Close-up bowl of traditional Greek salad topped with a slab of feta and Kalamata olives, with a lemon wedge and olive-oil cruet on a warm wooden table.

Best Traditional Greek Salad Recipe with Feta and Olives

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Introduction

Meet horiatiki, the Traditional Greek Salad with no lettuce and a big rustic chop. Juicy tomatoes, crisp cucumber, and sweet red onion set the base. Then feta takes the lead, and Kalamata olives bring that bold, briny bite. This Best Traditional Greek Salad Recipe with Feta and Olives comes together in about 10 minutes. It tastes fresh, bright, and truly authentic. The dressing stays simple: extra-virgin olive oil, red wine vinegar, oregano, salt, and black pepper. So you get clean Mediterranean flavors without fuss. Serve it at BBQs, busy weeknights, or easy potlucks. It pairs well with pita, grilled chicken, or fish. Make it once, and you’ll keep it in your summer rotation. Simple, hearty, and ready when you are.

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Why This Greek Salad Works

Authentic horiatiki (no lettuce, block feta)

This is the real Traditional Greek Salad. You keep the veg chunky. You crown it with a block of feta. And you skip the lettuce for true taverna style.

Balanced flavors

Each bite hits every note. Sweet tomatoes and crisp cucumber meet briny Kalamata olives and creamy feta. Then a zingy red wine vinegar dressing ties it all together.

Fast & fresh (10 minutes, zero cooking)

It’s weeknight easy. You chop, you dress, and you serve. No stove. No fuss. Just bright, crunchy salad in minutes.

Mediterranean diet friendly

It fits clean eating. You use extra-virgin olive oil, lots of veggies, and natural fats. So it feels light yet keeps you satisfied.

Versatile side

This Best Traditional Greek Salad Recipe with Feta and Olives goes with almost anything. Try it with grilled meats or fish. Or let it shine on pita night, at BBQs, or for quick lunches.

Ingredients Checklist (Traditional & Exact)

lat-lay of Greek salad ingredients on a warm wooden table: tomatoes, cucumber, green bell pepper, red onion, lemon, extra-virgin olive oil, red wine vinegar, capers, dried oregano, Kalamata olives, feta block, and a pinch of salt.
All the classics for authentic horiatiki: ripe tomatoes, crisp cucumber, green pepper, red onion, Kalamata olives, a slab of feta, EVOO, red wine vinegar, lemon, oregano, capers, and salt.

Vegetables

Start with ripe tomatoes, crisp cucumber, red onion, and green bell pepper. Cut them into chunky pieces for true Traditional Greek Salad texture.

Stars

Use a block of feta, ideally sheep’s milk PDO. Add Kalamata olives, pitted or whole. These two define the Best Traditional Greek Salad Recipe with Feta and Olives.

Accents

Then bring the briny lift. Add capers (optional), dried oregano, sea salt, and black pepper. Season lightly, taste, and adjust.

Dressing Base

Now whisk extra-virgin olive oil with red wine vinegar. Or swap in fresh lemon juice for a bright twist. Keep it simple for authentic Greek salad flavor.

Fresh Finish

Finally, add chopped parsley or mint. It wakes up the bowl and keeps the salad tasting fresh and clean.

Step-by-Step (Ready in ~10 Minutes)

Prep

Rustic chop the vegetables into bite-size wedges and slices. Keep the pieces chunky for true horiatiki texture. This sets up a fresh Traditional Greek Salad.

Onion tip

Rinse the red onion slices under cold water for 10–20 seconds. Then drain well. This softens the sharp bite but keeps a crisp snap.

Assemble

Layer in a wide bowl: tomatoes → cucumber → green pepper → red onion → Kalamata olives → capers. Spread them evenly. Don’t mash; you want a clean, crunchy mix.

Crown

Set a thick slab of feta on top. Sprinkle dried oregano and cracked black pepper. This move defines the Best Traditional Greek Salad Recipe with Feta and Olives.

Dress & toss

At the table, drizzle extra-virgin olive oil and red wine vinegar. Add sea salt to taste. Toss gently from the bottom up, just to coat. Taste and adjust. Serve right away for bright, authentic flavor.

Dressing, Variations & Substitutions

Two bowls of traditional Greek salad (horiatiki) topped with a block of feta and Kalamata olives, with lemon drinks and an olive-oil cruet on a warm wooden table.
: Classic horiatiki—chunky tomatoes, cucumber, red onion, Kalamata olives, and a slab of feta—served with lemon drinks on a rustic wood table.

Classic ratio

Use 3 tbsp extra-virgin olive oil to 1 tbsp red wine vinegar. Add ½ tsp dried oregano, a pinch of sea salt, and black pepper. This simple mix gives the true Traditional Greek Salad flavor.

Lemon twist

Prefer a brighter bite? Swap the vinegar for fresh lemon juice. It stays clean and zesty, while it still suits the Best Traditional Greek Salad Recipe with Feta and Olives.

