Description
Experience the authentic flavors of the Aegean with this classic Greek Village Salad. This refreshing dish celebrates the simplicity of high-quality seasonal produce, featuring sun-ripened tomatoes, crisp cucumbers, and briny Kalamata olives. By serving the feta as a generous block rather than crumbles, you ensure every bite provides the perfect creamy contrast to the crisp, acidic vegetables. Perfectly balanced with premium extra virgin olive oil and fragrant dried oregano, this salad is a quintessential Mediterranean staple that brings the vibrant spirit of a seaside tavern to your table.
Ingredients
4 large vine-ripened tomatoes
1 large English cucumber
1/2 cup pitted Kalamata olives
1/2 medium red onion
7 oz block of feta cheese in brine
3 tbsp extra virgin olive oil
1 tsp dried oregano
Instructions
Wash the tomatoes and cucumbers thoroughly and dry them well.
Cut the tomatoes into large, thick wedges.
Slice the English cucumber into thick rounds or half-moons.
Thinly slice the red onion into translucent slivers.
Combine tomatoes, cucumbers, and onions in a wide serving bowl.
Scatter the Kalamata olives evenly over the vegetables.
Place the block of feta cheese on top of the salad.
Drizzle the extra virgin olive oil over the dish.
Sprinkle with dried oregano, rubbing it between your palms before adding to release the oils.
Notes
Always use a high-quality Greek extra virgin olive oil for the most authentic flavor. Do not peel the English cucumber, as the skin adds essential crunch. Ensure the feta is kept in a solid block rather than crumbled to maintain the traditional aesthetic and texture.
- Prep Time: 15
- Category: Lunch
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg