Editors' Pick
Greek Village Salad
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 4 tomatoes, cut in wedges
- 1 slender green cucumber
- 1 green pepper
- 2 red peppers
- 1 red onion, sliced
- 1⁄2 cup kalamata olive
- 8 ounces feta cheese, sliced
-
salad dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon dried oregano
- 1 teaspoon parsley, chopped
- 3 garlic cloves, crushed
- 1⁄2 teaspoon salt
- fresh ground black pepper
directions
- Cut tomatoes into wedges.
- Slice cucumber in 1/2 lenghtwise then in cut in chunks.
- Wash, core and seed peppers. Cut in half then cut into thick strips.
- Separate onion slices into rings.
- Place prepared ingredients in a bowl; top with the olives.
- Pour on dressing just before serving.Top with strips of Feta Cheese and sprinkle with oregano.
- For dressing: Put ingredients a screw top jar, seal and shake well.
- Shake again just before serving.
- Serve in individual salad bowls.
Reviews
-
I have been making this for years now and it's a favourite of my daughter's. I add mint to the dressing and the salad which adds a nice edge to the taste. (I learned that from the person who introduced me to the salad years ago). I also use a lemon flavoured olive oil which I get from a company who sells at craft shows and gourmet shops. I also let the salad marinate for at least an hour before serving.
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This salad hit the spot on a hot summer day. I improvised a bit--cut up enough salad ingredients to serve just one and halved the dressing amounts. That worked great, and it took minutes to prepare. I'm so tired of eating traditional "lettuce" type salads--this was refreshingly different and so attractive. Whether serving one or six, this recipe is sure to please.
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One of my favorite Peterborough, NH restaurants, Twelve Pine, makes this salad in the summer. It's perfect for the season; very light, cool, and crunchy, with large chunks of vegetables, olives, and cheese. Tip: you don't have to use the herbs suggested; I prefer dill weed in this personally, and I also add lemon juice to my dressing - gives the salad a nice spike. I know it's summer when I start yearning for this salad!
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Tweaks
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Peel the cuke, the peel is bitter, cut into quarters lengthwise, seed it, then into bite-size chunks. Use Roma tomatoes. more flesh, less seed; cut lengthwise into quarters, seed them, then into chunks. Mince the garlic very fine, then mix with the oil and vinegar, then into the salad. Also, cut the feta into small cubes. One should be able to eat the salad with just a fork, everything is bite-size. Been making this for decades . . .
RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!