Greek Salad Recipe

Prepare cucumbers

Wash the cucumber and, if desired, peel half the skin for texture contrast. Slice cucumber in half lengthwise, remove large seeds with a spoon if present, then cut into 1/4-inch half-moons. Transfer to a large salad bowl.

Prepare tomatoes

Wash tomatoes, core if needed, and cut into bite-size wedges (about 6–8 wedges per medium tomato). Add to the bowl with the cucumber.

Prepare green pepper

Seed and remove the membrane from the green bell pepper. Slice into thin strips, then cut into 1/2-inch pieces and add to the bowl.

Slice red onion

Peel the red onion and cut into very thin half-moon slices. If raw onion is too sharp, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

Add olives and parsley

Add the pitted Kalamata olives and chopped fresh parsley (if using) to the bowl.

Add feta cheese

Crumble or cube the feta cheese and add it to the salad bowl. Reserve a small amount (about 1 oz) to sprinkle on top for presentation.

In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, minced garlic, kosher salt, and freshly ground black pepper. Whisk vigorously (or close the jar and shake) until the dressing emulsifies and the garlic and oregano are evenly distributed. Taste and adjust seasoning: add more salt, pepper, or lemon juice if desired.

Pour the dressing over the salad ingredients in the large bowl. Gently toss with two large spoons or salad hands until vegetables are evenly coated and feta is distributed without breaking it up completely.

Transfer to a serving platter or leave in the bowl. Sprinkle the reserved feta on top for presentation and finish with a light drizzle (about 1 tsp) of extra virgin olive oil and a pinch of dried oregano or cracked black pepper.

Serve immediately at room temperature or refrigerate for up to 30 minutes to let flavors meld. Leftovers keep covered in the refrigerator for up to 2 days (note: vegetables will release liquid).