Greek salad is a beloved dish, but many people don’t prepare the authentic version. Here I’ll show how simple it is to make a true horiatiki salata, a classic that celebrates fresh summer produce and good feta.
If a single Greek dish could sum up the culinary spirit of Greece, it would be horiatiki salata. The name literally means “village salad,” and that tells you everything: it’s humble, straightforward and built on the best seasonal ingredients.
This salad is simple—tomatoes, cucumber, green pepper, red onion, Kalamata olives and a generous slab of feta. Yet because it’s so basic, variations that stray from tradition pop up everywhere. If you want the real thing, avoid adding lettuce. Horiatiki is not a leafy salad; it’s a celebration of chunky, ripe vegetables topped with salty cheese and a few classic seasonings.
Don’t mess with the classics
Of course, experiment in the kitchen if you like—add ingredients, change textures, invent new combinations. But when your aim is an authentic Greek salad, please don’t introduce lettuce. That’s a common mistake. For many Greek families, a correct horiatiki is a matter of pride: my father, for example, won’t eat at places that serve a version with lettuce.
Related: See my Greek Lettuce Salad or Greek lentil salad for other ideas.
When Dodoni Feta invited me to develop recipes with them in Australia, I was thrilled. Dodoni was the brand I grew up with in Melbourne—the name was ubiquitous in Greek households and became part of family kitchen life alongside other staples.
It felt natural to begin this collaboration with a classic Greek salad. A dish this iconic deserves the right ingredients, and an authentic feta makes a huge difference.
Keep your Greek salad simple
Horiatiki relies on good quality produce and minimal seasoning. Use ripe tomatoes cut into wedges, a crisp cucumber sliced or chunked, thinly sliced green capsicum (or bell pepper), a few rings of red onion, Kalamata olives and a generous 200 g slab of feta placed on top.
Dress the salad with extra virgin olive oil, a splash of red wine vinegar and a sprinkle of dried Greek oregano. A pinch of sea salt is all you need—remember that the feta and olives already bring saltiness, so taste before adding too much.
While I stick to the traditional format most of the time, I enjoyed making a variation that keeps the same ingredients but serves them on toasted bread. Think of these as Greek-style bruschetta: diced tomato, cucumber, pepper and onion mixed with olive oil, vinegar and oregano, then spooned onto warm toasted slices. They’re perfect as a light lunch or a starter at a barbecue.
Below is a straightforward recipe for a classic Greek salad, sized for four people. It highlights the core elements so you can recreate an authentic, bright and satisfying dish at home.
📖 Recipe
Classic Greek Salad
Ingredients
- 4 ripe tomatoes, cut into wedges
- 1 green capsicum, sliced thinly
- 1 cucumber, sliced
- ½ red onion, sliced
- 6 Kalamata olives
- 200 g feta cheese
For the dressing:
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 1 tablespoon dried Greek oregano
- 1 pinch sea salt
Instructions
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Combine the tomatoes, capsicum, cucumber and onion in a large bowl or on a serving plate.
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Scatter the Kalamata olives over the vegetables.
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Place the block of feta on top of the salad.
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Sprinkle dried Greek oregano over the salad.
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Whisk the olive oil, red wine vinegar and a pinch of sea salt, then drizzle over the salad. Serve immediately.
Peter’s Tips →
- Adjust ingredient amounts to suit the number of servings—the quantities are a guide for four people.
- To make the bruschetta version: dice one tomato, ¼ cucumber, 1–2 capsicum rings, 3–4 slices of onion, 3–4 Kalamata olives and about 50 g feta. Mix with olive oil, a few splashes of red wine vinegar, oregano and a pinch of salt.
- Scoop the mixture onto toasted bread and serve immediately for a fresh, crunchy starter.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only.
© Souvlaki For the Soul
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