Recipes · Starters & salads
Greek Village Salad
AI-written · not yet kitchen-tested
A proper Greek village salad is cut into big pieces rather than small dice, and the feta sits on top as a whole slab. A little salt draws juice from the vegetables, which mixes with the olive oil into a dressing worth mopping up with bread.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 4 tomatoes ripe, cut into coarse wedges
- 1 cucumber about 14 oz (400 g), cut into 1/2-inch (1.5 cm) half-moons
- 1 green bell pepper cut into rings
- 1 red onion cut into thin rings
- 100 g (3.5 oz) black olives with pits
- 200 g (7.1 oz) feta in one slab
- 5 tbsp olive oil extra-virgin
- 1 tsp dried oregano dried
- salt sparingly, the feta is already salty
- black pepper freshly ground, to taste
Method
- Wash the cucumber, peel it in alternating stripes if you like, halve it lengthwise and cut it into 1/2-inch (1.5 cm) half-moons. Wash the tomatoes, cut out the stem ends and cut into coarse wedges.
- Core the bell pepper and cut it into rings, then cut the red onion into thin rings. Soak the onion rings in cold water for 5 minutes and drain; this makes them milder.
- Combine the tomatoes, cucumber, bell pepper, onion and olives in a shallow bowl and sprinkle with a pinch of salt. Let stand for about 10 minutes at room temperature until the tomatoes release their juice.
- Set the feta on top of the salad as a whole slab, sprinkle with the oregano rubbed between your fingers and drizzle with the olive oil. Season with pepper and serve without tossing.
Tip: Feta brings plenty of salt, so salt the vegetables only lightly and season at the table. A slab of feta from the brine is juicier than pre-crumbled.
Tip: Serve with pita or white bread to mop up the juice at the bottom of the bowl. Once assembled, the salad keeps for only about half an hour before the vegetables turn watery.