Greek Salad Recipe

Prep vegetables

Wash all produce. Peel the cucumber if the skin is waxy; otherwise leave it on. Slice the cucumber lengthwise, remove seeds if large, then cut into 1/2-inch half-moons. Core the tomatoes and cut into irregular 1-inch chunks (or wedges). Peel the red onion and cut into thin half-moons; separate into rings. Remove seeds and white ribs from the green bell pepper and slice into 1/4-inch strips. Roughly chop the parsley.

Assemble salad

Place the cucumber, tomatoes, red onion, green pepper, and Kalamata olives in a large mixing bowl. Crumble the feta into large pieces over the top (or cut into 3/4-inch cubes if preferred). Sprinkle the chopped parsley over the salad.

Crush or finely mince the garlic clove. In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, kosher salt, and ground black pepper. Whisk (or shake) vigorously until the dressing emulsifies and the salt dissolves—about 20–30 seconds.

Taste the dressing and adjust seasoning: add more salt, pepper, or vinegar to reach a bright, balanced flavor.

Pour about three-quarters of the dressing over the assembled salad and gently toss once or twice with a large spoon or salad hands, taking care not to break up the tomato pieces. Reserve the remaining dressing to serve on the side for guests who want extra.

Transfer the salad to a serving bowl or platter. Finish with a light drizzle of any reserved dressing. Serve immediately at room temperature for best flavor; if making ahead, keep dressing separate and dress within 30 minutes before serving so vegetables stay crisp.