Delia Smith Greek Salad Recipe

This traditional Greek salad is made with chunky tomatoes, cucumber, green pepper, red onion, Kalamata olives, and a thick slab of feta. Dressed simply with olive oil, red wine vinegar, and dried oregano, it tastes like a side dish from a Greek island taverna. It takes 15 minutes to prepare and serves 4.

This is a salad I come back to every summer when tomatoes are at their best. No lettuce, no fancy dressing, just ripe tomatoes and a fat block of feta on top.

Greek Salad 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 ground black pepper

How to Make Greek Salad

1. 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.
2. 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.
3. Add the olives and onion: Drain the soaked red onion, pat it dry, and add it to the bowl along with the Kalamata olives.
4. 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.
5. Add the feta: Place the whole block of feta cheese on top. Do not crumble it. Drizzle with a little more olive oil and a pinch of oregano.
6. Serve: Serve straight away with crusty bread on the side to mop up the juices at the bottom of the bowl.

What Makes This Greek Salad So Good?

• No lettuce: A real Greek horiatiki never has lettuce. The salad is all about the tomatoes, cucumber, and feta. Lettuce waters the whole thing down.
• 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 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 flavour and will not 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: Since the dressing is just oil, vinegar, and oregano, you will taste every drop. Use the best extra virgin olive oil you can afford. If you prefer a sharper dressing, try a classic vinaigrette instead.

What Goes Well With This 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 well next to a couscous salad or a plate of cold meats at a summer buffet. For something more filling, add sliced grilled chicken or a handful of chickpeas on top to turn it into a main course.

How Long Does This Salad Keep?

This salad is best eaten the day it is 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 will not be the same, but the flavour will still be good. Do not freeze fresh salad vegetables.

What Is Horiatiki?

Horiatiki means “village salad” in Greek. It is the traditional salad served across Greece, especially in summer when tomatoes and peppers are at their peak. The name separates it from the westernised versions that often include lettuce, croutons, or complicated dressings.

A true horiatiki follows simple rules. Chunky cuts of tomato, cucumber, green pepper, and red onion go into a bowl with Kalamata olives. A whole slab of feta sits on top, never crumbled.

The dressing is nothing more than good olive oil, a splash of red wine vinegar, and dried oregano.

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 and is 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 will not 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 as it is creamier and tangier than cow’s milk versions. Dodoni is a widely available and reliable brand in UK supermarkets.

How does this compare to Nigella Lawson’s Greek salad? Nigella’s version swaps green pepper for fennel and adds lemon juice to the dressing. This recipe follows the more traditional horiatiki style with just olive oil, vinegar, and oregano.

What other salads work well alongside this? A rice salad or Caesar salad pairs well if you are serving a bigger spread or a summer buffet.

Try More Recipes:

• Delia Smith Caesar Salad Recipe
• Delia Smith Couscous Salad Recipe
• Delia Smith Rice Salad Recipe