Greek Salad Recipe

Prepare tomatoes

Wash the vine‑ripe tomatoes and cut into large wedges (about 8–10 wedges total). If tomatoes are very juicy, gently squeeze out excess seeds and juice into a bowl reserved for dressing or discard.

Prepare cucumber and pepper

If using a large cucumber, peel in stripes and halve lengthwise; scoop seeds if watery. Cut into 1/2‑inch thick half‑moons. If using green pepper, remove seeds and ribs and slice into thin rings or strips about 1/4‑inch thick.

Slice onion

Peel the red onion and slice very thinly into half‑rings. To mellow raw bite, place the slices in a small bowl of cold water for 5 minutes, then drain and pat dry.

Assemble base

In a medium serving bowl, combine the tomato wedges, cucumber pieces, drained red onion, and green pepper (if using).

Add olives and herbs

Scatter the pitted Kalamata olives over the vegetables and sprinkle the chopped parsley and dried oregano evenly on top.

Add feta

Crumble or slice the feta into large chunks and place on top of the salad so it sits prominently rather than being fully mixed in (traditional presentation).

Season

Sprinkle the coarse sea salt and freshly ground black pepper over the assembled salad. Note: salt will draw juices from the tomatoes and cucumber; adjust to taste after dressing if needed.

Make the dressing: in a small bowl or jar, combine the red wine vinegar, lemon juice, minced/mashed garlic, Dijon mustard (if using), and a pinch of the dried oregano. Whisk while slowly streaming in the extra‑virgin olive oil until emulsified. Taste and adjust seasoning — add a little more vinegar or lemon if you prefer brighter acidity.

Dress the salad: pour the dressing evenly over the assembled salad right before serving. Gently toss once or twice if you prefer everything mixed; otherwise serve as composed with dressing drizzled on top.

Finish and serve: give a final crack of black pepper and an extra drizzle of olive oil if desired. Serve immediately so tomatoes remain fresh; serves 2–4 as a side.