Greek Village Recipe
vine ripened tomato, persian cucumber, red onion, kalamata olive, bell pepper, feta, greek vinaigrette
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Ingredients
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Vegetables
Other Ingredients
Vinaigrette
Method
Preparation of Vegetables
- 1
Chop the Vegetables
Begin by washing all the vegetables. Dice the vine-ripened tomatoes into bite-sized pieces and place them in a large mixing bowl.
- 2
Slice the Cucumber
Slice the Persian cucumber into thin rounds or half-moons, depending on your preference, and add to the mixing bowl.
- 3
- 4
Prepare the Bell Pepper
Remove the seeds and core from the bell pepper, then chop it into small pieces and add it to the mixing bowl.
Combining Ingredients
- 5
Add Olives and Feta
Pit the Kalamata olives if necessary and add them whole to the mixing bowl. Crumble the feta cheese and sprinkle it over the top of the salad.
Making the Vinaigrette
- 6
Mix the Vinaigrette
In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, and season with salt and black pepper. Whisk or shake well until combined.
Final Assembly
- 7
Dress the Salad
Pour the vinaigrette over the salad ingredients in the mixing bowl. Gently toss everything together until well combined, ensuring the vegetables are coated with the vinaigrette.
- 8
Serve
Transfer the Greek Village salad to a serving platter or bowl. Enjoy it immediately, or refrigerate for a short period if desired.
