Greek Recipe

Prepare vegetables

Wash all produce. Trim ends of the cucumber and slice into 1/4-inch rounds; halve rounds into semicircles for bite-sized pieces. Core and seed the tomatoes if desired, then cut into wedges about 1-inch thick. Thinly slice the red onion into half-moons; if you want milder onion, place slices in a bowl of cold water for 5 minutes then drain.

Slice pepper and assemble

Remove seeds and ribs from the green bell pepper and slice into thin rings or strips. If using salad leaves, tear into bite-sized pieces and place in a large serving bowl. Add cucumber, tomato wedges, bell pepper slices, drained red onion, and Kalamata olives to the bowl.

Add feta and oregano

Crumble or cut the feta into large chunks or 1/2-inch cubes and scatter over the salad. Sprinkle the fresh oregano leaves (or dried oregano if using fresh isn’t available) evenly over the top.

In a small bowl or jar combine the minced garlic, red wine vinegar, lemon juice, Dijon mustard (if using), dried oregano, salt, and pepper. Whisk briefly to blend.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies (or close the jar and shake vigorously for 20–30 seconds). Taste and adjust seasoning: add a pinch more salt or a little more vinegar/lemon if you prefer more acidity.

Just before serving, drizzle the dressing evenly over the salad and gently toss once or twice with two large spoons to coat vegetables without breaking the tomatoes or feta. Alternatively, serve the dressing on the side.

Finish and serve: Transfer salad to individual plates if desired. Garnish with an extra grind of black pepper and a few whole oregano leaves. Serve immediately so vegetables stay crisp.