Greek Salad Recipe

Prepare tomatoes

Wash tomatoes. Core and cut into wedges about 1–1.5 inches thick. If using cherry tomatoes, halve them.

Prepare cucumber

Peel the cucumber if the skin is thick or waxed. Cut lengthwise if very large, remove seeds with a spoon if watery, then cut into 1/2-inch slices or half-moons.

Slice onion

Peel the red onion and cut into thin half-moon slices. If you prefer a milder onion flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry.

Prepare bell pepper

Core and seed the green bell pepper, remove ribs, then slice into 1/4–1/2-inch strips or rings.

If using mixed greens or romaine, wash and spin dry, then place in the bottom of a large serving bowl or platter.

Prepare feta

Cut feta into roughly 1/2- to 3/4-inch cubes, or crumble by hand for a more rustic presentation. Reserve until assembly.

Prepare olives

If not pitted, remove pits. Leave Kalamata olives whole or halve them, depending on preference.

Mince garlic

Peel and finely mince the garlic clove. For a gentler garlic note, grate it on a microplane.

Make dressing

In a small bowl or jar, combine extra-virgin olive oil (4 tbs), red wine vinegar (2 tbs), fresh lemon juice (1 tbs), dried oregano (1 tsp), minced garlic (1 clove), kosher salt (1 tsp), and freshly ground black pepper (1 tsp). Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust salt, pepper or vinegar/lemon for acidity.

Assemble vegetables in the serving bowl: arrange tomato wedges, cucumber slices, bell pepper strips, and red onion over the greens (if using). Distribute Kalamata olives across the salad.

Drizzle the prepared dressing evenly over the salad. Use a large spoon to gently toss the salad once or twice to coat, taking care not to break up the tomatoes too much.

Add feta: scatter feta cubes or crumbles on top. If you prefer, place a single slab of feta across the center for a traditional presentation and drizzle a little extra oil over it.

Finish with fresh herbs: sprinkle chopped fresh oregano or parsley (about 1 tbsp) over the salad, and grind a little extra black pepper to taste.

Serve immediately with slices of crusty bread or warmed pita on the side to soak up the dressing.