Greek Salad Recipe
Make Greek Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare cucumber
Wash the cucumber and, if the skin is thick, peel alternating strips. Cut cucumber lengthwise if large, then slice into 1/4-inch (6 mm) half-moons. Transfer to a large salad bowl.
- 2
- 3
- 4
Prepare pepper and olives
Core the green bell pepper, remove seeds and ribs, then slice into thin rings or strips about 1/4-inch wide. Add the sliced pepper and the pitted Kalamata olives to the bowl.
- 5
Add parsley and feta
Roughly chop the fresh parsley leaves and sprinkle over the salad. Crumble the feta cheese by hand or cut into 1/2-inch cubes and scatter on top.
Dressing
- 6
Make dressing
In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. Whisk vigorously (or shake in a lidded jar) until emulsified and slightly thickened.
- 7
Taste and adjust
Taste the dressing and adjust seasoning: add a pinch more salt or a splash more vinegar/lemon if you prefer brighter acidity.
- 8
Dress the salad
Pour the dressing over the salad ingredients in the large bowl and toss gently but thoroughly to coat all pieces. Be careful not to overwork the tomatoes so they keep their shape.
- 9
Finish and serve
Let the dressed salad sit at room temperature for 5–10 minutes to allow flavors to meld, then give a final gentle toss and serve immediately. Optionally garnish with an extra drizzle of olive oil and a sprinkle of dried oregano.