Full of ripe tomatoes, crunchy cucumbers, and creamy feta, your family will love this traditional Greek village salad.
If you’ve ever been to Chicago with me, you know I can’t go without visiting Greektown where I order all of my favorites! To complement the silky egg-lemon soup (avgolemono), and mouth-watering fried cheese (saganaki), we always order a large platter of the classic Greek village salad. Made with large chunks of fresh vegetables like cucumber and tomato, what makes this salad unique is that it doesn’t contain any lettuce. Just the good stuff!
Love Greek flavor? Try my Greek Lamb Chops with Tzatziki Sauce next!
Ingredients
- Tomatoes: Vine ripened tomatoes are preferred, but you could use Roma tomatoes as well.
- Cucumber: I prefer to use an English cucumber as they are mostly seedless, but any cucumber will work!
- Onion: Red onion adds a wonderful, bright color to the dish, and is mild enough to eat raw, while still adding flavor and a bit of spice.
- Feta: Creamy, crumbly, and tangy, this goat cheese is classic in Greek food.
- Olives: Kalamata olives are somewhat fruity in taste and slightly sweet.
- Lemon: Fresh lemon juice helps to dress the salad along with some olive oil. It adds bright, acidic, citrus flavor to the vegetables.
- Olive oil: Mildly flavored, unless you use an infused olive oil, it acts as the base for the dressing.
- Dill: Fresh dill is commonly used in Greek cuisine and helps to add just a bit more depth of flavor to the salad.
How to Make a Greek Village Salad
Start your Greek village salad by washing your produce. Then take your tomatoes and cut them into thin wedges. Do the same to the red onion.
Take your cucumber next and cut it in half length wise and then slice. I don’t peel mine, but you can peel yours if you prefer.
Then take your feta cheese block and cut it into bite sized cubes.
Finish by mincing your fresh dill. You could use dried if necessary, or replace for another fresh herb.
To assemble your salad, take a large dish or bowl and lay out the feta, tomatoes, cucumber, onion, and olives. Then drizzle the olive oil and fresh lemon juice over all of it, and finished with the fresh dill.
Serve alongside your favorite main dishes, and enjoy your Greek village salad!
Frequently Asked Questions
What is a village salad?
Is eating Greek salad good for you?
What’s the difference between a Greek salad and a Mediterranean salad?
More Unique Salads
- Lebanese Eggplant Salad
- Lentil Salad with Red Wine Vinaigrette
- Mediterranean Chopped Salad
- Fresh Mushroom Salad with Lemon Parmesan Vinaigrette
- Orange, Fennel, and Red Onion Salad
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Greek Village Salad
Recipe Video
Ingredients
- 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 extra virgin olive oil
- 2 tablespoons minced fresh dill (or 1 tablespoon fresh oregano)
- salt and pepper to taste
Instructions
- 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.
Last Step:
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