Greek Village Salad

The quintessential salad on the Greek dining table. Refreshing, juicy, olive oil and feta topped with aromatic dried oregano. As you can see from our pictures, you don't need every ingredient in the list to prepare this salad, just make sure you have high quality feta good tomatoes and oregano! And finally, there is no greater joy than dipping bread in the juice at the bottom of your salad..

Ingredients (For 2)

1 Large Beefsteak Tomato

(avoid Roma or other saucing tomatoes. Heirloom tomatoes can work, but you'll want to pair your tomatoes with the feta)

4 oz Feta cheese- Preferably imported from Greece and whole. - Chop into large rectangles.

1/4 English cucumber (peeled)

1/2 medium onion - sliced

1 tsp Dried Greek Oregano

Kalamata Olives

Olive Oil

Sea Salt

Optional:

Red Wine Vinegar - Suitable when using cucumbers, but not required.

Parsley - chopped

Anaheim Peppers

Capers

Steps

This salad is usually presented un-mixed, and tends to blend together

Some restaurants serve refrigerated tomatoes, but we prefer room temperature. Cut the tomatoes into wedges. Think of an ideal size where a bite includes a tomato and a cucumber. If the tomatoes are smaller, you can go with thicker slices. Pro tip: Try to capture the juices from the tomatoes, and even give them a little squeeze as you're cutting.

Immediately salt the tomatoes (you can even let the tomatoes sit for a bit after the salt to intensify the flavor).

Slice the peeled cucumber into half moon shapes, about 1/8 inch thick.

Slice the onion as thin as possible

Salt again

Add Olives

Add any optional ingredients (Parsley, Peppers, Red Wine Vinegar)

Add the feta on top of the other ingredients.

Sprinkle dried oregano , pinch with your fingers to get the oils going.

Top with olive oil (3 Tbsp) and then top it with some more !