Paul's Salad Recipe

Tomatoes

Wash heirloom tomatoes and pat dry. Core and cut into bite-sized wedges or 1-inch chunks so pieces hold shape; aim for about 4 cups packed.

Cucumber

Wash cucumber. If skin is thick, peel half or fully. Slice lengthwise if large, then cut into 1/4-inch half-moons about 1 cup total.

Red onion

Peel and halve the red onion. Cut into very thin half-moon slices and separate rings. Measure about 1/2 cup. If onion is strong, soak slices in cold water for 5 minutes then drain and pat dry to mellow flavor.

Feta and olives

Crumble feta cheese into small chunks (about 3/4 cup). Pit Kalamata olives if not already pitted and halve them.

Capers and oregano

Rinse capers briefly under cold water to remove excess brine and drain. Remove oregano leaves from stems and roughly chop if using large-leaf fresh oregano; measure about 2 tablespoons packed leaves (or use 1 teaspoon dried).

In a small bowl or jar, whisk together 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar (optional), 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic (optional), 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper until emulsified. Taste and adjust acidity or salt — add a pinch more salt or up to 1/2 tablespoon more lemon juice if desired.

In a large bowl, combine the tomato chunks, cucumber slices, and sliced red onion. Add the drained capers and halved Kalamata olives. Pour about three-quarters of the dressing over the salad and gently toss once or twice to coat ingredients without breaking the tomatoes. Let sit 2–3 minutes to allow flavors to mingle.

Taste and add remaining dressing as needed. Scatter crumbled feta over the top and sprinkle the fresh oregano leaves. Finish with a light crack of black pepper and extra drizzle of olive oil or squeeze of lemon if desired.

Transfer to a serving platter or individual plates. Serve immediately at room temperature or chill up to 15 minutes for a cooler salad. Leftovers keep refrigerated in an airtight container up to 24 hours (tomatoes may release juices).