Greek Recipe

Wash and thoroughly dry the mixed salad greens. Tear larger leaves into bite-size pieces and place them in a large salad bowl.

Core and seed the tomatoes if desired, then cut into 1-inch pieces (about 2 cups). Add tomatoes to the bowl.

Peel the cucumber if preferred, halve lengthwise and scoop seeds if watery. Slice into 1/4-inch half-moons (about 1 cup) and add to the bowl.

Remove stem and seeds from the green bell pepper, then cut into thin strips or 1/4-inch dice (about 1 cup). Add to the bowl.

Peel the red onion, cut in half through the root, then thinly slice and separate into rings or half-rings (about 1/2 cup). If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes and drain before adding.

Pit the Kalamata olives if they are not already pitted, then halve or leave whole depending on preference (about 1/2 cup). Add olives to the bowl.

Crumble the feta cheese into small pieces and sprinkle over the assembled vegetables (about 3 oz).

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil (3 tbsp), red wine vinegar (1 tbsp), fresh lemon juice (1 tsp), dried oregano (1 tsp), Dijon mustard (1/2 tsp, optional), minced garlic (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Whisk briskly or shake in a jar until fully emulsified.

Taste the dressing and adjust seasoning: add a pinch more salt or up to 1/2 tsp more vinegar/lemon if you prefer brighter acidity.

Pour the dressing over the salad just before serving — start with about 2/3 of the dressing and toss gently to coat. Add more dressing to taste; Greek salads are typically lightly dressed so vegetables remain crisp.

Toss gently with salad tongs to combine, taking care not to pulverize the feta. Serve immediately.