Greek Salad Recipe

Wash and dry

Rinse tomatoes, cucumber, bell pepper, and olives under cold water. Pat dry with a clean towel or spin in a salad spinner so excess moisture is removed.

Chop tomatoes

Core and cut the tomatoes into bite-sized wedges or 1-inch chunks. Aim for consistent pieces so they mix well with other ingredients.

Slice cucumber

Trim the ends of the cucumber, peel if desired, then slice lengthwise and cut into 1/2-inch half-moons (or 1/2-inch chunks for a chunkier salad). If seeds are large, scoop them out before cutting.

Cut bell pepper

Cut the bell pepper in half, remove the stem, seeds, and membranes, then slice into 1/2-inch strips and chop into 1/2-inch pieces.

Slice onion

Peel the red onion, cut in half pole-to-pole, then thinly slice into half-moons. If a milder onion is preferred, soak the slices in cold water for 5 minutes and drain.

Prepare olives and feta

If olives are whole and not pitted, pit them. Roughly halve or leave whole depending on size. Crumble or cube the feta into roughly 1/2-inch pieces.

In a small bowl or jar, combine the red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano (reserve a pinch for sprinkling on the salad), and sea salt. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing is emulsified. Taste and adjust seasoning with additional salt, pepper, or a little more vinegar/lemon if desired.

In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, sliced red onion, and olives. Toss gently to mix the vegetables evenly.

Pour about two-thirds of the vinaigrette over the vegetables and toss gently to coat. Reserve the remaining dressing to allow diners to add more to taste or for leftovers.

Crumble or arrange the feta over the top of the dressed vegetables. Sprinkle the remaining dried oregano and freshly ground black pepper over the salad. Taste and add additional salt only if needed (feta and olives are salty).

Let the salad sit for 5–10 minutes at room temperature so flavors meld, then give a final gentle toss and serve. Serve with extra dressing on the side if desired.