Greek Village Recipe
v, gfcucumber, tomato, kalamata, feta, bell pepper, greek vinaigrette
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Ingredients
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Salad
Greek Vinaigrette
Method
Salad
Prepare vegetables and cheese
Wash the cucumber, tomato, bell pepper, parsley, and (if using) oregano. Peel the cucumber if desired and slice into 1/4-inch half-moons. Halve and seed the tomato, then dice into 1/2-inch pieces. Seed the bell pepper and thinly slice. Thinly slice the red onion, if using. Crumble or dice the feta into bite-sized pieces. Pit and halve the Kalamata olives if not already pitted.
Combine the prepared cucumber, tomato, bell pepper, red onion, Kalamata olives, and parsley in a large bowl. Sprinkle the dried or fresh oregano over the top.
Season the salad lightly with kosher salt and freshly ground black pepper, remembering that the feta and olives are salty—add less salt to start and adjust after tossing with the dressing.
Greek Vinaigrette
Make the vinaigrette
In a small bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, and honey (if using). Whisk or shake to blend. Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and season with kosher salt and freshly ground black pepper to your preference.
Let the vinaigrette sit for 5 minutes at room temperature to allow the flavors to meld; if garlic is strong, allow up to 10 minutes.
Assemble
Pour about two-thirds of the vinaigrette over the salad ingredients and gently toss with tongs or salad spoons to coat everything evenly. Start with less dressing—you can always add more to taste.
Taste and adjust seasoning: add more salt or pepper if needed, or drizzle the remaining vinaigrette for a brighter flavor.
Top the salad with the crumbled/diced feta and give the bowl one gentle toss, or arrange the feta on top for presentation. Garnish with a few extra parsley leaves or a pinch of dried oregano if desired.
Serve immediately at room temperature or chill for up to 30 minutes. Leftovers: store dressing separately if possible and refrigerate salad up to 24 hours (feta and tomatoes may release liquid).