Greek Village Salad

Greek Village Salad created by Jonathan Melendez

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:
30mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Sageca
Contributor
@Sageca
Contributor
"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."

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  1. bjmongilbert
    Would definitely add chopped fresh dill.
  2. Ruth K.
    These are the correct ingredients for a Greek Village Salad (Horiatiki) until the Dressing - There is nothing on an authentic Greek Village Salad except salt, oregano and olive oil. The olive oil must be the best EVOO that is available to you.
  3. bjmongilbert
    I really like the addition of fresh chopped dill to this salad.
  4. Candace M.
    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
  5. gary9096
    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 . . .
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