Delia Smith Greek Salad Recipe (Traditional Horiatiki)

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This fresh Delia Smith Greek Salad is made with chunky ripe tomatoes, crisp cucumber, green pepper, red onion, Kalamata olives, and a thick slab of creamy feta cheese, all dressed in good olive oil and dried oregano. The result is a bold, no-fuss side dish that tastes like a Greek island taverna. It takes about 15 minutes to prepare and serves 4.

I first made this properly on holiday in Greece and realised every version I’d eaten at home had been wrong. No lettuce, no fancy dressing, just the best tomatoes you can find and a fat block of feta on top.

Delia Smith Greek Salad Recipe Ingredients

The Salad:
- 4 medium ripe tomatoes, cut into chunky wedges
- 1 large cucumber, partially peeled and cut into thick half-moons
- 1 green pepper, deseeded and sliced into rings
- 1 small red onion, halved and thinly sliced into half-moons
- A handful of Kalamata olives (about 12)
- 150g block of Greek feta cheese
The Dressing:
- 4 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Sea salt and freshly milled black pepper

How To Make Delia Smith Greek Salad Recipe

Soak the onion: Place the sliced red onion in a small bowl of ice-cold water with a splash of red wine vinegar. Leave for 10 minutes while you prepare the rest.
Prepare the vegetables: Cut the tomatoes into chunky wedges and place them in a wide, shallow serving bowl. Slice the cucumber into thick half-moons and add them. Slice the green pepper into rings and scatter on top.
Add the olives and onion: Drain the soaked red onion, pat it dry, and add it to the bowl along with the Kalamata olives.
Season and dress: Sprinkle the dried oregano and a good pinch of sea salt over the vegetables. Pour over the olive oil and red wine vinegar. Gently toss everything together.
Add the feta: Place the whole block of feta cheese on top. Do not crumble it. Sprinkle a little more oregano and a drizzle of olive oil over the feta.
Serve: Serve straight away with crusty bread on the side to mop up the juices at the bottom of the bowl.

What Makes This Delia Smith Greek Salad So Good?

No lettuce: A real Greek horiatiki never has lettuce. The salad is all about the tomatoes, cucumber, and feta. Lettuce dilutes the flavour and makes the bowl watery.
Keep the feta in a slab: Do not crumble the feta into the salad. A whole block on top lets everyone break off their own pieces, and it stops the cheese turning to mush in the dressing.
Room temperature tomatoes: Take your tomatoes out of the fridge at least 30 minutes before making this. Cold tomatoes lose their aroma and won’t release the juices that form the natural dressing at the bottom of the bowl.
Chunky cuts, not small dice: Cut everything into big, rustic pieces. This keeps the vegetables crunchy and gives the salad that proper taverna look.
Good olive oil matters here: Since the dressing is just oil, vinegar, and oregano, you’ll taste every drop. Use the best extra virgin olive oil you can afford.

What Goes Well With Greek Salad?

This is a meal in itself with some warm pitta bread or a thick slice of crusty sourdough. For a bigger spread, serve it alongside grilled lamb chops, chicken souvlaki, or simply with hummus and warm flatbreads for a light Mediterranean lunch.

It also works beautifully as a side for paella or next to a plate of cold meats at a summer buffet.

How Long Does Greek Salad Keep?

This salad is best eaten the day it’s made. The tomatoes and cucumber start to release water after a few hours, which makes the whole thing soggy.

If you must keep leftovers, cover and store in the fridge for up to 1 day. The texture won’t be the same, but the flavour will still be good. Do not freeze fresh salad vegetables.

Nutrition Facts

Calories: 280 kcal
Fat: 22g
Carbohydrates: 10g
Protein: 9g
Dietary Fibre: 3g

Nutrition information is estimated per serving (based on 4 servings).

Frequently Asked Questions

What is the difference between Greek salad and horiatiki?

They are the same thing. Horiatiki means ‘village salad’ in Greek. It’s the traditional version with no lettuce, just chunky vegetables, olives, and a block of feta on top.

Can I add lettuce to a Greek salad?

You can, but it won’t be a traditional horiatiki. If you want greens, serve the salad on a bed of rocket or cos lettuce as a separate layer rather than tossing it in.

What type of feta is best for Greek salad?

Greek sheep’s milk feta packed in brine is best. It’s creamier and tangier than cow’s milk versions. Dodoni is a widely available and reliable brand in UK supermarkets.

Can I make Greek salad ahead of time?

You can chop the vegetables up to a few hours ahead and keep them covered in the fridge. Add the dressing, feta, and seasoning only when you are ready to serve.

What bread goes best with Greek salad?

Warm pitta bread is the classic choice. Crusty sourdough or a rustic white loaf works well too. The bread is for mopping up the olive oil and tomato juices at the bottom of the bowl.

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