Greek Village Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: Greek
Serves: 4-9
Ingredients
  • 1 seedless English Cucumber, peeled and diced
  • 4 to 5 large ripe tomatoes, sliced into wedges
  • 1 large red onion, sliced
  • 1 large green bell pepper, sliced
  • 1 cup Kalamata olives, plus more to taste
  • ¼ pound brine-packed Greek feta cheese, drained and sliced lengthwise
  • 1 teaspoon dried oregano
  • 2 tablespoons capers, rinsed and drained (optional)
  • 2 to 3 freshly squeezed lemon juice (1 lemon)
  • ⅓ cup extra virgin olive oil
  • 1 lemon cut into wedges, to serve with salad
  • sea salt (optional)
Instructions
  1. Toss the cucumber, tomatoes, onion, bell pepper, and olives together in a large salad bowl and top with slices of feta. Crush the oregano in your hand to release its fragrant essential oils, then sprinkle over the salad along with the capers (if using). Drizzle the lemon juice over the salad, then the olive oil. Set aside to marinate at room temperature for 20 minutes, or serve immediately with some lemon wedges alongside for added zest. The feta is quite salty, which usually eliminates the need for added salt. Give the salad a taste just before serving, and sprinkle a pinch of salt over the cucumbers and tomatoes, if desired.
Recipe by Tout va bien! (tm) at https://christymajors.com/its-all-greek-to-me-lemony-grilled-chicken-and-greek-salad/