Greek Salad

Name: Greek Salad
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: greek
Ingredients: 2 tablespoons red wine vinegar; 1 small garlic clove, grated or finely minced; 1/4 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup olive oil; 1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes); 1 English cucumber, halved lengthwise and sliced 1/2 inch thick; 1 green bell pepper, cored, halved lengthwise and sliced 1/4 inch thick; 3/4 cup Kalamata olives; 1 tablespoon capers, drained; 1/2 medium yellow or red onion, very thinly sliced into rings; 8 ounces Greek feta cheese, sliced 1/2 inch thick

By Lidey Heuck

Updated July 29, 2025

Total Time: 15 minutes
Rating: 5(2,058)
Comments: Read comments

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

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Ingredients

Yield:4 to 6 servings

2tablespoons red wine vinegar
1small garlic clove, grated or finely minced
¼teaspoon dried oregano
½teaspoon kosher salt
¼teaspoon black pepper
¼cup olive oil
1pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1English cucumber, halved lengthwise and sliced ½ inch thick
1green bell pepper, cored, halved lengthwise and sliced ¼ inch thick
¾cup Kalamata olives
1tablespoon capers, drained
½medium yellow or red onion, very thinly sliced into rings
8ounces Greek feta cheese, sliced ½ inch thick

Ingredient Substitution Guide

Preparation

Step 1
In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Step 2
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Step 3
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

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Ratings

5 out of 5

2,058 user ratings

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Comments

Effrosyni4 years ago

An opinion from a Greek housewife. I have never tasted Greek Salad (the one known as Horiatiki) with garlic. Actually is not an original ingredient of that salad. It may give aroma but its heavy for the stomach and in general the garlic because of its smell its not always welcome by anyone

Margx3 years ago

In Greece, a horiatiki is all about the quality of the ingredients so make it when nice tomatoes can be found. It NEVER has garlic or vinegar - just good quality EVO, a pinch of salt and a sprinkle of oregano. Serve with a good baguette for a perfect lunch

Helen B3 years ago

This Greek girl uses fresh lemon juice, rather than vinegar. A favorite in our house!

Cindy3 weeks ago

This salad was a hit for a family dinner alongside chicken skewers and roasted lemon potatoes. I took the advice of some comments here and dressed it with lemon and high quality EVOO. Very tasty!

Charley3 weeks ago

I put it on a bed shredded lettuce. Instead of capers I like anchovies.

Bing Somers3 weeks ago

I am an 86-year-old male with limited energy and range of movement. This delicious salad proved to be a perfect lunch dish for me, easy to manage and great for guests as a side dish.

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