Classic Greek Salad with Herb Vinaigrette

Wash and dry all the vegetables and fresh herbs. Cut the Roma tomatoes into thick wedges and the English cucumber into half-moon slices about 1/4-inch thick. Peel and slice the red onion into thin rings, then separate them.

In a small bowl, whisk together the olive oil, red wine vinegar, and fresh lemon juice until emulsified. Season with salt and freshly cracked black pepper to taste. The dressing should be bright and well-balanced between the acid and oil.

Combine the tomato wedges, cucumber slices, and red onion rings in a wide, shallow serving bowl. Scatter the Kalamata olives throughout, distributing them evenly among the vegetables.

Place the feta block in the center of the salad or crumble it in large chunks over the top — the traditional Greek style uses a whole slab. Drizzle the vinaigrette generously over everything, allowing it to pool around the vegetables.

Tear the fresh basil leaves and scatter them over the salad along with the fresh oregano. Give the bowl one gentle toss to lightly coat the vegetables without breaking up the feta. Serve immediately at room temperature for the fullest flavor.