Classic Greek Salad

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.