Greek Village Salad
Light, bright, and packed with summer’s best produce, this traditional Greek village salad is the perfect example of why the Mediterranean-Greek way of eating is so exciting.
Ingredients
- 3 large or 4 medium ripe tomatoes, any kind
- 1 pound (about 400g) cucumber, any kind, peeled
- 1 big (or two small) green bell pepper, cored
- 1 medium red onion
- Greek Kalamata olives, pitted, as many as you like
- 4 tablespoons quality extra virgin olive oil
- Greek feta cheese, blocks or big chunks
- Salt, you may skip due to feta’s saltiness (optional)
- Dried oregano, a pinch
- Capers (optional)
- 1 tablespoon red wine vinegar (optional)
Instructions
- Cut the red onion in half and then into thin slices. Place them in a small bowl and cover with water and a tablespoon of vinegar.
- Cut the peeled cucumber in half lengthwise, then slice into thick halves.
- Cut the tomatoes in half. Then cut them again to make quarters and finally into wedges or large chunks.
- Slice the green bell pepper into rings.
- Place everything in a large salad platter/dish/bowl.
- Add as many kalamata olives (and capers - optional) as you like.
- Drain well the onions and place them on top of the vegetables.
- Top with the feta cheese block or/and big chunks.
- Pour the olive oil all over and sprinkle a generous pinch of oregano. If the oregano isn't too strong, add some more. Don't add too much because the salad will be bitter.
- If the ingredients are in season and the olive oil is extra top-quality, the vinegar isn't necessary. Taste some and add to taste.
- Serve and mix the ingredients at the last minute.
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