The BEST Greek Salad

Traditional Greek salad—known in Greece as horiatiki—is often lovingly referred to as a “peasant salad,” “village salad,” or simply a “summer salad.” With its vibrant colors, crisp vegetables, and briny bursts of feta and olives, every bite feels like a taste of the Mediterranean sun. It’s a simple yet powerful reminder that fresh, seasonal ingredients can speak volumes about a culture’s way of life.

Readers Also Asked

What makes a great Greek salad?

Answer: The fresh ingredients and the salad dressing!

What are the main ingredients in a Greek salad?

Answer: Cucumbers , Red Onion , Kalamata Olives , Feta Cheese 

Why You’ll Love This Greek Salad

1. Crisp, Cool, and Refreshing

Greek salad is made with fresh, raw vegetables like cucumbers, tomatoes, and red onions—perfect for a light, cooling dish, especially in warm weather.

2. Bursting with Bold Flavors

The combination of briny Kalamata olives, creamy feta cheese, and a dressing creates a flavor explosion in every bite.

3. Simple Yet Satisfying

With just a few ingredients, it delivers a lot of taste and texture—crunchy, creamy, juicy, and savory all at once.

4. Naturally Healthy

It’s packed with fiber, antioxidants, and healthy fats from olive oil and olives. Plus, it’s low-carb and gluten-free by default.

5. Pairs with Almost Anything

Greek salad is a versatile side dish that goes well with grilled meats, seafood, pita, or even as a topping for grain bowls.

6. Quick and Easy to Make

No cooking required—just chop, toss, and serve. It’s ideal for busy days or last-minute meals.

The BEST Greek Salad Recipe Ingredients

We always use a balsamic dressing on our Greek salad. It’s a “MUST TRY” and taste the results. You will not be disappointed!

Let’s get organized to create this version of Greek Salad. Gather your ingredients and follow the steps below:

Red onion – Adds a sharp, slightly sweet bite that balances the richness of the other ingredients.

Kalamata olives – Brings a briny, savory depth that’s signature to Mediterranean flavors.

Cherry tomatoes – Offers juicy bursts of sweetness and vibrant color.

English cucumber – Provides a cool, crisp texture that keeps the salad refreshing.

Feta cheese – Delivers a creamy, tangy contrast that ties everything together.

Newman’s Own Balsamic Vinaigrette Dressing – The dressing is the flavour changer!

Step 1

Gather your ingredients. Dice half a red onion and drain sliced Kalamata olives.

Step 2

Drain sliced Kalamata olives.

Step 3

Slice tomatoes into bite-size pieces, slice half an English cucumber and crumble Feta cheese.

Step 4

Pour a balsamic vinaigrette over the prepared salad ingredients then put all ingredients over a bed of lettuce or spring mix.

Store Components Separately (If Possible)

• Keep the dressing separate from the salad until just before serving to prevent sogginess.
• Store feta cheese, olives, and onions in their own containers if prepping ahead.

Use an Airtight Container

• Store the salad in a glass or BPA-free plastic container with a tight-fitting lid.
• This helps maintain crispness and prevents the salad from absorbing fridge odors.

Shelf Life

• Undressed Greek salad: lasts 3–4 days in the fridge.
• Dressed salad: best eaten within 1–2 days.
• Tomatoes tend to get mushy over time, so eat sooner for best texture.

Keep It Cool

• Store in the coldest part of your fridge, ideally between 1–4°C (34–39°F).
• Avoid leaving it out at room temperature for more than 2 hours.

Refresh Before Serving

If the salad has been stored for a day or two, drain excess liquid and add a splash of fresh dressing or lemon juice to revive the flavors.

Use the Freshest Ingredients

• Tomatoes: Ripe, juicy, and in-season. Cherry or vine-ripened are best.
• Cucumbers: Persian or English cucumbers are ideal—crunchy and less watery.
• Red onion: Thinly sliced for sharpness and color.
• Bell peppers: Optional, but green peppers add a nice crunch and bitterness.
• Kalamata olives: Use whole, pitted ones for the best flavor.
• Feta cheese: Use a block of Greek sheep’s milk feta, not pre-crumbled.

Season Simply but Generously

• Salt the tomatoes and cucumbers lightly ahead of time to draw out flavor.
• Add dried oregano (Greek oregano if possible) for authentic taste.
• A pinch of black pepper enhances the overall flavor.

Dress It the Greek Way

• Traditional Greek salad dressing is just:
  • Extra virgin olive oil
  • Red wine vinegar or lemon juice
  • Dried oregano
• No need for mustard or sweeteners—keep it simple and bold.

Serve It Right

• Greek salad is best served at room temperature or slightly chilled.
• Let it sit for 10–15 minutes after dressing to allow flavors to meld.

Don’t Crumble the Feta

• Serve feta in large chunks or a slab on top—this is how it’s traditionally done in Greece.
• Let guests crumble it themselves as they eat.

Add a Final Touch

• A drizzle of high-quality olive oil just before serving elevates the dish.
• Optional: a sprinkle of capers or a few fresh oregano leaves for extra flair.

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Napa Cabbage Salad – tender cabbage with a sweet dressing and a crunchy baked salad topper

Cobb Salad – it’s full of fresh ingredients!

Greek Salad – a traditional Greek salad with a secret ingredient

Homemade Caesar Salad Dressing – a creamy dressing without raw egg

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