INGREDIENTS

Salad
  • 1 English cucumber, seeded, cut into ¾-inch chunks
  • ½ medium red onion, halved and thinly sliced
  • 2 bell peppers (red, yellow, or orange), cut into ¾-inch chunks
  • 1 pint cherry or grape tomatoes, halved
  • ¾ cup Kalamata olives
  • 8 oz. feta cheese, diced
Dressing
  • ¼ cup + 2 tablespoons red wine vinegar or lemon
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • ¾ teaspoon dried oregano
  • ½ cup extra virgin olive oil

GUIDE / INSTRUCTIONS

Feel free to add your favorite vegetables in this classic greek salad.  In Greece, this village salad, is typically served from early spring until mid-fall.  A refreshing and easy to prepare dish that pairs well with anything!

  • Begin by making the dressing: In a bowl large enough to hold the salad, whisk together the vinegar, salt, pepper, honey, garlic, and oregano. Whisking vigorously, slowly pour in the olive oil to form an emulsion.
  • Assemble the salad: Add to the dressing: cucumber, peppers, tomatoes, olives, oregano, red onions and feta. Toss to combine.
  • Taste and adjust seasoning, if necessary. Serve or refrigerate for up to 3 hours. Let the salad sit out at room temperature for about 30 minutes before serving.

A greek salad typically contains Kalamata olives which are cultivated on Crete and Cyprus.

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