Greek Salad Recipe

Prepare tomatoes

Core and cut tomatoes into 1-inch chunks. If using very juicy tomatoes, gently scoop out excess seeds and juice to keep the salad from becoming watery. Place tomatoes into a large mixing bowl.

Slice cucumber

Peel the English cucumber if skin is waxed or thick; otherwise leave skin on for color. Cut cucumber lengthwise if desired and slice into 1/2-inch half-moons. Add to the bowl with tomatoes.

Prepare onion

Trim and halve the red onion. Slice thinly into half rings (about 1/8-inch thick). If raw onion is too sharp, soak slices in cold water for 5 minutes then drain and pat dry. Add to the bowl.

Slice pepper and add olives

Seed and very thinly slice the green bell pepper into strips about 1/8–1/4 inch wide. Add the sliced pepper and Kalamata olives to the bowl.

Add feta and oregano

Crumble or cut the feta into large irregular chunks and add to the bowl. Strip fresh oregano leaves from stems and scatter over the salad if using.

Season salad

Sprinkle the coarse salt and freshly ground black pepper over the assembled vegetables and cheese. Toss lightly once the dressing is ready to combine flavors, or reserve tossing until after dressing is added.

Make the dressing: In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, honey (if using), salt, and black pepper.

Emulsify: Whisk vigorously until the dressing is homogeneous and slightly thickened, or close the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning — add more salt, lemon, or a pinch of sugar to balance acidity if needed.

Dress the salad: Pour the dressing over the salad ingredients. Using two large spoons, gently toss to coat all ingredients evenly, taking care not to break up the feta too much. Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld.

Final adjustment and serve: Taste and adjust salt and pepper if needed. Transfer to a serving bowl or platter and serve immediately. For best flavor, allow to rest at room temperature for up to 30 minutes before serving; refrigerate leftovers up to 2 days (dress just before serving if making ahead).