Step by step

Method

4 steps

1. 1

   Whisk 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, ½ teaspoon dried oregano, and ½ teaspoon kosher salt until the dressing looks cloudy and blended. Taste — it should be bright and a little sharp so it stands up to the cabbage.

2. 2

   In a large bowl, combine 6 cups thinly sliced green cabbage, 1 diced cucumber, 1 cup halved cherry tomatoes, ⅓ cup Kalamata olives, and ½ small red onion thinly sliced. The cabbage should be ribbon-thin so it softens in the dressing.

3. 3

   Pour the dressing over and toss thoroughly with your hands or tongs so every shred gets coated. Fold in ½ cup crumbled feta gently so it doesn't break into dust.

4. 4

   Let the salad stand 10 minutes so the cabbage softens and the flavors settle, then serve. You want a crunchy Greek cabbage salad with bright vinaigrette and creamy feta — not a watery limp bowl or a bland undressed pile.