Best traditional Greek salads
Mediterranean and Greek cooking is known to be wholesome and healthy, relying on fresh ingredients. It is no surprise then that the Greek kitchen is full of traditional Greek salads that celebrate fresh flavours, nutrient packed foods and vibrant colours.
Greeks often offer more than one salad during a meal. If you are eating buffet or family style, there are usually at least 2 or 3 salads available. If you are eating in a Greek taverna and you happen not to order a salad for the table, the waiter or waitress will usually mention it, assuming you innocently forgot.
I love salads and I typically have salad for lunch every day. Salads are certainly some of the best Easy Greek Recipes. It’s a good thing that there are so many traditional Greek salads to enjoy. I have put together some of my absolute favourites and some of the most popular recipes. These are salads that I make over and over again because they are just so good. I hope you enjoy them as much as I do!
Although each of these salad recipes describes the way you would dress it, you can also substitute this Authentic Greek Salad Dressing Recipe (Easy & Homemade) in almost any of the recipes. So delicious!
Greek village salad (or Horiatiki salata)
Anytime someone refers to a Greek salad, this is the one that comes to mind! This classic salad is made with a few simple ingredients and is my absolute favourite way to celebrate the fresh taste of summer! When the tomatoes are perfect (Hello garden tomatoes!) I chop them up, combine them with cucumber, red onion, Kalamata olives and green pepper. The dressing is simple – the most delicious olive oil. Seasoning is with Greek oregano and salt, and don’t forget the Greek feta!
I never tire of this salad! In the summer, when the tomatoes are perfect, this horiatiki salad is my lunch, every single day. I enjoy it with some bread to help sop up the sauces and have been known to bring the salad bowl to my mouth to drink up anything that is left behind. Judge me if you want, but make this salad with great ingredients, and you will do the same!
In Greece, most meals include a bowl of horiatiki salad, to be enjoyed with the rest of the meal, which could include Pork souvlaki or Yemista (stuffed vegetables). I often have it as the meal itself. Anyway you serve it, I know you will love it! If you happen to have leftovers, be sure not to toss them. Since tomatoes can become mealy when refrigerated, I like to repurpose leftover Greek salad by making Greek salad egg scramble (Horiatiki strapatsada).
Maroulosalata
At first glance this classic Greek lettuce salad called maroulosalata may seem unimpressive and too simple to be remarkable. Look again! This salad, which is made primarily with lettuce (I like to use romaine), some cucumber and green onions is tossed with a fresh herb vinaigrette that is phenomenal!
The key to making an exceptional maroulosalata (marouli is lettuce in Greek) is in the dressing. The salad itself is simple (lettuce, cucumbers, spring onions) but the dressing is Wow! So full of flavour, thanks to the fresh herbs like parsley, basil and oregano along with garlic. It is the perfect side to all sorts of grilled meats, like Grilled lamb chops or baked dishes like the classic Greek Moussaka.
Another reason that I love maroulosalata is because the lettuce is cut into really small pieces. This is the reason why another name for this salad is psilokomeni (or finely cut). That means that the dressing has more surface area to cover, and the salad is easy to eat! I hate trying to shove huge pieces of lettuce, coated with dressing, into my mouth. What a mess. With maroulosalata, no fuss, no muss!
Greek potato salad with herbs
I have never met a potato salad that I haven’t loved, but some I enjoy more than others! One of my favourites has got to be this Greek potato salad with fresh herbs. I love how easy it is to make and how light it is. The flavour of the fresh herbs and the simple dressing makes this the perfect accompaniment to all sorts of mains, including my favourite Greek marinated chicken thighs, Grilled steak (Στέικ) and Cedar planked salmon.
Most potato salads are doused with loads of mayonnaise, but you won’t miss the extra fat and calories here. Instead of mayo, I use olive oil, lemon juice, and white wine vinegar to dress the salad. The result is a light, flavourful, fresh tasting potato salad that can be a perfect side, or even a light meal all on its own.
Sometimes, if I am looking for a bit of extra protein, I add in some canned garbanzo beans or even some white kidney beans.
Cretan dakos
In Greece, dakos is almost always listed as a salad, even though it kind of looks like a large bruschetta! Dakos is a popular dish all over Greece, particularly on the island of Crete, which is why I refer to this recipe as Cretan dakos. It has many of the same flavours as a Greek village salad (horiatiki salad).
Making dakos is really easy. You first need a barley rusk. This is a very hard piece of dried bread made with barley and other grains. Many people soak it in water but I like to soak my barley rusk in the juice of tomatoes that I grate – this adds great flavour to my Cretan dakos. Then, you top it with chopped up tomatoes, red onion, Kalamata olives, olive oil and crumbled cheese. In Crete you find dakos made with something called anthotyro or Cretan myzithra, but I use crumbled feta because that is more easily and readily available.
