The Greek Salad Recipe

Prepare tomatoes

Core and quarter the tomatoes; if very juicy, gently scoop out a little of the seeds. Cut quarters into bite-sized wedges, about 1–1½ inch pieces. Place in a large mixing bowl.

Slice cucumber

Peel the cucumber if the skin is thick or waxed; otherwise leave it. Halve lengthwise, scoop out large seeds if needed, then cut into 1/4-inch half-moons. Add to the bowl with tomatoes.

Cut pepper

Remove stem and seeds from the green bell pepper, then slice into thin strips and cut into roughly 1-inch pieces. Add to the bowl.

Slice onion

Peel and halve the red onion. Slice thinly into half-moons (about 1/8-inch). If raw onion is strong, soak the slices in cold water for 5 minutes and drain before adding to the bowl.

Add olives

Add the pitted Kalamata olives to the bowl with the prepared vegetables.

Crumble or cut the feta into roughly 1/2-inch cubes. Reserve about 1/4 of the feta to crumble on top for presentation. Finely chop the fresh oregano (and parsley if using) and toss gently with the vegetables and most of the feta so the cheese distributes through the salad.

Make the dressing: mince the garlic finely or grate it on a microplane. In a small bowl or jar combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk while slowly streaming in the extra-virgin olive oil until the dressing emulsifies. Taste and adjust seasoning — add more salt, pepper, or vinegar to balance acidity and saltiness. (If serving immediately, proceed; if making ahead, store dressing covered in refrigerator up to 3 days and bring to room temperature before using.)

Pour about half of the dressing over the salad and toss gently to coat the vegetables without breaking up the feta too much. Add more dressing to taste; Greek salad is traditionally well-dressed but not drenched.

Transfer salad to a serving bowl or platter. Sprinkle the reserved crumbled feta over the top, scatter the chopped fresh oregano (and parsley if used), then drizzle 1 tablespoon extra-virgin olive oil over the cheese for shine.

Finish with a light dusting of freshly ground black pepper and coarse sea salt to taste. Serve immediately at room temperature alongside crusty bread, grilled meats, or as part of a meze spread.