Greek salad (Greek χωριάτικη σαλάτα [xorˈjatiki saˈlata] 'rustic salad' or θερινή σαλάτα [θeriˈni saˈlata] 'summer salad') is a summer salad in Greek cuisine.

Greek salad is a summer salad dish made with pieces of tomatoes, sliced cucumbers, green bell peppers, red onion, sliced or cubed feta cheese, and olives (usually Kalamata olives, other types of olives may be used as well), typically seasoned with salt and dried oregano, and dressed with olive oil. Common additions include the pickled leaves, buds or berries of capers (especially in the Dodecanese islands), rocket leaves, vinegar, lemon juice, and chopped parsley.^{[citation needed]}

The term "Greek salad" is also used in North America, Australia, South Africa, and the United Kingdom to refer to a lettuce salad with Greek-inspired ingredients, dressed with oil. Lettuce, tomatoes, feta, and olives are the most standard elements in an American-style "Greek salad", but cucumbers, peperoncini, bell peppers, radishes, dolmades, anchovies/sardines and pickled hot peppers are common. In Detroit for example, a "Greek salad" also includes beets; and in Tampa Bay it often includes potato salad. Rather than simple olive oil and vinegar, as in a normal Greek lettuce salad, prepared dressings containing various herbs and seasonings are frequently employed. This style of "Greek salad" is rarely encountered in Greece except in the homes of American Greeks or restaurants that cater to tourists. In these countries, the true Greek salad, when encountered, may be called by the Greek term horiatiki or by such terms as "country salad", "peasant salad", or "village salad", to avoid confusion.