Greek Salad (v) Recipe

Prepare tomatoes

Core and cut the ripe tomatoes into bite-sized wedges or large dice so they measure about 3 cups. If using very juicy tomatoes, gently pat pieces with paper towel to remove excess moisture.

Prepare cucumber

Peel every other strip of the English cucumber (optional) and slice lengthwise, remove seeds if very watery, then cut into 1/2-inch half-moons to yield about 1 cup.

Slice onion

Peel the red onion, cut in half, and thinly slice crosswise. Separate slices into rings and measure about 1/2 cup. If onion is strong, soak sliced onion in cold water for 10 minutes and drain before adding.

Prepare bell pepper

Remove seeds and ribs from the green bell pepper and cut into thin strips or 1/4-inch dice to yield about 1/2 cup.

Add olives and cheese

Add 3/4 cup pitted Kalamata olives (halved if large) and 1 cup feta cheese (crumbled or cut into 1/2-inch cubes; substitute vegan feta if desired) into the salad bowl with the vegetables.

Add fresh oregano

Strip or finely chop about 2 tablespoons fresh oregano leaves and sprinkle over the assembled vegetables, reserving a few leaves for garnish.

Combine dressing ingredients

In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon honey or maple syrup, 3/4 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper.

Emulsify

Whisk vigorously for 30–45 seconds (or put lid on jar and shake vigorously for 20–30 seconds) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, lemon, or pepper as needed.

Place the prepared salad vegetables, olives, and feta in a large serving bowl. Pour the dressing evenly over the salad and toss gently with tongs or two large spoons to coat everything without breaking up the cheese too much.

Let the salad rest for 5–10 minutes at room temperature to allow flavors to meld. Garnish with reserved fresh oregano leaves and an extra drizzle (about 1 teaspoon) of olive oil if desired.

Serve immediately alongside grilled bread or as part of a mezze spread. If not serving right away, refrigerate for up to 2 hours; allow to come to room temperature for 10 minutes before serving.