil and vinegar. American versions often add lettuce, sometimes different vegetables like carrots, and a creamy dressing.

Can I make Greek salad ahead of time?

While it’s best enjoyed within an hour or two of preparation for optimal freshness and texture, you can prep some components ahead. You can chop all the vegetables and store them separately in airtight containers in the fridge. Prepare the dressing (excluding the olive oil for best results) and add it just before serving. The red onion can be pre-soaked in the lemon/vinegar mixture a few hours in advance to mellow its flavor. For the best experience, combine and dress the full salad no more than an hour or two before serving.

How long does Greek salad last in the fridge?

A fully dressed Greek salad will typically last for 1-2 days in an airtight container in the refrigerator. However, the vegetables, especially the cucumbers and tomatoes, will start to soften and release more liquid over time, changing the texture. It’s still delicious, but the crispness will diminish.

Is Greek salad healthy?

Absolutely! Traditional Greek salad is a cornerstone of the Mediterranean diet, widely regarded as one of the healthiest eating patterns. It’s packed with fresh, nutrient-dense vegetables, healthy fats from olive oil, and beneficial probiotics from feta cheese. It’s naturally low in calories and high in vitamins, minerals, and antioxidants, making it an excellent choice for a healthy meal.

What does “Horiatiki” mean?

“Horiatiki Salata” (χωριάτικη σαλάτα) literally translates to “village salad” or “countryside salad.” This name reflects its rustic origins and emphasis on fresh, simple ingredients typically found in a Greek village garden or market. It’s a humble yet incredibly flavorful dish.

More Great Greek and Mediterranean Recipes

If you’ve fallen in love with the vibrant flavors of this Greek salad, explore these other delicious Mediterranean-inspired dishes:

Greek Lamb Burger

Mediterranean Saffron Chicken and Mushrooms

Garlic Tzatziki

Quick Pickled Onions and Cukes

Greek Lemon Rice Soup – Avgolemono

Greek Stuffed Cabbage Rolls

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe Card: Traditional Greek Salad

Yield: 4-6 portions

Traditional Greek Salad (Horiatiki)

Prep Time:
15 minutes

Total Time:
30 minutes

This authentic Horiatiki Salata is a vibrant celebration of fresh summer produce, highlighting ripe tomatoes, crisp cucumbers, pungent red onion, and creamy feta, all dressed in quality olive oil and tangy red wine vinegar. It’s a healthy, refreshing, and incredibly simple Mediterranean classic.

Ingredients

• 1 medium Red Onion, thinly diced
• 2 large English Cucumbers, cut into half-moons
• 6-8 Ripe Tomatoes (on the vine or heirloom), cut into 8ths
• 2 Bell Peppers (green is traditional), sliced into strips
• 2 Lemons, freshly juiced
• ⅓ cup Red Wine Vinegar
• ½ cup High-Quality Extra Virgin Olive Oil
• 1 tablespoon Dried Greek Oregano
• 2-3 teaspoon Greek Seasoning blend (optional)
• 1-2 teaspoons Kosher Salt, taste and adjust
• ½ teaspoon Freshly Cracked Black Pepper

Optional Additions

• 200g Feta Cheese, crumbled or a slab
• ½ cup Kalamata Olives, pitted
• ¼ cup Pepperoncini Peppers
• Romaine Lettuce (for serving, if desired)

Instructions

1. Prepare Onions and Dressing Base: First, dice the red onion thinly. Place it in a large bowl and pour the fresh lemon juice and red wine vinegar over it. This starts a quick pickling process, mellowing the onion’s raw flavor and infusing it with tang. Let it sit while you prepare other ingredients.
2. Season the Base: Add your seasonings: dried Greek oregano, Greek seasoning blend (if using), kosher salt, and freshly cracked black pepper to the onion and acid mixture. Whisk gently.
3. Prepare Vegetables: Slice the English cucumbers in half lengthwise, then cut into half-moons. For the tomatoes, remove the core and wedge them into 8ths – aim for large, rustic chunks. Remove the outer edges and seeds from your bell peppers, then slice them into strips.
4. Combine and Toss Vegetables: Add all the prepared vegetables (cucumbers, tomatoes, bell peppers) to the bowl with the seasoned onion and dressing base. Gently toss to combine, ensuring all vegetables are lightly coated.
5. Add Optional Ingredients: If using, gently fold in Kalamata olives and top with generous crumbles or a slab of feta cheese. For optional spice, add pepperoncini peppers. Do not add lettuce at this stage if you are making a traditional Horiatiki.
6. Rest for Flavor Melding: Allow the salad to sit for 20-30 minutes at room temperature, stirring occasionally. This crucial step allows the flavors to meld beautifully and the vegetables to release their delicious natural juices, forming the rich dressing.
7. Serve and Enjoy: Serve the Traditional Greek Salad as is, or over a bed of crisp romaine lettuce if desired. Remember to scoop from the bottom to get all the flavorful dressing. Pair with crusty bread for a truly authentic experience.

Nutrition Information:

Yield:

6

Serving Size:

1 grams

Amount Per Serving:
Calories: 106Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 1392mgCarbohydrates: 21gFiber: 8gSugar: 8gProtein: 5g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram