Greek Salad at the Table

Nothing beats a bowl of crisp, colorful Greek Salad when you’re craving something light, tangy, and bursting with flavor. It’s the reliable mix of crisp veggies, briny bites, and silky feta, plus a secret ingredient that gives it a satisfying crunch!

What is Greek Salad?

Greek salad, also known as horiatiki, is a traditional Mediterranean dish that brings together a medley of vibrant ingredients—no lettuce required. It’s all about juicy tomatoes, crunchy cucumbers, briny olives, and super silky feta, all tossed in a simple yet flavor-packed dressing made with olive oil, vinegar, oregano, and a pinch of salt and pepper. For this version, we also pour in crackly, seasoned pasta chips for maximum crunchiness and even more Mediterranean flavor.

What makes Greek salad so iconic is how each ingredient plays its part without overpowering the others. The combo of crunchy textures, rich and salty cheese, and bright acidity creates a salad that feels anything but basic. It’s a go-to for hot days, backyard spreads, and simple lunches because it checks every box—fresh, filling, and ridiculously flavorful!

Cucumbers, tomatoes, pepperoncini peppers, red onions, and olives on a baking sheet.

Ingredients You Need

For the Salad

Cherry Tomatoes – These juicy bursts of flavor add a pop of freshness that’s like a little party in your mouth. They bring sweet acidity that balances the salty and silky elements of the salad.
Persian Cucumbers – These cucumbers are extra crisp with tender skin, so there’s no need to peel them. They add a clean, refreshing bite that cools everything down.
Green Bell Pepper – We love using these peppers because they add crunch and a hint of grassy sweetness that lifts the whole salad. They also give the bowl a gorgeous pop of green.
Sliced Kalamata Olives – These deep purple beauties are full of rich, briny flavor. They pack a savory punch that pairs perfectly with the silky feta.
Red Onion – Onions add a subtle sharpness, but soaking them in water first takes the edge off. That way, you get flavor without overpowering the other ingredients.
Chopped Pepperoncini Peppers – These zesty little peppers bring a tangy heat that wakes everything up. They’re the twist that takes this salad from standard to crave-worthy.
Feta Cheese Cubes – Feta adds silky texture and salty flavor that ties everything together.
Olive Oil – This is the heart of the dressing. It adds richness and a smooth, silky texture.
Red Wine Vinegar – This vinegar adds bright acidity that cuts through the richness of the feta and olive oil.
Dried Oregano – A sprinkle of this earthy herb adds the classic Greek flair you know and love. It brings depth and a hint of warmth to the dressing.
Sea Salt – A little salt brings out the natural flavors of each veggie. We add just enough to make everything pop!
Black Pepper – Pepper rounds out the flavors in the dressing.

For the Pasta Chips

Cooked pasta – We love using small shells, but short pasta shapes like rigatoni, farfalle, or penne also work well because their ridges and curves hold onto the seasoning and crisp up beautifully in the air fryer.
Olive oil – A light coating helps the pasta turn golden and crunchy. Use a good-quality olive oil for the finest flavor and even browning.
Grated Parmesan – This cheese adds a salty, nutty layer of flavor that melts slightly and helps create crackly, cheesy edges!
Oregano – A pinch of oregano adds a savory, herby note. Dried oregano works great here and blends easily with the other seasonings.
Salt – A sprinkle of salt brings out all the other flavors and helps balance the richness of the cheese and olive oil.
Black pepper – A little fresh pepper adds warmth and depth.

Vinaigrette being poured over a Greek salad.

How to Make Greek Salad

For the Pasta Chips

Cook the Pasta. Bring a pot of salted water to a boil and cook the pasta until just al dente according to the package directions. Drain well and let it sit for a minute or two so excess moisture can evaporate.
Season the Pasta. Transfer the pasta to a bowl and toss it with the olive oil, parmesan, oregano, salt, and black pepper. Stir until every piece is evenly coated with the seasoning and cheese.
Arrange in the Air Fryer. Spread the seasoned pasta in a single layer in the air fryer basket. Try not to overcrowd the basket so the pasta has room to crisp up.
Air Fry. Cook until golden brown. Be sure to shake the basket halfway through to help the pasta crisp evenly.
Rest. Let the chips cool slightly so they finish crisping up.

