Escape to Greece with my healthy, vegetable packed Greek village Salad mixing fresh vegetables, creamy feta cheese, kalamata olives and pepperoncinis. The light Greek style dressing is the perfect finishing touch to this fresh salad. Serve this alongside your favorite grilled meats or add protein like chicken or shrimp over this salad.
Why You’ll Love This Greek Village Salad Recipe
You probably know my love for mediterranean recipes by now!
Mike and I traveled to Greece a few years ago and this Greek Village Salad, also known as horiatiki salad, was by far our favorite salad we had on our trip. The Greek people have a philosophy of hospitality and they value sharing meals with those they love. This type of family-style eating is a way that their culture connects to each other. A Greek Village Salad is often passed around at a family style meal.
There is just something so good about the crispy, fresh vegetables like juicy tomatoes and crispy cucumbers mixed with the creamy feta cheese and salty olives and pepperonicins. The light Greek dressing is the perfect finishing touch.
The dressing for this traditional Greek village salad is simple to make and works on just about any salad. Feel free to make a double batch of the dressing and store it in the refrigerator for other salads. I always use extra virgin olive oil as it has that grassy, nutty, fresh taste that pairs really well with fresh lemon juice, dried oregano and fresh parsley.
Here are more reasons it’s a must-try salad recipe:
- Easy Preparation: No cooking required, this salad is a simple assembly job and takes minutes to pull together. If you have farmers market or garden vegetables this is the perfect way to use them up.
- Versatile: This authentic greek salad makes a great lunch, or light dinner option. You can also serve it as a side dish with other main dishes like grilled seafood or grilled chicken and pita bread. It is perfect for the summer months.
- Adapt the Recipe: Easy to adapt recipe, if there is an ingredient you don’t like the flavor of, simply leave it out.
- Healthy and Nutritious: Feta cheese is full of calcium and protein, and the fruits and vegetables are rich in minerals, vitamins, antioxidants, and healthy fats. This is such a healthy salad option!
I love Greek style food and make all kinds of recipes like this Greek Baked Tilapia, Pan Seared Greek Salmon, Greek Lemon Chicken, Greek Marinated Chicken and these Greek Meatballs.
Ingredients You’ll Need
For the Salad:
- Cucumber: I like to use english cucumbers for this recipe as I find they are crisp cucumbers that work well in salads but you can feel free to use a regular cucumber.
- Tomatoes: I use 4 large ripe vine ripe tomatoes and cut them into wedges. If you have cherry tomatoes on hand you can use those instead.
- Red Onion: A thinly sliced red onion adds a milder onion flavor to the salad, you could also use shallots which also have a milder flavor.
- Bell Pepper: I’ve opted to use green peppers in this traditional recipe, but you can swap this for any color bell pepper. I often will see red bell pepper which has a nice sweet flavor.
- Olives: I use kalamata olives as they have the best flavor. You can sub in your favorite olives, like green olives.
- Feta: I like to use the feta in brine from Trader Joes, but if you can’t find that you can use crumbled feta from the store. When looking at labels try to find a greek feta cheese as those are the best flavor and texture in my opinion. Nothing beats a salty feta cheese in a Greek salad!
- Pepperoncinis: I like to add pepperoncinis to the salad to add tang and a little mild chili heat. You can buy them whole or also buy the sliced ones.
For the Salad Dressing:
- Lemon: For the best flavor I use fresh lemon juice in this recipe. If you are in a pinch a bottled, store-bought lemon juice works!
- Oil: When it comes to salad dressings I always opt for Extra Virgin Olive Oil as it has the best deep nutty flavor. Try to find a high quality olive oil if you can!
- Vinegar: I have used red wine vinegar in this recipe, but you could swap in white wine vinegar or sherry vinegar.
- Garlic: Freshly minced garlic cloves are the best in this dressing but garlic powder could also work.
