Greek Salad (v) Recipe

Salad

1. 1

   Prepare vegetables

   Wash the San Marzano tomatoes and cucumber. Quarter the tomatoes lengthwise (into 4 wedges) and then cut each wedge in half if large — aim for bite-sized irregular wedges. Peel the cucumber if desired and slice into 1/4-inch (6 mm) half-moons; if the cucumber is seedy, remove seeds before slicing. Peel the red onion, slice it in half pole-to-pole, then thinly slice into half-moons. If you prefer milder onion, soak the slices in cold water for 5 minutes and drain well.

2. 2

   Prepare feta and capers

   Cut the block of feta into 1/2-inch (1 cm) cubes or crumble by hand into medium chunks for a more rustic presentation. If using salt-packed capers, rinse briefly under cold water and drain; if jarred in brine, drain and pat dry.

3. 3

   Make dressing

   In a small bowl, whisk together the extra-virgin olive oil (4 tbs), red wine vinegar (1 tbs), dried oregano (1 tsp), sea salt (1 tsp), and freshly ground black pepper (1/2 tsp). If using lemon, add 1/2 teaspoon lemon juice (from 1/2 lemon). Taste and adjust seasoning — the dressing should be bright and slightly tangy. Note: feta and capers add salt, so you may reduce added salt if using salty capers or feta.

4. 4

   Assemble salad

   In a large bowl, combine the tomato wedges, cucumber slices, and drained red onion. Add the drained capers and olives (if using). Pour the dressing over the vegetables and gently toss 2–3 times to coat without breaking up the tomatoes too much.

5. 5

   Add feta and finish

   Scatter the feta cubes or crumbles over the top and gently fold once just to integrate. Sprinkle chopped fresh parsley (2 tbs) over the salad. Taste and adjust black pepper or a squeeze of the remaining lemon half if desired.

6. 6

   Serve

   Transfer to a serving bowl or platter. Let the salad rest 5–10 minutes at room temperature to let flavors marry, then serve. Keeps well refrigerated for up to 1 day but is best eaten the day it’s made.