I often enjoy Cretan dakos on its own as a light lunch. It also can be served as part of a buffet meal – Greeks love to eat that way! Set out a variety of dishes and let everyone take a bit of it all! What a great way to showcase and taste Greek food.
Roasted beet salad
I really don’t understand why beets are not more celebrated! They are gorgeous (look at that colour!), nutritious and taste so sweet! My favourite way to prepare beets is to roast them and to prepare this Greek beet salad or Patzarosalata in Greek. The recipe is really simply and combines the entire beet (beet root and beet greens), olive oil, red wine vinegar, crumbled feta and Greek oregano.
There are many ways to prepare beet roots but I find that the tastiest and easiest way is to roast them. Roasting beets seems to bring out their most delicious flavour and their most pronounced sweetness. If you use the techniques I share with you in my recipe, any concerns you may have about the mess that beets make will be washed away. It really is a great beet cooking hack!
I like to serve this salad throughout the year, but there are a couple of days when it is almost expected that it be served alongside Cod and skordalia. On Palm Sunday and on March 25th (which is a special holiday in Greece and for Greeks like me in the diaspora) the traditional meal is fried salted cod, skordalia (which is garlic mashed potatoes), and patzarosalata. Another common side on these days is horta (or dandelion greens). Imagine what a delicious and colourful meal that would be!
Greek pasta salad
I absolutely love this light and refreshing orzo salad full of Greek flavours! This Greek pasta salad recipe is made with orzo, cherry tomatoes, Kalamáta olives, cucumber, red peppers, green onions, capers, fresh herbs and is tossed in an olive oil, pesto and lemon juice vinaigrette. I bet if you make it, you won’t have any leftovers! And in case you do, they can be kept in the refrigerator for 3 – 5 days.
Even though it contains pretty simple ingredients this pasta salad is absolutely delicious. The pesto in the dressing adds complex layers of taste, and the fresh herbs offer a brightness in every bite. I like to add parsley and dill that I grow in my garden in the summer, but you can definitely include other herbs as well. Basil would be nice, and so would mint or fresh chives.
I love how versatile this salad is; you can really add to it, change the quantity of the ingredients, and swap things up any way you like. Even changing the size of your vegetables will make a difference. Cut your cucumber into half circles, or small dice and it seems like you have a different recipe. Another way to swap things up is to change the pasta. If you don’t have orzo, you can easily make this salad with elbow macaroni, penne or any other small pasta shape.
Cucumber salad (Agourosalata)
I love the simplicity, freshness and crunch of this cucumber salad recipe, called an agourosalata in Greek. I usually use English cucumbers that I slice in thin rounds, but you can use another variety of cucumber, and cut it up as you like. The salad is made simple with cucumber, red onion, green onion, parsley and mint. The dressing is simple, just some olive oil, white wine vinegar and lemon juice.
If you don’t like or don’t have parsley or mint you can definitely use other fresh herbs. Dill would be nice, as would basil. Even cilantro would add a nice touch. The key to making this salad is to salt your cucumbers for at least 20 minutes before preparing the salad. This will help draw out the excess moisture so that your salad does not taste too watery, with diluted flavours.
I really like the fact that there are only a few ingredients that you need here. It is not hearty enough to be a meal on its own so I usually like to serve it with either grilled or roasted meats. It would be great with some Grilled lamb chops or my recipe for Pork roast with Greek lemon potatoes.
Easy tomato and cucumber Greek salad
When I was in Greece last year this was a salad we had a lot! One of my daughters does not eat dairy and so this amazing Greek tomato and cucumber salad was a way for her to enjoy the great flavours of ripe tomatoes and crunchy cucumbers without worrying about the feta. Often referred to simply as Domata kai agouria (Tomatoes and cucumbers) on restaurant menus, this salad is not a special adjustment request of a horiatiki; it is a special salad that stands on its own merit.
This salad is simply dressed with olive oil, red wine vinegar, Greek oregano and sea salt. I also like to add some slivered red onions for flavour and texture. This salad is truly amazing, and a prime example of how Greeks eat – real food, in season, prepared simply so that the natural flavours can shine through!
Potato salad with smoked herring
I am slightly obsessed with this traditional Greek potato salad with smoked herring. This recipe comes from Messinia, Greece and it is made with potatoes, cherry tomatoes, smoked herring, onion and fresh herbs. The salad is tossed with a homemade lemon vinaigrette which ties all the flavours together. This is not a potato salad for the faint of heart! The smoked herring is intense, and the flavour gets imparted throughout the salad after you toss it and allow it to sit for a bit, making it even more delicious!
