Greek Salad Recipe

Prepare tomatoes

Core and cut tomatoes into bite-size wedges or 1-inch chunks. Place in a large mixing bowl. If using cherry tomatoes, halve them.

Prepare cucumber

Slice the cucumber lengthwise if desired, remove large seeds with a spoon if watery, then cut into 1/2-inch slices or half-moons. 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, remove seeds and ribs, then cut into 1/4–1/2-inch strips. Add both to the bowl.

Add olives and herbs

Add the pitted Kalamata olives and roughly chop or crumble the parsley (if using). Add to the bowl with the vegetables.

Add feta

Crumble or cut the feta into large chunks and add on top of the salad; reserve final tossing until after dressing is added so feta stays intact.

Make the dressing

In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, sea salt, black pepper, and optional sugar or honey. Whisk vigorously (or shake in a lidded jar) until emulsified.

Taste and adjust

Taste the dressing and adjust seasoning: add a little more salt, lemon, or a pinch of sugar if it tastes too bright. The dressing should be bright, balanced, and slightly tangy.

Dress the salad

Pour the dressing evenly over the salad ingredients in the large bowl. Gently toss with two spoons to coat vegetables while trying to keep feta in larger pieces. Toss until everything is evenly dressed.

Rest and serve

Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld, then serve. If making ahead, store dressing separately and toss just before serving to keep vegetables crisp.