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How to Make Authentic Greek Salad (Horiatiki Salata)

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Jenny Skrapaliori-Graves | Last Updated: October 13, 2025

A plate with greek salad, a fork and a spoon an olive oil bottle, feta pieces and rusks, and fresh basil leaves.

This authentic Greek tomato salad, also known as horiatiki or peasant salad, is exactly how I make it for my family at home. It’s a simple yet vibrant mix of ripe tomatoes, crisp cucumber, green bell pepper, red onion, briny olives, creamy Greek feta, and extra virgin olive oil. Nothing more, nothing less.

This refreshing tomato-based Greek salad captures the essence of the Mediterranean table: fresh ingredients, bold flavors, and pure simplicity. Every bite tastes like summer in Greece, juicy, fragrant, and full of sunshine.

If you’re a fan of our delicious Greek Horiatiki Salad, you’re in for a treat with our Maroulosalata-Lettuce Salad, Roasted Corn Salad, and Fig Salad!

A table by an open space with plate with Greek salad, a fork and a spoon an olive oil bottle, feta pieces and rusks, and fresh basil leaves.

Why is this Greek salad the real thing?

  • Outside Greece, what’s often called a “Greek salad” usually includes lettuce, sometimes mixed with feta, tomatoes, and olives but the authentic version has no lettuce at all. That American-style version, dressed with lemon juice, vinegar, or even canola oil, is inspired by Greek flavors but not how it’s served in Greece.
  • The real Greek salad — the traditional horiatiki salata — is made with just a few honest ingredients: juicy tomatoes, crisp cucumber, red onion, green bell pepper, Kalamata olives, creamy feta, and extra virgin olive oil.
  • The dressing is as pure as it gets;  just olive oil and a splash of Greek grape vinegar (optional), allowing the freshness of the vegetables and the saltiness of the feta to shine through.

Ingredients for an authentic horiatiki

Tomatoes, cucumber, olives, oregano, belle pepper, onion, herbs feta and olive oil for Greek tomato salad on a wooden surface
  • Ripe tomatoes — halved and cut into thick wedges (about ½ inch). Juicy, ripe tomatoes are the heart of this salad.
  • Cucumber — ideally English cucumber, sliced into coins for a crisp, refreshing bite.
  • Green bell pepper — cored and thinly sliced. Adds color and a mild sweetness.
  • Red onion — sliced thinly for a little bite and crunch.
  • Olives — use your favorite kind. I love wrinkled black olives, but any variety, black, brown, or green, works beautifully.
  • Feta cheese — choose a Greek feta block in brine for authentic flavor. I love Dodoni or Mt Vikos. You can find them in many U.S. supermarkets, including ShopRite and Whole Foods.
    Tip: Avoid fat-free or “French-style” feta — it won’t give you that rich, creamy, salty flavor traditional Greek feta has.
  • Extra virgin olive oil — always use good-quality Greek olive oil. Avoid blends or substitutes like canola oil.
  • Red wine vinegar) — just a teaspoon is enough to brighten the flavors. (White vinegar works too.)
  • Fresh basil leaves (optional) — tomatoes and basil are a perfect pair. You can also use fresh mint, oregano, spearmint, or thyme.
  • Rusks (optional) — small, double-baked pieces of hard bread are a Cretan twist I love to use instead of croutons. They soak up the tomato juices beautifully.
  • Sea salt and dried oregano — classic finishing touches for seasoning and aroma.

Love feta? Try our Whipped Feta Dip (Tirokafteri) — a creamy, spicy Greek dip made with roasted peppers, hot peppers, and olive oil. It’s bold, tangy, and ready in 20 minutes.

A plate with greek salad, a fork and a spoon an olive oil bottle, feta pieces and rusks, and fresh basil leaves.

About the Greek Rusks (Dakos)

I love adding Greek rusks to my salad — it’s optional, but so worth it. In Crete, where my family is from, we often mix broken rusks right into our tomato salad. They soak up the olive oil and tomato juices beautifully.

Rusks are also served as a snack or appetizer, topped with finely chopped fresh tomato, dry oregano, crumbled feta, black olives, and a generous drizzle of extra virgin olive oil. In Crete, we call this traditional rusk dakos.

What is a rusk?

