Greek Salad Recipe

Prepare tomatoes

Core and cut 3 ripe tomatoes into bite-size wedges or large dice (about 3 cups). Place them in a large mixing bowl and gently drain any excess liquid if very juicy.

Prepare cucumber

Peel the English cucumber if the skin is thick or waxed. Slice in half lengthwise, scoop seeds if watery, then cut into 1/2-inch half-moons (about 1 cup). Add to the bowl with tomatoes.

Slice onion

Peel and thinly slice 1/2 cup red onion (about 1 small/medium onion). If you prefer a milder flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Prepare pepper and olives

Seed and thinly slice 1/2 cup green bell pepper into 1/4–1/2-inch strips and add to the bowl. Add 1/2 cup pitted Kalamata olives whole or halved.

Add feta & oregano

Crumble or cube 1 cup of feta cheese and add to the salad mixture. Strip and roughly chop 1 tablespoon fresh oregano (or sprinkle 1 tsp dried) and add to the bowl. Toss gently to combine just before dressing.

In a small bowl or jar, whisk together 3 tablespoons extra-virgin olive oil, 1.5 tablespoons red wine vinegar, 1/2 tablespoon fresh lemon juice, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon honey or sugar if using. Whisk or shake vigorously until the dressing emulsifies and the salt dissolves.

Taste and adjust: if too acidic, add a little more olive oil (up to 1 tbsp); if too mild, add a pinch more salt or a drop more vinegar. The dressing should be bright and balanced.

Pour the dressing over the prepared salad and toss gently 2–3 times to coat the vegetables and distribute feta without breaking it up too much. Alternatively, serve dressing on the side so individual portions can be dressed at the table.

Let the salad rest for 5–10 minutes at room temperature to allow flavors to meld, then give it a final gentle toss and serve. Garnish with an extra drizzle of olive oil and a sprinkle of oregano if desired.