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Nutrition Facts
Serving Size 1 (270g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 225
Calories from Fat 151		(67%)
Amount Per Serving		%DV
	Total Fat 16.9g	25%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 746mg		31%
Potassium 447mg		12%
Total Carbohydrate 13.1g		4%
	Dietary Fiber 3.0g	12%
	Sugars 7.6g
Protein 7.7g		15%
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Greek Village Salad

Recipe #167576 | 30 min | 30 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Sage
May 9, 2006

I tried to recreate the best Greek Salad I've ever had.Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls. If available please use fresh herbs.

SERVES 6 (change servings and units)

Ingredients

4 tomatoes, cut in wedges
1 slender green cucumber
1 green pepper
2 red peppers
1 red onion, sliced
1/2 cup kalamata olive
8 ounces feta cheese, sliced

salad dressing

3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1 teaspoon parsley, chopped
3 garlic cloves, crushed
1/2 teaspoon salt
fresh ground black pepper

Directions

1
Cut tomatoes into wedges.
2
Slice cucumber in 1/2 lenghtwise then in cut in chunks.
3
Wash, core and seed peppers. Cut in half then cut into thick strips.
4
Separate onion slices into rings.
5
Place prepared ingredients in a bowl; top with the olives.
6
Pour on dressing just before serving.Top with strips of Feta Cheese and sprinkle with oregano.
7
For dressing: Put ingredients a screw top jar, seal and shake well.
8
Shake again just before serving.
9
Serve in individual salad bowls.

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Featured Reviews for This Recipe

From: Chef #1176846

On May 22, 2009

One of my favorite Peterborough, NH restaurants, Twelve Pine, makes this salad in the summer. It's perfect for the season; very light, cool, and crunchy, with large chunks of vegetables, olives, and cheese. Tip: you don't have to use the herbs suggested; I prefer dill weed in this personally, and I also add lemon juice to my dressing - gives the salad a nice spike. I know it's summer when I start yearning for this salad!

0 people found this review helpful

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From: Busy Lindsay

On Feb 15, 2009

Thank you for posting this! I love Greek salads and this one is very good.

0 people found this review helpful

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From: poo235

On Nov 11, 2006

This recipe does just about a perfect job of recreating a Greek salad served at a Greek taverna (no spinach and sliced, not crumbled, feta). I usually enjoy this salad as a complete meal with a glass of red wine and a couple of pieces of French bread to soak up the remaining dressing and juices. For variety, I occasionally throw in some capers, but the original recipe is fabulous! It's too bad that we can't get real Greek feta in the States!

5 people found this review helpful

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From: Lanagirl

On Jul 7, 2008

This was a very easy and tasty recipe. The dressing was great. I did not pour the dressing over just before serving, I put it on when I made the salad and let it sit in the fridge for the day and it turned out great. I served this with chicken souvlaki, greek potatos , tzatziki and pita bread

1 person found this review helpful

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