The photo shows a Greek-style salad with cucumber, tomatoes, red onion, green and Kalamata olives, feta cheese, fresh herbs, olive oil, and paprika/seasoning. A traditional Greek horiatiki generally uses tomato, cucumber, green pepper, red onion, Kalamata olives, feta, olive oil, vinegar, oregano and salt.
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The Mediterranean Dish
Ingredients — 4 servings
For the salad
3 medium ripe tomatoes, cut into wedges
1 large English cucumber, sliced into half-moons
½ medium red onion, very thinly sliced
½ green bell pepper, sliced
½ cup Kalamata olives, pitted
½ cup green olives, pitted
150–200 g Greek feta cheese, preferably in one block
2–3 tbsp fresh parsley, chopped
1 tbsp fresh oregano, or 1½ tsp dried oregano
½ tsp paprika, optional, for the appearance shown in the photo
Black pepper, to taste
Dressing
4 tbsp extra-virgin olive oil
1½ tbsp red-wine vinegar
1 tbsp fresh lemon juice
1 small garlic clove, finely grated or minced
½ tsp dried oregano
¼ tsp salt, or to taste
¼ tsp black pepper
Traditional versions can be even simpler, using olive oil, red-wine vinegar, oregano and salt rather than a complicated dressing.
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The Mediterranean Dish
Step-by-step method
1. Prepare the onion
Slice the red onion very thinly.
Optional: Put it in ice water for about 10 minutes. This makes the raw onion milder while keeping it crisp.
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The Mediterranean Dish
Drain and pat dry.
2. Prepare the vegetables
Cut the tomatoes into large wedges or chunks.
Slice the cucumber into half-moons. Don’t cut it too thin—the salad is best when the cucumber remains crunchy.
Slice the bell pepper into thin strips.
3. Make the dressing
Add to a small bowl:
olive oil
red-wine vinegar
lemon juice
garlic
oregano
black pepper
a little salt
Whisk until combined.
4. Assemble
Place the tomatoes, cucumber, bell pepper, onion and olives in a large serving bowl.
Pour over most of the dressing and gently toss. Avoid vigorous mixing because ripe tomatoes can become mushy.
5. Add feta
Place the feta on top in a large block or thick pieces, rather than completely crumbling it into the salad. This is closer to the traditional presentation.
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The Mediterranean Dish
6. Finish like the photo
Drizzle the remaining dressing over the feta.
Sprinkle with:
paprika
oregano
fresh parsley
freshly ground black pepper
For an especially attractive presentation, add a final drizzle of good olive oil.
Nut information & allergens
Does Greek salad contain nuts?
Traditional Greek salad does not normally contain tree nuts or peanuts.
The main ingredients in this version are vegetables, olives, feta, olive oil and seasonings. The traditional ingredient list does not include nuts.
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The Mediterranean Dish
Important allergens
Ingredient Potential allergen
Feta cheese Milk/dairy
Olive oil Generally no major allergen
Olives Generally no major allergen
Vegetables Generally no major allergen
Garlic Generally no major allergen
Vinegar Usually safe, but check the specific product
Nuts Not traditionally present
For a nut allergy: Check packaged olives, feta, seasonings and dressings for cross-contact warnings, especially if preparing the salad for someone with a severe allergy.
For a dairy allergy: Replace feta with a certified dairy-free feta alternative.
For a vegan salad: Use vegan feta or simply omit the cheese.
Nutrition — approximate
The exact nutrition depends heavily on how much feta and olive oil you use.
For 1 of 4 servings, a reasonable homemade version is approximately:
Calories: 250–350 kcal
Protein: 6–9 g
Carbohydrates: 10–15 g
Fat: 20–28 g
Fiber: 3–5 g
Most of the fat comes from olive oil, olives and feta. The vegetables provide fiber, potassium and vitamin C.
Tip: If you’re watching calories, reducing the olive oil from 4 tbsp to 2 tbsp makes the biggest difference without sacrificing much flavor.
Greek Salad Q&A
Q1. Can I make Greek salad ahead of time?
Yes. Prepare the vegetables and keep them refrigerated. For the best texture, add the dressing and feta shortly before serving. A traditional version can be refrigerated for roughly 2 days, although the vegetables become softer over time.
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Q2. Should I use feta cubes or crumbled feta?
Block feta is preferable. Place large pieces on top rather than mixing everything together.
Q3. Can I use regular black olives?
Yes. Kalamata olives give the most characteristic Greek flavor, but good-quality black or green olives can be substituted.
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Q4. Can I add lettuce?
Yes, but a classic horiatiki doesn’t require lettuce. Adding romaine turns it into more of a Greek-style green salad.
Q5. Can I add chicken?
Absolutely. Grilled lemon-oregano chicken turns this into a substantial meal. Greek-style chicken salads commonly combine chicken with cucumber, tomato, bell pepper, olives and feta.
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Q6. Is Greek salad gluten-free?
Naturally, this recipe is gluten-free, provided the individual packaged ingredients—particularly olives, feta and seasonings—are free from gluten cross-contact.
Q7. Is Greek salad keto-friendly?
Generally yes. The basic salad is relatively low in carbohydrates, though tomatoes and onions contribute some carbs. Avoid adding bread, pita or sweetened dressings if following a strict ketogenic diet.
Q8. What can I serve with it?
It works particularly well with grilled chicken, souvlaki, lamb, fish, grilled vegetables, pita or hummus.
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Q9. Why is my salad watery?
Tomatoes and cucumbers release water. Use firm vegetables, don’t salt them too early, and dress the salad shortly before serving.
Q10. Can I add walnuts or almonds?
You can, but they aren’t traditional. If you want extra crunch, add about 2–3 tbsp toasted walnuts, almonds or pumpkin seeds immediately before serving. Clearly label the salad as containing nuts if serving guests.
Best version for the pictured salad
For a bowl that looks particularly close to the photo, use large cucumber pieces + cherry tomatoes + red onion + green and Kalamata olives + a thick block of feta, then finish with parsley, oregano, paprika and plenty of good extra-virgin olive oil.
Prep: 15 minutes Cooking: None Total: 15 minutes Serves: 4 as a side / 2 as a generous main salad