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
- 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
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.
More Salad Recipes
- Sweet Potato Pomegranate Salad
- BLT Salad
- Pumpkin, Feta and Rocket Salad
- Tomato-Spinach Pasta Salad
- Cauliflower Broccoli Salad
- Chorizo, Egg and Potato Salad
- Creamy Potato Salad
- Creamy Cucumber Salad
Classic Greek Salad
- 1 Red onion
- 4 Tomatoes
- 2 Lebanese cucumbers
- 1 Capsicum
- 125g Kalamata olives, pitted
- 200g Feta cheese
- 4 TBSP Extra Virgin Olive Oil
- 2 TBSP Red Wine Vinegar
- 1 tsp Dried Oregano
- 1 clove Garlic, peeled and minced
- salt and pepper, to taste
- To make the dressing, add the extra virgin olive oil, the red wine vinegar, dried oregano and minced garlic into a jug.
- Add salt and pepper, to taste, if using. Only use a tiny bit of salt as the olives and feta are already salty.
- Stir to combine and set aside until ready to use.
Prepare the Salad
- Onion - Peel the onion. Slice into thin rings or cut into half rings (moons). To take the edge off raw red onion, place the sliced onions in a jug of iced water and a little vinegar for a few minutes before adding to the salad.
- Tomatoes - Wash and dry the tomatoes. Cut the tomatoes into wedges or large chunks. Cherry or grape tomatoes can be used, just cut them in half.
- Cucumber - Wash and dry the cucumbers. You can use as is or partially peel the cucumber, making stripes in the skin. Cut the cucumber in half length-wise, then slice into thick halves.
- Capsicum - Core, wash and dry the capsicum. Cut into short chunks.
- Feta Cheese - Cut into 1cm chunks.
Make the Salad
- To make the salad, place the onion, tomatoes, cucumber, olives and capsicum into a large bowl.
- Pour the dressing over the salad.
- Toss to combine.
- Gently add the feta cheese and very carefully give it a little stir.
- Serve immediately. This salad can be stored in an airtight container in the fridge for up to 2 days.
- The dressing can be made ahead of time - up to 3 days - and stored in the fridge in an airtight container.