My Greek Village Salad Recipes

GREEK VILLAGE SALAD

Greek Village Salad image

Provided by Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 firm tomatoes, thinly sliced into rounds
1 large cucumber, peeled and thinly sliced into rounds
1 onion, thinly sliced into rings
2 green bell peppers, stems removed, cut into rings
1 cup pitted Kalamata, or other black Greek olives
6 ounces feta cheese, cut into chunks
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons finely chopped fresh oregano
Salt and freshly ground black pepper

Steps:

Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.

MY GREEK VILLAGE SALAD

My Greek Village Salad image

Greek salad is by far the most popular in any home, taverna or restaurant during summer, when tomatoes are in season. I've been fortunate to visit Crete many times and taste their wonderful foods. One of them being the popular "Dakos" an appetizer, using the rusk as a base. I'll post it soon. Also added to summer salads like I did here. My addition of corn is optional. I had leftover corn from a Mexican dinner and thought of adding it to give my own touch. I don't remember how much I added so you can add as little or as much according to your taste or not at all.

Provided by Maria * @WWCook1

Categories Other Salads

Number Of Ingredients 10

Ingredients

3-4 - barley or whole wheat rusks
5-6 - tomatoes, peeled & finely chopped or diced
2 - cucumbers, peeled & finely diced
2 - green bell peppers,seeded & diced
2 - onions, finely chopped
1 cup(s) feta cheese, cubed or crumbled
1/2 cup(s) kalamata olives
1 - handful capers, rinced of brine
- freshly ground pepper
1/2 cup(s) evoo

Steps:

Briefly wet rusks by holding them under running water or quickly dipping in a bowl of water. Crumble and place in salad bowl. Drizzle with half of the olive oil and season with very little salt. Don't forget you'll be adding Feta cheese later.
Finely chop or dice tomatoes, cucumbers, bell peppers & onions. Place in salad bowl on top of rusk. Add the Feta cheese, Kalamata olives & capers. Sprinkle with oregano & freshly ground pepper and drizzle with the rest of the olive oil.
Sometimes I don't have rusks but always have pita bread in my freezer. So if you can't find barley or wheat rusks. Grill a couple of pita breads, coarsely crumble and add to the salad bowl before the tomatoes to catch all the salad liquid. It might not be the traditional Cretan salad but it's pretty close and still Greek:) KALI OREXI /ENJOY!!!

GREEK VILLAGE SALAD FOR ONE

Greek Village Salad for One image

A simple lunch salad for one, reminds me of when I went to Santorini, Greece. A real greek salad doesn't have lettuce in it!

Provided by Katzen

Categories Vegetable

Time 5m

Yield 1 Salad, 1 serving(s)

Number Of Ingredients 9

Ingredients

1/4 English cucumber, sliced
6 -8 cherry tomatoes, halved
1/2 green pepper, chunked
1/4 red onion, sliced
6 kalamata olives
2 -3 tablespoons feta cheese, crumbled (I use herb & garlic)
1 teaspoon olive oil
1 teaspoon red wine vinegar
1/4 teaspoon oregano, dried

Steps:

1. Arrange cucumbers, tomatores, green peppers, red onions, feta, and olives on plate.
2. Drizzle oil and vinegar on top, and finish with sprinkled oregano.

Nutrition Facts : Calories 198.8, Fat 13.8, SaturatedFat 5.3, Cholesterol 25.3, Sodium 521, Carbohydrate 14.9, Fiber 4, Sugar 7.7, Protein 6.5

GREEK VILLAGE SALAD

Greek Village Salad image

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.

Provided by Sageca

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 228.5, Fat 16.9, SaturatedFat 7.2, Cholesterol 35.7, Sodium 732.9, Carbohydrate 13.3, Fiber 3.2, Sugar 7.7, Protein 7.7

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