Crisp cucumbers, juicy tomatoes, tangy feta, and briny olives—all dressed in a zesty vinaigrette? That’s the magic of a classic Greek Salad. Known in Greece as Horiatiki, this vibrant, no-lettuce wonder is simplicity at its finest.

Let me paint you a picture: It’s 5:37 PM, you’re starving, your fridge is a chaotic puzzle of odds and ends, and the idea of cooking sounds… exhausting. But then—lightbulb moment—you spot a cucumber, some cherry tomatoes, a sad red onion, and a block of feta. Greek salad to the rescue!

It’s one of my all-time favorites not just because it’s easy, but because it’s actually satisfying. It’s got crunch, it’s got creaminess, it’s got punchy flavor, and it takes less than 15 minutes to throw together.

Honestly, I’ve made this so many times I could do it blindfolded—though I don’t recommend that with a knife.

Why You’ll Love This Recipe

Fresh, fast, and fabulous – No cooking required. Just chop, mix, eat.

Meal prep superstar – No wilting lettuce here. It holds up beautifully in the fridge.

Versatile – Serve it as a side, upgrade it to a meal with chicken or beans, or just eat it straight out of the bowl (guilty).

Naturally gluten-free and vegetarian – And easy to make vegan too.

Ingredients

Here’s what you’ll need to bring the Mediterranean to your table:

1 English cucumber, sliced into half-moons or quarters (thin skin = no peeling needed!)
1 green bell pepper, diced chunky for that rustic flair
1 pint grape or cherry tomatoes, halved
½ red onion, sliced into thin wedges (so much prettier than chopped)
½ cup Kalamata olives, halved or whole—your choice, no judgment
4 oz block of Greek feta cheese, cubed or crumbled by hand (ditch the pre-crumbled stuff!)

For the dressing:

⅓ cup red wine vinegar
Juice of 1 lemon
1 tsp Dijon mustard
2 garlic cloves, minced
½ tsp dried oregano
¼ tsp kosher salt
¼ tsp black pepper
½ cup olive oil (extra virgin, the good stuff)

Optional add-ons (a.k.a. “make it a meal”):

Cooked chicken breast or grilled shrimp
Canned chickpeas or white beans (drained & rinsed)
Diced avocado

Instructions

Prep the veggies: Slice the cucumber, bell pepper, tomatoes, and onion. Keep it chunky—this isn’t a dainty salad.

Assemble the salad: Toss all the veggies into a large bowl along with the olives and feta.

Make the dressing: In a small bowl, whisk together vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified and dreamy.

Dress & toss: Pour the dressing over the salad and toss gently. Or, for a more traditional presentation, serve the salad unmixed with the dressing drizzled on top.

Serve & customize: Dish it up as is, or top with protein (like sliced chicken or beans) for a full meal. Bonus points for a slice of crusty sourdough on the side.

FAQs

Q: Can I make this salad ahead of time?
Absolutely. Since there’s no lettuce, it holds up great in the fridge for 3–4 days. Just keep the dressing separate until ready to serve if you want to keep things extra crisp.

Q: Can I use crumbled feta?
You can, but blocks of feta have way more flavor and fewer additives. Plus, crumbling it yourself is weirdly satisfying.

Q: What if I don’t have red wine vinegar?
White wine vinegar or even apple cider vinegar will work in a pinch. You’ll still get that tangy Mediterranean zip.

Q: Is it authentic to mix the salad before serving?
Traditionally? No. But we’re not in a Greek taverna—we’re in your kitchen. Do what makes you happy.

Tips to Make This Recipe Stand Out

Use the best olive oil you can find – It’s the base of the dressing, so quality matters.
Let it sit for 10–15 minutes after dressing to let the flavors meld (if you can wait).
Add fresh herbs – Mint, basil, or extra oregano take it to the next level.
Double the dressing – Trust me, you’ll want it for dipping, drizzling, and drinking (okay, maybe not that last one).