- Herbs: I use dried oregano or greek oregano and fresh parsley to flavor the salad dressing.
- Seasoning: I season the salad dressing to taste with sea salt and black pepper.
For exact ingredient amounts and instructions, see the full recipe card below.
Recipe Variations
This recipe is versatile and easy to adapt if needed:
- Dairy-Free: leave out the feta cheese, or swap it for goat cheese.
- Nuts & Seeds: Add some crunch and texture with a sprinkle of toasted pine nuts, almonds, sunflower or pumpkin seeds.
- Olives: I’ve used kalamata olives but you can use any variety or color of olive in this recipe, or try a mix of olives.
- Fresh Herbs: For an extra burst of fresh herb flavor, scatter over some freshly chopped parsley, fresh dill or fresh mint, just before serving.
- Pulses: Chickpeas or white beans would be a nice addition to this salad and add some protein.
- Meat: Add some grilled chicken, lamb, pork or beef to the salad.
- Seafood: Try adding some pan fried shrimps, seared tuna steak or salmon, or even canned tuna.
How to Make Greek Village Salad
Step 1: Make the Salad Dressing
In a medium mixing bowl or large mason jar combine the lemon juice, extra virgin olive oil, red wine vinegar, garlic, oregano, parsley and whisk or shake to combine. Add salt and pepper to taste and set aside.
Step 2: Prepare the Salad
In a large bowl combine the cucumber, tomatoes, red onion, bell pepper and olives and toss to combine.
Step 3: Dress the Salad & Serve
Gently drizzle the dressing over the salad and toss lightly to coat the salad with the dressing. Sprinkle the feta cheese over the salad and the pepperocinis.
Serve immediately or refrigerate in an airtight container for up to 4 days.
Storage Tips
Store the salad in an airtight container in the fridge for up to 4 days. Stir through the salad to redistribute the dressing before serving
Serving Tips
You can enjoy this delicious salad as a main salad serving, with a side of crusty bread.
- It also makes a great side salad with a variety of main dishes, including soups and stewed dishes. Try this traditional Greek salad with my Moroccan Carrot Red Lentil Soup, Mediterranean Turkey Meatballs, or Slow Cooker Pork Shoulder Roast.
- It also works really well with grilled meat and seafood, try it with my Lemon Salmon Kabobs, Greek Marinated Chicken with Tzatziki Sauce, or my Greek Marinated Chicken Kabobs with Lemon.
Recipe FAQs
A traditional Greek salad is made with cucumber, tomato, red onion, green bell pepper, olives and large chunks of feta cheese, tossed together with a Greek salad dressing.
Greek salad dressing will usually contain good quality olive oil, with freshly squeezed lemon juice, some freshly minced garlic and dried oregano, along with salt and black pepper. You can also add in other fresh herbs like parsley and mint.
Yes, Greek salad is packed with nutrient rich fruits and vegetables which rich in vitamins and minerals. The salad also contains feta cheese which is a good source of both calcium and protein.
The Greek village salad, or horiatiki (χωριάτικη σαλάτα), is a dish deeply rooted in Greek culinary tradition. Its history reflects the simplicity of rural life and the Mediterranean region’s emphasis on fresh, seasonal ingredients. It was originally a practical meal for farmers and villagers, made with whatever fresh produce and pantry staples were readily available.
More Greek Salad Recipes
If you like fresh Greek style salads try one of these delicious recipes:
- Spiralized Greek Salad
- Greek Quinoa Salad
- Greek Orzo Pasta Salad
- Grilled Chicken Greek Salad
- Greek Chickpea Salad
Greek Village Salad
Ingredients
For the salad:
- 1 english cucumber,, peeled, sliced
- 4 large,, ripe tomatoes, cut into wedges
- 1/2 medium red onion,, thinly sliced
- 1 green bell pepper,, seeds removed, sliced
- 1 cup kalamata olives,, pitted
- 8 ounces feta in brine,, drained, chopped
- 1/4 cup pepperoncinis
For the dressing:
- 1 lemon, juiced {about 2 Tablespoons}
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon red wine vinegar
- 3 garlic cloves, , minced
- 1 teaspoon oregano
- 2 teaspoons fresh parsley, , chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a medium mixing bowl or large mason jar combine the lemon juice, extra virgin olive oil, red wine vinegar, garlic, oregano, parsley and whisk or shake to combine. Add salt and pepper to taste and set aside.
