Greek Village Salad
Light and flavorful this authentic Greek salad recipe is loaded with crunchy cucumbers, and juicy tomatoes, and drizzled in a tangy, herby dressing.
Servings: 4 people
Calories: 374kcal
Ingredients
- 2 large tomatoes chopped
- ½ seedless cucumber or 3 mini cucumbers chopped, skin on
- ½ sweet onion chopped
- ½ cup pitted greek kalamata olives optional
- 4 oz feta cheese sliced
- 3 sprigs of fresh dill chopped
Dressing
- ½ cup olive oil
- ½ cup white wine vinegar
- S & P to taste
Instructions
- Chop all of the vegetables and add them to a bowl.
- Add olives and dill to the bowl.
- Make the dressing by combining the oil, vinegar, and salt and pepper.
- Add the dressing to the vegetables and stir.
Notes
Store leftover Greek salad in the fridge in an airtight container. It will stay fresh for 2-3 days; however, the vegetables won’t be as crisp and there will be extra water at the bottom.
I love using a good Greek feta like Dodoni but I sometimes use a creamy French feta instead. You can also change up this salad by using fresh mozzarella.
If you love Greek food, try the Fasolakia (greek green beans) or the Greek Lentil Salad!
Nutrition
Calories: 374kcal | Carbohydrates: 9g | Protein: 5g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 25mg | Sodium: 597mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 1mg
