A simple, bold, and refreshing Mediterranean classic.
Overview
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Serves: 4
Greek salad, or Horiatiki, is a traditional dish that celebrates fresh produce and bold flavors. It’s a staple in Mediterranean cuisine, known for its crisp vegetables, creamy feta, briny olives, and a drizzle of good olive oil. No lettuce, no filler—just real, quality ingredients.
Perfect as a light lunch, side dish, or appetizer, this salad comes together in minutes and always impresses.
Ingredients
-
2 cups cherry tomatoes, halved
-
1 large cucumber, sliced into half-moons
-
1/2 red onion, thinly sliced into rings
-
1 cup green olives (Kalamata or mixed olives also work)
-
1/2 cup fresh flat-leaf parsley, roughly chopped
-
6–8 oz block feta cheese, cut into cubes
-
2–3 tablespoons extra virgin olive oil
-
1 tablespoon red wine vinegar (optional)
-
1/2 teaspoon dried oregano
-
Salt and freshly cracked black pepper, to taste
Instructions
-
Prepare the vegetables: Wash and dry all produce. Slice the cherry tomatoes in half, the cucumber into thick half-moons, and the red onion into thin rings.
-
Assemble the salad: In a large bowl, combine the tomatoes, cucumber, red onion, olives, and parsley. Gently toss to mix.
-
Add the feta: Place the cubed feta cheese on top. Traditionally, Greek salads use a block of feta placed whole on top—feel free to do that if you prefer.
-
Dress the salad: Drizzle with extra virgin olive oil. If using, add a splash of red wine vinegar. Sprinkle with oregano, a pinch of salt (be mindful since feta and olives are salty), and freshly cracked black pepper.
-
Serve: Serve immediately at room temperature for the best flavor. No need to chill — this salad shines fresh.
Tips for Success
-
Use quality olive oil. Since there’s no creamy dressing, a good oil makes a big difference.
-
Stick to block feta, not pre-crumbled. It’s creamier, fresher, and more authentic.
-
Red onions can be soaked in cold water for 5–10 minutes if you want to mellow their sharpness.
-
No lettuce needed. Traditional Greek salad doesn’t include it — the veggies carry the dish.
-
Make it ahead: Assemble everything except the feta and dressing, then add those just before serving.
Variations
-
Add sliced bell peppers for more crunch and color.
-
Toss in a few capers or anchovies for extra brininess.
-
Turn it into a light meal by serving it with grilled chicken, shrimp, or crusty bread.Final Thoughts
This Greek salad is the kind of dish that proves simple ingredients can be powerful. It’s bright, crisp, and layered with flavor, all without trying too hard. Whether served as part of a Mediterranean spread or as a quick side for dinner, it never goes out of style.