Greek Salad (Horiatiki) Recipe
Updated: 3 days ago
A Greek salad isn’t just a dish. It’s summer in every bite, kissed by sun, sea, and simplicity.
TIME 50 minutes | SERVES 4 to 6 | LEVEL Easy |
BEFORE YOU START This salad is all about good slicing, from whisper-thin onion to neat cubes of feta, and that is one of the skills in my Kitchen School. The lesson takes about five minutes to read. |
Why You'll Love It
NO COOKING Just good produce, a sharp knife and a jar of olive oil | A BRIGHT, HONEYED VINAIGRETTE Red wine vinegar, garlic, oregano, Dijon and a touch of honey |
REAL FETA Block feta in generous cubes, not sad crumbles | MADE TO REST 30 minutes at room temperature lets the flavors mingle |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Greek Salad (Horiatiki)
Serves 4 to 6 | Prep: 20 minutes | Rest: 30 minutes
Ingredients
For the Salad
2 red bell peppers, large-diced
1 hothouse cucumber, unpeeled, seeded, and sliced ¼ inch thick
2 ripe tomatoes, quartered, or 1 pint cherry or grape tomatoes, halved
½ red onion, thinly sliced into half-moons
½ pound feta cheese, cut into ½-inch cubes (please avoid pre-crumbled feta)
½ cup Kalamata olives, pitted and halved
1 head romaine lettuce, torn into bite-sized pieces (optional)
For the Vinaigrette
2 cloves garlic, minced
1½ teaspoons dried oregano
½ teaspoon Dijon mustard
2 teaspoons honey
¼ cup good-quality red wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup good olive oil
Method
STEP 1 OF 5
Prepare the Vegetables
In a large serving bowl, combine the red bell peppers, cucumber, tomatoes, and red onion.
You'll know it's right when the onion is sliced whisper-thin and the other vegetables are in even, bite-sized pieces. |
STEP 2 OF 5
Make the Vinaigrette
In a small bowl, whisk together the garlic, oregano, Dijon mustard, honey, red wine vinegar, salt, and pepper. While whisking continuously, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
You'll know it's right when the dressing looks smooth and slightly thickened, with no pool of oil sitting on top. |
If something's off: if the dressing separates, whisk it hard again just before you pour it over. The Dijon helps it come back together. |
STEP 3 OF 5
Assemble the Salad
Pour the vinaigrette over the vegetables and toss gently to coat. Fold in the cubed feta and halved Kalamata olives, being careful not to break up the cheese.
You'll know it's right when every piece of vegetable is glossy with dressing and the feta cubes are still whole. |
STEP 4 OF 5
Let the Flavors Mingle
Allow the salad to rest at room temperature for about 30 minutes, giving the ingredients time to absorb the vinaigrette.
STEP 5 OF 5
Finish and Serve
Just before serving, add the torn romaine, if using, and toss everything gently to combine. Taste and adjust the seasoning. Does it need a touch more salt or a crack of pepper?
Chef Jon's tip: taste a piece of tomato with a little feta before you reach for the salt. The feta and olives bring plenty of their own. |
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Tips for Success
Use Block Feta, Not Crumbles
Always buy feta in a block, preferably made from sheep’s milk and packed in brine. Cut it into generous cubes or lay a slab on top. Crumbled feta lacks both the drama and the creaminess.
Choose Ripe, Firm Tomatoes
Tomatoes are the heart of the salad. Use cherry or vine-ripened varieties for the best balance of sweetness and structure. Salt them lightly and let them sit for a few minutes to concentrate their flavor.
Seed the Cucumber
Slice it lengthwise and scoop out the seeds. This prevents excess water from diluting the salad.
Tame the Onion
Soak thinly sliced red onion in ice water or red wine vinegar for 10 to 15 minutes. It softens the sharpness and adds a gentle tang.
Buy Good Olives
Choose Kalamatas from the deli counter or a jar packed in brine, and pit them yourself if you can. They bring a burst of briny intensity to each bite.
Season Simply, But Well
Stick to dried oregano, kosher salt, and freshly ground black pepper. Let the quality of your ingredients shine.
Serve at Room Temperature
Let the salad rest for 15 to 30 minutes after dressing. It allows the flavors to meld beautifully.
Lettuce? Optional.
Traditional horiatiki doesn't include lettuce, but if you enjoy it, a handful of crisp romaine adds a refreshing crunch. Just keep it in the supporting role, and add it at the last minute.
Share It with Friends
Greek salad is best enjoyed in good company, with warm bread, a chilled glass of wine, and a view of the sea (or at least a breeze through the window).
Key Ingredients
Block Feta: Cut into generous cubes from a block packed in brine, ideally sheep's milk, it brings salty, tangy creaminess that crumbles never match.
Ripe Tomatoes: The heart of the salad, ripe and firm tomatoes add juicy sweetness without turning the bowl to soup.
Hothouse Cucumber: Seeded and left unpeeled, it adds cool crunch without watering down the dressing.
