Greek Salad Tray Recipe

Wash and dry

Rinse cucumbers, tomatoes, bell pepper, and parsley under cold water. Pat all produce dry with a clean towel or paper towel.

Slice cucumbers

Trim ends from the English cucumbers. Slice each cucumber into 1/4-inch rounds or half-moons (if preferred for tray presentation, halve the rounds into thin half-moons). Arrange in a single layer in the tray area reserved for the cucumber.

Cut tomatoes

Quarter each Roma tomato lengthwise (or cut into 6 wedges for larger tomatoes). If seeds release a lot of liquid, gently press some seeds out so salad doesn’t get watery. Arrange tomatoes in their tray section.

Slice onion

Peel the red onion and cut in half pole-to-pole. Slice each half into thin half-moon slices (about 1/8-inch). Separate rings and arrange in a row or small pile on the tray. If desired, soak the sliced onion in ice water for 5 minutes to mellow sharpness, then drain and pat dry before arranging.

Slice bell pepper

Core and seed the green bell pepper, then slice into thin strips or 1/2-inch dice depending on presentation. Arrange on tray next to other vegetables.

Prepare olives

If olives are whole and pitted, leave them whole. If they are large, halve them. Place olives in a bowl or small section of the tray.

Crumble or cube feta: If using a block of feta, cut into 3/4-inch cubes or crumble with a fork into bite-sized pieces. Place the feta on the tray in a central strip or in a separate bowl, sprinkling the 1 tsp dried oregano over the feta so the spice adheres.

Chop parsley: Finely chop the fresh parsley and sprinkle over the tomatoes and cucumbers or scatter lightly over the tray as garnish.

Combine ingredients

In a small bowl or jar, add 1 cup extra-virgin olive oil, 1 tablespoon red wine vinegar, 2 tablespoons fresh lemon juice, 2 minced garlic cloves, 1 teaspoon Dijon mustard, and 1 teaspoon honey (optional).

Season

Add 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper to the dressing jar.

Emulsify

Whisk vigorously for 30–45 seconds or secure a lid on the jar and shake until the dressing is well emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or lemon if needed.

Arrange everything attractively: On a large serving tray, arrange cucumber slices, tomato wedges, red onion, bell pepper strips, and olives in separate sections or in colorful rows. Place the feta (cubed or crumbled) prominently on the tray and sprinkle with the reserved dried oregano and chopped parsley.

Serve dressing on the side: Pour the dressing into a small pitcher or bowl and place it on the tray so guests can dress portions to taste. Alternatively, lightly drizzle 2–3 tablespoons of dressing over the vegetables and feta right before serving and pass remaining dressing separately.

Storage and make-ahead: The vegetables and feta can be prepped and arranged up to 4 hours ahead if covered and refrigerated. Keep dressing separate until ready to serve to avoid soggy vegetables. Leftovers stored in an airtight container will keep 1–2 days; feta will soften after dressing is applied.