Village Salad

A bright and refreshing salad combining ripe tomatoes, crispy cucumber, briny olives, and crumbly feta cheese, perfect for summer evenings and casual gatherings.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 180

Ingredients Method Notes

Ingredients

Salad Ingredients

2 cups Tomatoes, diced Choose ripe but firm tomatoes, like beefsteak or vine-ripened.
1 cup Cucumber, diced Use English or Persian cucumbers for best texture.
1/4 cup Red onion, thinly sliced Soak slices in cold water briefly to mellow flavor.
1/2 cup Kalamata olives, pitted Rinse if you prefer a less salty taste.
1/2 cup Feta cheese, crumbled Crumbly texture is best achieved from block feta.

Dressing

2 tablespoons Olive oil Use good quality extra virgin olive oil.
1 teaspoon Dried oregano Sprinkle sparingly; fresh can be used if available.
to taste Salt Use sea salt or kosher salt.
to taste Black pepper Freshly cracked for best flavor.

Method

Assembly

Chop the tomatoes and cucumber into bite-sized pieces.
Slice the red onion thinly.
In a large salad bowl, combine the chopped tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
Drizzle with olive oil and sprinkle with dried oregano, salt, and black pepper to taste.
Toss gently to combine and serve immediately.

Notes

For best results, let the salad rest for 5 minutes after tossing to allow the flavors to meld. Serve slightly chilled or at room temperature.