Classic Mediterranean Greek Salad

3 large ripe tomatoes, cut into wedges

1 large cucumber, sliced into thick half-moons

½ red onion, thinly sliced

¾ cup Kalamata olives

¾ cup feta cheese, cut into cubes or crumbled

1 green bell pepper, sliced

1 tablespoon fresh parsley, chopped

1 teaspoon dried oregano

For the Dressing:

¼ cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 small garlic clove, minced

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon black pepper

Wash and dry all vegetables thoroughly. Cut the tomatoes into wedges, slice the cucumber and bell pepper, and thinly slice the red onion.

Add the tomatoes, cucumber, red onion, bell pepper, and Kalamata olives to a large serving bowl. Gently toss to combine.

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper until well combined.

Pour the dressing over the vegetables and gently toss. Avoid overmixing so the tomatoes remain intact.

Arrange the feta over the top and sprinkle with dried oregano and fresh parsley.

Let the salad sit for 10–15 minutes before serving. This allows the vegetables to absorb the dressing and develop more flavor.