Greek Salad Recipe
Make the Greek Salad Recipe: toss ripe tomatoes, cucumber, olives, and feta with bright olive oil and oregano for a fresh side.
Ingredients
- 3 tablespoons (45 ml) extra-virgin olive oil, at room temperature
- 1 1/2 tablespoons (22 ml) red wine vinegar, at room temperature
- 1/2 teaspoon (1 g) dried oregano, finely crumbled, plus more for topping
- 1/4 teaspoon (1.5 g) fine sea salt, or to taste
- 1/8 teaspoon (0.5 g) freshly ground black pepper, or to taste
- 4 medium ripe tomatoes (about 600 g), cored and cut into 1–1 1/4-inch (2.5–3 cm) wedges
- 1 large English cucumber (about 300 g), unpeeled, halved lengthwise and sliced into 1/4-inch (6 mm) half-moons
- 1 small red onion (about 100 g), peeled and very thinly sliced into half-moons
- 1 small green bell pepper (about 120 g), cored, seeded, and sliced into thin rings or strips
- 3/4 cup (100 g) pitted Kalamata olives, drained and left whole or halved lengthwise
- 1 tablespoon (10 g) capers, drained (optional)
- 8 ounces (225 g) Greek feta cheese in brine, drained and patted dry, kept in 1–2 thick slabs
- 1 tablespoon (15 ml) extra-virgin olive oil, for drizzling on top
- 1/4 teaspoon (0.5 g) dried oregano, for sprinkling on top
- 2 tablespoons (4 g) fresh oregano leaves or flat-leaf parsley leaves, for garnish (optional)
Instructions
Step 1: Make the dressing
In a small jar or bowl combine the extra-virgin olive oil, red wine vinegar, crumbled dried oregano, fine sea salt, and freshly ground black pepper. Whisk vigorously for 20–30 seconds (or close the jar and shake) until the liquid looks slightly thickened and unified with no large oil-vinegar separation. Taste and adjust with a pinch more salt or pepper if needed; leave the dressing at room temperature while you prepare the vegetables.
Step 2: Core and wedge the tomatoes
Core four ripe tomatoes and slice them into 1–1¼ inch wedges. Place the tomato wedges in your large salad bowl, season them very lightly with a small pinch of salt to coax out some juices, and let them sit while you prep the other vegetables so they begin to release flavor and become glossy.
Step 3: Slice the cucumber, onion, and pepper
Rinse and dry the English cucumber and slice it lengthwise into 1/4-inch half-moons with the peel left on for contrast. Peel and very thinly slice the red onion into translucent half-moons, separating the rings with your fingers. Core, seed, and slice the green bell pepper into 1/4-inch rings or strips. Add all three into the bowl with the tomatoes, layering colors and textures so the glossy tomato wedges rest against crisp cucumber crescents and papery onion ribbons.
Step 4: Add olives and capers, then dress
Scatter the pitted Kalamata olives (whole or halved) and the drained capers over the mixed vegetables so they’re evenly distributed. Re-emulsify the dressing with a quick whisk or shake, then pour it evenly over the vegetables in the bowl, aiming for a light, even coating rather than a heavy puddle.
Step 5: Toss gently and let the salad rest
Using two large spoons, gently toss the salad for 30–45 seconds—lift and fold rather than mashing—until the vegetables are lightly glossy and evenly coated, taking care not to crush the tomato wedges. Let the dressed salad sit at room temperature for 10–15 minutes so the flavors meld and a little tomato-olive oil juice forms at the bottom of the bowl.
Step 6: Add feta, finish with oil and herbs, and serve
Place one or two thick slabs of drained, patted-dry Greek feta on top of the salad (don’t crumble). Drizzle a tablespoon of extra-virgin olive oil over the feta and the salad, sprinkle the dried oregano over the cheese, and scatter fresh oregano or flat-leaf parsley leaves as a garnish if desired. Serve immediately, scooping a mix of vegetables and some of the tomato-olive oil juices into each portion. If you need to store leftovers, remove the feta and refrigerate separately; keep the dressed salad covered for up to one day and bring back to room temperature before serving.
Notes
- Keep feta in a separate container and add just before serving to maintain texture.
- Use the best extra-virgin olive oil you can find; it makes a noticeable difference.
- If onions are too sharp, soak sliced red onion in cold water for 10 minutes and drain before adding.
- Store leftover dressing in a jar in the fridge for up to one week; shake well before use.