Greek Salad Recipe With Homemade Greek Dressing
Greek Salad Recipe With Homemade Greek Salad Dressing
When I want a fresh side dish that takes very little cooking, this Greek salad recipe is one of my favorite options.
The foundation is simple: juicy tomatoes, crisp cucumber, red onion, Kalamata olives, green bell pepper, feta, oregano, extra-virgin olive oil, and a bright homemade dressing. It is clean, rustic, and ready in just 20 minutes without ever turning on the stove.
Quick Answer: What is an Authentic Greek Salad (Horiatiki)?
A traditional Greek village salad, known as horiatiki (or choriatiki), is built from ripe tomatoes, crisp cucumbers, thinly sliced red onion, green bell pepper, Kalamata olives, creamy block feta cheese, extra-virgin olive oil, and dried oregano. Unlike typical American-style versions, traditional Greek salad contains no lettuce. This FreshFitChef version features a classic red wine vinegar, lemon, and oregano dressing.
FreshFitChef Creator Note
I’m not a professional chef. I’m a home cook and the creator of FreshFitChef, and I enjoy recipes where good ingredients don’t need much manipulation. When I make this salad, I focus on three practical rules: use room-temperature ripe tomatoes, dry the sliced vegetables thoroughly so the dressing clings, and place the feta on top at the end rather than mashing it into the bowl.
Authentic Greek Cuisine Standards
According to official culinary guidance from Visit Greece, traditional *choriatiki* is the pride of the Greek table, defined strictly by “tomatoes, cucumbers, onions, feta cheese, olives, olive oil, and oregano.”
While modern American restaurant recipes documented by Food Network frequently add chopped romaine lettuce or pepperoncini [0, 1, 2], our recipe respects the authentic village preparation while keeping the crispness of green bell peppers.
Greek Salad Ingredients
For the Fresh Salad
- 4 medium ripe tomatoes (cut into wedges)
- 1 large English cucumber (thick half-moons)
- ½ medium red onion (thinly sliced)
- 1 green bell pepper (cut into bite-sized chunks)
- ¾ cup Kalamata olives (pitted and drained)
- 6 oz block feta cheese (cut into slabs/chunks)
- 1 teaspoon dried Greek oregano
- 2 tablespoons extra-virgin olive oil
For the Homemade Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 small garlic clove (finely grated/minced)
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt & ¼ tsp black pepper
- ½ teaspoon Dijon mustard (optional, for emulsifying)
How to Make Greek Salad (Step-by-Step)
1. Wash, Dry & Cut the Vegetables
Thoroughly wash and dry all produce. Cut the tomatoes into wedges and the English cucumber into thick half-moons. Seed and chop the green bell pepper into bite-sized chunks. (Pro-Tip: If your red onion is overly sharp, soak the thin slices in ice water for 5–10 minutes, then pat completely dry).
2. Whisk the Homemade Dressing
In a small jar or bowl, whisk together the extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, oregano, salt, black pepper, and optional Dijon mustard until emulsified.
3. Toss the Base Vegetables
Add the tomatoes, cucumber, onion, and bell pepper to a large salad bowl. Pour about two-thirds of the dressing over the vegetables and toss gently to coat.
4. Add Olives, Feta & Final Seasoning
Scatter the Kalamata olives across the salad. Place the feta cheese slabs or large chunks over the top. Drizzle with the remaining dressing, finish with a pinch of dried oregano and a splash of extra-virgin olive oil, and serve immediately.
Homemade Greek Salad Dressing Recipe
This simple dressing beats any store-bought bottle because the acidity from red wine vinegar and lemon balances the rich, salty brine of feta cheese perfectly:
- 3 tbsp Extra-Virgin Olive Oil (use high-quality cold-pressed)
- 2 tbsp Red Wine Vinegar
- 1 tbsp Fresh Lemon Juice
- 1 clove Minced Garlic
- 1 tsp Dried Greek Oregano
- ½ tsp Kosher Salt & ¼ tsp Black Pepper
Chef’s Tips for the Best Greek Salad
- Use Block Feta in Brine: Pre-crumbled feta is coated in anti-caking starches and lacks the creamy, rich texture of real Greek block feta.
- Don’t Drown the Salad: Add dressing gradually. You want to coat the vegetables, not have them swimming in liquid.
- Keep Vegetables Chunky: Rustic wedges and half-moons prevent the salad from breaking down into a mushy bowl.
- Taste Before Salting: Between the feta cheese and Kalamata olives, this salad already carries natural sodium. Always taste before adding extra salt!
Pair This Salad with Our Mediterranean Favorites:
This crisp salad pairs naturally with our healthy, low-carb Italian and Mediterranean dinner recipes:
Frequently Asked Questions
Why is my Greek salad watery?
Juicy tomatoes and cucumbers naturally release water once salted. To prevent sogginess, dry your washed produce thoroughly with clean towels, avoid overdressing, and only toss with dressing right before serving.
Should authentic Greek salad have lettuce?
No. Traditional village Greek salad (horiatiki) never contains lettuce. While Americanized versions commonly add romaine [1], the authentic foundation centers purely on ripe tomatoes, cucumbers, red onion, olives, and feta.
Can I make Greek salad ahead of time?
Yes, but store the chopped vegetables, olives, feta, and homemade dressing in separate containers in the refrigerator. Combine and dress the salad right before serving to maintain maximum crunch.
Greek Salad With Homemade Greek Dressing
Recipe by M. Inzamam Abbasi | FreshFitChef
A crisp, refreshing Greek village salad made with ripe tomatoes, cucumber, red onion, Kalamata olives, feta cheese, oregano, and a simple homemade vinaigrette.
Ingredients
Salad Base:
- 4 medium ripe tomatoes, cut into wedges
- 1 large English cucumber, cut into thick half-moons
- ½ medium red onion, thinly sliced
- 1 green bell pepper, cut into bite-sized chunks
- ¾ cup Kalamata olives, pitted and drained
- 6 oz block feta cheese
- 1 tsp dried Greek oregano
- 2 tbsp extra-virgin olive oil
Homemade Greek Dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 small garlic clove, minced
- 1 tsp dried oregano
- ½ tsp kosher salt & ¼ tsp black pepper
- ½ tsp Dijon mustard (optional)
Instructions
- Prep Produce: Wash and thoroughly dry all vegetables. Cut tomatoes into wedges, cucumber into half-moons, and green pepper into chunks. Thinly slice the red onion.
- Mix Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, pepper, and optional Dijon mustard.
- Toss Vegetables: Combine the tomatoes, cucumber, onion, and bell pepper in a large bowl. Add two-thirds of the dressing and toss gently.
- Assemble: Add the Kalamata olives and arrange the feta cheese on top in large chunks or slabs.
- Garnish & Serve: Drizzle with the remaining dressing, sprinkle with dried oregano, and finish with a light drizzle of extra-virgin olive oil. Serve immediately!
Recipe Notes & Nutrition Information
Storage: Best served fresh. If prepping for lunches, store the chopped vegetables, feta, and dressing in separate containers for up to 3 days and toss before eating.
Note: Nutritional values vary depending on the specific brand of feta and olives used. Calculate exact macros with your ingredients via an online recipe calculator.
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