Description
Traditional Greek Village Salad: Your authentic taste of Greece! Crisp veggies, salty feta, and rich olive oil create a simple, vibrant dish youll love.
Ingredients
- Fresh Market Finds:
- Ripe Tomatoes (any kind, I often mix cherry and Roma)
- English Cucumber (or Persian, deseeded)
- Red Onion (thinly sliced)
- Green Bell Pepper (thinly sliced or chopped)
- The Salty, Tangy Bits:
- Kalamata Olives (pitted)
- Block Feta Cheese (Greek, if you can find it!)
- Golden Dressing Essentials:
- Extra Virgin Olive Oil (good quality)
- Red Wine Vinegar
- Flavorful Sprinkles:
- Dried Oregano (Greek, if possible)
- Sea Salt
- Freshly Ground Black Pepper
Instructions
- Prep Your Veggies:: First things first, get all those beautiful vegetables ready! I usually start with the tomatoes – I like to cut them into rustic wedges, not too small, you know? Then, the cucumber gets halved lengthwise, deseeded with a spoon (trust me on this one!), and sliced into chunky half-moons. The red onion, oh the red onion, I slice it super thin, almost paper-thin, and sometimes give it a quick ice bath to soften its bite. And the green bell pepper? Just slice it into lovely rings or thin strips. I love seeing all those vibrant colors coming together on my cutting board; it’s like a little art project before dinner.
- Assemble the Base:: Now for the fun part! Grab your biggest, prettiest salad bowl. I usually start by gently tossing the chopped tomatoes, cucumber, red onion, and green bell pepper together. This is where I always forget to add the olives first, oops! But no biggie, just toss them in later. You want to make sure everything is mixed well, but not bruised, so be gentle. I sometimes use my hands for this, it just feels more connected to the food, and honestly, it’s easier to feel if everything is coated evenly. Avoid over-mixing; we want distinct pieces, not a mushy mess.
- Add the Olives & Feta:: Next up are those gorgeous Kalamata olives. Just scatter them generously over your veggie mix. And then, the star of the show: the feta! I grab my block of good Greek feta and just crumble it right over the top with my fingers. Seriously, don’t cut it, crumble it! It gives it that rustic, authentic feel. I love how the salty, creamy feta contrasts with the crisp veggies; it’s just a flavor explosion. Sometimes I even add a little extra feta for myself, because why not?
- Whip Up the Dressing:: This dressing is ridiculously simple, which is what I adore about this Traditional Greek Village Salad. In a small bowl or even a measuring cup, I pour in a generous amount of good quality extra virgin olive oil. Then, a splash of red wine vinegar – don’t overdo it, we want balance! A good pinch of sea salt and a generous grind of fresh black pepper. And finally, the dried oregano. I always rub it between my palms before sprinkling it in; it releases all those lovely aromatic oils. Whisk it all together until it’s slightly emulsified. I once forgot the oregano, and the dressing just wasn’t the same, trust me.
- Dress and Serve:: Now for the grand finale! Pour that beautiful golden dressing all over your assembled salad. I usually give it a gentle toss again, just enough to coat everything without making a soggy mess. You want the veggies to still have their bite and the feta to remain mostly intact. The smell at this stage is just incredible – fresh, herbaceous, and tangy. This is the part where my kitchen sometimes gets a little messy with olive oil drips, but hey, that’s part of the charm, right? Serve it immediately; it’s honestly best when everything is super fresh.
- Final Flourish:: Before serving, I always give it one last sprinkle of dried oregano right on top, and maybe another crack of black pepper if I’m feeling fancy. The final result should look incredibly vibrant and inviting – a true feast for the eyes before you even take a bite. The flavors meld together perfectly, delivering that authentic taste of a Traditional Greek Village Salad. It’s a simple dish, but it’s truly unforgettable, and it always makes me feel like I’m sitting by the Aegean Sea.