I like to serve this potato salad several hours before serving it to really allow the flavours to come together. Another tip is that I boil the potatoes whole. I wash them, leave the peel on, boil them and then after they are cooked through I peel them and chop them up into bite size pieces. When I am lucky enough to have potatoes from my garden I keep the thin peel on.
If you don’t like the idea of smoked herring (but really, you should try it!), you can definitely make this potato salad with either tuna, salmon or any other type of fish. If you prefer to have a vegetarian (vegan actually) option, then omit the fish all together.
Revithosalata, Chickpea salad
I usually prefer dry beans over canned because I find that the texture and flavour are superior. I also like that I can control the amount of salt that I add, and the fact that there is less waste. However, I can’t deny that canned beans are easy! Open a can, rinse well, and in a moment or so you can made a nutritious and delicious salad like this revithosalata or chickpea salad recipe.
This salad is so good and so simple to put together. I combine canned chickpeas with chopped up tomato, cucumber, green pepper, red onion, pitted Kalamata olives, parsley and sometimes some crumbled feta. The dressing itself is really simple, made of olive oil, lemon juice and some red wine vinegar. I usually have this salad as my meal because it is quite filling. The best tip I can give you is to make a batch, keep it in the fridge and use it for take along lunches. Nothing could be simpler, or more economical (buying lunch every day is expensive guys!).
Chickpeas (also called garbanzo beans) are probably one of my favourite legumes. I find them hearty, delicious and really versatile. They are also a really popular ingredient in Greek cooking. In fact, in some parts of Greece such as the island of Sifnos, chickpeas are a mainstay of the diet. I use chickpeas to make Chickpea soup, Greek chicken with chickpeas and a vegan version of a Greek classic, Youvetsi with chickpeas.
Maniatiki Salad (Potato salad with oranges and fennel)
I love a recipe with a story! This classic Greek salad called Maniatiki comes from the Mani region of Greece, in the Peloponnese. The story goes that in this land rich with olives groves and citrus fruit, farmers and shepherds would pack food staples from home and supplement this with the oranges they would pick while working. All the goodies would be combined, and the result was this potato and citrus salad.
There are many variations to this basic salad, and I particularly like the freshness that is added when fresh fennel is included. I always enjoy serving this salad to people for the first time. They are always surprised by the combination of ingredients, but they always love it!
This is a really simple salad to put together. The most difficult part (which really is not all that hard) will be segmenting your oranges and removing the peel. A little practice, and you will get the hang of it! You can use any potatoes you like, and feel free to either peel your potatoes (the way I do, and the way the salad is traditionally made) or scrub your spuds well and keep the potato peel on.
Potato Salad (Patatosalata)
This Greek potato salad or patatosalata is full of vegetables like cherry tomatoes, celery and peas, tossed with Kalamata olives, fresh herbs and a homemade vinaigrette made with white wine vinegar and olive oil. This light and nutritious potato salad is going to be your go-to recipe from now on.
I love this potato salad! I really cannot describe to you how delicious it is. This is the potato salad recipe that my parents would make most often. It is vibrant in both taste and colour, and so nutritious especially because of the addition of plenty of peas which are full of fibre.
When we would picnic in the summers, there was alway a big batch of this potato salad. It does not contain any mayonnaise so there was no worry about it spoiling. I like to double this recipe and pack it for my lunches at work and school. Add a simple sandwich or soup (Cream of tomato soup would be nice) and you are set!
Palikaria (or Polysporia or Fotokolyva)
You are going to love this recipe for palikaria! This salad goes by many names and is sometimes called Palikaria, or polysporia, or fotopapouda or fotokolyva. Whatever you call it, its great. This is a Cretan salad that contains a variety of legumes, wheat berries, fresh herbs and a simple vinaigrette made with olive oil, red wine vinegar, lemon, mustard and oregano. This is a recipe that has its roots in antiquity and is traditionally made for the Epiphany.
To make this simple salad even easier I use canned legumes that I rinse really well. This recipe does not contain any dairy or eggs (or meat) so it is a perfect vegan salad, which also makes it appropriate for Orthodox lent. Even if you are not vegan or fasting for lent, you can benefit and enjoy this plant-based salad that is full of nutrients, that is really easy to make, and that is economical. I love to make a batch of palikaria to have on hand for lunches during the week. Although this is a meal traditionally made on the island of Crete for the eve of the Epiphany, it is perfect everywhere, any time of the year.