Add-ins (still Greek)

Keep it classic, yet add a lift. Mix in capers, mild pepperoncini, or a few Cretan barley rusks for crunch. These extras stay faithful to horiatiki style.

Protein ideas (non-traditional)

Want a fuller plate? Add grilled chicken, tuna, or chickpeas. They turn this Greek salad into a quick, balanced meal.

Dairy note

Choose a block of feta over crumbles. Slice or place it whole on top for real taverna style. It looks beautiful and tastes richer.

Pro Tips, Storage & Make-Ahead

Use peak-ripe tomatoes

Choose sweet, juicy tomatoes for the best Traditional Greek Salad flavor. Off-season, add a tiny pinch of sugar and salt to boost taste. Then let the tomatoes sit for 2–3 minutes before assembling.

Keep feta as a block

Leave the feta whole until serving. Place the slab on top for true taverna style, then crumble on plates if you like. This keeps the Best Traditional Greek Salad Recipe with Feta and Olives rich and creamy.

Salt late

Salt draws out tomato juice. So season near the end to avoid a watery bowl. Taste, then add a little more salt and oregano if needed.

Make-ahead

Chop the vegetables 4–6 hours early and chill them. However, dress the salad right before serving. This keeps the veggies crisp and the flavors bright.

Storage

Store leftovers undressed for up to 1 day in the fridge. Dressed leftovers taste best within 12–18 hours. Toss again and refresh with a splash of EVOO and vinegar before serving.Traditional Greek Salad Recipe with Feta and Olives for 4 people

Traditional Greek Salad (Horiatiki)

Close-up of traditional Greek salad (horiatiki) with a slab of feta drizzled with olive oil and oregano over tomatoes, cucumber, red onion, and Kalamata olives.

Traditional Greek Salad (Horiatiki)

A classic horiatiki—no lettuce—made with chunky tomatoes, cucumber, green pepper, red onion, Kalamata olives, and a block of feta. Toss lightly with extra-virgin olive oil, red wine vinegar, oregano, salt, and pepper. Ready in about 10 minutes, this bright, briny Traditional Greek Salad with Feta and Olives serves 4 and pairs with anything from souvlaki to pita night.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Greek
Calories: 340
Ingredients Method

Ingredients
  

  • 4 ripe tomatoes about 600 g, cut into chunky wedges
  • 1 large cucumber about 300 g, halved lengthwise, thick-sliced
  • 1 green bell pepper seeded, cut into chunks
  • ½ small red onion thinly sliced (rinse briefly under cold water)
  • ¾ cup 120 g Kalamata olives, pitted or whole
  • 200 g 7 oz block feta (prefer sheep’s-milk PDO), kept whole
  • 1 Tbsp capers optional
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp red wine vinegar or 1 Tbsp fresh lemon juice
  • ½ tsp dried oregano plus a pinch to finish
  • ¼ tsp fine sea salt to taste
  • Freshly ground black pepper to taste
  • 2 Tbsp chopped parsley or mint optional

Method
 

  1. Prep veg. Do a rustic chop: tomatoes into wedges; cucumber and pepper into chunky pieces; onion into thin half-moons.
  2. Mellow the onion. Rinse slices in cold water 10–20 seconds; drain well.
  3. Assemble. In a wide bowl, layer tomatoes → cucumber → pepper → onion → olives → capers.
  4. Crown with feta. Place the block of feta on top. Sprinkle oregano and black pepper.
  5. Dress & season. Drizzle EVOO and red wine vinegar. Add salt to taste (go light; feta and olives are salty).
  6. Finish & serve. Toss very gently or serve as is. Add parsley or mint if you like. Eat right away.

FAQs

What is horiatiki, and is it the same as Traditional Greek Salad?

Yes. Horiatiki is the classic Traditional Greek Salad with no lettuce, chunky veggies, a block of feta, and Kalamata olives.

What type of feta should I use?

Choose a block of sheep’s milk (PDO) feta. Place it on top taverna-style. Avoid pre-crumbled feta for the best texture and flavor.

Which olives are best?

Use Kalamata olives for their rich, briny taste. You can keep the pits for tradition or use pitted olives for easy eating.

Can I add lettuce?

You can, but it’s not traditional. Horiatiki skips lettuce to keep the salad crisp, juicy, and bold.

What’s the best dressing ratio?

Go 3 tbsp extra-virgin olive oil to 1 tbsp red wine vinegar, plus ½ tsp dried oregano, salt, and black pepper.

Conclusion

Simple ingredients, authentic method, and big flavor in minutes. That’s the heart of this Traditional Greek Salad. Serve it with smoky souvlaki, flaky grilled fish, or warm pita and tzatziki for a full Mediterranean plate. Then rate the recipe, leave a tip you tried, and share it with a friend. Next, grab your favorite extra-virgin olive oil and a good block of feta. Make this Best Traditional Greek Salad Recipe with Feta and Olives today—and enjoy every bright, crunchy bite.

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