Greek Village Salad
This classic salad from Greece is perfect for summer tomatoes and cucumbers, but good year round too!
Servings 6
Calories 207kcal
Equipment
- The Olive and the Caper.
Ingredients
- 1 green bell pepper cut into thick strips or chunks
- 1 cucumber cut into thick half rounds
- 1 red onion cut into thin half round slices
- 3 tomatoes cut into ½ inch wedges or chunks
- 20 kalamata olives cut in half or left whole
- 4 ounces feta cheese coarsely crumbled
- ⅓ cup extra virgin olive oil
- 2 tablespoons lemon juice fresh, or red wine vinegar
- 2 teaspoons dried oregano
- salt and pepper
Instructions
- In a large bowl, whisk together the olive oil and lemon juice and a sprinkle of salt and pepper. Add the thinly sliced red onions and let them pickle a bit, while you prepare the rest of the veggies.
- Add the rest of the vegetables and the cheese to the bowl. Toss to combine and season with more salt and pepper if needed.
- Top with the crumbled dried oregano for serving.
Notes
Can sub red wine vinegar for the lemon juice.
Can leave out lemon juice and/or vinegar and just serve dressed in olive oil.
You want a good fruity olive oil for this.
Nutrition
Calories: 207kcal | Carbohydrates: 8g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 429mg | Potassium: 306mg | Fiber: 2g | Sugar: 4g | Vitamin A: 766IU | Vitamin C: 29mg | Calcium: 131mg | Iron: 1mg