Introduction
Greek Salad, also known as Horiatiki, is more than just a dish—it’s a story of freshness, simplicity, and tradition. My first experience with this salad was during a summer trip to the islands of Greece, where every meal was shared under the sun with sea breezes drifting by. The combination of crisp cucumbers, ripe tomatoes, briny olives, and creamy feta felt like sunshine on a plate. That memory stayed with me, and as I, Lina Vexley, began recreating it in my own kitchen, I realized Greek Salad isn’t only about flavor—it’s about celebrating wholesome ingredients and community.
Recipe (WP Recipe Maker JSON)
Greek Salad
Equipment
- Large Salad Bowl
- Sharp Knife
Ingredients
Salad Ingredients
- 2 cups cucumbers chopped
- 2 cups tomatoes chopped
- 1 cup red onion thinly sliced
- 1 cup kalamata olives pitted
- 1 cup feta cheese cubed or crumbled
- 1 cup green bell pepper sliced
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Prepare all vegetables: chop cucumbers, tomatoes, and bell peppers; slice onions thinly.
- Place chopped vegetables in a large salad bowl along with olives and feta cheese.
- Whisk olive oil, vinegar, oregano, salt, and pepper in a small bowl to create the dressing.
- Pour dressing over salad and toss gently to combine.
- Serve immediately, garnished with extra oregano if desired.
Notes
Nutrition
How to Make Greek Salad
Greek Salad is one of the simplest yet most flavorful dishes you can prepare, requiring only fresh ingredients and minimal effort. Begin by preparing the vegetables. Wash and chop the cucumbers and tomatoes into bite-sized pieces. Slice the red onion thinly to give the salad a crisp bite without overwhelming the other flavors. Cut the green bell pepper into thin strips, and combine these in a large salad bowl. Add the kalamata olives and feta cheese. Traditionally, feta is kept in large chunks rather than crumbled, as it provides a bold contrast of creamy and salty flavors.
Next, prepare the dressing. In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper. The dressing is intentionally simple, highlighting the natural sweetness of the tomatoes and the saltiness of the feta and olives. Unlike heavy dressings, this light vinaigrette balances the freshness of the salad.
Pour the dressing over the prepared vegetables and gently toss to combine. Be careful not to overmix, as you want the ingredients to remain vibrant and intact. Let the salad sit for five to ten minutes before serving; this allows the flavors to meld without losing freshness.
Greek Salad is typically served as a side dish, but with the addition of crusty bread, it can also be enjoyed as a light main course. Its bright, tangy flavors pair well with grilled meats, seafood, or even as part of a vegetarian spread. Quick to prepare and visually stunning, Greek Salad captures the essence of Mediterranean dining: fresh, wholesome, and made to share.
Conclusion
Greek Salad is a dish that celebrates the beauty of simplicity. With just a handful of fresh ingredients and a drizzle of olive oil dressing, it captures the vibrant spirit of Mediterranean cuisine. Every bite combines crisp vegetables, creamy feta, and tangy olives for a refreshing and satisfying experience. For me, Lina Vexley, this salad is more than food—it’s a reminder of sunshine, community, and the power of wholesome cooking. Whether served at a summer gathering or a quiet dinner, Greek Salad brings a taste of Greece to your table.