Greek Salad

By Lidey Heuck

Updated July 28, 2025

  • Yossy Arefi for The New York Times (Photography and Styling)
Media 1 of 1
Total Time
15 minutes
Rating
5(2,590)
Comments
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While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons red wine vinegar

  • 1 small garlic clove, grated or finely minced

  • ¼ teaspoon dried oregano

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ¼ cup olive oil

  • 1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)

  • 1 English cucumber, halved lengthwise and sliced ½ inch thick

  • 1 green bell pepper, cored, halved lengthwise and sliced ¼ inch thick

  • ¾ cup Kalamata olives

  • 1 tablespoon capers, drained

  • ½ medium yellow or red onion, very thinly sliced into rings

  • 8 ounces Greek feta cheese, sliced ½ inch thick

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

9 grams carbs; 34 milligrams cholesterol; 229 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 19 grams fat; 3 grams fiber; 678 milligrams sodium; 7 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.

  2. Step 2

    Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.

  3. Step 3

    Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

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Ratings

5 out of 5
2,590 user ratings
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Comments

Effrosyni

An opinion from a Greek housewife. I have never tasted Greek Salad (the one known as Horiatiki) with garlic. Actually is not an original ingredient of that salad. It may give aroma but its heavy for the stomach and in general the garlic because of its smell its not always welcome by anyone

Margx

In Greece, a horiatiki is all about the quality of the ingredients so make it when nice tomatoes can be found. It NEVER has garlic or vinegar - just good quality EVO, a pinch of salt and a sprinkle of oregano. Serve with a good baguette for a perfect lunch

Helen B

This Greek girl uses fresh lemon juice, rather than vinegar. A favorite in our house!

Brian

Where are the beets?

brushjl

delicious sslad. yes, it's blasphemous, but i can't eat tomatoes, it was fine without.

Holly

I like horiatiki with all the vegetables, cheese, and olive diced so that each bite has lots of different flavors and textures. This recipe seems to have very large pieces so that you eat the ingredients individually. Very attractive, but not as tasty.

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