If you ask me, Greek salads are the best! A simple salad that reminds you the simplest ingredients are often the most satisfying. Juicy tomatoes, crisp cucumbers, briny olives, and a generous slab of feta come together with good olive oil and a sprinkle of oregano to create a dish that feels both effortless and special. This is one of those salads I make on repeat when I want something light, nourishing, and full of flavor. Just perfect for easy lunches, warm evenings, or serving alongside grilled chicken or seafood.
Although the classic horiatiki Greek salad has its roots in Greece as a rustic farmers’ dish of fresh tomatoes, cucumbers, olives, onions, and feta dressed simply in olive oil and oregano, its influence has traveled far beyond the Mediterranean. One especially charming American outpost of Greek culture is Tarpon Springs, Florida, a small Gulf Coast city known as a slice of Greece right here in the Sunshine State. Greek immigrants first arrived there in the early 1900s to work in the booming sponge-diving industry, and over the decades they brought their traditions, language, festivals, and beloved cuisine with them. Today, Tarpon Springs has one of the highest concentrations of Greek Americans in the country, and its historic Sponge Docks and Greektown restaurants celebrate Greek cuisine.
Why You'll Love This Recipe
- No cooking required. This is a true chop-and-serve recipe, perfect for warm days, quick lunches, or when you don’t want to turn on the stove.
- It’s light but satisfying. The creamy block of feta adds richness and protein, making this salad feel substantial without being heavy.
- Naturally wholesome. Made with whole, recognizable ingredients and healthy fats, this is a feel-good dish you can enjoy any time of day.
- Perfect for entertaining. It looks beautiful on the table, pairs well with grilled chicken or seafood, and scales easily for gatherings.
- Authentic with a Florida twist. Inspired by traditional Greek horiatiki and the Greek-American influence of Tarpon Springs, this salad celebrates coastal flavors and Old World simplicity.
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Ingredients
- Tomatoes: Use ripe, in-season tomatoes for the best flavor. Vine-ripened, Roma, or heirloom tomatoes all work well. Look for ones that feel heavy for their size and smell fragrant at the stem.
- Cucumber: An English cucumber is ideal because it has thin skin and fewer seeds, giving the salad a clean, crisp texture without bitterness.
- Red Onion: Choose a small red onion. Thinly sliced red onion adds just enough bite without overpowering the other ingredients.
- Kalamata Olives: Opt for whole, pitted Kalamata olives packed in brine or olive oil for the richest, most authentic flavor. Avoid overly dry olives.
- Feta Cheese: Always use feta sold in a block rather than pre-crumbled. Sheep’s milk feta has the creamiest texture and best flavor. Store it in its brine until ready to use.
- Extra Virgin Olive Oil: This is a key flavor, so choose a high-quality extra virgin olive oil with a fresh, slightly peppery aroma.
- Red Wine Vinegar: A splash of red wine vinegar adds brightness and balance.
- Lemon Juice: Brightens up the falvor of the salad.
- Dried Oregano: Greek oregano has a bold, earthy flavor that really shines here.
- Salt: Use sparingly, as the olives and feta are naturally salty. Taste and adjust as needed.
- Freshly Cracked Black Pepper (Optional): Not traditional, but adds a subtle warmth if you enjoy a little extra depth.
See recipe card for quantities.
Instructions
- Step 1: Add the tomatoes, cucumber, red onion, and olives to a large bowl.
- Step 2: Add the olive oil, vinegar, lemon juice, and oregano to a small glass and stir to combine.
- Step 3: Place the feta on top. Sprinkle lightly with salt and pepper. Drizzle the dressing over the salad.
- Step 4: Gently toss the salad until the dressing is well distributed. Serve and Enjoy!
Tips & Tricks for the Best Greek Salad
- Start with truly ripe tomatoes: This salad depends on tomato flavor. Use tomatoes that are deeply colored, slightly soft, and fragrant. Cold, underripe tomatoes will make the salad taste flat.
- Use block feta, always: Never pre-crumbled. A slab of feta stays creamy, doesn’t disappear into the salad, and gives you those beautiful salty bites throughout.
- Drizzle the dressing generously, but intentionally: Greek salad isn’t drenched, but it isn’t dry either. Pour the dressing slowly so it coats the vegetables instead of pooling at the bottom.
- Serve at room temperature: Greek salad tastes best when it’s not cold. Pull ingredients from the fridge a bit early so the flavors shine.
How To Serve
Greek salad is wonderfully versatile and a little intention goes a long way in how it’s served. Here are beautiful, practical ways to serve Greek salad, whether it’s a casual lunch or part of a full spread.
- Family-style in a wide bowl: Serve Greek salad in a shallow serving bowl so the vegetables and feta are visible. This keeps it looking abundant and inviting, perfect for brunch or dinner parties.
- As a light main dish: Enjoy it on its own with warm pita or crusty bread. It’s especially satisfying for lunch when you want something fresh but filling.
