Greek Salad Recipe

Prepare tomatoes

Core and cut tomatoes into bite-size wedges or large chunks. Aim for roughly 1-inch pieces so they hold shape in the salad. Place in a large mixing bowl.

Prepare cucumber

Peel if desired (leave skin on for texture), slice lengthwise if large, then cut into 1/2-inch half-moons or chunks. Add to the bowl with tomatoes.

Slice onion

Peel and cut the red onion in half. Slice thinly into half-moons, then separate the layers. If onion is very sharp, soak the slices in cold water for 5 minutes and drain before adding to salad. Add to the bowl.

Slice pepper and add olives

Core, seed, and thinly slice the green bell pepper into rings or strips (about 1/4-inch). Add the sliced pepper and pitted Kalamata olives to the bowl.

Add feta and parsley

Crumble or cut the block of feta into large chunks or rough cubes (about 1/2-inch). Add the feta and chopped fresh parsley (if using) to the salad bowl. Toss very gently after dressing to avoid breaking feta too much.

Combine dressing ingredients

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, kosher salt, and black pepper.

Emulsify

Whisk vigorously for 20–30 seconds (or close jar and shake) until the dressing is slightly emulsified and the garlic and oregano are evenly distributed.

Adjust seasoning

Taste the dressing and adjust salt, pepper, or vinegar/lemon balance to your preference. Remember feta is salty, so keep salt moderate.

Pour the dressing over the prepared vegetables and olives. Using two large spoons, gently toss the salad 4–6 times so the dressing coats everything but the feta remains in larger pieces.

Alternatively, for a more traditional presentation, arrange the vegetables on a platter and place the feta block on top; drizzle dressing over and finish with olives and parsley.

Serve immediately at room temperature or let sit 10–15 minutes to allow flavors to meld. Leftovers keep well refrigerated for up to 24 hours; toss again before serving.