Skip to content

Greek Village Salad

    Full of ripe tomatoes, crunchy cucumbers, and creamy feta, your family will love this traditional Greek village salad.

    greek village salad with olive oil drizzle

    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.

    [feast_advanced_jump_to]

    What is a village salad?

    A village salad is a classic Greek salad with no lettuce

    plated greek salad no lettuce

    To complement 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!

    village salad

    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. Looking for the more traditional greek salad? Check out my traditional Greek salad recipe.

    Oopah!

    village salad

    Greek Village Salad

    4.72 stars average
    Full of ripe tomatoes, crunchy cucumbers and creamy feta, your family will love this traditional Greek village salad.
    PREP: 10 mins
    TOTAL: 10 mins
    Save
    Servings: 4

    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.

    Recipe Video


    Nutrition

    Calories: 256kcalCarbohydrates: 12.5gProtein: 11.9gFat: 19.1gSaturated Fat: 5.9gPolyunsaturated Fat: 13.2gTrans Fat: 0gCholesterol: 20mgSodium: 1532mgFiber: 2.2gSugar: 5.9g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
    nv-author-image

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    12 Comments

    1. While in Greece I tried a very good kind of cake, light and chewy, possibly made with sesame seeds ground. Are you familiar with the recipe?

    2. The Greek restaurant I go to always puts lettuce in their salad, but that’s probably because is cheaper to make it that way. Unfortunately I don’t remember what was in the Greek salad we had on Santorini. From what I’ve learned, though, your recipe is the real deal. I like having access to authentic recipes like this.

    Leave a Reply

    Your email address will not be published.

    Your feedback is important to us. Rate what you thought of this.




    This site uses Akismet to reduce spam. Learn how your comment data is processed.