For the Salad

Chop and combine the components of the salad. Start by slicing the tomatoes, cucumbers, bell pepper, and olives. Drain the soaked onions, then add everything, including the chopped pepperoncini and feta cubes, to a large bowl. Then, pour in the cooled pasta chips.
Whisk the dressing. In a separate bowl or jar, stir together the olive oil, red wine vinegar, oregano, sea salt, and black pepper until it’s fully blended and fragrant.
Toss it all together. Pour the dressing over the salad and give it a good toss. Make sure every veggie is coated so the flavors can really soak in.
Plate and serve. Spoon the salad onto plates or into bowls, and enjoy it right away while everything’s still crisp and cold.

Variations on Greek Salad

Protein – Toss in grilled chicken, shrimp, or chickpeas to make it an even more filling meal.
Cheese – Try goat cheese or vegan feta if you want a different flavor or need a dairy-free option.
Olives – If Kalamata isn’t your thing, black olives or green olives work too, just be sure they’re pitted!
Grains – Mix in cooked quinoa or farro for a heartier, grain-based salad that still feels fresh.
Spiciness – Add a pinch of crushed red pepper flakes to the dressing if you want a little extra heat.
Herbs – Fresh dill or mint can be chopped and mixed in for a fresh twist.

Can I Store Leftovers?

Greek salad is finest eaten fresh because the cucumbers and tomatoes can start to get watery once they sit in the dressing.

If you do have leftovers, store them in an airtight container in the fridge and eat within a day or two for the finest flavor and texture. If possible, store the pasta chips separately so that they stay crunchy.

We don’t recommend freezing this salad, as the vegetables will lose their crunch and become watery once thawed.

Common Questions about Greek Salad

Does Greek salad have lettuce in it?

Not in the traditional version. Authentic Greek salads skip the lettuce and focus on hearty vegetables like tomatoes and cucumbers.

What kind of feta should I use?

Look for a block of feta in brine (preferably made from sheep’s milk or a mix of sheep and goat milk). Crumbled feta works in a pinch, but block feta is creamier and more flavorful.

Are Kalamata olives a must?

They’re traditional, but you can substitute with other black or green olives if needed. Just make sure they’re pitted!

Can I make this salad vegan?

Yes—just skip the feta or use a vegan feta alternative.

More Veggie-Based Recipes

If you’re as sold on whipping up seriously tasty salads as we are, you’ll want to check out more of our favorites!

Mediterranean Cobb Salad

Shirazi Salad

Sweet Potato Salad with Chickpeas

Cucumber Tomato Tahini Salad

the Ayyem kitchenServings: 4 servings

Prep: 5 mins
Total: 5 mins

Make this Greek salad recipe with red wine vinaigrette for a vibrant, refreshing, tangy recipe reliable for a main course or side dish! Email

Ingredients

For the Salad

2 cups cherry tomatoes halved
1 cup Persian cucumbers sliced
1 green bell pepper sliced
1/2 cup sliced Kalamata olives
1/2 red onion thinly sliced and soaked in water for 10 minutes, then drained
1/3 cup pepperoncini peppers chopped
1/2 cup feta cheese cubed
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper

For the Pasta Chips

2 cups pasta
2 tablespoons olive oil
¼ cup grated Parmesan
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper

Instructions

For the Pasta Chips

Cook pasta in salted water until just al dente. Drain and let dry slightly.2 cups pasta
Toss pasta with olive oil, Parmesan, oregano, salt, and pepper.2 tablespoons olive oil, ¼ cup grated Parmesan, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon black pepper
Spread in a single layer in the air fryer basket.
Air fry at 400°F for 8–10 minutes, shaking halfway.
Cook until crackly and golden. Set aside to cool.

For the Salad

In a large bowl, combine the cherry tomatoes, Persian cucumbers, green bell pepper, Kalamata olives, drained red onion, pepperoncini peppers, and feta cheese. Then, pour in the pasta chips.2 cups cherry tomatoes, 1 cup Persian cucumbers, 1 green bell pepper, 1/2 cup sliced Kalamata olives, 1/2 red onion, 1/3 cup pepperoncini peppers, 1/2 cup feta cheese
In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until well combined.2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper
Pour the dressing over the salad ingredients in the large bowl.
Toss gently until all the ingredients are evenly coated with the dressing.
Serve immediately as a refreshing salad.