With juicy tomatoes, crisp cucumber, briny olives, and slabs of salty feta, this Greek salad recipe (horiatiki) is what to make when produce is good and the weather is better. No lettuce, no filler, just peak-season vegetables, simply dressed. It’s a back-pocket classic that delivers, provided you treat the ingredients with a little respect.
A sharp vinaigrette—equal parts oil and vinegar, spiked with Dijon and oregano—pulls everything together. Use feta in brine and cut it into generous slabs, then toss just before serving so the vegetables stay crisp and the cheese holds its shape. Serve it with warm pita, alongside grilled chicken or pork, or have it for a quick lunch all on its own.
Tips for making Greek salad
What tomatoes should I use?
Any ripe ones. A mix of cherry, Roma, and heirloom adds the best texture and flavor.
What kind of cucumber works best?
English and Persian cucumbers have thinner skins and fewer seeds than the conventional variety, so you get more crunch and less water.
Do I have to use Kalamata olives?
Kalamatas are traditional for their briny, winey flavor, but any good olive (Castelvetrano, Picholine, niçoise) will work in a pinch.
Why feta in slabs instead of crumbles?
Blocks of feta in brine are creamier and less dry; cutting slabs keeps them from disappearing into the salad.
Can I use lemon juice instead of vinegar?
Yes—swap in some or all for a brighter, citrus-forward dressing.
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
3
3
2
1
1
1
1
12
⅔
6
Need to make a substitution?
Preparation
Step 1
Whisk 3 Tbsp. extra-virgin olive oil, 3 Tbsp. red wine vinegar, 2 tsp. Dijon mustard, and 1 tsp. dried oregano in a large bowl until emulsified; season with kosher salt and freshly ground black pepper.
Step 2
Add 1 large cucumber, coarsely chopped, 1 medium green bell pepper, ribs and seeds removed, thinly sliced, 1 small red onion, thinly sliced, 12 oz. tomatoes, preferably a mix of sizes, halved, quartered, or sliced, and ⅔ cup Kalamata olives, pitted, torn, to dressing and toss to coat. Add 6 oz. feta, cut into thin slabs; toss gently.