Small Greek Salad Recipe

Wash the tomatoes and cucumber. Cut tomatoes into bite-sized wedges or large cubes to total about 2 cups. Peel the cucumber if desired, halve lengthwise and remove seeds with a spoon if very seedy, then slice into 1/4-inch half-moons until you have about 1 cup.

Peel and thinly slice the small red onion into half-rings until you have about 1/2 cup. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Add the tomato wedges, cucumber slices, and drained/sliced red onion to a medium mixing bowl.

Add 1/2 cup pitted Kalamata olives to the bowl. If the olives are large, halve them; if small, leave whole.

Crumble 1/2 cup feta cheese over the salad ingredients. If using a block of feta, crumble with your fingers or a fork for uneven, rustic pieces.

Chop 1 tablespoon fresh flat-leaf parsley finely and sprinkle over the salad if using.

Make the dressing

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice and 1 teaspoon red wine vinegar.

Add 1 teaspoon dried oregano, 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the liquid.

Whisk vigorously for 20–30 seconds (or shake in a lidded jar) until the dressing emulsifies and appears slightly opaque. Taste and adjust seasoning: add up to 1/4 teaspoon more salt or a few drops of lemon if desired.

Dress and serve

Pour the dressing over the prepared salad and gently toss with two large spoons until vegetables are evenly coated and feta is distributed. Let sit 2–3 minutes for flavors to marry, then transfer to a serving plate or bowl.

Serve immediately at room temperature or chill for up to 15 minutes. Leftovers: store dressing separate or toss lightly and keep refrigerated up to 24 hours; bring to room temperature before serving.