The Best Classic Greek Salad
Servings Prep Time
6-8servings 15minutes
Passive Time
2 1/2hours
Servings Prep Time
6-8servings 15minutes
Passive Time
2 1/2hours
Ingredients
For the Dressing:
  • 2teaspoons fresh oreganoor 1/2 teaspoon dried
  • 1 tablespoon fresh basilor 1 teaspoon dried
  • 1/4cup fresh parsley
  • 2cloves garlic
  • 1/2teaspoon Dijon mustard
  • 4tablespoons red wine vinegar
  • 1/2cup good quality extra virgin olive oil
For the Salad:
  • 1pound vine-ripened tomatoes
  • 1 medium cucumber
  • 1 red onion
  • 1 red or green bell pepper
  • 1/2pound feta cheesepreferably sheep or goat milk
  • 1cup pitted Kalamata olives
Instructions
For the Dressing:
  1. Mince the oregano, basil, parsley, and garlic.
  2. In a medium-sized jar with a tight-fitting lid, mix together the minced herbs and garlic, mustard, and vinegar. Add the olive oil a few tablespoons at a time, shaking well to emulsify after each addition. Season with salt and pepper.
  3. Chill for a couple of hours before preparing the salad.
For the Salad:
  1. Coarsely chop the tomatoes, cucumber, onion, and bell pepper. Combine in a large bowl.
  2. Add the olives to the vegetables.
  3. Pour three-quarters of the chilled dressing over the ingredients and toss lightly.
  4. If needed, cut the feta cheese in large pieces. Lay the cheese on top and drizzle on the remaining dressing.
  5. Cover with a clean dishtowel, and let stand for 20-30 minutes at room temperature to allow the flavors to blend. Serve!