Greek Salad Recipe

Prepare tomatoes

Wash tomatoes, core if needed, and cut into bite-size wedges (about 6–8 wedges per medium tomato). Place in a large mixing bowl.

Prepare cucumber

Peel the cucumber if skin is thick or waxed; otherwise leave skin on. Slice lengthwise if desired then cut into 1/2-inch thick half-moons or thick coins. Add to the bowl with tomatoes.

Prepare red onion

Peel the red onion, cut in half pole-to-pole, and slice thinly into half-moons. If raw onion is strong, rinse slices briefly under cold water and drain. Add to bowl.

Prepare green pepper

Core, seed, and cut the green bell pepper into thin strips or 1/2-inch pieces. Add to bowl.

Add olives and parsley

Pit the Kalamata olives if needed and add them whole or halved to the bowl. Roughly chop the parsley (if using) and add to the vegetables.

Add feta

Crumble or cut the feta into large cubes (about 1/2-inch). Reserve some larger pieces for presentation and add the rest to the salad bowl.

Make the dressing: In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, coarse salt, and freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until emulsified.

Toss salad: Pour about two-thirds of the dressing over the salad and gently toss with tongs or two large spoons to coat vegetables evenly. Taste and add more dressing if needed.

Plate and finish: Transfer the salad to a serving bowl or platter. Arrange reserved larger feta pieces on top, and drizzle any remaining dressing over the salad. Garnish with an extra pinch of dried oregano and a grind of black pepper.

Serve: Serve immediately at room temperature or chill briefly (10–15 minutes) for cooler salad. Greek salad is best eaten within 1–2 hours so vegetables remain crisp.