Greek Salad Recipe

Tomatoes

Wash tomatoes and cut into bite-sized wedges or 1-inch chunks. Place in a large mixing bowl.

Cucumber

Peel if desired, halve lengthwise and scoop out large seeds if present. Slice crosswise into 1/2-inch thick half-moons. Add to the bowl with tomatoes.

Red onion

Peel and thinly slice the red onion into half-moons. Separate layers and add 1/4 cup to the bowl (reserve extra if you like stronger onion flavor).

Parsley

Roughly chop the flat-leaf parsley and set aside to add just before serving.

Trim the woody ends from 12 asparagus spears (about 1–2 inches). Toss spears with 1 tablespoon olive oil and a pinch of salt and pepper.

Heat a grill pan or outdoor grill over medium-high heat. When hot, place asparagus perpendicular to grates and grill 2–4 minutes, turning occasionally, until charred in spots and tender-crisp.

Remove asparagus to a cutting board and cut each spear into 1½–2 inch pieces. Add to the bowl with tomatoes and cucumbers.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add a pinch more salt or 1/2 teaspoon honey if you prefer slightly sweeter balance.

Pour the dressing over the bowl with tomatoes, cucumbers, red onion, and grilled asparagus. Toss gently to combine and coat all vegetables evenly.

Add 1/2 cup of the crumbled feta and the Kalamata olives to the bowl; toss once more to distribute. Reserve the remaining feta for garnish if desired.

Taste and adjust: add more salt, pepper, or a squeeze of lemon juice if needed.

Transfer salad to a serving platter or bowls. Sprinkle remaining 1/4 cup feta on top, scatter chopped parsley, and optionally grate 1/2 teaspoon lemon zest over the salad for brightness.