Name: Irresistible Greek Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1 head romaine lettuce, chopped; ½ red onion, very thinly sliced; 1 pint cherry or grape tomatoes, halved; 1 greenhouse (or English) cucumber, chopped; 1 green bell pepper, chopped; ½ cup pitted Kalamata olives, halved; 4 oz block feta cheese, cut into cubes; 3 Tbsp extra‑virgin olive oil; 1 ½ tsp dried oregano; Salt and coarse black pepper, to taste

A vibrant, fresh, and utterly satisfying salad bursting with crisp veggies, briny olives, tangy cheese, and a light herb vinaigrette. I love how it captures the flavors of the Mediterranean with minimal effort.

Irresistible Greek Salad

Why You’ll Love This Recipe

I enjoy how this Greek salad comes together in about 20 minutes and tastes like a feast by the sea. Every bite offers a sublime mix of sweet tomatoes, crunchy cucumber, pungent red onion, savory olives, and creamy feta. Topped off with fresh romaine and a zippy dressing, it feels both refreshing and substantial—perfect for lunch, a side, or a healthy dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 head romaine lettuce, chopped
½ red onion, thinly sliced
1 pint cherry or grape tomatoes, halved
1 greenhouse (or English/Persian) cucumber, chopped
1 green bell pepper, chopped
½ cup Kalamata olives, pitted and halved
4 oz feta cheese, cubed
Dressing:
- ¼ cup extra-virgin olive oil
- 1 garlic clove, minced
- ½ tsp dried oregano
- ½ tsp Dijon mustard
- ¼ tsp kosher salt
- ⅛ tsp black pepper

directions

In a small bowl, whisk together the dressing ingredients until emulsified.
Wash and dry the romaine, then chop into bite-sized pieces.
Add chopped lettuce, onion, tomatoes, cucumber, bell pepper, and olives to a large bowl.
Gently toss the mixture, then add feta cubes and toss carefully to avoid breaking them.
Right before serving, pour the dressing over the salad and toss until everything is lightly coated.

Servings and timing

Serves: 6–8 (as a side)
Prep time: ~20 minutes
Total time: ~20 minutes

storage/reheating

I recommend assembling this salad just before serving—keeping the dressing separate helps preserve crispness. If dressed ahead, it stays fresh for up to a day, but the lettuce may soften slightly. Store salad and dressing separately in the fridge: the dressing lasts about a week; the salad is best within 2–3 days

Variations

Traditional Horiatiki style: Skip lettuce and let tomato chunks sit with salt for 10–30 minutes—then drizzle olive oil and serve with a slab of feta on top
Add protein: Stir in grilled chicken, shrimp, tuna, or cooked chickpeas for a more filling meal
Lettuce-free: To keep it fully authentic, omit greens entirely and rely on veggies, olives, and feta with olive oil dressing
Herb twist: Add fresh mint, parsley, or oregano for extra brightness
Crunchy grain: Mix in kamut or barley (like kamut salad with shrimp) for added texture and heft

FAQs

How can I make it more traditional (Horiatiki style)?

I salt tomato chunks and let them release their juices for 10–30 minutes, then drizzle olive oil over vegetables and feta, avoiding vinegar for true authenticity

Can I prep ahead?

Yes—I wash and chop everything early, store components separately, and toss together with dressing just before eating to keep crispness intact

Should lettuce be included?

Classic Horiatiki doesn’t include lettuce, but adding romaine makes the salad more substantial and easier to eat—it’s a personal choice

What olives should I use?

I stick with Kalamata olives for their rich, fruity flavor, but black olives work in a pinch. Pitted ones save prep time

How long will leftovers last?

Dressed salad is best within 1 day; kept separate, salad stays fresh for 2–3 days and dressing lasts up to a week

Conclusion

I’m continuously amazed by this Greek salad’s combination of simplicity, freshness, and bold flavor. Whether I go full-on village style or add greens and proteins, it always feels refreshing and satisfying. Try it your way—traditional or modern—and enjoy a little taste of the Mediterranean any day.