Greek Village Salad Recipe

Name: Greek Village Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small or 1 large green bell pepper, cored and sliced into thick strips; 1 cucumber, peeled if preferred, sliced into thick half-rounds; 1 small red or white onion, sliced into thin slivers; 3 medium tomatoes (12 ounces total), cut into 1/2-inch-thick wedges; 18 to 24 Kalamata olives; 1 tablespoon capers (optional); 4 ounces feta cheese, coarsely crumbled; Salt and freshly ground black pepper, to taste; 1/3 cup fruity olive oil; 2 tablespoons fresh lemon juice or red wine vinegar (optional); 2 teaspoons dried oregano

Servings: persons

2 small or 1 large green bell pepper, cored and sliced into thick strips
1 cucumber, peeled if preferred, sliced into thick half-rounds
1 small red or white onion, sliced into thin slivers
3 medium tomatoes (12 ounces total), cut into 1/2-inch-thick wedges
18 to 24 Kalamata olives
1 tablespoon capers (optional)
4 ounces feta cheese, coarsely crumbled
Salt and freshly ground black pepper, to taste
1/3 cup fruity olive oil
2 tablespoons fresh lemon juice or red wine vinegar (optional)
2 teaspoons dried oregano

1
Place the peppers, cucumber, onion, tomatoes, olives, capers, if using, and cheese in a large bowl.
2
Sprinkle lightly with salt and pepper, then with the oil.
3
Add the lemon juice, if using.
4
Crumble the oregano over the top, toss gently, and serve.
5
VARIATION:
6
The Greek-American Rendition:
7
As a horiatiki salad depends on good fresh produce, Greek Americans were faced with a quandary.
8
American tomatoes are often picked well before ripening and are decidedly pale in comparison to their Greek counterparts.
9
Besides, Americans had a fixed notion that salad means lettuce, and supermarket vegetable sections almost always have some crisp fresh lettuce available to accommodate that notion.
10
Ever adaptable, Greeks in the States altered their village salad to include lettuce.
11
In addition, scallions are often substituted for bulb onions.
12
As the new version traveled west, the salad picked a new appellation.
13
In a nod to its origin, it is often called not a village salad, but a Greek salad.
14
To make the Greek-American version, add 3 cups romaine, red lettuce, baby spinach, or arugula, and reduce the amount of the other vegetables accordingly.
15
Substitute 6 scallions, trimmed and cut into 1-inch lengths, for the red or white onion.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small or 1 large green bell pepper, cored and sliced into thick strips, 1 cucumber, peeled if preferred, sliced into thick half-rounds, 1 small red or white onion, sliced into thin slivers, 3 medium tomatoes (12 ounces total), cut into 1/2-inch-thick wedges, and more.

Yes, Greek Village Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Village Salad

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