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 Tomato 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.

Overview

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

Ingredients 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.
Greek grape vinegar (or red 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.

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.

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.

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 Authentic Greek Horiatiki Salad

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.

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