Prepare the Vegetables: Wash and dice the tomatoes, cucumber, and green bell pepper. Thinly slice the red onion. If you’re using pepperoncini peppers, you can either slice them or leave them whole for a milder heat.
Assemble the Salad: In a large salad bowl, combine the diced tomatoes, cucumber, red onion, green bell pepper, Kalamata olives, and pepperoncini peppers (if using). Add Feta and Parsley: Sprinkle the crumbled feta cheese and chopped fresh parsley over the vegetables.
Prepare the Dressing: In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Taste the dressing and adjust the seasoning as needed.
Dress the Salad: Pour the dressing over the salad.
Toss Gently: Use salad tongs or two large spoons to gently toss the salad ingredients together, ensuring everything is coated with the dressing. Serve: Greek Salad is best served immediately, but you can also refrigerate it for a short time before serving if needed. It’s a great accompaniment to grilled meats, seafood, or as a light and refreshing standalone dish.
Enjoy: Garnish with a few more sprigs of fresh parsley or a few extra crumbles of feta cheese if desired. Serve and enjoy your homemade Greek Salad!