Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Greek Village Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 299
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 25
- Sodium
- 584
- Total: 15 min
- Prep: 15 min
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
- 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.