Greek Village Salad
I tried to recreate the best Greek Salad I've ever had.Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls. If available please use fresh herbs.
- Ready In:
- 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
- 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
- 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.
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This is what my friend, who lives in Greece, calls the salads we order for the table while on vacation there. We also made it from ingredients (he used Cubanelles) fresh from the farmers market right down the block from his apartment. We used olive oil and vinegar, sprinkled some salt and oregano on it…done! Yummy
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 . . .