Greek Salad Recipe

Prepare tomatoes

Wash tomatoes, core if needed and cut into 1–1.5 inch wedges (or large dice). Place in a large mixing bowl.

Prepare cucumber

Peel if desired, trim ends and slice cucumber lengthwise if large, then cut into 1/2-inch half-moons. Add to bowl with tomatoes.

Prepare pepper and onion

Trim and seed the green bell pepper, cut into 1/2-inch strips then chop into bite-sized pieces. Peel the red onion, halve it, slice thinly across the grain into half-moons, then separate the rings and add to the bowl.

Add olives and feta

Scatter the pitted Kalamata olives into the bowl. Crumble or cut the block of feta into large chunks (about 1-inch pieces) and add most of it to the salad, reserving a little for garnish.

Season salad

Sprinkle the coarse sea salt and freshly ground black pepper over the vegetables, and drizzle 1 tablespoon of extra-virgin olive oil over the mixture. Gently toss once to combine so the salt begins to draw juices from the tomatoes.

Finish and garnish

Shortly before serving, give the salad a final gentle toss to distribute dressing (see Dressing section) and top with the reserved feta pieces and chopped fresh oregano, if using.

Smash the garlic clove with the side of a knife and finely mince or grate it. In a small bowl or jar combine the minced garlic, 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon red wine vinegar and 1 teaspoon dried oregano.

Season the dressing with 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously (or put the lid on the jar and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds.

Taste and adjust: add a pinch more salt, pepper, or a splash more lemon or vinegar to taste.

Just before serving, pour the dressing over the salad (start with half, toss gently, add more if needed) so vegetables stay crisp. Toss gently to coat, then proceed to Finish and garnish in the Salad section.