Authentic Greek Salad Recipe (Horiatiki): A Taste of Greece

Greek salad, or authentic Greek salad recipe, is one of those dishes that immediately feels like a warm summer day. If you’re looking for a classic Greek salad recipe, you’ll find that “village salad,” Horiatiki captures the spirit of rustic, everyday Greek cooking. No fancy techniques. No heavy dressings. Just a handful of honest, good ingredients thrown together with love.

If you’ve ever traveled to Greece, you know: Greek salad recipes are everywhere. It graces every table, from tiny island tavernas to bustling city restaurants. No trip is complete without tasting its fresh flavors under the sun.

But what makes the authentic Greek salad recipe so special? Let’s dive in.

The Origins of Greek Salad: Tradition and Simplicity

The authentic Greek salad we know today has its roots in rural Greece, where farmers would pick ripe vegetables straight from the fields. They didn’t fuss with lettuce or elaborate garnishes. Instead, they built their salads around what was available: juicy tomatoes, crisp cucumbers, sweet peppers, sharp onions, and briny Kalamata olives.

Feta cheese, often served as a thick slab resting proudly on top, brings it all together. A generous sprinkle of oregano, a drizzle of olive oil, and sometimes a splash of vinegar are all it needs.

Interestingly, outside of Greece, many so-called “Greek salads” feature lettuce, peperoncini, radishes, and even anchovies mixed in. Although delicious in their own right, these are far from the original Horiatiki — a dish distinguished by its simplicity and bold, clean flavors.

Essential Ingredients for an Authentic Greek Salad

To make a true Greek salad, you need to understand the essential ingredients. The best Greek salad recipes are made with fresh, local produce. Here’s a quick rundown:

1. Tomatoes – Ripe, juicy, and cut into hearty chunks.
2. Cucumbers – Crisp and sliced thick.
3. Red onions – Thinly sliced for just the right amount of bite.
4. Kalamata olives – Whole, with the pit for authenticity.
5. Feta cheese – A big slab of high-quality Greek feta.
6. Olive oil – Extra virgin, of course.
7. Oregano – Dried and sprinkled generously.
8. Vinegar – Red wine vinegar for a subtle tang.

The authentic Greek salad stays true to these components, with no extra fillers or distractions.

Crafting Your Own Greek Salad: A Simple Approach

Making an authentic Greek salad is incredibly simple, but a few key tips can elevate the dish. Here’s how you can create a classic Greek salad recipe in your own kitchen:

1. Prepare the Vegetables
   Cut your tomatoes, cucumbers, and onions into large, chunky pieces.
2. Add the Feta and Olives
   Place a thick slice of feta cheese on top of the vegetables and scatter Kalamata olives around the plate.
3. Drizzle with Olive Oil
   Generously drizzle extra virgin olive oil over the salad, letting it pool around the vegetables.
4. Season the Salad
   Sprinkle with dried oregano, salt, and black pepper.
5. Add Vinegar
   A splash of red wine vinegar gives your Greek salad recipe a tangy finish.

Greek Salad Dressing: Simple Yet Essential

No Greek salad recipe is complete without the perfect dressing — a simple, tangy vinaigrette that brings all those vibrant ingredients together. While some versions might be dressed with just olive oil and a sprinkle of salt, the vinegar dressing is the classic finish that completes the dish.

Ingredients for the Vinaigrette Dressing:

• 1/4 cup extra virgin olive oil – A good quality olive oil is key.
• 2 tbsp red wine vinegar – This gives the dressing its signature tang.
• 1 tsp Dijon mustard – Adds a touch of depth and helps emulsify the dressing.
• 1/2 tsp dried oregano – Essential for that herby, Mediterranean flavor.
• Salt and freshly ground black pepper – To taste.

Instructions:

1. In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, and dried oregano.
2. Season with salt and pepper, adjusting to taste.
3. Whisk or shake until well combined and emulsified.
4. Drizzle over your prepared Greek salad, then toss lightly to coat.

This simple, vibrant vinaigrette adds just the right amount of acidity to balance the creamy feta and the crisp vegetables.

Customization Tips for Greek Salad Lovers

While the authentic Greek salad stays simple, some variations pop up across different regions — and even different kitchens. For example, on Santorini, you might find capers tucked into the mix. Their salty punch adds extra excitement.

Meanwhile, Cretan salads often include rusks (paximadia), turning the salad into a full meal called Dakos.

Outside Greece, the so-called “Greek salad” often shows up with lettuce, peperoncini, dolmades, or even radishes. Although tasty, these are modern twists, not true Horiatiki.

Our Deli’s Special Greek Salad: A Delicious Twist on Tradition

At my deli, we loved experimenting with Greek salad while staying true to its roots. While the base ingredients remained authentically Greek — juicy tomatoes, crisp cucumbers, tangy red onions, Kalamata olives, and thick slabs of feta cheese — we gave it our special touch.

To elevate the flavor, we added dolmadakia (grape leaves stuffed with rice and herbs), anchovies, radishes, peperoncini and sliced boiled eggs. These additions brought new textures and rich flavors to the classic dish, giving it a unique twist that our customers adored. The Greek salad recipe remained fresh, light, and full of that signature Mediterranean flavor, with the added bonus of extra protein and savory brininess from the anchovies and eggs.

