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Greek Salad

A room-temperature Greek-style salad keeps ripe vegetables in generous pieces, dresses them lightly with oregano and olive oil, and finishes with a substantial piece of feta.
Greek salad of ripe tomato, cucumber, green pepper, red onion, and olives topped with a generous feta block.

This salad depends on ripe produce and a light hand. Tomatoes, cucumber, green pepper, red onion, and Kalamata olives stay in visible, generous pieces, with no lettuce to soften the texture.

Cut for a substantial bite

Broad tomato wedges and thick cucumber half-moons give the salad its characteristic, sturdy feel. Cut the pepper into similarly generous pieces, while slicing the red onion more finely so it seasons the bowl without dominating a bite.

Keep the vinegar quiet

Olive oil and dried oregano carry the dressing, while a modest measure of red-wine vinegar adds lift. The tomatoes release their own juices as the salad stands, rounding the dressing without requiring more acidity.

Large-cut tomato, cucumber, and green pepper with red onion and Kalamata olives before dressing.
Large-cut tomato, cucumber, and green pepper are ready to be dressed with onion and olives.

Give the vegetables a short rest

A brief room-temperature rest lets salt draw a little tomato juice into the oil and oregano. Turn the salad gently before and after the rest so the pieces are coated while remaining intact.

Let feta stay in a piece

A block of feta on top gives each serving a generous portion and keeps its creamy texture distinct from the crisp vegetables. Spoon a little of the tomato dressing across it, then let diners portion the cheese alongside the olives and vegetables.

A generous feta block rests over glossy tomato wedges, thick cucumber, green pepper, onion, and Kalamata olives.
Oregano dressing glistens over substantial vegetable pieces beside the intact feta.

Serve before the vegetables soften

This is a room-temperature side, so avoid chilling it after dressing; cold can mute the ripe tomato and olive-oil flavors. If the bowl sits while you set the table, give it one gentle turn and spoon the juices back over the vegetables.

Greek Salad

4 side servings
30 minutes total

Ingredients

  • •  1 1/2 lb ripe tomatoes
  • •  1 English cucumber
  • •  1 medium green bell pepper
  • •  1/2 small red onion
  • •  3/4 cup pitted Kalamata olives
  • •  6 oz block feta
  • •  3 tbsp extra-virgin olive oil
  • •  1 tbsp red-wine vinegar
  • •  1 tsp dried oregano
  • •  1/2 tsp kosher salt
  • •  1/4 tsp freshly ground black pepper

Method

  1. Wash and dry the produce

    Rinse the tomatoes, cucumber, and green bell pepper, then dry them well; peel the red onion and let the feta lose its refrigerator chill while you prepare the vegetables.

    Look for: The produce is dry enough that water will not dilute the dressing.

  2. Cut the tomatoes

    Cut the ripe tomatoes into generous wedges about 1 inch wide, catching their juices on the cutting board, and transfer both tomatoes and juice to a broad serving bowl.

    Look for: The wedges hold their shape instead of collapsing into small pieces.

  3. Cut the cucumber and pepper

    Halve the English cucumber lengthwise and slice it into thick half-moons; remove the green bell pepper stem and seeds, then cut the pepper into broad bite-size squares.

    Look for: Cucumber and pepper pieces are substantial and similar in size to the tomato wedges.

  4. Add onion and olives

    Slice the red onion thinly across the grain and add it with the pitted Kalamata olives to the bowl; separate any onion slices that cling together.

    Look for: Onion is scattered through the vegetables rather than left in one dense stack.

  5. Whisk the oregano dressing

    Whisk the extra-virgin olive oil, red-wine vinegar, dried oregano, kosher salt, and black pepper in a small bowl until the oregano is evenly suspended.

    Look for: The dressing tastes rounded and herbal, with vinegar present but not sharp.

  6. Dress and briefly rest

    Pour the dressing over the vegetables and olives, then turn them gently with a broad spoon so the large pieces stay intact; rest the salad for 10 minutes at room temperature.

    Look for: Tomato juices mingle with the oil into a light, glossy dressing at the bottom of the bowl.

  7. Top with feta

    Set the block of feta on top of the rested salad and spoon a little of the seasoned tomato dressing over its surface, keeping the cheese in a generous piece.

    Look for: The feta sits visibly on top rather than disappearing into crumbles.

  8. Serve at room temperature

    Bring the salad to the table at room temperature, serving each portion with vegetables, olives, a piece of feta, and some of the tomato dressing; serve it without lettuce.

    Look for: Each serving has a balance of crisp vegetables, briny olives, and feta.