Greek Salad Recipe

Prepare tomatoes

If using large tomatoes, core and cut into 1-inch wedges; if using cherry tomatoes, halve them. Measure about 3 cups of chopped tomatoes and transfer to a large mixing bowl.

Prepare cucumber

If using an English cucumber, halve lengthwise and scoop seeds with a spoon if large; slice into 1/4-inch half-moons. Add about 2 cups to the bowl with tomatoes.

Slice onion and pepper

Thinly slice 1/2 cup red onion (about 1 small onion) and 1/2 cup green bell pepper. Separate onion rings slightly so they distribute evenly. Add to the bowl.

Add olives and greens

Add 3/4 cup pitted Kalamata olives and optional 4 cups mixed greens or romaine to the bowl. Toss lightly to combine ingredients.

In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1/2 tsp Dijon mustard (if using), and 1/4 tsp honey or sugar (if using).

Whisk vigorously or shake with a tight lid until the dressing emulsifies and appears slightly thickened. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp more vinegar if you prefer brighter acidity.

Pour about three-quarters of the dressing over the salad bowl (reserve the rest to serve on the side). Gently toss the salad with tongs or two large spoons until vegetables are evenly coated.

Crumble or cut 6 oz feta into chunks and scatter over the top. Sprinkle 1 tsp dried oregano evenly across the salad, then add 1/2 tsp freshly ground black pepper and 3/4 tsp coarse sea salt (adjust salt carefully because feta and olives are salty).

If using, add 1 tbsp capers and 2 tbsp chopped fresh parsley or dill. Give the salad one gentle final toss, or leave feta on top for presentation.

Transfer salad to a serving platter or serve directly from the bowl. Offer the reserved dressing on the side. Serve immediately at room temperature for best flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 1 day; add fresh greens and extra dressing if needed before serving again.