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How to Make Greek Salad Properly

A proper Greek salad starts with the best tomatoes you can find, cut into wedges, not diced. Layer with thick cucumber rounds, red onion slivers, green bell pepper strips, good feta in chunks, and Kalamata olives. Dress simply with olive oil, red wine vinegar, oregano, and salt. The key is using vegetables at their peak and letting the flavors marry for at least fifteen minutes before serving.

Total time: 35 min
Hands-on: 15 min
Serves: 4
Difficulty: Easy

Ingredients

3-4 large tomatoes
1 large cucumber
half red onion
1 green bell pepper
4-5 ounces feta cheese
1 handful Kalamata olives
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
to taste salt

Step by step

Prepare the tomatoes. Cut 3-4 large ripe tomatoes into wedges, not small pieces. You want substantial chunks that hold their shape. If your tomatoes aren't perfectly ripe, salt them lightly and let them sit for 10 minutes to concentrate their flavor.
Cut the cucumber. Slice 1 large cucumber into thick rounds, about half an inch. Leave the skin on. If using English cucumber, cut into half-moons. Greek cucumbers are shorter and fatter, perfect for this salad.
Slice the onion and pepper. Cut half a red onion into thin slivers. Remove the seeds from 1 green bell pepper and cut into strips. The pepper should be crisp and the onion sharp enough to make your eyes water slightly.
Add feta and olives. Break 4-5 ounces of feta cheese into irregular chunks with your hands. Add a generous handful of Kalamata olives. Never cut the feta with a knife—breaking it creates better texture and surface area for the dressing.
Make the dressing. Whisk together 1/4 cup good olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, and salt to taste. The oil should be fruity and the vinegar sharp enough to balance the richness.
Assemble and rest. Combine all vegetables, feta, and olives in a large bowl. Pour dressing over everything and toss gently with your hands. Let sit for 15-20 minutes at room temperature before serving. This resting time is crucial.

Tips & troubleshooting

Never add lettuce to a proper Greek salad. It's a modern addition that dilutes the flavors.
The tomatoes should be so ripe they almost fall apart. If they're not in season, wait or use the best cherry tomatoes you can find.
Crush the oregano between your palms before adding it. This releases the oils and makes it more fragrant.
Use your hands to toss the salad. It bruises the vegetables less than utensils and helps everything coat evenly.
Make extra dressing. Greek salad should be quite wet, and the bread you serve alongside needs something to soak up.

Variations

Village Style. Place a whole block of feta on top instead of breaking it up. Drizzle with oil and sprinkle with oregano. Let everyone break off pieces as they eat.
Winter Greek Salad. Add thinly sliced fennel and substitute cherry tomatoes. Include some chopped fresh dill if you can find it.
Island Version. Add capers, a few anchovies, and substitute sheep's milk cheese if feta isn't available. Some islands add boiled eggs.

Questions

What type of feta should I use?: Look for feta packed in brine, preferably from sheep's milk or a sheep-goat blend. It should be creamy but firm enough to break into chunks. Avoid the pre-crumbled stuff in plastic containers.
Can I make this salad ahead of time?: You can prep the vegetables a few hours ahead, but don't dress the salad until 20 minutes before serving. The acid in the vinegar will start breaking down the vegetables if left too long.
Why is my Greek salad watery?: Usually from tomatoes that aren't ripe enough or from salting them too early. Also, if you're using too much dressing or letting it sit dressed for too long, the vegetables release their juices.
What's the best olive oil to use?: A good Greek extra virgin olive oil is traditional, but any fruity, peppery olive oil works. You want something with enough character to stand up to the sharp vinegar and salty feta.