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Greek Salad (Horiatiki) — An Easy Recipes Classic

Crisp cucumbers, juicy tomatoes, briny olives, and creamy feta tossed in a bright lemon-oregano dressing. A fresh, no-cook staple that’s ready in minutes and perfect for weeknights or picnics.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Greek
Keywords: dinner recipes, easy recipes, easy recipes for dinner, food receipt easy recipes, quick and easy recipes, recipes for dinner
Servings: 4 servings
Author: Patricia

Ingredients

  • 1 large English cucumber, halved lengthwise and sliced
  • 4 medium ripe tomatoes, cut into wedges (or 2 cups cherry tomatoes, halved)
  • 1 green bell pepper, thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 3/4 cup Kalamata olives, pitted
  • 6 oz block feta cheese, cut into slabs or large crumbles
  • 2 tbsp capers, drained (optional)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 small garlic clove, finely grated
  • 1 tsp dried oregano (plus more for sprinkling)
  • 1/4 tsp sea salt, or to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion.
  2. Add the olives and capers (if using).
  3. In a small jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper until emulsified.
  4. Pour the dressing over the vegetables and toss gently to coat.
  5. Top with the feta (leave in slabs for a traditional look or crumble), sprinkle with a pinch of oregano, and serve immediately or chill 10–15 minutes.

Notes

For a heartier salad, add chickpeas or serve over crisp romaine. Use a block of feta packed in brine for the best flavor and texture. If your onions are sharp, soak slices in cold water for 10 minutes, then drain and dry before adding.