Greek Salad Recipe

Prep vegetables

Wash all produce. Core and cut tomatoes into bite-size wedges or large dice to yield about 3 cups. Peel (if needed) and halve cucumbers lengthwise, remove seeds if watery, then slice into 1/2-inch half-moons to yield about 2 cups.

Peel the red onion, halve, and slice thinly into half-moons. Place the sliced onion in a small bowl of cold water for 5 minutes to mellow sharpness, then drain and pat dry.

Core, seed and thinly slice the green bell pepper into strips about 1/4-inch wide.

Place tomatoes, cucumber, drained red onion, bell pepper, and Kalamata olives in a large salad bowl and gently toss to combine.

Crumble or cut the block of feta into large chunks or 1/2-inch cubes and scatter over the salad. Sprinkle fresh oregano leaves on top.

Make the dressing

In a small bowl or jar, combine lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt and black pepper. Whisk briefly to dissolve the salt and mustard, then slowly stream in the olive oil while whisking (or close jar and shake vigorously) until emulsified.

Taste dressing and adjust seasoning: add more salt, pepper, or lemon juice as needed.

Pour about half of the dressing over the salad and toss gently to coat the vegetables without breaking the tomatoes or feta. Reserve remaining dressing to serve on the side for guests or to add more if desired.

Serve immediately at room temperature or chill up to 20 minutes before serving. If salted cucumbers or feta release liquid, drain excess before serving to avoid a watery salad.