Classic Greek Salad

Ingredients

• 4 medium Roma tomatoes
• 1 whole English cucumber
• ½ medium red onion
• 1 cup Kalamata olives, pitted
• 8 oz feta cheese, crumbled
• ¼ cup olive oil
• 3 tablespoon lemon juice
• 1 teaspoon dried oregano
• 0 to taste salt and pepper

Instructions

1. 1

   Hold a Roma tomato stem-side up on the cutting board and slice it straight down through the center from top to bottom into quarters, creating four wedge-shaped pieces; repeat with remaining tomatoes.

2. 2

   Place the cucumber on the cutting board and slice it lengthwise from end to end into two long halves, then cut each half crosswise into half-moons about 1/4-inch thick—like coins.

3. 3

   Cut the red onion in half from root to tip, place the flat side down on the cutting board, and slice it crosswise into thin half-rings about 1/8-inch wide, starting from one end.

4. 4

   Pour the olive oil into a small bowl, then add 3 tablespoons of lemon juice and 1 teaspoon of dried oregano; whisk with a fork for 10 seconds until the mixture looks emulsified and uniform.

5. 5

   Add the tomato wedges, cucumber slices, and red onion rings to a large bowl, then scatter the Kalamata olives and crumbled feta cheese on top.

6. 6

   Pour the lemon-oregano dressing over the salad, then toss everything together with two large spoons or salad forks, turning and lifting until the dressing coats all the vegetables and cheese evenly.

7. 7

   Taste the salad, then sprinkle with salt and pepper a pinch at a time until it tastes the way you like it—not too salty, as the feta and olives already add saltiness.

Tools you’ll need

• cutting board
• chef's knife
• small mixing bowl
• fork
• large serving bowl
• salad forks or large spoons

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