Friday, September 20, 2013

Greek Village Salad

This is supposed to be a more "traditional" Greek salad, in that in contains no lettuce.  It's supposed to be closer to salads actually eaten in villages in Greece, although I wouldn't know anything about that, having never been there.  :)  (But maybe one day!!!)  It was very good, with all the Greek flavors in there.  I have to import my own Greek olives here now, but it's worth it.  For the feta, I used jarred feta marinated in oil and herbs- it is so good.  
This salad is so much better than what passed for Greek salad at this Greek restaurant in the States we went to- I researched it before our trip and it got raving reviews, so we went, and everything was just ok.  The salad was sad, though.  It came in a tiny styrofoam container, and was just lettuce with a few sad olives, a few sprinkles of feta, and then, pickled beets and garbanzo beans.  ????!!  I tried to eat it but just couldn't.  Service was slow and the servers were rude, too.  Anyway.  I'd rather make my own Greek food.  

Greek Village Salad
adapted from Food

2-3 tomatoes, cut in wedges
1 slender green cucumber
1 yellow or red pepper
1 medium or small red onion, sliced
1/2 cup Kalamata olives
4-8 ounces feta cheese, sliced (or in chunks)

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

1.  Cut tomatoes into wedges.  Slice cucumber in 1/2 lenghtwise then in cut in thin slices.  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.

2.  To make dressing, whisk together all dressing ingredients in a small bowl.  Pour the dressing on just before serving. Top with feta cheese (to taste) and sprinkle with oregano.

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