Since this salad is made primarily with nutrient packed and fibre filled legumes, it is quite filling. I usually serve it either on its own or along with something light, such as a piece of Spanakopita or a few Zucchini fritters (Kolokithokeftedes).
Peach, tomato and feta salad
Okay, okay, I know what you are thinking. Is this peach, tomato and feta salad recipe really traditionally Greek? Well, maybe not, but how about we push for its adoption by Greeks everywhere! It does contain some of the best ingredients you will find in Greece! This fresh and vibrant salad is made with tomatoes, fresh peaches, red onion, green onions, mint and feta. The dressing is simple: olive oil, red wine vinegar and a touch of honey. The combination of all of these ingredients is really extraordinary!
I love to see the surprised look on guests face when I serve them this salad. The idea of combining tomatoes and peaches is weird to some, but trust me, it works! The feta adds a creamy saltiness to the sweet and juicy tomatoes and peaches and the mint really brightens every bite.
This salad is best served soon after it is made, and at room temperature. Remember that tomatoes become mealy when they are refrigerated, so leftovers stored in the fridge are never as good as when this salad is first made. Don’t worry about that too much though – I would be surprised to learn that you have any of this salad left over. It is usually the first to go when I serve it to family and friends.
Grilled watermelon and feta salad
Watermelon and feta salads are incredibly popular, and with good reason. People are in love with the salty, sweet, fresh and bright combination that is created when a ripe, juicy watermelon is tossed together with some great Greek feta. I think you will love my version this salad. My grilled watermelon and feta salad recipe elevates the flavours and creates something truly special and delicious.
I like to grill my watermelon because doing so brings a deep, rich and smoky flavour to the fruit and intensifies its sweetness. Also, if you combine your salad ingredients immediately after grilling your watermelon, the heat from the fruit will slightly soften the feta, making it a bit creamier. If you prefer not to grill the watermelon, that’s fine too (and much easier). It is equally delicious and in fact, an un-grilled watermelon salad will taste brighter and fresher.
I love to serve this salad as part of a Greek buffet. I place it in the centre of the table surrounded by other delicious foods like dolmades, various traditional Greek dips and spreads, pita bread, spanakopita and some keftedes. Pour some ouzo or raki and let the conversation, laughter and good times roll!
Zucchini salad (Kolokithosalata)
This simple zucchini salad recipe is made with boiled zucchini dressed with nothing more than olive oil, vinegar, oregano, salt and pepper. I absolutely love it, and I love to surprise my mom with it when she comes over because zucchini is her favourite vegetable. You might think that this salad would be bland, or soggy, or mushy, or entirely not worth making, but you would be wrong.
Summer squash salads are a staple all over Greece, and they perfectly represent what is so wonderful about Greek cooking. Real food, prepared simply, and economically with little fuss. This zucchini salad, or kolokithosalata as it is called in Greek, is the perfect dish to whip together when you have company. In the summer time, when my garden has an abundance of zucchini, I make this often.
If you prefer your zucchini to have a little more firmness or bite to them, then you may not want to boil them for too long. Remember that zucchini is a vegetable, and therefore you can easily and happily eat it raw. The point of boiling it is to alter the flavour, and texture. So, cook your zucchini to achieve the texture you like. Traditionally, zucchini salad has zucchini which is soft and tender; this makes it easier for the olive oil and vinegar to seep in and flavour the squash as well.
Citrus salad with fried halloumi
What a treat this citrus salad with fried halloumi recipe is! It is made with grilled halloumi that is place on top of a combination of bell peppers, carrot, fennel and endive. The dressing is so good! I make it with olive oil, orange juice, lemon juice, honey and mustard. I like to make extra dressing and I keep it in the refrigerator to add to change up other salads like Chopped kale and cabbage salad or Spinach, arugula and strawberry salad
Halloumi is Cypriot unripened cheese made from a combination of goat and sheep’s milk and sometime’s cow’s milk. It has a very high melting point, meaning that it can be grilled and fried very easily; the cheese melts, but still retains its shape. I prepare my salad and only grill the halloumi right before serving so that when it is eaten the cheese is still warm and soft. Don’t worry though – if the cheese cools down it will still have the lovely grilled flavour too.
Part of the charm of this simple salad is the colours that are involved. I like to use either an orange, red or yellow bell pepper; these tend to have a milder taste than the more commonly available green bell peppers and are worth seeking out. I add carrot (in the salad which is pictured I actually used a purple carrot because I loved the quirkiness of it, and the colour!) and fennel as well, which I love the peppery flavour of.
More salad recipes
If you loved these traditional Greek salad recipes, I think you would also like all of the salad recipes posted on Mia Kouppa!