Greek Salad Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">1 large cucumber, deseeded and roughly chopped</li> <li class="ingredients-single-item">4 medium tomatoes, cut into wedges</li> <li class="ingredients-single-item">1 green bell pepper, deseeded and sliced</li> <li class="ingredients-single-item">1 small red onion, thinly sliced</li> <li class="ingredients-single-item">200g feta cheese, cut into cubes</li> <li class="ingredients-single-item">100g Kalamata olives, pitted</li> <li class="ingredients-single-item">2 tsp dried oregano</li> <li class="ingredients-single-item">60ml extra virgin olive oil</li> <li class="ingredients-single-item">30ml red wine vinegar</li> <li class="ingredients-single-item">1 tsp Dijon mustard</li> <li class="ingredients-single-item">1 clove garlic, minced</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li> <li class="ingredients-single-item">1 lemon, cut into wedges for serving</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Large mixing bowl</li> <li class="equipment-single-item">Small jar with lid (for dressing)</li> <li class="equipment-single-item">Sharp knife</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare your vegetables with care, as their size affects both presentation and flavor balance. Cut cucumber lengthwise, scoop out seeds with a spoon, then chop into 2cm chunks. Core tomatoes and cut into wedges, capturing all the juices. Slice bell pepper into thin strips and red onion into thin half-moons. Place all prepared vegetables in a large mixing bowl. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Make your dressing by combining olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a small jar with a tight-fitting lid. Shake vigorously until emulsified – this technique creates a temporary bond between the oil and vinegar for a smooth, cohesive dressing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour about two-thirds of the dressing over the vegetables and gently toss to coat. The porous vegetables will begin absorbing the flavors immediately, so don't overdress at this stage. Letting the salad sit with the dressing for 5-10 minutes before adding cheese allows the vegetables to marinate slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the Kalamata olives to the dressed vegetables. Traditional Greek salads use whole olives with pits (warn your guests if you choose this authentic option), but pitted olives are more convenient for casual dining. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully place the cubed feta on top of the salad rather than tossing it in. This presentation is traditional and prevents the cheese from breaking up too much. For a more authentic approach, use a large slice of feta instead of cubes, placing it directly on top of the salad. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Sprinkle the dried oregano over the entire salad, focusing especially on the feta. Crush the dried herb between your fingers as you sprinkle to release its aromatic oils. Greek oregano has a more intense flavor than common oregano, but either will work beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Drizzle the remaining dressing over the feta and finish with a final flourish of freshly ground black pepper. Serve with lemon wedges on the side for guests to add a final brightness according to their taste. For the best flavor experience, serve at room temperature rather than chilled, as cold temperatures dull the nuanced flavors of the olive oil and vegetables. </li> </ol>