- In a large mixing bowl combine the cucumber, tomatoes, red onion, bell pepper and olives and toss to combine.
- Gently drizzle the dressing over the salad and toss lightly to coat the salad with the dressing. Sprinkle the feta cheese over the salad and the pepperocinis.
- Serve immediately or refrigerate in an airtight container for up to 4 days.
Notes
- Chickpeas would be a nice addition to this salad and add some protein.
- I like to use the feta in brine but if you can’t find that you can use crumbled feta from the store. I find the feta in brine at Trader Joes.
- I like to use an english cucumber for this recipe but you can feel free to use a regular cucumber.
- If you have cherry tomatoes on hand you can use those instead of large tomatoes.
I can’t wait to make this!!! I’m making my grocery list for the items. Loooovee the fresh veggies!
Hope you like it!
Julia:
Who needs Mykonos? i made this salad and it tasted Exactly like the one we ate there!
Delicious, and i did not add the chickpeas this time. I got great french feta (personal fave) at Harvestime in Chicago,
an idenpendent grocer with the most wonderful selections and costumer service. Ate it with a slice of great whole grain bread
and it was a great meal!
thanks for posting and this recipe goes on my regular rotation list! Beth
So true!! It does taste just like it. 🙂 But I do miss out lunch dates at Mykonos. 🙂 I liked the company as much as I liked the food. The french feta sounds amazing–I’ll have to find some of that!
Thanks for sharing this! You made me laugh….I lived in Cleveland for 35 years and they have NEVER been known for Middle Eastern/Greek food (Polish, Italian, Hungarian, Slovak…YES), Greek/Middle Eastern? NO
Good news for you! I moved to Detroit in 2001 and the Detroit area IS known for Greek/Middle Eastern food due to a high number of people from those countries living in the area. Cleveland is only 2 to 2 and a half hours away from Detroit…….head to Greek Town here……….in the suburbs, my favorite is Mezza ………it is to die for. There is a chain called Honey Tree too where they serve this and countless other Greek/Middle Eastern restaurants here that are good that serve it as well!!!
Thanks so much for stopping by and for letting me know about Detroit! It is funny because my sister is actually there in Detroit this weekend and the main reason is to go to the Middle Eastern area and eat at the restaurants, ect. I think I just might have to make a trip there too. You are so lucky that you live near all of that delicious food. And yes, Cleveland doesn’t have much in the way of Greek food. We do have a few good choices for Middle Eastern food which is nice. There was a small population of Lebanese that came to Akron and so there tends to be a lot of little stores and restaurants! 🙂
I’m such a fan of mediterranean flavors because they’re so light and still pack a punch of flavor! Love this delicious salad 🙂 Pinning!
They sure are! I love all things Mediterranean, especially food. Such great flavors. Thanks for pinning.
Fun to see your version of Greek Salad Julia – thanks for sharing! You’ll have to take a peek at mine coming out later next week 🙂 Hmmm, you’re having sweet and savory cravings this pregnancy? I don’t think that happened with our gals – one was all sweets, and the other all salty/savories…funny how that is what they now crave as teens!
I can’t wait to see your version! And yes…this pregnancy the cravings have been all over the board. My husband and I were just talking about how weird they are. One might I want a cookie and the next I am craving a big salad and soup. Who knows!! We will see what the future holds for this little one…a girl or boy?!
Those are NOT pepperoncini peppers in your photograph.