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

Salad:

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)

Dressing:
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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