Greek Salad
This post may contain affiliate links. Read my full disclosure policy. This is the Greek salad you’ll crave on repeat—crisp veggies, briny feta and olives, and a few smart twists that take it up a notch. It’s quick to throw together and pairs perfectly with grilled meats, seafood, or Mediterranean mains. The classic Greek salad, or Horiatiki (“village salad”), is a colorful mix of tomatoes, cucumbers, bell peppers, red onions, feta, and Kalamata olives, all tossed in a simple vinaigrette. Unlike American versions that include romaine, the authentic version has no lettuce. It pairs beautifully with everything from souvlaki to grilled chicken to lamb kofta—and it’s incredibly simple to prepare. While the ingredients in my Greek salad recipe are similar to recipes you’ll find elsewhere, I’ve got a few tricks that make it really shine. For starters, I quick-pickle the red onions in a blend of red wine vinegar and water, a little trick that tames their sharpness, lends a gorgeous pink color, and introduces a delicious pickled crunch. Additionally, I toss in some fresh dill, which adds a lovely herby flavor. This is the Greek salad that will keep you coming back for more! “This is the best salad that I’ve made in a very long time – full of flavor, fresh, visually beautiful, easy to make, and about as tasty as it gets!” What You’ll Need To Make This Greek Salad REcipe Red Onion: Adds a sharp, tangy flavor and vibrant color to the salad. Red wine vinegar, honey, garlic, dill, oregano & olive oil: A simple dressing that balances tangy, sweet, and herbal notes. The vinegar gives acidity, honey softens it, garlic adds depth, and the dill and oregano give it that classic Greek flavor. A good extra-virgin olive oil is important—my favorite supermarket brands are Lucini and California Olive Ranch. English cucumber, bell peppers, and cherry tomatoes: These veggies add crispness, sweetness, and juicy bursts of flavor. Note: English cucumbers are also known as hothouse cucumbers; they do not need to be peeled, have fewer seeds, and a crunchier texture than regular cucumbers. Kalamata Olives and Feta Cheese: Add briny, tangy flavor and creamy, salty richness. Jump to the printable recipe for precise measurements Red Onion: Adds a sharp, tangy flavor and vibrant color to the salad. Red wine vinegar, honey, garlic, dill, oregano & olive oil: A simple dressing that balances tangy, sweet, and herbal notes. The vinegar gives acidity, honey softens it, garlic adds depth, and the dill and oregano give it that classic Greek flavor. A good extra-virgin olive oil is important—my favorite supermarket brands are Lucini and California Olive Ranch. English cucumber, bell peppers, and cherry tomatoes: These veggies add crispness, sweetness, and juicy bursts of flavor. Note: English cucumbers are also known as hothouse cucumbers; they do not need to be peeled, have fewer seeds, and a crunchier texture than regular cucumbers. Kalamata Olives and Feta Cheese: Add briny, tangy flavor and creamy, salty richness. Jump to the printable recipe for precise measurements How to Make Greek Salad Step 1: Make the pickled onions. Place the sliced red onions in a small bowl and cover with the vinegar and water. Leave them to sit while you prepare the rest of the salad. Step 2: Make the Greek dressing. Combine the vinegar, salt, pepper, honey, garlic, and oregano in a bowl. I like to use a large bowl so I can add the rest of the salad ingredients right into the dressing. Slowly pour the olive oil into the bowl while whisking vigorously. This will form an emulsion that holds the oil together with the other ingredients. Step 3: Add the veggies. Add the cucumber, peppers, tomatoes, olives, and dill to the bowl with the dressing. Then drain the red onions and add them to the salad. Step 4: Finish the salad. Add the feta to the bowl and toss all the ingredients together. Be sure to give it a taste and adjust the seasoning, if it’s needed. Serve immediately or refrigerate for up to 3 hours. Let the salad sit out at room temperature for about 30 minutes before serving. More Mediterranean Salads You May Like RecipeComments (44)Add Comment Recipe Comments (44) Add Comment Ingredients For the Pickled Red Onion ½ medium red onion, halved and thinly sliced ¼ cup red wine vinegar ¼ cup cold water ½ medium red onion, halved and thinly sliced ¼ cup red wine vinegar ¼ cup cold water For the Dressing ¼ cup + 2 tablespoons red wine vinegar ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon honey 1 clove garlic, minced ¾ teaspoon dried oregano ½ cup extra-virgin olive oil ¼ cup + 2 tablespoons red wine vinegar ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon honey 1 clove garlic, minced ¾ teaspoon dried oregano ½ cup extra-virgin olive oil For the Salad 1 English or hothouse cucumber, seeded, cut into ¾-inch chunks 2 bell peppers (red, yellow, or orange), cut into ¾-inch chunks 1 pint cherry or grape tomatoes, halved ¾ cup Kalamata olives 3 tablespoons fresh chopped dill 8 oz feta cheese, diced 1 English or hothouse cucumber, seeded, cut into ¾-inch chunks 2 bell peppers (red, yellow, or orange), cut into ¾-inch chunks 1 pint cherry or grape tomatoes, halved ¾ cup Kalamata olives 3 tablespoons fresh chopped dill 8 oz feta cheese, diced Instructions Make the pickled onions: Place the red onions in a small bowl. Cover with the vinegar and water; let sit for 15 minutes while you prepare the rest of the salad. Make the dressing: In a bowl large enough to hold the salad, whisk together the vinegar, salt, pepper, honey, garlic, and oregano. Whisking vigorously, slowly pour in the olive oil to form an emulsion. Assemble the salad: To the dressing, add the cucumber, peppers, tomatoes, olives, and dill. Drain the red onions and add them to the salad along with the feta. Toss to combine, then taste and adjust seasoning, if necessary. Serve or refrigerate for up to 3 hours. Let the salad sit out at room temperature for about 30 minutes before serving. Make the pickled onions: Place the red onions in a small bowl. Cover with the vinegar and water; let sit for 15 minutes while you prepare the rest of the salad. Make the dressing: In a bowl large enough to hold the salad, whisk together the vinegar, salt, pepper, honey, garlic, and oregano. Whisking vigorously, slowly pour in the olive oil to form an emulsion. Assemble the salad: To the dressing, add the cucumber, peppers, tomatoes, olives, and dill. Drain the red onions and add them to the salad along with the feta. Toss to combine, then taste and adjust seasoning, if necessary. Serve or refrigerate for up to 3 hours. Let the salad sit out at room temperature for about 30 minutes before serving. Nutrition Information Powered by Per serving (6 servings) Calories: 320 Fat: 28 g Saturated fat: 8 g Carbohydrates: 11 g Sugar: 7 g Fiber: 3 g Protein: 7 g Sodium: 609 mg Cholesterol: 34 mg Per serving (6 servings) Calories: 320 Fat: 28 g Saturated fat: 8 g Carbohydrates: 11 g Sugar: 7 g Fiber: 3 g Protein: 7 g Sodium: 609 mg Cholesterol: 34 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Gluten-Free AdaptableSaladsVegetarianGreekMiddle Eastern Gluten-Free Adaptable Salads Vegetarian Greek Middle Eastern