Greek Salad Recipe

Prepare vegetables

Wash all produce. Core and cut tomatoes into large wedges (about 1–1.5 inch pieces). Peel (optional) and halve the cucumber lengthwise, remove seeds if watery, then slice into 1/2-inch thick semi-circles. Seed and core the red bell pepper, then cut into 1/2-inch strips or bite-sized pieces. Peel the red onion and slice thinly into half-moons; if you want a milder onion, soak the slices in cold water for 5 minutes and drain well.

Assemble salad base

Place the tomato wedges, cucumber slices, bell pepper pieces, drained red onion, and Kalamata olives in a large salad bowl. Crumble about two-thirds of the feta block with your fingers or cut into 3/4-inch cubes and scatter over the vegetables. Sprinkle the dried oregano evenly and add the chopped parsley. Season with the kosher salt and freshly ground black pepper, but hold back a little salt if your feta or olives are very salty.

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, Dijon mustard, and honey (if using). Whisk vigorously until emulsified, or close the jar and shake until combined. Taste and adjust acidity or sweetness if needed.

Pour about three-quarters of the dressing over the assembled salad and gently toss once or twice with salad tongs or two large spoons to coat the vegetables without breaking them up. Reserve the remaining dressing for serving so the salad doesn't become soggy.

Crumble or shave the remaining feta over the top, finish with a light drizzle of any leftover dressing, and sprinkle a small additional pinch of dried oregano and freshly ground black pepper. Serve immediately at room temperature for best flavor.