In America, this is called a Greek Salad but in Greece it’s called a Village Salad. No matter what you call it, this is a fantastic (and healthy!) staple in my house. I can’t even count how many times I’ve eaten this for lunch.
I’ve never posted this “recipe” because I never measure when I make it! I hate posting a recipe without measurements but like my mom always tells me, I don’t measure when I make this salad and you don’t have to either! Make as much or as little as you want. Sometimes I make huge bowl when I have friends over, sometimes I just make enough for me for lunch.
Imperatives when making a Greek salad: you must have really juicy summer tomatoes. If you’ve never purchased a block of feta cheese rather than the pre-crumbled stuff, you’re in for a real treat. Buy the feta cheese that comes in brine and it will rock your world. It’s unbelievably creamy and satisfying. In Greece I was startled at just how much feta they give you with a single serving Village Salad – way bigger hunks than is pictured here and I made this particular salad for three people!
Village Salad (Greek Salad)
Tomatoes
Cucumber slices
Green bell pepper
Kalamata olives
Red onion
Feta cheese
Capers
Dried oregano
1 part red wine vinegar
2 parts olive oil
- Cut tomatoes in wedges. Peel and slice cucumber. Remove top and core of bell pepper and cut into slices. Toss in bowl and add a few red onion slices. (A little red onion goes a long way!) Toss with a bit of red wine vinegar and really good olive oil. Top with an embarrassingly think slice of feta cheese and a spoonful of capers. Sprinkle generously with dried oregano. Best served immediately.
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