My Favourite Way to Make Greek Salad

My favourite way to make Greek Salad

Serves 4

Ingredients

Tomatoes – 4–5 medium ripe, juicy ones (ideally room temperature, not fridge-cold)
Cucumber – 1 large (Persian or English cucumber if possible)
Red onion – ½ medium
Kalamata olives – a generous handful (whole, pits optional)
Feta cheese – ~200g (block, not crumbled)
Extra virgin olive oil – about 4–6 tablespoons
Red wine vinegar – 1–2 tablespoons (optional but common in villages)
Dried oregano – 1 teaspoon (Greek oregano if possible)
Sea salt – to taste
Freshly ground black pepper – optional

Method

1. Tomatoes – Cut into irregular wedges. Greek salads are rustic, not uniform cubes. Let the juice drip into the bowl — it becomes part of the dressing.
2. Cucumber – Peel partially (stripes) for aesthetics, slice into medium-thick rounds or half-moons.
3. Red onion – Slice very thin. If you want a milder flavour, soak slices in cold water for 10 minutes, then drain.

2. Assemble the salad
* In a wide shallow bowl (not a deep mixing bowl), combine tomatoes, cucumber, and onion.
* Season with salt and black pepper.
* Scatter in the olives.

3. Dress the salad
* Drizzle generously with extra virgin olive oil. This isn’t “just for flavour” it is the dressing.
* Add red wine vinegar if desired (more common in northern Greece).
* Sprinkle dried oregano over everything.

4. Add the feta
* Place a whole block of feta right on top (don’t crumble)
* Drizzle a little more olive oil over the feta and sprinkle with oregano.

5. Serve
* No tossing — each person digs in and mixes on their plate.
* Serve immediately with crusty bread to mop up the juices.