Greek salad

Ingredients

• 2 lbs Tomato
• 1 large Cucumber
• 1 large Red Bell Pepper
• 1 medium Onion -- substitute: Shallot
• 1 cup Olives
• 8 oz Feta Cheese -- substitute: Goat Cheese, Queso Fresco
• ¼ cup Extra Virgin Olive Oil
• 2 tablespoons Red Wine Vinegar -- substitute: Balsamic Vinegar
• 1 teaspoon Dried Oregano -- substitute: Italian Seasoning
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper

Steps

1. Cut the tomatoes into quarters or thick wedges, removing excess seeds if they're very juicy.

   5 min — tomatoes should be chunky and substantial, not diced fine

2. Cut the cucumber in half lengthwise, then slice into thick half-moons about ¼ inch thick.

   3 min — cucumber pieces should be crisp and have visible seeds

3. Slice the red onion thinly, then soak the slices in cold water for 5 minutes to mellow their sharpness.

   5 min — onion should taste milder and less pungent after soaking

4. Drain the onion well and pat dry with a clean kitchen towel.

   2 min — onion should feel dry to the touch

5. In a large bowl, combine the tomatoes, cucumber, drained onion, and Kalamata olives.

   2 min

6. Whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl until emulsified.

   2 min — dressing should look slightly thickened and the oregano should be fully dispersed

7. Pour the dressing over the salad and toss gently to combine, being careful not to break up the vegetables.

   2 min — all vegetables should be lightly coated with dressing

8. Top the salad with large chunks or slices of feta cheese, letting some pieces sit on top rather than mixing them in.

   2 min

9. Let the salad rest for 5–10 minutes at room temperature before serving, allowing flavors to meld.

   10 min — the dressing will continue to pool at the bottom of the bowl and flavors will deepen

Plating ideas

• Serve in a shallow bowl or on a large platter with feta chunks arranged on top and a drizzle of extra olive oil and a pinch of dried oregano as final garnish. — The traditional presentation keeps ingredients visible and separate, showcasing the quality of each element
• Pair with warm pita bread or crusty sourdough for scooping, and offer a small bowl of extra olive oil on the side for dipping. — Greeks often eat this salad family-style, tearing bread to gather the vegetables and feta
• Serve alongside grilled fish or lamb, letting the bright acidity and feta cut through rich, smoky flavors. — Greek salad works beautifully as part of a larger Mediterranean spread with grilled proteins and other mezze