> ## Content Index > Fetch the complete content index at: https://kitchenbylola.com/llms.txt > Use this file to discover other available public pages before exploring further. # Classic Greek Salad (Horiatiki) - URL: https://kitchenbylola.com/classic-greek-salad/ - Published: 2026-11-03T09:48:00.000Z - Updated: 2026-11-03T09:48:00.000Z - Description: Ripe tomatoes, crunchy cucumber, peppers, olives and a slab of feta with good olive oil and oregano. The real Greek village salad, no lettuce required. - Author: Lola - Tags: Salads & Bowls, Vegetarian, Gluten-Free, 30-Minute Meals, #Import 2026-11-03 12:47 The traditional Greek salad, horiatiki or village salad, contains no lettuce at all. It is a simple, generous mix of ripe tomatoes, cucumber, green pepper, red onion and olives, crowned with a whole slab of feta and dressed with olive oil and oregano. Because there are so few ingredients, quality matters. Use the ripest tomatoes you can find, good extra-virgin olive oil and Greek feta in brine. Salt the tomatoes a few minutes before serving to draw out their juices, which mix with the oil to make the dressing. **Total:** 15 min**Serves:** 4**Calories:** 280 per serving[Jump to recipe ↓](#recipe) **At a glance:** this classic greek salad serves 4, needs about 15 min of hands-on prep and no cooking, and provides roughly 280 calories and 8 g of protein per serving. It is naturally vegetarian and gluten-free. ## Why you'll love this recipe - Ready in 15 minutes with no cooking - Only a handful of fresh ingredients - Authentic, no-lettuce village style - Perfect side for grilled fish or chicken ## About this Greek salad In Greece, this salad is called horiatiki, meaning village salad. It was traditionally made by farmers and workers with whatever summer vegetables were growing nearby, served with bread to soak up the juices and a generous slab of feta on top. Authentic horiatiki contains no lettuce. It is all about ripe tomatoes, crunchy cucumber, sweet green pepper, sharp red onion, briny olives and creamy feta, dressed simply with good olive oil, a splash of vinegar and dried oregano. Because there are so few ingredients, quality matters more than technique. Ripe, in-season tomatoes and excellent olive oil turn a simple plate of vegetables into one of the most satisfying salads you can make. ## Ingredient notes and substitutions - **Tomatoes.** Use the ripest tomatoes you can find, ideally in summer. Vine-ripened tomatoes or heirlooms have the best flavor. Keep them at room temperature, never in the fridge. - **Cucumber.** Greek cucumbers are small and crisp. English or Persian cucumbers are the closest equivalent. - **Green bell pepper.** Its slightly bitter flavor is traditional and balances the sweetness of the tomatoes. - **Red onion.** Slice it very thinly. Soak it in cold water if you prefer a milder taste. - **Kalamata olives.** These dark, almond-shaped olives from the Peloponnese are fruity and rich. Use whole olives for the most authentic look. - **Feta.** Greek feta made with sheep's milk, or a mix of sheep's and goat's milk, and sold in brine has the best flavor and creamy texture. ## Equipment you'll need - A large shallow serving bowl or platter - A sharp serrated knife for the tomatoes - A small bowl for the dressing - Crusty bread for serving ## How to make it, step by step ### Cut the tomatoes into wedges Cut the tomatoes into irregular wedges rather than neat cubes. Wedges release just enough juice to mix with the olive oil and create a natural dressing. ### Salt the tomatoes Sprinkle the tomatoes with salt and let them sit for five minutes. This draws out their juices and intensifies their flavor. ### Add the other vegetables Add thick cucumber slices, pepper rings, onion and olives. Keep the pieces chunky; a Greek salad is meant to be rustic. ### Crown with feta and oregano Place the feta on top in one piece, drizzle everything with olive oil and sprinkle with dried oregano. Break the feta at the table so it mixes with the juices. Recipe ## Classic Greek Salad Greek · Salads & Bowls · Vegetarian · Gluten-Free Prep15 min Total15 min Servings4 Print recipe ### Ingredients - 4 ripe tomatoes (about 1 1/2 lb / 680 g), cut into wedges - 1 English cucumber, halved lengthwise and thickly sliced - 1 green bell pepper, sliced into rings - 1/2 red onion, thinly sliced - 1/2 cup (75 g) Kalamata olives - 1 block (7 oz / 200 g) Greek feta in brine - 1/4 cup (60 ml) extra-virgin olive oil - 1 tablespoon red wine vinegar - 1 teaspoon dried oregano - 1/2 teaspoon flaky sea salt - 1 tablespoon capers, optional ### Instructions 1. **Salt the tomatoes.** Place the tomato wedges in a large shallow bowl, sprinkle with the salt and let them sit for 5 minutes. 2. **Add the vegetables.** Add the cucumber, green pepper, red onion, olives and capers. 3. **Dress.** Drizzle with the vinegar and most of the olive oil and toss gently. 4. **Add the feta.