Traditional horiatiki with tomatoes, feta, and olives
Classic Greek Salad
Classic Greek Salad
10 minEasy
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Classic Greek Salad
Traditional horiatiki with tomatoes, feta, and olives
An authentic Greek salad (horiatiki) with ripe tomatoes, cucumber, red onion, Kalamata olives, and a thick slab of feta in a simple olive oil dressing.
10m
Prep Time
0m
Cook Time
10m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
A true Greek salad, or horiatiki, is all about showcasing the best ingredients with zero fuss. There is no lettuce in the traditional version — just chunky cuts of ripe tomato, crisp cucumber, sharp red onion, and briny Kalamata olives crowned with a thick slab of feta.
The dressing is nothing more than good olive oil, a splash of red wine vinegar, and dried oregano. It is simple, bold, and transports you straight to a seaside taverna in the Greek islands.
Ingredients
- 4 ripe tomatoes, cut into wedges
- 1 English cucumber, chunked
- 1 block (7 oz) feta cheese
- 1/2 cup Kalamata olives
- 1/2 red onion, thinly sliced
- 3 tbsp extra-virgin olive oil
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Cut tomatoes into large wedges. Chunk the cucumber into thick half-moons. Thinly slice the red onion.
- 2
Arrange tomatoes, cucumber, and onion on a large plate or shallow bowl.
- 3
Scatter Kalamata olives and sliced green pepper over the vegetables.
- 4
Place the block of feta on top. Drizzle generously with olive oil and a splash of red wine vinegar.
- 5
Sprinkle with dried oregano, salt, and pepper. Serve with crusty bread for mopping up the juices.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
Substitutions
FetaNo substitute
Feta is essential to a Greek salad.
Kalamata olivesAny black olive
Kalamata are preferred but others work.
Red onionSweet onion
Less sharp but still adds the necessary bite.
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Use the best olive oil you have — it is a primary flavor component.
Authentic horiatiki does not include lettuce or any cooked ingredients.
Let the salad sit for 5 minutes so the tomato juices mingle with the dressing.
Storage
Best served immediately. Leftovers keep refrigerated for 1 day.
Reheating
Not applicable — serve at room temperature.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates12g
Fat6g
Fiber3g
Sugar10g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why no lettuce?
- Traditional Greek horiatiki salad does not include lettuce. It is purely about the vegetables, olives, and feta.
- What bread goes with this?
- Crusty bread or warm pita is ideal for soaking up the olive oil and tomato juices.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
Featured in: 15-Minute Meals
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