Traditional horiatiki with tomatoes, feta, and olives
Classic Greek Salad
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Classic Greek Salad
Traditional horiatiki with tomatoes, feta, and olives
★4.6(16)
An authentic Greek salad (horiatiki) with ripe tomatoes, cucumber, red onion, Kalamata olives, and a thick slab of feta in a simple olive oil dressing.
10m
Prep Time
0m
Cook Time
10m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
A true Greek salad, or horiatiki, is all about showcasing the best ingredients with zero fuss. There is no lettuce in the traditional version — just chunky cuts of ripe tomato, crisp cucumber, sharp red onion, and briny Kalamata olives crowned with a thick slab of feta.
The dressing is nothing more than good olive oil, a splash of red wine vinegar, and dried oregano. It is simple, bold, and transports you straight to a seaside taverna in the Greek islands.
Mediterranean cooking celebrates the connection between good food and good living. Classic Greek Salad embodies that spirit with bright, fresh flavors and wholesome ingredients that nourish as much as they satisfy. This recipe proves that eating well does not require complicated techniques — just quality ingredients and a little care.
A great salad is a carefully composed dish, not just a pile of greens. The key is contrast: crisp against soft, tangy against sweet, rich against bright. Dress it just before serving, toss thoroughly so every element is coated, and season boldly — underseasoned salads are the most common mistake in home cooking.
Ingredients
Instructions
- 1
Cut tomatoes into large wedges. Chunk the cucumber into thick half-moons. Thinly slice the red onion.
- 2
Arrange tomatoes, cucumber, and onion on a large plate or shallow bowl.
- 3
Scatter Kalamata olives and sliced green pepper over the vegetables.
- 4
Place the block of feta on top. Drizzle generously with olive oil and a splash of red wine vinegar.
- 5
Sprinkle with dried oregano, salt, and pepper. Serve with crusty bread for mopping up the juices.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
Substitutions
FetaNo substitute
Feta is essential to a Greek salad.
Kalamata olivesAny black olive
Kalamata are preferred but others work.
Red onionSweet onion
Less sharp but still adds the necessary bite.
Tips & Storage
Pro Tips
Use the best olive oil you have — it is a primary flavor component.
Authentic horiatiki does not include lettuce or any cooked ingredients.
Let the salad sit for 5 minutes so the tomato juices mingle with the dressing.
Taste and adjust seasoning at every stage of cooking — what tastes right before cooking often needs adjustment after.
Storage
Best served immediately. Leftovers keep refrigerated for 1 day.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: The key to this salad is contrast. Make sure you have something crunchy, something creamy, and something bright in every bite.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates12g
Fat6g
Fiber3g
Sugar10g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why no lettuce?
- Traditional Greek horiatiki salad does not include lettuce. It is purely about the vegetables, olives, and feta.
- What bread goes with this?
- Crusty bread or warm pita is ideal for soaking up the olive oil and tomato juices.
- Can I make the dressing ahead?
- Most vinaigrettes keep for a week in the fridge. Creamy dressings keep for 3-5 days. Store in a jar and shake well before using.
- How do I keep the salad crisp?
- Dry your greens thoroughly, store undressed, and add dressing just before serving. A salad spinner is worth its weight in gold.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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