** Place the block of feta on top, sprinkle with oregano and drizzle with the remaining olive oil. 5. **Serve.** Serve right away with crusty bread to mop up the juices. ### Nutrition (estimated, per serving) 280Calories 8 gProtein 11 gCarbs 24 gFat 3 gFiber Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use. ## Tips for success - Do not refrigerate the tomatoes before using them; cold tomatoes lose flavor. - Rinse sliced red onion under cold water if you want a milder bite. - Break the feta at the table so everyone gets a piece. ## Troubleshooting - **The salad tastes watery.** The tomatoes were not ripe. Use the best tomatoes you can find and salt them before serving. - **The onion overpowers everything.** Slice it thinner and soak it in cold water for five minutes. - **The feta is too salty.** Rinse it briefly or soak it in water for 10 minutes before serving. - **The salad looks dull.** Use a mix of red and yellow tomatoes and good-quality, glossy olives. ## Variations - **Add protein.** Serve with grilled chicken, shrimp or chickpeas for a main course. - **Greek grain bowl.** Spoon over quinoa or farro. - **Vegan.** Replace the feta with marinated tofu cubes. ## What to serve with it Serve Greek salad with crusty bread to mop up the tomato and olive oil juices, which many Greeks consider the best part. It pairs beautifully with grilled fish, lamb, chicken souvlaki or simple roasted potatoes. For a light vegetarian meal, add chickpeas or serve it with warm pita and a bowl of tzatziki or hummus. ## Make ahead and storage Greek salad is best assembled just before serving. You can slice the cucumber, pepper and onion up to a day ahead and store them in the fridge, then add the tomatoes, feta and dressing at the last minute. Greek salad is best eaten fresh. Leftovers keep for 1 day in the fridge; the vegetables will soften slightly. ## Is it healthy? This salad is rich in vegetables, and the olive oil and olives provide monounsaturated fats that are typical of the Mediterranean diet. Feta adds protein and calcium. Feta and olives are salty, so the salad does not need much added salt. Keep the olive oil to a couple of tablespoons per serving if you are watching calories. *Nutrition information is an estimate for general guidance only and is not medical or dietary advice.* ## Frequently asked questions ### Does a Greek salad have lettuce? The traditional Greek village salad does not. Many restaurants outside Greece add romaine, but the classic version is just vegetables, olives and feta. ### What dressing goes on a Greek salad? Simply extra-virgin olive oil, a splash of red wine vinegar, oregano and salt. The tomato juices complete the dressing. ### What is the best feta for Greek salad? Greek feta made from sheep's milk, or a blend of sheep's and goat's milk, sold in brine has the best flavor and texture. ### Can I add lettuce? You can, and many restaurants do, but the traditional village salad is made without it. ### Should feta be crumbled or left whole? Traditionally it is served as a whole slab on top, but crumbling it is fine if you prefer. ### What vinegar is used in Greek salad? Red wine vinegar is most common. Many Greeks use only olive oil and the tomato juices. ### Can I add capers? Yes. Capers or caper leaves are a common addition in some Greek islands. ### What is the best olive oil for Greek salad? A fruity extra-virgin olive oil, ideally Greek, such as one made from Koroneiki olives. ### Is Greek salad healthy? Yes. It is full of vegetables and healthy fats. Watch portions of feta and olive oil if you are counting calories. ### Can I make Greek salad vegan? Yes. Replace the feta with marinated tofu cubes or a plant-based feta. ### What season is best for Greek salad? Summer, when tomatoes and cucumbers are at their peak. ### How do I keep Greek salad fresh for a party? Prepare the vegetables in advance and keep them chilled separately. Assemble the salad, add the feta and dress it no more than 30 minutes before serving. ### What wine goes well with Greek salad? A crisp white such as Assyrtiko or Sauvignon Blanc complements the acidity of the tomatoes and the saltiness of the feta. ### Can I add grilled halloumi? Yes. Halloumi is a Cypriot cheese that grills beautifully and makes the salad more substantial. Use it instead of, or alongside, the feta. ## Final thoughts This classic greek salad takes about 15 min from start to finish and serves 4\. It is vegetarian and gluten-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our [salads & bowls recipes](https://kitchenbylola.com/tag/salads-bowls/) or the full [recipe index](https://kitchenbylola.com/recipe-index/). ## More recipes you might like - [Mediterranean Quinoa Salad with Lemon Dressing](https://kitchenbylola.com/mediterranean-quinoa-salad/) - [Kale Caesar Salad with Crispy Chickpeas](https://kitchenbylola.com/kale-caesar-salad-crispy-chickpeas/) - [Mediterranean Chickpea Salad](https://kitchenbylola.com/mediterranean-chickpea-salad/)