Greek Recipe

Prepare tomatoes

Core and seed the tomatoes if very seedy; cut into 1/2-inch pieces so you have about 2 cups. Place in a large mixing bowl.

Prepare cucumber

Peel if desired and halve lengthwise. Use a spoon to scrape out seeds if watery; slice into 1/4-inch half-moons to make about 1 cup and add to the bowl with tomatoes.

Prepare red onion

Cut the red onion in half, thinly slice one half and separate into rings. Rinse briefly under cold water if you want a milder bite, then drain well. Measure 1/2 cup and add to the bowl.

Add olives

Pit and halve Kalamata olives if not already pitted. Add 1/2 cup to the bowl.

Add artichokes and peppadews

Drain marinated artichoke hearts and cut larger pieces into bite-size chunks; add 3/4 cup. Drain and slice peppadew peppers and add 1/4 cup.

Add feta

Crumble or cube 3 oz feta and add to the salad bowl, reserving a small pinch for garnish if desired.

In a small bowl or jar, combine 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1/2 tsp honey or sugar (if using).

Whisk in 1/4 cup extra-virgin olive oil gradually until emulsified, or close the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add more salt, pepper, or lemon if needed.

Pour about 3–4 tablespoons of the Greek vinaigrette over the salad (you may not need all the dressing). Toss gently with salad tongs or two large spoons to coat all ingredients without breaking the feta too much.

Taste and add additional dressing, salt, or pepper as desired. If the salad seems dry, drizzle the optional 1 tsp olive oil over the top.

Garnish with the reserved pinch of feta and 2 tbsp chopped flat-leaf parsley if using. Serve immediately or refrigerate for up to 1 hour to let flavors meld. If chilled longer, bring to near room temperature for 10–15 minutes before serving.