Greek Salad Recipe

Prepare produce

Core and cut the tomatoes into bite-sized wedges (about 1-inch pieces). If using cherry tomatoes, halve or quarter them to total roughly 3 cups. Peel the cucumber if desired and cut into 1/2-inch thick half-moons. Remove seeds and ribs from the green bell pepper, then slice into 1/4-inch strips and chop into 1/2-inch pieces. Thinly slice the red onion into half-moons; separate layers so they don’t clump. Place all cut vegetables in a large mixing bowl.

Add olives and herbs

Add the pitted Kalamata olives to the bowl. Roughly chop the flat-leaf parsley and add the measured 2 tablespoons. Sprinkle the dried oregano over the vegetables.

Season

Lightly sprinkle the measured coarse sea salt (start with 1 teaspoon) and 1/2 teaspoon freshly ground black pepper over the vegetables. Toss gently to distribute seasoning.

Add feta

Crumble or cut the feta into large-ish cubes (about 1/2-inch). Add the feta to the top of the dressed salad just before serving or gently fold in after dressing so it stays in pieces and doesn’t break down completely.

In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard (if using), 1/2 teaspoon minced garlic (if using), and 1/4 teaspoon honey or sugar (if using). Whisk vigorously or shake the jar until the mixture emulsifies and slightly thickens. Taste and adjust: add a pinch more salt, a little more lemon for brightness, or a teaspoon more olive oil to mellow acidity.

Pour about half the dressing over the prepared vegetables and toss gently with salad tongs or two large spoons so tomatoes, cucumber, pepper, olives, and onion are evenly coated. Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld; reserve remaining dressing to add gradually if needed.

Taste the salad and adjust seasoning with additional salt, pepper, or reserved dressing. Sprinkle the dried oregano again if you prefer a more pronounced oregano flavor. Serve immediately at room temperature. Leftovers keep well refrigerated for up to 24 hours but note that cucumbers and tomatoes will release liquid — toss again before serving.