Greek Salad Recipe

Prep vegetables

Wash all produce. Core and seed the tomatoes if very large, then cut into bite-sized wedges or 1-inch chunks to yield about 3 cups. Peel the cucumber if desired, halve lengthwise and scoop seeds if watery, then slice into 1/4-inch half-moons to yield about 1 cup. Peel and thinly slice the red onion into half-moon rings, then separate and rinse in cold water for 5 minutes to mellow the bite; drain and pat dry (about 1/2 cup). Remove seeds and ribs from the green bell pepper, then cut into thin strips or 1/4-inch dice to yield about 1/2 cup.

Assemble base

If using greens, place 3 cups of washed and spun romaine or mixed greens in a large salad bowl. Add the prepared tomatoes, cucumber, red onion, and green pepper on top in an even layer.

Add olives and feta

Scatter 3/4 cup pitted Kalamata olives over the vegetables. Crumble or cut 1 cup feta into large chunks and distribute them across the salad so you have bites with cheese.

Make dressing

In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon Dijon mustard (if using), 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until combined or close the jar and shake until emulsified.

Taste and adjust

Taste the dressing and adjust seasoning as needed: add a pinch more salt or a splash more vinegar or lemon if you want brighter acidity. If the dressing seems too sharp, add a teaspoon of olive oil at a time to balance.

Dress salad

Just before serving, drizzle about half to three-quarters of the dressing over the salad (reserve a little for guests to add more if desired). Gently toss with two large spoons to combine, taking care not to break up the feta chunks too much.

Finish

Transfer to a serving bowl or platter. Offer the remaining dressing on the side. Serve immediately so the vegetables remain crisp.