Cheese Salad Recipe

Prepare vegetables

Wash all produce. Peel the cucumber if the skin is thick; otherwise leave it on. Cut the cucumber into 1/4-inch (6 mm) slices. Core the tomatoes if desired and cut into wedges or 1/2-inch slices. Remove the stem and seeds from the green pepper and slice into thin rings or bite-size strips. Peel the red onion and slice very thinly into half-moons; separate the rings.

Combine salad components

Place the sliced cucumber, tomatoes, green pepper, and red onion in a large shallow bowl. Crumble the feta cheese over the top in bite-size pieces. Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper evenly over the salad. Gently toss once or twice to combine, taking care not to break the tomato pieces or over-crumble the feta.

Make the dressing: In a small bowl or jar combine 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon dried oregano, and 1 teaspoon honey or sugar (optional). Add 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified and the sugar (if used) dissolves. Taste and adjust acidity or seasoning — add a little more lemon juice if too oily, or a pinch more salt if flat.

If you prefer a milder dressing, whisk the lemon juice and vinegar with a pinch of salt first, then slowly stream in the olive oil while whisking to create a smoother emulsion.

Dress the salad: Drizzle the prepared dressing evenly over the salad (about 2–3 tablespoons). Gently toss two to three times to coat the vegetables and distribute the feta without breaking it up too much.

Plate and garnish: Transfer the salad to a serving platter if desired. Drizzle the remaining 1 tablespoon olive oil over the top for shine. Scatter the chopped fresh parsley or basil over the salad. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lemon as needed.

Serve immediately at room temperature, or refrigerate for up to 30 minutes to chill. Note: resting too long can make the vegetables watery; if preparing ahead, keep dressing separate and toss just before serving.