Authentic Greek Salad (Horiatiki)

This recipe is extra special because it’s the very first episode of my new YouTube series, David Cooks the World. The idea behind the series is simple: travel to different countries, learn authentic recipes from local chefs and home cooks, then recreate them at home.

For the first episode, I traveled to Greece, explored local markets, joined traditional Greek cooking classes, and learned how to make authentic Horiatiki from the people who prepare it every day. While each region had its own small twists, one thing stayed the same: the recipe relied on fresh, high-quality ingredients and simple techniques. That’s exactly what you’ll find here.

If you’re planning a Greek-inspired meal, you’ll also find plenty of other traditional traditional Greek recipes on the blog.

Why This Greek Salad Tastes Different in Greece

During the Greek cooking classes I joined, every chef emphasized the same idea: authentic Horiatiki is all about simplicity and fresh, high-quality ingredients. Like all great salads, with so few ingredients, the quality of every tomato, cucumber, and piece of feta really shines.

Here’s what makes it truly authentic:

• Fresh ingredients above all: Every Greek chef I cooked with agreed on one thing: the quality of the tomatoes, feta, and olive oil matters far more than adding extra ingredients.
• No lettuce: Traditional Greek salad is made without lettuce. Instead, juicy tomatoes, cucumbers, green peppers, and red onions are the stars.
• A block of feta: Rather than crumbling the cheese, Greeks place a thick block of full-fat feta on top and break it apart while eating.
• Simple dressing: Just extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Nothing more.
• Big, rustic cuts: Large wedges of tomato and thick slices of cucumber give the salad its signature village-style look and texture.

Ingredients & Substitutions

• Tomatoes: Use the ripest, sweetest tomatoes you can find. Vine-ripened tomatoes work beautifully, especially during summer.
• Cucumber: Traditional Greek salad is usually made with large cucumbers cut into thick half moons. English cucumber or Persian cucumbers both work well.
• Green Bell Pepper: Adds freshness and crunch. Slice it into thin rings instead of diced pieces for the most authentic presentation.
• Red Onion: Thin slices provide just enough sharpness without overpowering the other vegetables. If your onion is particularly strong, soak the slices in cold water for 10 minutes before adding them.
• Kalamata Olives: Use whole Kalamata olives whenever possible. Their rich, fruity flavor is an essential part of authentic Horiatiki.
• Capers (Optional): Whether capers belong in Greek salad depends on where you are in Greece. Many islands, especially in the Cyclades, traditionally include capers, while other regions leave them out completely.
• Feta Cheese: For the best flavor and texture, use a full-fat block of Greek feta cheese, preferably one made from sheep’s milk or a blend of sheep’s and goat’s milk. Avoid pre-crumbled feta if possible, it tends to be drier and less creamy.
• Olive oil: Since the dressing is incredibly simple, good extra virgin olive oil makes a huge difference.
• Red Wine Vinegar: Adds brightness and balances the richness of the olive oil.
• Dried Oregano: Traditional Greek oregano has an incredible aroma, but any good-quality dried oregano works well.
• Salt & Pepper: Keep the seasoning simple. A little salt and freshly ground black pepper are all you need.

How to Make Greek Salad

1. Make Greek salad dressing: Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper directly in your serving bowl.

2. Chop and add the veggies: Cut the tomatoes into large wedges, slice the cucumber into thick half-moons, the green pepper into thin rings, and the red onion into thin slices. Add the vegetables, olives, and capers to the bowl, then gently toss until everything is evenly coated with the dressing.

3. Add the feta: Place one block of feta on top. Sprinkle with a little more oregano and drizzle generously with olive oil.

4. Serve: Serve with plenty of crusty bread to soak up the delicious tomato juices and olive oil left at the bottom of the bowl.

Best Greek Salad: Video Recipe

Watch the full video below to see exactly how I learned to make authentic Greek salad while traveling through Greece.

Prefer the written recipe? Scroll down to the recipe card.

I first shared a Greek salad recipe back in 2019, and it turned out to be a huge success, earning over 500,000 views on YouTube. After traveling through Greece and learning from local chefs, I updated the recipe with the authentic techniques you’ll find here.

Serving Suggestions & Variations

• Make it vegan by replacing the feta with your favorite dairy-free feta alternative.
• Turn it into a meal by serving alongside Chicken Souvlaki, gyros, grilled fish, or Homemade Pita and Tzatziki.
• Add rusks (Dakos-style). Some Greek islands serve the salad over barley rusks for extra crunch.

How to Store Greek Salad

• Best fresh: Greek salad tastes best freshly made, while the vegetables are crisp and the tomatoes are at their juiciest.
• Make ahead: If you’d like to prepare it ahead, chop the vegetables and store them in an airtight container. Keep the dressing and feta separate, then assemble everything just before serving.
• Refrigerate: Store leftovers in the refrigerator for up to 1 day. Over time, the tomatoes will release more juice and the vegetables will soften, so the salad won’t be quite as crisp.

More Easy Salad Recipes

• Creamy Cucumber Salad
• Kale Lentil Salad With Feta & Sweet Potatoes
• Easy Tuna Caesar Salad
• Green Goddess Salad

More Classic Greek Recipes

• Greek Tzatziki Sauce
• Spanakopita (Greek Spinach Pie)
• Greek Pastitsio
• Greek Moussaka

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