Name: Greek Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 600 g Tomato (bite-size wedges); 300 g Cucumber (thick half-moons); 100 g red onion (thinly sliced); 150 g green bell pepper (thinly sliced); 100 g Kalamata olive (pitted and drained); 150 g feta cheese (left in a slab or broken into large pieces); 45 ml Extra-virgin olive oil (divided between dressing and finishing); 20 ml red-wine vinegar (for the dressing); 2 tsp dried oregano (divided); 1 tsp fine salt (use less if the feta and olives are very salty); 1/4 tsp Black pepper (freshly ground)

How to prepare

Place the red onion in a large bowl and toss it with the red wine vinegar. Let it stand for 5 minutes to soften its bite slightly while retaining some crunch.

Add the tomatoes, cucumber, green bell pepper, and olives to the bowl. Sprinkle with half of the oregano, the salt, and the black pepper, then toss gently until evenly distributed.

Pour in 30 ml of the olive oil and fold gently so the vegetables are glossy but the tomatoes remain intact. Taste and adjust the salt if needed.

Set the feta over the top in one slab or large irregular pieces. Drizzle with the remaining olive oil and sprinkle with the remaining oregano so the cheese stays distinct rather than dissolving into the dressing.

Greek salad finished with a slab of feta and dried oregano

AI-generated image

Serve immediately, or let the assembled salad rest for up to 10 minutes at room temperature so the vegetables absorb the dressing without becoming limp.

Why this recipe works

Juicy tomatoes and crisp cucumber balance the salty feta and olives, while red wine vinegar, oregano, and extra-virgin olive oil create the sharp, herbal finish associated with a traditional Greek salad.