A rusk is a double-baked bread made with barley and/or whole wheat flour, salt, and yeast. It’s quite hard, so if you want to eat it on its own, just run it under water for 2 seconds to soften it slightly. But when you add it to a salad, it naturally softens as it absorbs all those delicious juices — no pre-soaking needed.

You can find Greek rusks at Titan Foods in the NYC area, specialty Mediterranean shops, or even on Amazon.

If you don’t have rusks, no problem! Just do what Greeks do — dip a piece of crusty bread into the salad juices. This is a beloved ritual in Greece, and we even have a word for it: papara — the perfect bread bite soaked in flavorful tomato and olive oil.

Fun fact: Greeks eat bread with every meal, often stopping by the bakery daily for a fresh loaf.

A plate with greek salad, a fork and a spoon an olive oil bottle, feta pieces and rusks, and fresh basil leaves.

The secret to a great Greek salad

The secret to an unforgettable Greek tomato salad is simple: let it rest. After mixing the ingredients with the olive oil, vinegar, and seasonings, allow the salad to sit for about 30 minutes at room temperature before serving.
During this time, all the magical tomato juices mingle with the feta, olive oil, and herbs, creating the most flavorful dressing — rich, tangy, and perfectly balanced. It’s truly a match made in heaven.

How to Make the Greek Salad Dressing

The horiatiki salad dressing couldn’t be simpler; it’s all about balance and great ingredients. Combine 2–3 tablespoons of extra virgin olive oil with about 1 tablespoon (or less) of grape vinegar or red vinegar. That’s it! The olive oil brings richness, and the vinegar adds just the right hint of acidity to brighten the tomatoes and feta.

Tip: You don’t need a separate bowl, drizzle the olive oil and vinegar right over the salad and gently toss. The juices from the tomatoes will mingle with the dressing to create the most delicious natural sauce.

And one important note: skip the lemon juice here. Lemon and olive oil are wonderful in many Greek salads, but not in this tomato-cucumber-onion version. Using lemon in a horiatiki is considered a no-no in Greece — save it for other Greek salads where it truly belongs.

How to Make Authentic Greek Horiatiki Salad

  1. Combine the fresh ingredients.
    In a large bowl, mix the tomatoes, cucumber, green bell pepper, red onion, and olives.
  2. Season and dress.
    Sprinkle with sea salt to taste, drizzle with 2–3 tablespoons of extra virgin olive oil, and add about 1 tablespoon of red (or grape) vinegar.
  3. Add the finishing touch.
    Sprinkle dried oregano generously over the top and toss gently to coat everything.
  4. Let it rest.
    For the best flavor, let the salad sit at room temperature for 30 minutes before serving. This allows the tomatoes to release their juices and blend beautifully with the feta, olive oil, and herbs.

How do I store leftover horiatiki salad?

Horiatiki actually keeps better than you’d think. Store any leftovers in an airtight container in the fridge for one day. The tomatoes hold up beautifully and taste wonderful the next day — the flavors deepen as everything continues to marinate. The cucumber may soften slightly, but the salad is still absolutely delicious.

The best part? The leftover dressing at the bottom of the bowl — that pool of olive oil, tomato juices, vinegar, and feta is pure gold. Don’t waste a drop of it. Dip crusty bread into it, or break some paximadia (Greek rusks) right into it and let them soak it all up. It’s one of those simple pleasures that Greeks live for.

FAQs

Horiatiki salata (χωριάτικη σαλάτα) is the authentic Greek salad — the real one, as it’s eaten in Greece. The name means “village salad” or “peasant salad,” and it’s made with ripe tomatoes, cucumber, green bell pepper, red onion, olives, feta, and extra virgin olive oil. No lettuce, no fancy dressing — just fresh, honest ingredients.

In the US, “Greek salad” often means a bed of romaine lettuce topped with feta, olives, and tomatoes, dressed with lemon and oregano vinaigrette. That’s an American-Greek creation. The real Greek salad — horiatiki — has no lettuce at all. It’s a tomato-and-cucumber-based salad, dressed simply with olive oil and a splash of red wine vinegar.

No. Traditional horiatiki salata does not contain lettuce. If you order a Greek salad in Greece, you’ll get tomatoes, cucumber, peppers, onion, olives, and a whole slab of feta on top — never lettuce. The lettuce version is an American adaptation. In Greece, when we want a lettuce salad, we make maroulosalata — a simple, delicious Greek lettuce salad dressed with olive oil, lemon, and fresh dill.

