Greek Salad With Homemade Vinaigrette
A refreshing and rustic Greek salad bursting with tomatoes, cucumbers, olives, and feta, all tossed in a homemade oregano vinaigrette. Inspired by sunlit lunches in Santorini.
Equipment
- Large mixing bowl
- Small jar or bowl
- Sharp knife
- Cutting board
- Measuring spoons and cups
Ingredients
For the Salad
- 2 cups cherry tomatoes halved
- 1 large cucumber peeled and chopped
- 1/2 red onion thinly sliced
- 1 green bell pepper sliced into rings
- 1/2 cup Kalamata olives pitted
- 1/2 cup feta cheese cut into cubes or crumbled
For the Homemade Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 small garlic clove minced
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prep the Vegetables
- Wash and slice the cherry tomatoes, cucumber, onion, and bell pepper.
- Tip: Use a mandoline for uniform slicing.
Step 2: Mix the Salad
- Combine all the chopped vegetables and olives in a large bowl.
- Tip: Soak onions in cold water for 5 minutes to reduce sharpness.
Step 3: Make the Vinaigrette
- Whisk or shake all vinaigrette ingredients in a small jar until well combined.
- Tip: Taste and adjust seasoning before using.
Step 4: Dress the Salad
- Pour the vinaigrette over the salad and toss gently.
- Tip: Let sit for 5–10 minutes before serving.
Step 5: Add the Feta
- Top with feta cubes or crumbles just before serving.
- Tip: Rinse feta block briefly to soften saltiness.
Notes
Best served immediately for peak freshness.
Keep vinaigrette and cheese separate if prepping ahead.
Make it a main by adding grilled chicken, chickpeas, or pasta.