Greek salad โ or Horiatiki โ is five ingredients, one simple dressing, and 20 minutes of prep. No cooking, no special equipment. It works as a side dish next to grilled meat or fish, or on its own with some bread for a light lunch.
The technique that matters
The only real technique here is how you cut and combine. Dice the tomatoes and cucumber into similar-sized pieces โ roughly half an inch โ so every forkful has a bit of everything. Uneven chunks mean youโll eat all the feta in two bites and have plain cucumber left at the bottom. When you add the dressing, toss gently rather than stirring hard; feta crumbles fast and you want visible pieces, not a paste. Let the dressed salad rest for 10 minutes before serving so the salt draws a little juice from the tomatoes and the flavors come together โ but dress it at the table if youโre serving a crowd, because a pre-dressed salad goes limp fast.
About the ingredients
- Feta cheese: Buy a block packed in brine rather than pre-crumbled. Block feta is creamier and less dry. Crumble it yourself just before adding it to the bowl.
- Kalamata olives: These are the dark purple, almond-shaped olives sold in jars or at deli counters. Regular black canned olives are much milder and wonโt give you the same briny punch. If you can only find whole Kalamatas, just slice them yourself.
- Red wine vinegar: Donโt substitute white wine vinegar โ itโs sharper and thinner. Red wine vinegar has a softer, slightly fruity edge that works with the olives and feta.
- Heirloom tomatoes: Any ripe, in-season tomato works fine here. What matters is ripeness, not variety. A mealy, out-of-season tomato will drag the whole salad down.
Storage and make-ahead
If you want to get ahead, prep the vegetables and store them dry in a sealed container in the fridge for up to 24 hours. Keep the feta, dressing, and olives separate until youโre ready to serve. Once the salad is dressed, itโs best eaten within an hour โ the cucumber releases water quickly and the feta starts to dissolve into the dressing. Leftovers will keep in the fridge for about a day, but expect a wetter, softer texture. Theyโre still fine to eat; just drain off the liquid first.
If something goes sideways
- The salad is watery: Tomatoes and cucumbers release liquid once salted. If youโre not serving immediately, salt the cucumber pieces lightly, let them sit in a colander for 10 minutes, and pat them dry before adding to the bowl.
- The dressing doesnโt coat anything โ it just pools at the bottom: Whisk the oil and vinegar together right before pouring. Olive oil and vinegar separate quickly; if you mix them in advance theyโll split and the vinegar will sink straight to the bottom of the bowl.
- It tastes flat: Feta is salty, but the tomatoes and cucumber need seasoning too. Taste the vegetables before you add the dressing and add a small pinch of salt directly to them if needed.
- The red onion is too sharp: Raw red onion can be harsh. Soak the sliced onion in cold water for 10 minutes, then drain and pat dry. It keeps the crunch but takes the bite down significantly.
- The feta has disappeared into the salad: You added it too early or tossed too vigorously. Add feta last, after the dressing is already on the vegetables, and fold it in with a light hand just once or twice.
Classic Greek Salad
Ingredients
Main Ingredients
- 1 cup organic heirloom tomatoes diced
- 1 cup cucumber peeled and diced
- ยฝ cup Kalamata olives pitted and sliced
- ยฝ cup red onion thinly sliced
- 1 cup feta cheese crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ยผ teaspoon sea salt to taste
- ยผ teaspoon ground black pepper freshly ground
Instructions
- In a large salad bowl, combine the diced heirloom tomatoes, diced cucumber, sliced olives, and thinly sliced red onion.
- Gently toss in the crumbled feta cheese to mix with the vegetables, ensuring even distribution.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and freshly ground black pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Allow the salad to sit for about 10 minutes before serving, giving the flavors a chance to meld.
Notes
Nutrition
FAQ
Do I need to peel the cucumber?
The recipe calls for peeled cucumber, and itโs worth doing. English or Persian cucumber skins are thin and fine to eat raw, but standard grocery-store cucumbers often have a waxed, tougher skin that can taste bitter and chewy in a salad.
Can I make this salad ahead of time for a party?
Yes, but keep the components separate until close to serving. Chop the vegetables and store them in the fridge up to a day ahead, then combine and dress within an hour of eating so nothing goes soggy.
My feta is very salty โ should I reduce the added salt?
Yes. Taste the salad after you add the feta and before you add any extra salt. Feta varies a lot in saltiness depending on the brand, so season at the end rather than at the start.
What can I serve this with to make it a full meal?
Warm pita bread or crusty bread is the simplest option โ it soaks up the dressing at the bottom of the bowl. It also works well alongside grilled chicken, fish, or a simple bean dish if you want more protein.