While the heart of the salad stayed the same — with generous olive oil and oregano — these ingredients made the salad a satisfying, well-rounded meal.

FAQs About the Authentic Greek Salad Recipe

Is lettuce ever used in Greek salad?
Traditional Greek salad (Horiatiki) never uses lettuce. If you see lettuce, it’s an Americanized version.

What type of feta should I use?
Always look for Greek feta made from sheep’s milk, or a blend of sheep’s and goat’s milk. It’s richer and crumblier.

Should I crumble the feta?
Not for the authentic version! Serve a thick slice on top of the vegetables.

Can I make it ahead of time?
You can chop the vegetables ahead, but it’s best to assemble and dress the salad right before serving to keep everything crisp and fresh.

What if I don’t have Kalamata olives?
You can substitute with other briny olives, but Kalamata gives the most authentic flavor.

Wrap-Up: Enjoying Your Authentic Greek Salad Recipe

At its heart, Greek salad isn’t just about fresh tomatoes or creamy feta — it’s about sharing a piece of tradition with everyone at the table. Whether you enjoy it the simple village way or add a few special touches like we did at my deli, the spirit stays the same: good ingredients, honest flavors, and a little extra love.

Next time you build your own Greek salad recipe, remember — it’s not about perfection. It’s about gathering, sharing, and tasting the sunshine in every bite. Just like we did every day at the deli, one plate at a time.

Authentic Greek Salad (Horiatiki)

Kastra Recipes Staff

This traditional Greek Salad, or Horiatiki, is a fresh and simple dish made with juicy tomatoes, crisp cucumbers, briny Kalamata olives, creamy feta, and a tangy vinaigrette. Perfect for warm summer days or whenever you crave Mediterranean flavors.

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine Greek

Servings 6

Calories 250 kcal

Ingredients

  

For the Salad

• 4-5 ripe tomatoes cut into large chunks
• 1 large cucumber peeled and cut into thick slices or chunks
• 1 red onion thinly sliced
• 1 bell pepper green or yellow, sliced
• 1 cup Kalamata olives whole or pitted
• 200 g 7 oz Greek feta cheese (preferably sheep’s milk feta), served in a thick slice or block
• For the Vinaigrette Dressing:
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dijon mustard optional, for depth
• 1 tsp dried oregano
• salt and freshly ground black pepper to taste

Optional Add-Ons (Deli-style Variation)

• 3-4 stuffed grape leaves (dolmadakia)
• 1-2 hard-boiled eggs sliced
• 3-4 anchovies whole or fillets
• 1 peperoncini small pickled spicy green peppers
• 1-2 radish (cut into quarters)

Instructions

 

Prepare the Vegetables

• Begin by washing and cutting the vegetables into large chunks. The tomatoes should be juicy and ripe, with the cucumber peeled and sliced thick. Slice the bell pepper and red onion into rings or half-moons for added texture.

Assemble the Salad

• In a large salad bowl, combine the chopped tomatoes, cucumbers, bell pepper, and onions. Add the Kalamata olives on top.

Feta Cheese

• Place the feta cheese on top of the salad. It’s best served in a large block or thick slice, so that the creamy cheese can be easily broken into with a fork.

Seasoning

• Sprinkle the dried oregano generously over the salad. Season with salt and freshly ground black pepper, according to taste.

Prepare the Dressing

• In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard (if using), and dried oregano. Season with salt and pepper. Shake or whisk well until emulsified.

Dress the Salad

• Drizzle the vinaigrette dressing generously over the salad and toss gently to coat everything evenly.

Optional Deli Add-Ons:

• For a deli-style touch, add 3-4 stuffed grape leaves (domadakia), one sliced hard-boiled egg, one pepperencino, a radish cut into quarters and 3-4 anchovies atop the salad.
• If you want to add capers or make it Cretan-style, you can include the crunchy rusks (Paximadia) to soak up the delicious olive oil.

Serve

• Serve the Greek salad immediately, garnished with a few extra sprigs of fresh oregano, if desired.

Notes

Tips for Making the Best Greek Salad

Use Seasonal Veggies: Fresh, seasonal tomatoes and cucumbers are essential. Avoid overripe or watery tomatoes for the best flavor.

Feta: Always use authentic Greek feta made from sheep’s milk. It’s creamier and more flavorful than other types of feta. The block of feta (instead of crumbled feta) is key to the traditional presentation.

Oregano: Don’t skimp on the oregano—it’s the heart of the flavor. Fresh oregano is great, but dried oregano is more traditional for this dish.

Olive Oil: Use a good quality extra virgin olive oil. It’s a simple dressing, so the quality of the oil makes a big difference. No Lettuce: Traditional Greek salad (Horiatiki) doesn’t include lettuce—stick to the simple ingredients for authenticity.

Variations

Cretan Dakos: Add rusks (paximadia) for a heartier version of this salad. You can drizzle olive oil over the rusks before layering the vegetables on top.

Santorini Style: Try adding capers for an extra Mediterranean zing.

Americanized Version: Some variations outside Greece add lettuce, radishes, or peperoncini, but these aren’t part of the classic recipe.

Keyword Greek Salad, Horiatiki, Vinaigrette