Greek Salad Recipe

Prepare vegetables

Wash all produce. If using romaine, core and chop or tear leaves into bite-size pieces; place in a large salad bowl and chill briefly if desired. Peel the cucumber if skin is thick, then slice lengthwise and cut into 1/2-inch half-moons (or 1/2-inch dice). Quarter the tomatoes and cut each quarter into 1/2- to 1-inch pieces. Peel the red onion, cut in half, then thinly slice into half-moons; separate the slices into rings. Remove stem and seeds from the green bell pepper, slice into thin strips or 1/2-inch pieces.

Combine salad components

Add the sliced cucumber, tomato pieces, red onion, bell pepper, and Kalamata olives to the bowl with the lettuce (if using). Break the block of feta into large-ish chunks or cut into 3/4-inch cubes and add to the bowl, reserving a little for topping if you like a neat presentation.

Mince the garlic finely or press through a garlic press. In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, Dijon mustard (if using), kosher salt, and freshly ground black pepper.

Whisk vigorously for 30 seconds until the dressing is emulsified, or close the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add a pinch more salt or a splash more vinegar or lemon juice if you prefer brighter acidity.

Pour about two-thirds of the dressing over the salad and gently toss with salad tongs or two large spoons until ingredients are evenly coated. Add more dressing to taste — Greek salad should be well coated but not swimming.

Transfer to a serving bowl or platter, sprinkle remaining feta and a few whole Kalamata olives on top for presentation, and finish with a light grind of black pepper. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 5 days; bring to room temperature and whisk before using.