Greek Salad Recipe

Prepare cucumber

Rinse the cucumber and trim both ends. If skin is thick, peel strips with a vegetable peeler. Slice the cucumber lengthwise in half, then cut into 1/4-inch half-moons. Transfer to a large mixing bowl.

Prepare tomatoes

Wash and core the tomatoes. Cut into medium wedges (about 6-8 wedges per tomato depending on size). Add to the bowl with cucumber.

Prepare red onion

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

Prepare green pepper

Core and seed the green bell pepper, then slice into 1/4-inch strips or bite-sized pieces. Add to the bowl.

Add olives and herbs

Add the pitted Kalamata olives to the bowl. Finely chop the flat-leaf parsley and sprinkle over the vegetables.

Add feta

Crumble or cube the feta cheese and either scatter on top of the salad or gently toss with the vegetables, reserving a little for garnish.

Mince the garlic clove finely or press through a garlic press. In a small bowl or jar, combine the minced garlic, lemon juice, red wine vinegar, dried oregano, kosher salt and black pepper. Whisk briefly until salt begins to dissolve.

Slowly stream in the extra-virgin olive oil while whisking (or close jar and shake vigorously) to emulsify the dressing. Taste and adjust seasoning: add extra salt, pepper, or 1/2 teaspoon sugar if acidity is too bright.

Let the dressing rest for 5 minutes to allow flavors to marry.

Pour about two-thirds of the dressing over the salad and gently toss with tongs or salad servers until vegetables are evenly coated. Reserve remaining dressing for serving in case diners want more.

Transfer salad to a serving bowl or platter, sprinkle remaining feta and a small pinch of oregano or parsley as garnish, and serve immediately.