Traditional Greek Salad Recipe

Prepare lettuce

Wash the Cos (Romaine) lettuce thoroughly. Pat dry or spin in a salad spinner. Tear leaves into bite-sized pieces (about 2 cups packed) and place in a large serving bowl.

Prepare tomatoes

Core and quarter the tomatoes, then cut each quarter into 2–3 slices or roughly chopped wedges so pieces are bite-sized. Add to the bowl with lettuce.

Prepare cucumber

Peel the cucumber if skin is waxy or preferred, then slice lengthwise if wide and cut into 1/4-inch half-moons. Add to the bowl.

Prepare onion

Thinly slice the red onion into half-moons. If raw onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Add olives and feta

Add the pitted Kalamata olives (whole or halved) to the salad. Crumble or cube the feta cheese and scatter over the top.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp minced garlic, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified.

Taste the dressing and adjust seasoning: add a pinch more salt or a little more vinegar or lemon if you prefer brighter acidity.

Pour the dressing over the salad just before serving. Gently toss with tongs to coat vegetables evenly, taking care to preserve feta pieces.

If using, sprinkle 1 tsp capers and 1 tbs fresh oregano leaves on top. Finish with an extra drizzle (about 1 tsp) of olive oil and a light grind of black pepper.

Serve immediately as a side for 3–4 people or alongside grilled meats, bread, or as part of a mezze spread.