Description
Experience the rustic charm of a classic Greek Village Salad. This authentic Mediterranean staple relies on the freshness of summer produce, featuring chunky vine-ripened tomatoes, crisp cucumbers, thinly-sliced red onion, and brined Kalamata olives. Topped with a large slab of creamy sheep milk feta and finished with a drizzle of premium extra virgin olive oil and a dash of mountain oregano, this refreshing salad is the perfect balance of salty, acidic, and crisp textures. No lettuce needed; it is simple, pure, and incredibly satisfying.
Ingredients
4 large vine-ripened tomatoes
1 large cucumber
1/2 cup pitted Kalamata olives
1/2 medium red onion
1 block feta cheese in brine
3 tablespoons extra virgin olive oil
1 teaspoon dried Greek oregano
Instructions
Wash all vegetables thoroughly under cool running water and dry them completely.
Cut the tomatoes into large, irregular wedges to retain their structure.
Slice the cucumber into half-moons approximately one centimeter thick.
Peel the red onion and slice it into thin, delicate half-moons.
In a large bowl, combine the prepared tomatoes, cucumbers, and red onion.
Add the Kalamata olives to the vegetable mixture.
Carefully place the whole block of feta cheese on top of the salad.
Drizzle generously with the extra virgin olive oil.
Sprinkle the dried Greek oregano over the cheese and vegetables before serving.
Notes
Ensure you use a high-quality, cold-pressed extra virgin olive oil to define the flavor. Do not remove the peel from the cucumber for added texture. Store any leftovers in an airtight container for up to 24 hours, though this salad is best enjoyed fresh.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg