How to Make Greek Salad (Horiatiki)

Name: Greek Salad (Horiatiki)
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 ripe tomatoes, cut into wedges; 1 English cucumber, sliced into half moons; 1 green bell pepper, sliced into rings; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives; 6 oz block feta cheese; 1/4 cup extra virgin olive oil; 1 tbsp red wine vinegar; 1 tsp dried oregano; Salt, to taste

Greek salad, known in Greece as horiatiki or village salad, is a simple plate of ripe tomatoes, cucumber, green pepper, red onion, olives, and a slab of feta, dressed with olive oil and oregano. There's no lettuce in the real version, and that's the first thing most people outside Greece get wrong.

It started as a farmer's lunch, built from whatever was ripe in the garden that week, eaten with bread to soak up the juices and oil left in the bowl. The feta sits on top in a single block rather than crumbled through, which is still how it's served in most Greek tavernas today.

Because it's mostly raw vegetables, there's almost no cooking involved. What separates a good version from a mediocre one comes down entirely to ingredient quality and a couple of small technique choices, not a long ingredient list.

What Actually Matters

The one thing that makes or breaks horiatiki is not salting the tomatoes and cucumber until right before serving. Salt draws water out of vegetables fast, and if you salt them too early they'll sit in a watery pool that dilutes the olive oil and drowns the flavor. Cut everything, arrange it, and salt it only in the last few minutes before the salad hits the table. Use the ripest tomatoes you can find. This salad has nowhere to hide a mediocre one.

Greek Salad Recipe (Serves 4)

Prep time: 20 minutes | Cook time: 0 minutes | Total time: 20 minutes

4 ripe tomatoes, cut into wedges
1 English cucumber, sliced into half moons
1 green bell pepper, sliced into rings
1/2 red onion, thinly sliced
1/2 cup Kalamata olives
6 oz block feta cheese
1/4 cup extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
Salt, to taste

Cut the tomatoes into wedges and place them in a wide, shallow bowl.
Add the cucumber, green pepper, red onion, and olives to the bowl.
Place the whole block of feta on top of the vegetables, do not crumble it.
Drizzle the olive oil and red wine vinegar over everything.
Sprinkle the oregano over the feta and vegetables.
Salt lightly right before serving, and serve immediately with crusty bread.

Nutrition (Per Serving, Estimated)

Nutrient	Amount
Calories	240 kcal
Protein	7 g
Fat	20 g
Carbohydrates	10 g

These numbers are a calculated estimate for the four serving recipe above, not a lab verified analysis. Actual values will vary with the exact produce and feta you use.

Tips, Variations, and Storage

Skip the vinegar entirely if your tomatoes are very ripe and rely on their natural acidity instead. Some regions of Greece add a few capers or a sprinkle of dried mint alongside the oregano, which is a fair variation.

This salad does not store or reheat well. It's best eaten the day it's made, ideally within an hour of assembly. If you must hold it, keep the dressing and salt off until serving time and store the cut vegetables separately in the fridge for up to a day.

Frequently Asked Questions

Why is there no lettuce in Greek salad?

Traditional horiatiki never included lettuce. It's a tomato and cucumber based salad, and lettuce is a addition found mostly outside Greece.

Should the feta be crumbled?

No, the traditional presentation keeps the feta in one block on top, and diners break it apart themselves as they eat.

What kind of olives should I use?

Kalamata olives are the standard choice for their briny, fruity flavor, though any good quality Greek black olive will work.

Can I make this ahead for a party?

You can chop the vegetables a few hours ahead and refrigerate them separately, but hold off on the dressing, salt, and feta until just before serving.

Is Greek salad healthy?

Yes, it's largely raw vegetables and olive oil, making it naturally rich in vitamins and healthy fats, though the feta adds meaningful sodium and fat.