Greek salad is made with pieces of tomatoes, sliced cucumber, green capsicum (bell peppers), spanish onion, sliced or cubed feta cheese, and Kalamata olives, 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.
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 “Greek” salad, but cucumbers, peperoncini, bell peppers, radishes, dolmades, anchovies/sardines and pickled hot peppers are common.
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.