With juicy tomatoes, crisp cucumber, briny olives, and slabs of salty feta, this Greek salad recipe (horiatiki) is what to make when produce is good and the weather is better. No lettuce, no filler, just peak-season vegetables, simply dressed. It’s a back-pocket classic that delivers, provided you treat the ingredients with a little respect.
A sharp vinaigrette—equal parts oil and vinegar, spiked with Dijon and oregano—pulls everything together. Use feta in brine and cut it into generous slabs, then toss just before serving so the vegetables stay crisp and the cheese holds its shape. Serve it with warm pita, alongside grilled chicken or pork, or have it for a quick lunch all on its own.
Tips for making Greek salad
What tomatoes should I use?
What kind of cucumber works best?
Do I have to use Kalamata olives?
Kalamatas are traditional for their briny, winey flavor, but any good olive (Castelvetrano, Picholine, niçoise) will work in a pinch.
Why feta in slabs instead of crumbles?
Blocks of feta in brine are creamier and less dry; cutting slabs keeps them from disappearing into the salad.
Can I use lemon juice instead of vinegar?
Yes—swap in some or all for a brighter, citrus-forward dressing.
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