Greek Salad Recipe

Prepare tomatoes

Core and cut the tomatoes into 1-inch chunks. If using small tomatoes (e.g., cherry), halve or quarter them. Place in a large mixing bowl.

Slice cucumber

Trim ends of the cucumber and slice into 1/2-inch half-moons (or dice if preferred). Add to the tomatoes in the bowl.

Add peppers and onion

Thinly slice the mini sweet peppers or red bell pepper into strips and thinly slice the red onion. Add both to the bowl with tomatoes and cucumber.

Add olives and greens

Add the pitted Kalamata olives and, if using, the romaine or mixed greens to the bowl.

Add feta and herbs

Sprinkle the crumbled feta cheese and chopped parsley over the vegetables. Gently toss after dressing is added (see dressing section).

Combine dressing ingredients

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, Dijon mustard (if using), minced garlic, sea salt, and black pepper.

Emulsify

Whisk vigorously for 20–30 seconds or shake in a covered jar until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or lemon if needed.

Dress the salad

Pour the dressing over the prepared salad just before serving (start with about three-quarters of the dressing). Gently toss the salad so vegetables are lightly coated, taking care not to break up the feta too much. Add remaining dressing to taste.

Serve

Transfer the tossed salad to a serving bowl or platter. Optionally garnish with an extra sprinkle of oregano, a drizzle of olive oil, or a few more whole olives. Serve immediately.