Greek Salad Recipe

Prepare tomatoes

Wash and core the tomatoes. Cut into bite-size wedges or large dice to yield about 3 cups. Place prepared tomatoes in a large serving bowl.

Prepare cucumber

Peel (optional) and halve the cucumber lengthwise. If seeds are large, scoop them out with a spoon. Slice crosswise into 1/4-inch half-moons to make about 1 1/2 cups. Add to the bowl with tomatoes.

Slice onion and pepper

Peel the red onion and cut into thin half-moon slices, then separate into rings (about 1/2 cup). Core, seed and thinly slice the green bell pepper into strips (about 1/2 cup). Add both to the bowl.

Add olives and herbs

Add 3/4 cup pitted Kalamata olives to the bowl. Roughly chop the parsley (if using) and sprinkle over the vegetables.

Add feta

Crumble or cube about 1 cup feta and scatter on top of the salad. Reserve a little for garnish if desired.

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 teaspoon dried oregano, 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add a pinch more salt or a squeeze more lemon if needed.

Pour the dressing over the assembled salad just before serving. Toss gently with two large spoons to coat the vegetables, taking care not to break up the feta too much. Alternatively, serve the dressing on the side for guests to add themselves.

Garnish with the reserved feta and a small drizzle of olive oil if desired. Serve immediately to preserve the texture of the vegetables.