This classic Greek Salad, or Horiatiki, is a vibrant showcase of simple, seasonal ingredients at their best. Juicy tomatoes, crisp cucumber, bold red onion, briny Kalamata olives, and creamy feta come together in a light, tangy vinaigrette made with extra virgin olive oil and red wine vinegar.
It’s incredibly fresh, effortless to prepare, and relies on just a few quality ingredients. With only five core components plus a quick homemade Greek dressing, this no-lettuce salad is ready in 15 minutes. Perfect as a side, a fresh starter, or a light main when paired with your favourite protein.
Classic Greek Salad Ingredients
A traditional Greek salad is all about letting a few great ingredients shine, so quality is key. Choose the freshest produce, and when it comes to olives and cheese, go for brands you trust and love. Here’s what you’ll need:
- Tomatoes: Ripe Roma or vine-ripened tomatoes deliver the best flavour and juiciness (feel free to mix varieties for extra depth).
- Mini cucumbers: Or use one English cucumber, partially peeled and sliced into half-moons for added crunch.
- Red onion: Thinly sliced, soak in cold water briefly if a milder flavor is preferred.
- Kalamata olives: Choose whole or pitted olives, ideally from the deli counter for better texture and taste.
- Feta cheese: Look for a block of feta in brine for a creamier texture and authentic Greek flavour.
- Olive oil: Use a full-bodied, good-quality extra virgin olive oil that you enjoy on its own.
- Red wine vinegar: Just a splash to brighten everything and balance the richness.
- Oregano, sea salt, black pepper: These pantry staples round out the flavor beautifully.
Quick Tips:
- Toss in thinly sliced red or green bell pepper for added crunch and color
- Make the vinaigrette right in the salad bowl to skip washing an extra dish.
How to Make Greek Salad: Quick and Easy
Once everything is prepped, this salad comes together in just a few simple steps. Cut the vegetables into large, rustic pieces — think bold, not fussy. Add them to a bowl, pour over the dressing, and give it all a gentle toss to coat. That’s all there is to it! Fresh, simple, flavourful.
Make It a Meal: Add Protein to Greek Salad
This fresh and vibrant Greek salad easily becomes a satisfying main with just a few simple additions. Its bold, briny flavours pair effortlessly with a variety of proteins and sides, making it the perfect base for a wholesome, Mediterranean-inspired meal. Here are some delicious ways to turn it into something more:
- Grilled chicken, lamb, köfte, or fish: Add slices of grilled chicken or lamb, Turkish meatballs (Köfte), or serve it alongside a whole roasted fish for a protein-rich plate that complements the salad’s crisp, bright flavours.
- Mediterranean-style sides: Round out the meal with creamy hummus, crunchy falafel, or a generous scoop of tzatziki, served with warm pita for dipping.
- White beans: For a hearty vegetarian option, pair the salad with a traditional Greek baked bean dish like Gigantes Plaki.
- Avocado: A creamy addition that softens the acidity of the vinaigrette and adds satisfying richness.
- Pasta-based sides: Serve with a lemony orzo salad or a light pasta tossed with olive oil and herbs to soak up all the juices.
Why This Greek Salad Belongs on Your Table
- Quick and effortless: Made with everyday ingredients and ready in just 15 minutes.
- Big Mediterranean flavour: Bold, briny, and bright taste that every bite delivers.
- Naturally healthy: Gluten-free, low-carb, and full of nourishing veggies and good fats.
- Stays crisp without lettuce: Holds up well in the fridge and never gets soggy.
- Endlessly versatile: Enjoy on its own or top with grilled chicken, fish or crusty bread for a filling meal.
If you love this Greek salad, there’s more Mediterranean goodness to explore. Here are a few favourite recipes that bring the same wholesome feel to your table:
- Greek Chicken Skillet: Juicy chicken, briny olives, sweet tomatoes, and creamy feta all come together in one easy, flavourful pan.
- Greek-Style Black-Eyed Peas: A hearty, plant-based dish with tender legumes, fresh herbs, and a bright touch of lemon.
- Orzo with Tuna and Artichokes: Light and briny, this quick pasta dish is perfect for lunch or a speedy dinner.
- Giant White Beans in Fresh Tomato Sauce: A rustic classic with butter-soft beans simmered in garlicky tomato sauce.
- Herb Potato Salad: Bright, zesty, and herb-packed. Perfect with grilled meats or as part of a mezze spread.
Classic Greek Salad
This easy traditional Greek salad (Horiatiki) features fresh tomatoes, cucumbers, olives, feta and a simple vinaigrette. A fresh and quick Mediterranean classic.
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Ingredients
- 3 medium ripe Roma tomatoes (or vine-ripened tomatoes), sliced (300 g)
- 2 mini cucumbers, sliced lengthways (300 g)
- 1 medium red onion, sliced thinly (45 g)
- 1/3 cup Kalamata olives (60 g)
- 150 g Greek feta cheese, diced or crumbled
- 4 tablespoons extra virgin olive oil, (60 ml)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- sea salt and freshly ground pepper, to taste
Method
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In a large bowl, combine the tomatoes, cucumbers, red onion, and olives. Gently fold in the feta.
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In a small bowl, whisk together the olive oil, red wine vinegar, and oregano until emulsified. Season with salt and freshly ground pepper to taste.
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Drizzle the dressing over the salad and toss gently to combine. Serve immediately. Enjoy!
Notes
- For fewer dishes, whisk the dressing directly in the serving bowl, then add the salad ingredients and toss.
- No mini cucumbers? Use one English cucumber instead, partially peel for a striped effect, remove seeds, and slice into half moons.
- Add thin slices of red or green bell pepper for extra crunch and color.
- Store leftovers in an airtight container in the fridge for 2-3 days. This salad keeps well thanks to the absence of lettuce or leafy greens.
- Want to include greens? Go for it! Just increase the amount of dressing slightly to coat everything evenly.
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Love this recipe, best Greek salad ever! I like adding lightly sautéed zucchini for extra flavor. So good!
Thanks Susan, so glad you enjoyed this. I love adding zucchini to my Greek Salads as well! 🙂