Greek Salad Recipe

Prepare tomatoes

Wash tomatoes. Cut into bite-size wedges or large chunks (about 1-inch pieces). Place in a large mixing bowl.

Prepare cucumber

Peel the English cucumber partially if desired (striped peel) or leave unpeeled. Cut lengthwise and scoop seeds if very watery. Slice into 1/2-inch half-moons and add to the bowl with tomatoes.

Slice onion

Peel and cut the red onion in half. Slice thinly into half-moons, separate the rings with your fingers, and add to the bowl. If raw onion is too sharp, soak slices in cold water for 5 minutes, then drain and pat dry before adding.

Prepare pepper and olives

Core, seed, and thinly slice the green bell pepper into strips or bite-size pieces. Add to the bowl. Add the pitted Kalamata olives whole or halved depending on size.

Add herbs and feta

Roughly chop fresh parsley and sprinkle over the vegetables. Crumble or cut the feta into large cubes and add on top. Scatter fresh oregano leaves if using.

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, sea salt, and freshly ground black pepper.

Whisk vigorously (or shake in a sealed jar) until the dressing emulsifies and appears slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add more salt, pepper, or lemon to preference.

Pour the dressing evenly over the salad ingredients in the mixing bowl. Gently toss with two large spoons or salad tongs until vegetables are evenly coated and feta is distributed. Be gentle to keep tomato pieces intact.

Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld, then give a final gentle toss. Serve immediately.