Always use a block of Greek feta packed in brine — brands like Dodoni or Mt. Vikos are widely available in the US at stores like Whole Foods and ShopRite. Avoid pre-crumbled feta, fat-free feta, or anything labeled “feta-style” — they lack the creamy, salty richness that makes this salad what it is.

You can prep the vegetables a few hours ahead and keep them in the fridge, but dress the salad and add the feta right before serving. Once dressed, let it rest at room temperature for about 30 minutes — that resting time is key, because the tomatoes release their juices and mingle with the olive oil to create the most delicious natural dressing.

Lemon is wonderful in many Greek salads, but it doesn’t belong in horiatiki. In Greece, using lemon in this salad is considered a mistake — the combination of ripe tomatoes, salty feta, and olive oil doesn’t need it. A small splash of red wine vinegar or Greek grape vinegar is the traditional choice, and even that is optional.

More Greek salads

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A plate with greek salad, a fork and a spoon an olive oil bottle, feta pieces and rusks, and fresh basil leaves.

How to Make Authentic Greek Salad (Horiatiki Salata)

by Jenny Skrapaliori Graves
This is the authentic Greek salad (Horiatiki) — a simple, vibrant mix of ripe tomatoes, crisp cucumber, red onion, olives, extra virgin olive oil, and creamy feta cheese. The true taste of Greece in every bite!
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 minute
Resting time 30 minutes
Course Lunch, Salad
Cuisine Greek
Servings 2
Calories 325 kcal

Ingredients
  

  • 2-3 tomatoes halved and cut in wedges, about half an inch thick. 
  • ½ english cucumber cut in coins. 
  • 1 green bell pepper cored and sliced
  • ⅓ red onion sliced
  • ½ cup olives your favorite kind
  • ½ cup feta cheese
  • 1 tablespoon dry oregano
  • 2-3 tablespoons extra virgin olive oil
  • 1 teaspoon red wine vinegar to taste, you can add more if you prefer
  • fresh basil leaves
  • sea salt to taste

Instructions
 

  • Combine the fresh ingredients.In a large bowl, mix the tomatoes, cucumber, green bell pepper, red onion, and olives.
  • Season and dress.Sprinkle with sea salt to taste, drizzle with 2–3 tablespoons of extra virgin olive oil, and add about 1 tablespoon of red (or grape) vinegar.
  • Add the finishing touch.Sprinkle dried oregano generously over the top and toss gently to coat everything.
  • Let it rest.For the best flavor, let the salad sit at room temperature for 30 minutes before serving. This allows the tomatoes to release their juices and blend beautifully with the feta, olive oil, and herbs.

Serving suggestions

  • Serve your Greek tomato salad with plenty of fresh, crusty bread — perfect for dipping into those irresistible salad juices. (In Greece, we call this papara — and it’s almost mandatory!)
    You can also use Greek rusks instead of bread. If they’re large, simply break them into crouton-sized pieces before adding them to the salad so they can soak up all the delicious olive oil and tomato flavors.
    Tip: Check the recipe notes for more details on how to use rusks in your salad.

Notes

 Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The tomatoes hold up beautifully and the flavors deepen overnight. The cucumber may soften slightly but the salad is still delicious. And don’t skip the leftover dressing at the bottom — it’s incredible with crusty bread or broken paximadia soaked right in.
Best tomatoes to use: Use the ripest, most flavorful tomatoes you can find. In summer, go for heirloom or vine-ripened tomatoes. In winter, Roma tomatoes hold up better than watery beefsteaks. The tomato is the heart of this salad — it’s worth seeking out a good one.
Don’t skip the resting time: Let the dressed salad sit at room temperature for 30 minutes before serving. This is not optional in Greece! The tomatoes release their juices and everything comes together into the most flavorful natural dressing.
About the feta: Place the feta block whole on top of the salad — don’t crumble it in. That’s how it’s served in Greece. Let each person break into it as they eat. It looks beautiful and keeps the feta creamy rather than dry.
Salt carefully: Feta and olives are both salty. Taste before you add salt — you may need very little or none at all.
About the rusks (dakos): Rusks are optional, which is why they’re not included in the main recipe. While they’re easy to find in Greece, they can be trickier to locate in the U.S.
If you’d like to try them, look for the Manna brand on Amazon or at Titan Foods in Astoria, NY. Some rusks are small enough to add whole, but if they’re large, break them into crouton-sized pieces and let them soak up the salad juices, they’ll become incredibly flavorful.
A Cretan favorite snack: To enjoy a rusk on its own, run it quickly under water for 1–2 seconds, drizzle with extra virgin olive oil, and eat as is. It’s simple, satisfying, and one of my favorite snacks from home.
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 325kcalCarbohydrates: 15gProtein: 8gFat: 28gSaturated Fat: 8gCholesterol: 33mgSodium: 954mgPotassium: 556mgFiber: 4gSugar: 8gVitamin A: 1614IUVitamin C: 68mgCalcium: 233mgIron: 1mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__

