Full of ripe tomatoes, crunchy cucumbers and creamy feta, your family will love this traditional Greek village salad.
Living just three hours away from Chicago, I have visited the Windy City no less than 40-50 times in my 35 years of life. Of course, as any foodie knows, no trip to Chicago is complete without a meal in Greektown.
To compliment the silky egg lemon soup (avgolemono) and mouth-watering fried cheese (saganaki), we would always order a large platter of the classic Greek village salad. Made with large chunks of juicy tomatoes, crunchy cucumbers and creamy feta cheese, what makes this salad unique is that it doesn’t contain any lettuce. Just the good stuff!
Drizzled with olive oil, lemon juice and a sprinkling of fresh dill, every bite of this simple and refreshing salad brings me back to Greektown in Chicago with my family. Take it a step further and serve with a big crush loaf of sesame bread.
Greek Village Salad
- 2 vine-ripened tomatoes cut in large wedges
- 1 English cucumber sliced in large chunks
- 1 red onion slices in large chunks
- 8 ounce block feta cut in cubes
- 24 pitted kalamata olives
- 1 lemon juiced
- 2 tablespoons olive oil
- 2 tablespoons minced fresh dill or 1 tablespoon fresh oregano
- salt and pepper to taste
- Scatter the first five ingredients (tomatoes through olives) on a large platter.
- Drizzle with lemon juice and olive oil. Sprinkle with dill, salt and pepper to serve.