Greek Salad Recipe

Prepare tomatoes

Core and slice beefsteak tomatoes into 1/2-inch thick wedges or large bite-sized pieces. If very juicy, remove some seeds and excess juice so salad doesn't become watery.

Slice cucumber

Peel if desired and slice the English cucumber lengthwise, then cut into 1/4-inch half-moons (or 1/2-inch pieces if using thick slices). Pat dry with paper towel if moist.

Thinly slice onion

Halve the red onion and slice very thinly into half-moons. If raw onion is too sharp, place sliced onion in a small bowl with cold water and a pinch of salt for 5 minutes, then drain and pat dry.

Assemble base

In a large bowl or serving platter, arrange mixed salad greens (if using). Add tomato pieces, cucumber slices, drained red onion, and kalamata olives. Crumble barrel-aged feta into large chunks over the top (or cut into 1/2-inch cubes). Sprinkle chopped fresh parsley evenly.

Peel and mince the garlic finely or grate it on a microplane. In a small bowl or jar, combine the minced garlic, red wine vinegar, fresh lemon juice, Dijon mustard, honey, dried oregano, sea salt, and freshly ground black pepper. Whisk once to blend the ingredients.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or tighten jar lid and shake) until the dressing emulsifies and becomes slightly thickened and glossy. Taste and adjust seasoning: add more salt, pepper, or a splash more vinegar or lemon if you want brighter acidity.

Let the dressing rest for 5 minutes to allow the oregano to bloom and flavors to meld. Give it a final whisk or shake before using.

Just before serving, pour about 3–4 tablespoons of the oregano dressing over the salad and gently toss once or twice to coat vegetables without breaking the tomato pieces. Reserve remaining dressing for guests to add more at the table.

Optionally finish with an extra drizzle of olive oil, a light sprinkle of flaky sea salt, and a crack of black pepper. Serve immediately on a large platter or divide among 4 plates.