Greek Salad Recipe

Prepare tomatoes

Wash the San Marzano tomatoes. Remove the core and cut each tomato into 6–8 wedges (or dice into roughly 1-inch pieces if preferred). Place in a large salad bowl.

Prepare cucumber

If using an English cucumber, peel if the skin is waxed, then halve lengthwise and slice into 1/4-inch half-moons. Add to the bowl with tomatoes.

Prepare onion

Peel and thinly slice the red onion into half-moons. To mellow the raw bite, place the slices in a small bowl with 1 tablespoon of cold water for 5 minutes, then drain well and add to the salad bowl.

Add capers and olives

Rinse the capers briefly under cold water to remove excess brine; drain. Add the capers and the halved Kalamata olives (if using) to the vegetables in the bowl.

Add herbs and feta

Add the chopped parsley (if using) and sprinkle the oregano over the vegetables. Crumble or roughly cube the feta and scatter it over the salad.

Gently toss the salad with the dressing (see Dressing section) just before serving so the tomatoes stay firm. Taste and adjust seasoning with extra salt or pepper if needed.

In a small bowl or jar, combine the red wine vinegar, lemon juice, minced garlic, Dijon mustard (if using), and salt. Whisk or shake to combine.

Slowly stream in the extra virgin olive oil while whisking continuously, or close the jar and shake vigorously until the dressing is emulsified and slightly thickened.

Taste the dressing and adjust: add more salt for seasoning, a splash more vinegar or lemon for brightness, or a pinch more sugar if tomatoes are very acidic. Finish with freshly ground black pepper.

Reserve about 1/4 cup of dressing if you plan to serve extra at the table; otherwise drizzle the dressing over the salad and toss gently.