Greek Salad Recipe

Prepare tomatoes

Core and cut tomatoes into large bite-sized wedges (about 1-inch pieces). Place in a large mixing bowl.

Prepare cucumber

If using an English or Persian cucumber, peel if desired, halve lengthwise and scoop seeds if watery. Slice into 1/4-inch half-moons and add to the bowl with tomatoes.

Slice onion and pepper

Peel and thinly slice the red onion into half-moons. Thinly slice the green bell pepper into strips. Add both to the bowl.

Add olives and herbs

Add the Kalamata olives and chopped parsley (if using) to the vegetables.

Season vegetables

Sprinkle the dried oregano, about 1/2 tsp freshly ground black pepper, and 3/4 tsp of the salt over the vegetables. Toss gently to combine so salt begins to macerate the tomatoes and soften the onion slightly.

Add feta

Break the block of feta into large chunks or scatter the crumbled feta over the top of the assembled salad. Reserve a little feta for garnish if desired.

In a small bowl or jar, whisk together the lemon juice, red wine vinegar, minced garlic, Dijon mustard (if using) and honey until combined.

Slowly whisk in the extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning with remaining salt and pepper to taste. The dressing should be bright and slightly tangy.

Pour the dressing evenly over the salad just before serving. Gently toss once or twice to coat the vegetables and distribute feta and olives without breaking up feta too much.

Transfer to a serving platter or bowl. Sprinkle the reserved feta (if any) and a light dusting of dried oregano on top. Finish with a small drizzle of olive oil if desired.

Serve immediately at room temperature. Greek salad is best fresh but can sit for up to 30 minutes to allow flavors to meld. Leftovers keep refrigerated in an airtight container for up to 2 days (add a splash of olive oil before serving if the salad dries out).