First Step: Prepare the Vegetables Start by washing all fresh produce thoroughly under cool running water. Thinly slice 1 medium red onion into half moons. For a milder flavor, soak the sliced onion in ice water mixed with 1 teaspoon of red wine vinegar for about 10 minutes, then drain well. Next, slice 4 medium tomatoes into bite-sized wedges, peel 1 English cucumber partially in a striped pattern and slice it into half moons. Core and slice 1 green bell pepper into rings or roughly chop into 1-inch pieces for a textural balance in the salad.

Second Step: Combine the Base Ingredients In a large serving bowl or platter, combine the prepared tomatoes, cucumber, green bell pepper, pitted Kalamata olives (about ⅓ cup), and the drained red onions. Toss gently to keep the vegetables intact while mixing evenly.

Third Step: Make the Dressing In a small bowl, whisk together ¼ cup extra virgin olive oil, 1-2 tablespoons red wine vinegar, 1 clove minced garlic (optional), 1 tablespoon Dijon mustard (optional), ¾ teaspoon dried oregano, kosher salt to taste, and freshly ground black pepper. This vibrant dressing delivers the characteristic tangy and herby flavor of the classic Greek salad while balancing the natural sweetness and brininess of the ingredients.

Fourth Step: Dress and Toss the Salad Pour the dressing over the combined vegetables. Gently toss the salad with care to evenly coat all ingredients without breaking the delicate feta cheese. Taste the salad and adjust salt and pepper as needed, bearing in mind the saltiness coming from the olives and feta.

Fifth Step: Add the Feta and Garnish Top the salad with torn or cubed slabs of 7-ounce block Greek feta cheese packed in brine. Sprinkle the remaining ¾ teaspoon dried oregano over the top. Optionally, garnish with fresh mint leaves (about ⅓ cup) and finish with a final dusting of black pepper for a burst of color and flavor.

Final Step: Serve or Store Serve the classic Greek salad immediately to enjoy the freshest, crisp flavors. Alternatively, cover and refrigerate any leftovers for up to 2 days. For best taste, toss lightly again before serving. This salad also pairs wonderfully as a side dish with grilled meats like steak or shrimp stir fry for a more complete Mediterranean meal.