Authentic Greek Salad (Horiatiki)

a bowl full of authentic greek salad - This Authentic Greek Salad recipe (Horiatiki) is everything I love about Mediterranean food — fresh, simple, and bursting with flavor. No lettuce, no fuss — just juicy tomatoes, crisp cucumbers, briny olives, and creamy slabs of feta, all dressed in peppery olive oil and red wine vinegar. It’s the best Greek salad recipe for when you want something fast, flavorful, and authentically Greek. Whether you’re serving it as a side for a summer BBQ, spooning it over grilled halloumi, or enjoying it on its own with a slice of bread, this salad tastes like sunshine in a bowl.

This Authentic Greek Salad recipe (Horiatiki) is everything I love about Mediterranean food — fresh, simple, and bursting with flavor. No lettuce, no fuss — just juicy tomatoes, crisp cucumbers, briny olives, and creamy slabs of feta, all dressed in peppery olive oil and red wine vinegar.

It’s the best Greek salad recipe for when you want something fast, flavorful, and authentically Greek. Whether you’re serving it as a side for a summer BBQ, spooning it over grilled halloumi, or enjoying it on its own with a slice of bread, this salad tastes like sunshine in a bowl.

Munchyesta.com

Prep Time 15

Serving Size 4 people

Ingredients

1 medium red onion - thinly sliced into half-moons
4 medium juicy tomatoes - or 2 cups plum tomatoes, cut into bite-sized wedges
1 English cucumber - partially peeled in stripes and sliced into half-moons
6-8 pitted Kalamata olives
1 ½ teaspoons dried oregano - divided
Sea salt - to taste
¼ cup extra-virgin olive oil - Greek if possible
1 ½ tablespoons red wine vinegar
1 7-ounce block Greek feta cheese in brine, torn into large slabs - or vegan feta

Instructions

Optional step:
For a milder onion flavor, soak the sliced onion in ice water with a teaspoon of vinegar for 10 minutes before using.
Prep the onions (optional): 
To mellow their sharp bite, place sliced onions in a small bowl with ice water and 1 teaspoon of red wine vinegar. Let soak for 10 minutes, then drain well.
Combine the vegetables:
 In a large salad bowl, add tomatoes, cucumber, and olives. Add the drained onions and toss gently to combine.
Season and dress: 
Sprinkle with ¾ teaspoon oregano and a pinch of sea salt. Drizzle over the olive oil and red wine vinegar. Toss everything gently to coat — don’t overmix, you want the vegetables to stay chunky and fresh.
Finish with feta: 
Lay the feta slabs over the top and sprinkle with the remaining oregano. Drizzle with a little extra olive oil for that classic glossy finish.
Serve: 
Serve immediately at room temperature with crusty bread or pita for dipping into the tomato and olive oil juices (aka the best part — called papara in Greece).

Notes

Pro Tips

Use block feta in brine. It’s creamier and more authentic than crumbled feta.
Salt your tomatoes early. Letting them sit for 5 minutes enhances flavor and reduces wateriness.
Use great olive oil. This salad lives or dies by your oil quality — choose a peppery, fruity Greek EVOO.
No lettuce, ever. Traditional Horiatiki salad is chunky, rustic, and beautifully simple.

Variations

Greek salad without lettuce (authentic version) — the way it’s served all over Greece.
Greek salad with chickpeas or halloumi — add plant-based protein to make it a full meal.
Island style: Add capers or green peppers for a Santorini twist.
Vegan version: Swap feta for vegan feta or marinated tofu cubes.
Zesty twist: Add a squeeze of lemon juice or a pinch of sumac for brightness.

What to Serve With Greek Salad

Grilled tofu or halloumi
Mediterranean lentil soup
Roasted eggplant with tahini
Warm pita bread and tzatziki
Part of a mezze spread with hummus and dolmades

Storage & Make-Ahead Tips

To make ahead: Chop the veggies (except tomatoes) and keep them in the fridge. Add dressing, tomatoes, and feta right before serving.
Leftovers: Keep refrigerated for up to 2 days. The tomatoes will release juice — perfect for dipping bread!