Classic Greek Salad
Crisp cucumbers, juicy tomatoes, kalamata olives, and feta — the real Greek salad in 10 minutes.
Ingredients
Serves 4
- 2 large ripe tomatoes, cut into large chunks, or 1 cup cherry tomatoes, halved
- 1 English cucumber, halved lengthwise and cut into thick half-moons
- 1/2 medium red onion, thinly sliced into half-rings
- 1 cup kalamata olives, pitted
- 1 green bell pepper, seeded and sliced
- 6 oz (170g) block feta cheese, cut into slabs (not crumbled)
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- 1Cut all the vegetables into large, chunky pieces — authentic Greek salad is rustic and generous, not finely diced. The tomatoes should be in large wedges or halves, the cucumber in thick half-moons.
- 2In a large shallow bowl, combine the tomatoes, cucumber, red onion, olives, and green bell pepper.
- 3Lay the slabs of feta on top of the vegetables — place them whole, not crumbled. Crumbled feta gets lost; a large slab gives you a proper feta-to-vegetable ratio in each bite.
- 4Drizzle olive oil and red wine vinegar over everything. Sprinkle with dried oregano, a pinch of salt (go easy — feta and olives are already salty), and a generous grind of black pepper.
- 5Serve immediately, or let the salad sit for 10 minutes so the vegetables absorb the dressing. Toss lightly at the table.
Pro Tips
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Real Greek salad (horiatiki) has no lettuce — it's all about the chunky vegetables, olives, and that slab of feta. Using block feta rather than pre-crumbled makes a significant visual and textural difference.
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Use the best olive oil you have — it's the entire dressing. A sharp, peppery extra-virgin olive oil is the difference between a great Greek salad and a merely decent one.
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Don't cut the vegetables too small. Large chunks mean you can get a bit of everything in each forkful — a piece of tomato, some cucumber, an olive, and a bite of feta.
Frequently Asked Questions
What kind of feta is best for Greek salad?
Block feta packed in brine is the authentic choice — it's creamier, more flavourful, and less salty than pre-crumbled feta. Greek feta (labeled Protected Designation of Origin, or PDO) is made from sheep's milk and has a distinct tangy richness. Buy a block and cut it yourself for the best results.
Can I make Greek salad ahead of time?
You can prep the vegetables a few hours ahead, but wait until serving to add the dressing and feta. Once dressed, the tomatoes release juice and the cucumbers soften fairly quickly. If you want to prep a day ahead, keep everything separate and combine right before serving.
What do I serve with Greek salad?
Greek salad is a natural side for grilled chicken, lamb, fish, or souvlaki. It's also wonderful alongside warm pita bread and hummus as a light lunch. To make it a complete meal, add a can of chickpeas or some grilled halloumi for protein.
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