How to Make Authentic Greek Salad (Horiatiki Salata)

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14 Comments

  1. 5 stars
    This really was a lot of terrific “insider” information! Such interesting contrasts between your real version of Greek salad and what we here in America typically call Greek salad – and also between how tavernas typically serve this vs. how you serve it at home. I learned a lot! Oh – and also about rusks and where to find them – I had no idea! But thank you, too, for the easy sub of simply dipping bread into the salad liquids – oh YUM! What a wonderful post!

    Reply

  3. 5 stars
    Love your version of Greek salad! Also, I never heard of Greek rusk, but something tells me it is a perfect addition and Just add such a lovely crunch! Beautiful flavours made with simple, fresh ingredients, perfect for any summer gathering!

    Reply

  4. 5 stars
    This is a favourite salad at my house and we make a ton of it when the garden is going strong. I’ve never heard of a Greek rusk, but it looks like a delicious addition which I will look for.

    Reply

  5. 5 stars
    Love this authentic version of Greek salad. I’ve had it in Greece but haven’t made it myself for a while. Putting it on the menu for the weekend as I actually have onions, tomatoes and peppers in my veg garden and cucumber in the fridge! All I need to buy is some feta!

    Reply

  6. 5 stars
    What I love about Greek food is that, like Italian food, it’s packed with flavour even when the meal is a peasant recipe! And that part about dipping the bread in the salad juice made me chuckle… that is exactly what Italian do, too! I have pictured my dad finishing off all the salad juices with loads of bread when everybody has taken their servings. What’s better in life than bread dipped in leftover sauces – from any meal? <3

    Reply

  7. What an interesting read! Figures that American “Greek salad” is nothing like real Greek salad. And I had never heard of risks. I’ll have to check those out! Thanks for the tip and for introducing me to real Greek salad. 🙂

    Reply

  8. 5 stars
    This looks absolutely amazing. So tempting that I will try this today. Salads are a favorite and I keep looking for new recipes to try. Thanks for sharing.

    Reply

  9. 5 stars
    Oh wow this looks delicious! I’m loving all of the ingredients which I believe I have on hand. And wow…rusks! I’ve never heard of it and I definitely need to get some!

    Reply

  10. 5 stars
    Greek salad is my absolute favourite salad, especially during the summer. We make it at home at least once a week. Never tried rusks but seeing this recipe I have to try adding them in the salad next time!
    Thank you for sharing this lovely recipe!

    Reply

  11. Greek rusk not mentioned as part of recipe, yet clearly seen in pic. Please update and include alternative for those where it’s not available. Frustrating!

    Reply

    1. Hi Patty,

      It is not mentioned in the recipe because it is not necessary. A Greek tomato salad does not have them as an ingredient, they are entirely optional.
      I believe I have a link in the post on where to find them. They are a very particular hard bread that might not be to everyone’s liking. Please check this link that is also in the post.

      https://www.titanfoods.net/the-manna-cretan-barley-rusks-600g/

      And you are right, I should add that the rusks are entirely optional. I will update the post and recipe card to add this note.

      A good alternative is always a great crusty bread to dip in the dressing.

      Hope you will enjoy this salad.

      Thank you so much,
      x Jenny

      Reply

  12. 5 stars
    I made this to accompany the spatchcock chicken. It was lovely. I’m looking forward to a holiday in Crete later this year as I love the Greek food so much.

    Reply