Recipe courtesy of Mary Sue Milliken and Susan Feniger

Greek Village Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
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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

Directions

  1. 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.

Cook’s Note

Use up stale pita bread by toasting it, breaking into pieces and adding to salad.

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