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Authentic Greek salad with cucumber slices, halved cherry tomatoes, chopped green capsicum, feta cubes, thinly sliced red onion, Kalamata olives, and mint leaves, tossed in a vinaigrette dressing.

Easy Greek Salad Recipe (Fresh, Healthy & Flavorful)

The best authentic Greek salad recipe (Horiatiki)! A fresh, healthy, and easy summer salad that works as a complete meal. Bursting with flavor from ripe tomatoes, cucumbers, and creamy feta cheese.
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Prep Time 15 minutes
Cook Time 0 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4

Ingredients
  

For the Salad:

  • 450 g about 1 lb vine-ripened tomatoes, the most fragrant and sun-ripened you can find
  • 1 large cucumber approx. 300g / 10.5 oz, I prefer English or Persian cucumbers for their thin skin and minimal seeds
  • 1/2 red onion approx. 75g / 2.6 oz, thinly sliced
  • 1 green bell pepper approx. 150g / 5.3 oz, deseeded and sliced
  • 150 g about 1 cup Kalamata olives, pitted
  • 200 g about 7 oz block of authentic Greek feta cheese, made from sheep's milk for the best creamy texture

For the Lemony Vinaigrette:

  • 60 ml 1/4 cup extra virgin olive oil, a good, fruity one is worth it here
  • 30 ml 2 tbsp fresh lemon juice
  • 1 tsp dried oregano preferably Greek oregano
  • 1/2 tsp Dijon mustard
  • Salt and freshly cracked black pepper to taste

Instructions
 

  • Prepare the vegetables by chopping the tomatoes into bite-sized wedges or halved and the cucumber into thick half-moons. Place them in a large, wide serving bowl along with the thinly sliced red onion and green bell pepper.
    Alt text: Overhead view of a cutting board with sliced cucumber, chopped green bell pepper, halved cherry tomatoes, cubed feta, thinly sliced red onion, Kalamata olives, and fresh mint leaves, ready to make a salad.
  • Whisk together all the ingredients for the vinaigrette—olive oil, lemon juice, dried oregano, and Dijon mustard—in a small bowl or shake them in a jar. Season generously with a pinch of salt and a good grind of black pepper.
    Close-up of a glass bowl with yellow citrus liquid, floating green herbs, and honey dripping from a dipper, with a blurred lemon and warm bokeh background.
  • Combine the salad by pouring about two-thirds of the dressing over the vegetables. Gently toss everything together until each piece is lightly coated. Scatter the Kalamata olives over the top.
  • Arrange the block of feta cheese right on top of the salad. Don’t crumble it yet! Drizzle the remaining dressing over the feta.
  • Finish with a final sprinkle of oregano and another crack of black pepper. Serve immediately.
Keyword complete meal salad, easy summer dinner, Green salad recipe, healthy salad recipes, Horiatiki salad, salad as a meal