- With grilled proteins: Pair Greek salad with grilled chicken, shrimp, lamb, or fish. The bright flavors balance smoky, savory mains beautifully.
- Part of a mezze spread: Serve alongside hummus, tzatziki, dolmas, olives, and pita for a relaxed Mediterranean-style meal that encourages sharing.
Serving tip: Greek salad is best served slightly cool or at room temperature—never ice-cold—so the olive oil stays fluid and the flavors stay vibrant.
Variations
Greek salad is a classic, but it’s also wonderfully flexible. Here are delicious variations you can try to make the salad your own:
- Tarpon Springs–Style Greek Salad: Add a scoop of creamy potato on the side for a heartier, Greek-American Florida twist inspired by the sponge docks.
- Greek Chicken Salad: Top with grilled or roasted chicken seasoned with lemon, garlic, and oregano to turn the salad into a satisfying main dish.
- Creamy Greek-Style Salad: Gently toss a spoonful of Greek yogurt with the dressing for a lightly creamy dressing—less traditional, but very popular.
Servings
This Greek salad recipe makes about 2 to 4 servings, depending on how you’re serving it:
- 2 servings as a light main dish or lunch
- 3–4 servings as a side dish alongside grilled chicken, fish, or part of a mezze spread
Entertaining Tip: Greek salad doubles and triples beautifully; just keep the feta in larger slabs and dress lightly right before serving so everything stays fresh and vibrant.
How to Store
Greek salad is best enjoyed fresh, but leftovers can be stored with a little care. Transfer the salad to an airtight container and refrigerate for up to two days. If possible, remove or store the feta separately to prevent it from becoming overly soft and salty. As the salad rests, the tomatoes will naturally release some liquid, so draining any excess before serving and adding a fresh drizzle of olive oil helps revive the flavors. Leftovers taste best slightly cool or at room temperature, and this salad is not freezer-friendly, as the fresh vegetables lose their texture once thawed.
Storage Tip: For make-ahead meals, prep and store the vegetables separately and assemble just before serving for the freshest flavor and texture.
Q&A
What is traditional Greek salad? Known in Greece as horiatiki, is a simple, rustic salad made with fresh, seasonal ingredients and very little dressing. It typically includes ripe tomatoes, crisp cucumber, red onion, Kalamata olives, and a thick slab of feta cheese placed on top. The salad is dressed simply with extra virgin olive oil, a splash of red wine vinegar, dried oregano, and a pinch of salt. There is no lettuce in a traditional Greek salad, and it’s meant to highlight the natural flavors of the vegetables rather than mask them with a heavy dressing. Served slightly cool or at room temperature, horiatiki reflects the heart of Greek home cooking: unfussy, fresh, and deeply rooted in place and season.
How does American feta differ from Greek feta? Greek feta is traditionally made from sheep’s milk and is always aged in brine. This gives it a creamy yet crumbly texture and a bold, tangy, salty flavor that softens beautifully when paired with olive oil and fresh vegetables. American feta, on the other hand, is often made from cow’s milk and is usually milder, firmer, and less complex in flavor. Many American versions are sold pre-crumbled and not stored in brine, which makes them drier and more crumbly with a noticeably flatter taste.
Additional Recipes
Try one of these lunch recipes next:
Classic Greek Salad
Ingredients
- 3 –4 ripe tomatoes cut into wedges
- 1 English cucumber sliced into half-moons
- ½ small red onion thinly sliced
- ½ cup Kalamata olives pitted
- 4 ounces block feta cheese
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons lemon juice
- ¼ teaspoon Dried oregano
- Salt to taste
- Freshly cracked black pepper optional
Instructions
- Add the tomatoes, cucumber, red onion, and olives to a large bowl. Sprinkle lightly with salt and pepper.
- In a small glass, mix the olive oil, red wine vinegar, lemon juice, and oregano until combined.
- Place the block of feta on top of the salad.
- Drizzle the dressing over the feta and salad.
- Gently toss the salad. Serve and enjoy
Notes
- For best flavor, use ripe, room-temperature tomatoes and high-quality olive oil.
- Always choose feta sold in a block and stored in brine rather than pre-crumbled feta.
- Greek salad is traditionally made without lettuce and served lightly dressed.
- Serve slightly cool or at room temperature for the best texture and flavor.
Greek salad is one of those recipes that proves just how beautiful simplicity can be. With fresh ingredients, good olive oil, and a little care in how it’s assembled, this classic dish feels both effortless and special every time you make it. Whether you enjoy it as a light lunch, serve it alongside grilled seafood, or take inspiration from the Greek traditions of Tarpon Springs, this salad is meant to be savored slowly and shared often. I hope it becomes one of those go-to recipes you return to whenever you’re craving something fresh, nourishing, and timeless.
If you give this recipe a try, I’d love to hear how it turned out for you. Be sure to leave a comment and share your kitchen wins. I hope you explore more easy, comforting recipes here on Citrus & Charm Brunchery. There’s always something delicious waiting for you in the kitchen. Happy cooking!
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