The most crucial step in making a Greek salad is salting the tomatoes. Contrary to what some recipes might tell you, a Greek salad never needs vinegar or lemon juice. By salting the tomatoes and allowing them to sit at room temperature for at least 30 minutes, they release their acidic juices. When the tomato's juices combine with olive oil and oregano, you have the most fantastic dressing, ever.
For a perfect Greek salad every time, follow these simple steps:
1. Cut your tomatoes into wedges. Cut over the bowl that you're serving the salad in, so that any extra juices land in the bowl. Also slice the onion at this point, and add to the bowl.
2. Liberally salt the tomatoes and sprinkle with dried oregano to taste. Give them a good stir and allow the tomatoes to sit at room temperature for at least 30 minutes or up to a couple of hours.
3. Just before serving, add any extras, such as feta, cucumber or green pepper. Give the whole lot a good stir.
4. Finally, drizzle with olive oil to taste.