Greek Salad Recipe
Make Greek Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
Prepare tomatoes
Core and coarsely chop tomatoes into roughly 1-inch pieces. If using cherry tomatoes, halve or quarter them to yield approximately 3 cups.
Prepare cucumber
Peel if desired and slice the English cucumber lengthwise; scoop out large seeds if watery. Cut into 1/2-inch half-moons to make ~1 cup.
Slice onion
Halve the red onion and slice very thinly. Separate slices into rings and soak in cold water for 5 minutes to mellow sharpness, then drain and pat dry.
Prepare bell pepper
Remove seeds and ribs from the green bell pepper and cut into thin strips or 1/2-inch dice to yield 1/2 cup.
Assemble olives and feta
If olives are whole, halve them. Crumble or cube the feta cheese into bite-sized pieces and set aside.
Combine salad components
In a large mixing bowl, add chopped tomatoes, cucumber, drained red onion, bell pepper, and Kalamata olives. Gently toss to combine.
Add feta and oregano
Scatter the crumbled or cubed feta over the top and sprinkle the fresh oregano leaves (or dried if using) over the salad. Reserve final tossing until after dressing is added to avoid breaking up the feta too much.
Dressing
Make dressing
In a small bowl or jar, combine extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and is smooth.
Dress the salad
Pour the dressing evenly over the assembled salad. Using two large spoons, gently toss the salad just enough to coat the vegetables while keeping feta pieces intact.
Rest and serve
Let the dressed salad rest at room temperature for 5–10 minutes to allow flavors to marry. Give a final gentle toss, then transfer to a serving bowl or platter and serve immediately. Optionally garnish with an extra drizzle of olive oil and a few whole oregano leaves.