If there’s one dish that captures the heart of Greek summer, it’s the Greek salad, or horiatiki as we call it in Greece. Simple, colorful, and full of pure Mediterranean flavor, this salad brings together the very best of our land — ripe tomatoes, crisp cucumbers, sweet red onions, green peppers, salty olives and capers, and fragrant oregano, all drizzled with golden Greek extra virgin olive oil.

It’s the salad you’ll find on every taverna table by the sea and in every home across Greece. Each region adds its own little twist — capers from the islands, rusks from Crete, or even xinomizithra instead of feta. But no matter where you are, horiatiki is always a celebration of freshness and simplicity. If you want to taste more vegetarian Greek dishes have a look at our recipes here .

And then, there’s the great debate: to add vinegar or not? Some Greeks swear by a small splash of red or white wine vinegar for brightness, while others insist that the natural juices of ripe tomatoes are all the dressing you’ll ever need. The truth? It’s a matter of taste — just don’t overdo it.

Tips for the best Greek Salad

• No lettuce, ever. Traditional Greek salad has only tomato, cucumber, onion, pepper, olives, feta.
• Use ripe, juicy tomatoes — they release the natural “dressing.”
• Keep vegetables chunky — χωριάτικη = rustic.
• Use real Greek extra virgin olive oil (generously!).
• Add the feta as a slab on top — not cubed — for authentic presentation.
• Oregano is key — dried Greek oregano only.
• Feta vs. Xinomizithra: Xinomizithra gives a lighter, creamier touch; feta adds more saltiness and structure.
• Extra flavor: Add a few leaves of fresh oregano or add some Rock Samphire.
• The vinegar debate: Try both ways and see which side you’re on — team pure tomato and olive oil juice or team vinegar kick.

Storage & Make-Ahead

• Greek salad is best fresh. The vegetables soften quickly.
• If you must prep ahead:
  • Chop vegetables and keep them separate.
  • Add salt, oil, and vinegar only before serving.
• Leftovers: Eat within 12 hours — they turn into a marinated veggie mix but still tasty.
• Feta: Keep separately if storing; otherwise it dissolves into the juices.

Frequently Asked Questions

Is Greek salad supposed to have lettuce? No. Traditional horiatiki never includes lettuce — that’s an American variation.

What kind of feta should I use?

Use PDO Greek feta, preferably made from sheep’s milk or sheep + goat blend. It’s creamier and tangier.

Which olives are traditional?

Kalamata olives — whole, with the pit if possible.

What is the dressing for Greek salad?

There is no separate dressing — just olive oil, salt, oregano, and , optionally, a splash of vinegar.

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