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Greek Salad

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Want to make the best-ever Greek salad? A few simple tweaks to the classic recipe make this version second to none!

Large dish of Greek salad.

The classic Greek salad, known as “Horiatiki” or “Greek Village Salad,” is a colorful combination of tomatoes, cucumbers, bell peppers, red onions, feta cheese, and Kalamata olives, all tossed in a simple vinaigrette. Unlike the American Greek salads that usually include romaine, an authentic Greek salad doesn’t have any lettuce. It’s not only incredibly simple to make but also pairs well with a wide variety of main dishes, from souvlaki to grilled chicken to kofta.

While the ingredients here are similar to Greek salad recipes you’ll find elsewhere, I’ve got a few tricks that make this version truly exceptional. 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 hue, 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!”

Shelley

What You’ll Need To Make Greek Salad

what you'll need to make the best-ever Greek salad
  • Red Onion: Adds a sharp, tangy flavor and vibrant color to the salad.
  • Red Wine Vinegar: Breaks down the raw onion’s sharpness and infuses it with tangy, pickled flavor. Additionally, it provides a base for the dressing, adding acidity and depth of flavor.
  • Honey: Balances the acidity of the vinegar in the dressing with a touch of sweetness.
  • Garlic: Adds a subtle aromatic flavor to the dressing, complementing the other ingredients.
  • Dried Oregano: Adds earthy and herbaceous notes to the dressing.
  • Extra-Virgin Olive Oil: Provides richness and smoothness to the dressing, while also binding the ingredients together.
  • English Cucumber: Adds crispness and freshness to the salad. English cucumbers are also known as hothouse cucumbers; they do not need to be peeled.
  • Bell Peppers: Contribute sweetness and crunch, along with a pop of color. You can use red, yellow, or orange peppers (or one of each of 2 of the colors).
  • Cherry or Grape Tomatoes: Offer bursts of juicy sweetness and vibrant color.
  • Kalamata Olives: Provide a briny and savory flavor, characteristic of Greek salads.
  • Fresh Chopped Dill: Infuses the salad with a fresh and slightly citrusy aroma and flavor.
  • Feta Cheese: Adds creaminess and a tangy, salty flavor.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Make the Pickled Onions

Place the onions in a small bowl. Cover with the vinegar and water; let sit for 15 minutes while you prepare the rest of the salad.

onions in small bowl covered with vinegar and water

Step 2: Make the Dressing

In a bowl large enough to hold the salad, combine the vinegar, salt, pepper, honey, garlic, and oregano.

vinegar, salt, pepper, honey, garlic, and oregano in a large bowl

Whisking vigorously, slowly pour in the olive oil to form an emulsion.

adding oil to remaining salad dressing ingredients

Whisk until completely combined.

dressing ingredients whisked together

Step 3: Assemble the Salad

To the dressing, add the cucumber, peppers, tomatoes, olives, and dill.

cucumber, peppers, tomatoes, olives, and dill added to bowl with dressing

Drain the red onions and add them to the salad.

pickled red onions added to the bowl

Add the feta.

adding feta to the bowl

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.

all salad ingredients tossed together

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Greek Salad

Want to make the best-ever Greek salad? A few simple tweaks to the classic recipe make this version second to none!

Servings: 4 to 6
Prep Time: 30 Minutes
Total Time: 30 Minutes

Ingredients

For the Pickled Red Onion

  • 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

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

Instructions

  1. 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.
  2. 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.
  3. Assemble the salad: To the dressing, add the cucumber, peppers, tomatoes, olives, and dill.
  4. 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 Edamam

  • 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.

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Comments

  • This salad is delicious, absolutely delicious!

    • — Patty on May 6, 2024
    • Reply
  • Fantastic! Another new favorite from Jen. As beautiful as it is tasty. Our guests loved it!

    • — Kelly on April 22, 2024
    • Reply
  • Can I substitute the Kalamata olive for a different type of olive? The others are hard to find by me. Thanks!

    • — Katie on April 17, 2024
    • Reply
    • Sure!

      • — Jenn on April 17, 2024
      • Reply
  • This is definitely a version of an American Greek salad. Traditional use green capsicum, Persian cucumbers and whole Roma tomatoes . Your version does have some good flavor

    • — Trudi Louise Spork on April 14, 2024
    • Reply
  • This is the best Greek salad I’ve ever made or eaten. I was surprised at how easy it was. For a recipe that seemed so simple I couldn’t believe how flavorful it was. My hubby doesn’t even like Greek salad and he thought this was delicious. Even my kids were fans – so this will be a regular in our household.

    • — TracyV on September 15, 2023
    • Reply
  • 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! Just about all of Jenn’s recipes are winners, but this one went to the top of the list! So, so good!

