This classic Greek Salad is so tasty, made with fresh tomatoes, cucumbers, capsicum, onions, olives and creamy feta cheese.

Greek Salad Recipe

Also known as Horiatiki or Xoriatiki, which means Village Salad, this rustic dish is made with a few, fresh and tasty ingredients, with little preparation and no fancy presentation. It is a lovely colourful and refreshing salad that goes well as a side at a BBQ or get together with friends. Serve with some crusty homemade bread, lamb souvlaki or lamb chops, Greek burgers, chicken breast or chicken souvlaki, Greek meatballs, moussaka, fish such as baked cod, fried calamari, pita bread, sourdough bread or even pasta for a lovely, light meal.

As the ingredients for this recipe are usually at their freshest during spring, summer and autumn, this is when it is usually served. Traditional Greek Salad doesn’t contain capsicum, but as our kids love capsicum, I add it to increase their vegetable intake. I have also added chunks of avocado on occasion too, though this does take away from the classic Greek Salad.

Classic Greek Salad Ingredients

red onion
large tomatoes, cherry tomatoes or grape tomatoes
cucumber – Lebanese or English cucumbers
capsicum
Kalamata olives – black olives can also be used
Feta Cheese – creamy feta made from sheep’s milk
Extra virgin Olive oil
Red wine vinegar – can be substituted with white wine vinegar or lemon juice
Dried oregano – can be substituted with fresh
salt and pepper to taste

Salad Dressing

The traditional Greek Salad dressing is made with extra virgin olive oil and a splash of vinegar. Very simple, yet tasty. When serving, place a small bottle of olive oil and one with vinegar on the table so that people can add an extra drizzle of these if they like.

Making a Classic Greek Salad

First, make the dressing by adding all the ingredients into a jug and stirring to combine. Set aside until it is needed. Only a small amount of salt is needed, as the olives and feta cheese already add some salt to the salad.

The base ingredients of tomatoes, cucumbers, capsicum and red onion are usually cut into large chunks. Wash and dry the ingredients before cutting them up and adding them to a large bowl.

The onions can be cut into rings or half rings – moon shaped slices. If raw onion is not your thing, you can take the edge off it by placing the sliced onion in a bowl of iced water and a splash of vinegar for a few minutes before adding them to the salad.

Cut the tomatoes into wedges or if using cherry or grape tomatoes, cut them in half or even quarters if they are large.

The cucumber can be used as is or can be partially peeled, creating a stripy effect on the skin before cutting it in half lengthways, then into thick slices.

After coring, washing and drying the capsicum, cut it into short chunks.

The feta cheese can be cut into chunks about 1cm in size. The feta cheese is usually left in chunks, not crumbled like you see in some places.

The olives can also be used whole or cut in half. More olives can be added to the salad if you wish.

After all the fresh ingredients, except the feta cheese, have been added to the bowl, pour over the dressing. Toss to combine, then gently and carefully add the feta cheese and give it a little stir.

Serve immediately. Any leftovers can be stored in the fridge in an airtight container in the fridge for up to 2 days. The dressing may be made ahead of time – up to 3 days earlier and stored in the fridge until needed. Give it a stir before adding to the salad.

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