Greek Salad Recipe | Traditional Horiatiki Recipe | Kitchenstagram
A classic Greek Salad, known as Horiatiki, is all about simplicity, balance and bold Mediterranean character. This Greek salad stays true to tradition- crisp, vibrant and refreshingly simple. There’s no lettuce here, just a clean balance of juicy vegetables, briny notes and a bold homemade dressing that lets every element shine. When prepared the right way, it’s all about quality and restraint, with red wine vinegar, good olive oil and oregano doing the heavy lifting.
Known in Greece as choriatiki, this salad reflects everyday Greek cooking, practical seasonal, and deeply rooted in rural life. It’s the kind of dish that feels right at any time of day, whether served alongside grilled food or enjoyed on its own when weather is warm. Each bite is crisp, tangy and satisfying without being heavy.
Greek and Mediterranean food culture places string emphasis on freshness and balance, and this salad captures that philosophy perfectly. It celebrates natural flavours, vibrant colours and straightforward preparation, providing that a handful of well-chosen components, treated with respect can create something truly memorable.
Ingredients needed for Greek Salad or Horiatiki:
This timeless dish relies on fresh produce, quality dairy and a straightforward dressing that brings everything together without fuss.
Tomato: Tomatoes form the juicy base of the salad. Firm, ripe varieties work best, holding their shape while adding natural sweetness and acidity.
Cucumber: Cucumber adds a refreshing crunch. Thinner skinned, mildly sweet cucumbers are ideal, but any option can be adapted.
Red Onion: Red onion provides sharpness and colour. When sliced thinly, it adds bite without overpowering the other elements.
Olives: Olives bring depth and saltiness. I prefer black olives, other good-quality olives fit naturally into the dish.
Green Bell Pepper: Green bell pepper offers a subtle bitterness and crisp texture, staying true to the traditional preparation.
Feta cheese: feta cheese is the star- typically served in large slabs rather than crumbled, giving the salad its signature look and creamy contrast.
Extra Virgin Olive Oil: Extra Virgin Olive Oil ties everything together. A robust, fruity oil enhances the freshness of the vegetables.
Red Wine Vinegar: Red Wine Vinegar adds brightness, creating a light dressing with no need for emulsifying.
Seasoning: usually dried oregano, salt and pepper, finishes the salad with classic Greek flavour.
Serving suggestions:
This classic Greek salad works beautifully as a starter or an easy side alongside a full meal. Pair it with grilled meats, slow-cooked lambs or skewered favourites for a traditional spread. It also complements seafood dishes and comforting vegetarian mains. Finish the meal with a citrusy Greek sweet and keep things authentic with a classic anise-flavoured aperitif on the side.
Storage tips:
This salad tastes best when freshly made. Any leftovers can be kept chilled in a sealed container and enjoyed within three days for the best texture and flavour.
Ingredients
For the Salad:
1 no. Green Bell Pepper
1 no. Tomato
1 no. Cucumber
1 no. Red Onion
1/3 cup Black Olives
1 cup Feta cheese, cubed
For the Salad Dressing:
3 tbsp Red Wine Vinegar
1/4 tsp Dijon Mustard
1/4 cup Extra Virgin Olive Oil
1 Garlic Clove, minced
1/2 tsp Dried Oregano
1/2 tsp Black Pepper powder
Salt to taste
Preparation
For the Salad Dressing:
- Step 1: In a small bowl, whisk together red wine vinegar, dijon mustard, extra virgin olive oil, minced garlic, dried oregano, black pepper powder and salt to taste.
For the Salad:
- Step 2: Thinly slice the bell pepper, tomato, onion and cucumber.
- Step 3: In a bowl add sliced bell pepper, tomato, onion, cucumber and olives. Drizzle with the dressing and toss very gently. Then add the cubed feta and toss again
- Step 4: Serve immediately and enjoy!!.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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