    • — Shelley on August 22, 2023
    • Reply
  • This salad was fantastic! It was Greek night for dinner with the In-laws. My father in law couldn’t stop eating it, lol. I will be taking this to a family bbq next weekend. Thanks Jenn, for another fantastic recipe.

    • — Daniella on August 17, 2023
    • Reply
  • Fast, easy and delicious!

    • — Phyllis on August 14, 2023
    • Reply
  • This salad is absolutely delicious. I made it for a barbecue this past week and everyone loved it.
    The pickled red onion gives it a sweet tangy flavor and the dressing is perfect. I will surely be making it again!

    • — Celia M. on August 12, 2023
    • Reply
  • This is absolutely delicious. I’m actually making this again right now at the request of my daughter! We all love a fresh, crisp salad with a perfect dressing. The dressing is tart but sweet, in perfect proportion. Love the addition of oregano in the dressing!

    • — Lauren on August 10, 2023
    • Reply
  • I am a huge fan of Jenn’s recipes, but this one is a bit outside of my typical box, so I sat on making it for a while – that was my only regret about this salad. It was fantastic and so flavorful!! My entire family raved about it, from my ten-year-old daughter to my husband, none of whom love veggies. I served alongside steak and some crusty bread. I will most definitely be making this again, for my family and for company. Thanks for another amazing recipe!

    • — Lisa on July 31, 2023
    • Reply
  • This was so good and fresh! I made with the Souvlaki and they paired perfectly together. I can’t wait to make again for a yummy summer meal!

    • — Carrie on July 18, 2023
    • Reply
  • I made this and it is so good and fresh. I’m going to bring it to a BBQ. My question is, can I cut up the vegetables the day before or will they become too watery?

    • — Rae on July 18, 2023
    • Reply
    • Hi Rae, Glad you liked it! Cutting the veggies in advance wouldn’t be my first choice but you can get away with it.

      • — Jenn on July 18, 2023
      • Reply
  • We had this for dinner tonight – just the salad with a baguette as that is plenty for us for a meal. It is probably the best Greek Salad I’ve ever had! The size of all the bits was perfect; the pickled onions are great; and the dressing was just right – some tang but not so tangy it overpowers the taste of the other ingredients. I made half for the two of us and have enough left over for a nice lunch tomorrow. Your recipes are always winners!

    • — Cindy on July 17, 2023
    • Reply
  • Excellent Greek salad. I like the idea of soaking the red onions in water and red wine vinegar. The dressing is delicious. I made it with your chicken souvlaki which was also excellent!

    • — Joanne on June 26, 2023
    • Reply
  • This is my all time favorite salad. Thank you so much, I can eat this every day.

    • — Stella on June 23, 2023
    • Reply
  • This is about as close as you can get to a true Greek salad. Greeks rarely, if ever, use lettuce in their salads. I do like your addition of honey to the dressing. A+ on this one.

    ~Dorothea

    • — Dorothea on June 22, 2023
    • Reply
  • Does this mean one half of a red onion. In total. Then both halves sliced. Or does this mean a half of a half of a red onion in total. So like a quarter of a red onion. Sliced ? I love everything I have made of yours. Always get compliments 😄thanks so much for your recipes.

    • — Cindy on June 21, 2023
    • Reply
    • Hi Cindy, you should be using half of an onion. You’ll cut that onion in half (so you’ll have 2 onion quarters) and thinly slice them. Hope that clarifies (and so glad you like the recipes)!

      • — Jenn on June 22, 2023
      • Reply
  • Loved this salad! Keeps well for the next day too.

    • — Julie on June 20, 2023
    • Reply
  • Just giving a rave review of your Greek salad! It is a wonderful recipe. Thank you!

    • — Andrea on June 19, 2023
    • Reply
  • Delicious and authentic Greek salad. One to keep on rotation. Thank you!

    • — Steph on June 18, 2023
    • Reply
  • Served the salad with your souvlaki and it was delish – rave reviews all around!

    • — Lynne on June 18, 2023
    • Reply
  • Just made this for dinner, it was great!
    Would not change a thing, the dressing had just enough tang and the fresh vegetables melded so well with the olives and feta cheese.

    • — Janet Cox on June 17, 2023
    • Reply
  • Jenn,

    I’m interested in making this salad, although dill is not a favorite of mine. Is there another fresh herb that you could suggest as a tasty substitute?

    • — Astrid Wittwer on June 17, 2023
    • Reply
    • Hi Astrid, Fresh mint would be delicious – or you can just omit it. Enjoy!

      • — Jenn on June 17, 2023
      • Reply
  • I made this recipe today since I have an abudnance or dill. Thank you for such a wonderful recipe. Excellent for these warmer days.

    • — Susan S Carter on June 15, 2023
    • Reply
  • Great summer salad!

    • — Allen Ginsberg on June 15, 2023
    • Reply
  • Delish! I added some Broccoli and greek seasoning! Very Good!

    • — Amy Healey on June 15, 2023
    • Reply

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