Red Bell Peppers: Sweeter and sunnier than green ones, they bring colour and a gentle crunch.
Red Onion: Sliced into whisper-thin half-moons, it adds a sharp bite that mellows as the salad rests.
Kalamata Olives: Deep and briny, they give a burst of intensity in every bite.
Red Wine Vinegar and Olive Oil: Whisked together with garlic, Dijon and honey, they make a bright, emulsified vinaigrette that coats every piece.
Dried Oregano: The classic Greek seasoning, it gives the dressing its warm, herby, Mediterranean character.
A Greek Salad, a Fishing Rod, and New Friends in Mykonos
I shall never forget my first proper Greek salad, not the pre-packed, wilted kind, but a sun-drenched masterpiece of freshness and simplicity. It was in Mykonos, that dazzling whitewashed gem of the Aegean, where every breeze smells of salt, herbs, and distant laughter.
Lady Ashton and I had met a delightful Canadian couple, Bryan and Donna, aboard a cruise, and together we ventured to a tucked-away spot in Little Venice called Katerina’s. It was a family home turned restaurant, perched right over the sea, with waves lapping below and cats lazily draped across windowsills.
As we sat on the back deck, basking in the honeyed glow of the Mykonian sunset, a woman in the house next door calmly leaned out of her living room window, lowered a fishing line, and caught a fish. From her sofa.
We applauded, naturally. She gave a regal little bow as if this sort of thing happened daily. It was, in every sense, utterly glorious.
Then the salad arrived: thick slices of tomato, cool cucumber, sharp red onion, glossy Kalamata olives, and a slab of feta so fresh it practically introduced itself.
The first bite? Pure bliss. Sun-kissed tomato, crisp cucumber, mellow red onion, all lifted by the creamy, briny richness of feta. A perfect harmony of texture and taste. Not just a salad: a love letter to summer. A bite-sized holiday by the sea.
That evening, under a peach-hued sky, we didn’t just discover the joy of real Greek salad. We made lifelong friends. Bryan and Donna still call every week. Proof, if ever it were needed, that feta really does bring people together.
What Goes in a Traditional Greek Salad (And Why It’s Sheer Brilliance)
Let’s get one thing out of the way: there are no fancy tricks or molecular gastronomy shenanigans here. This is rustic, honest food, like your favorite grandmother who smells faintly of basil and knows how to pour wine without looking.
Cucumbers – Cool, crisp, and just cheeky enough to wake your palate up. I prefer English cucumbers: sweet, tender, and without those bitter, waxy jackets.
Tomatoes – Ah, tomatoes! Ripe ones, mind you. Think sun-warmed jewels that burst with juice. I like cherry tomatoes for their firm flesh and the fact that they don’t turn the whole bowl into soup.
Red Onion – Sliced into whisper-thin half-moons. Raw, yes, but if their bite is too bold for your liking, give them a quick soak in red wine vinegar or icy water to mellow their sass. Think of it as sending a diva to a spa: still dramatic, but far more agreeable.
Kalamata Olives – Deep, briny, and seductive, like Poseidon himself wearing an olive wreath. Leave them whole or slice them, but please don’t use the canned ones that taste like regret.
Bell Pepper – Traditionally green, but let’s be bold. Red or yellow ones are sweeter, sunnier, and frankly more charming.
Feta Cheese – Not the sad pre-crumbled nonsense from a plastic tub. I mean real Greek feta (sheep’s milk if you can find it), cut into generous cubes. Salty, tangy, creamy. Like a flirtatious poem in dairy form.
Common Mistakes to Avoid
Pre-crumbled feta: it's dry and lacks the creamy tang of a block in brine
Watery cucumbers: seed them, or the dressing gets diluted
Fridge-cold tomatoes: cold dulls their flavor; serve at room temperature
Adding lettuce too early: it wilts in the dressing; toss it in just before serving
What to Serve with Greek Salad
Warm pita or crusty bread
Grilled chicken souvlaki or lamb chops
Grilled fish
A chilled glass of crisp white wine
How to Store
Fridge: Best eaten the day it's made. Without lettuce, leftovers keep, covered, for up to a day.
Make ahead: Chop the vegetables and make the vinaigrette up to a day ahead; store separately and assemble 30 minutes before serving.
Frequently Asked Questions
What is horiatiki?
Horiatiki means "village salad" in Greek: tomatoes, cucumber, onion, peppers, olives and feta, traditionally without lettuce.
Can I make it without lettuce?
Yes, and that's the traditional way. The romaine is optional.
What's the best feta for Greek salad?
Greek feta sold in a block and packed in brine, ideally made with sheep's milk.
Can I make the dressing ahead?
Yes. It keeps in a jar in the fridge for up to a week; shake well and bring to room temperature before using.
You Might Also Like
Try my Grilled Chicken Souvlaki, Brown Butter Hummus, and Grilled Lamb Chops.
Recommended Equipment
Make this recipe easier with the right tools: Chef's Knife, Wooden Cutting Board, Paring Knife.
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