Fresh Greek Village Salad
This salad is just like my mommy makes. She taught me when I was a little girl and I have been making it all the time ever since. Seriously, it's so good I could eat a whole bowl myself. The only reason this would be slightly pricey is because of the olive oil, white wine, olives and feta, but if you're willing to spend a little for a nice greek dinner, you won't regret it!
-2 Vine tomatoes or 1.5 cups of cherry tomatoes
-1.5 Red onion
-1 Green pepper
-1 Cup of whole Kalamata Olives
-1 Lemon (zest and juice)
-As much Feta cheese as your heart desires
-3/4 cup Extra Virgin Olive Oil
-1 Tblsp white wine
-2 Tblsp dried oregano
-2 Tsp Sea Salt
-2 Tsp Black pepper
-1 clove garlic, minced
Wash the cucumber, tomatoes, green pepper and lemon. Chop your cucumber into little half moons and put them in a large serving bowl.
Cut the top out of the green pepper and cut into chunks and add them to the bowl.
Cut your 2 tomatoes into quarters or if you are using cherry tomatoes, throw them into the bowl whole.
Now add the kalamata olives. I like throwing them in once I've done the cucumber, pepper, and tomatoes so that they marinate a little in the olive juice.
Now slice the red onion into thin pieces. You want to add the onion for taste, not to over power the salad.
Now add the feta. I go all out with the feta because it's so freaking good.
Zest the lemon right into the salad.
Now for the dressing. combine the olive oil, white wine, lemon juice, oregano, salt, pepper and garlic into a separate smaller bowl. Whisk together quickly to make a vinaigrette dressing.
Pour the dressing over the salad and toss. There will seem to be a lot of dressing but that's fine. The veggies should be soaking in the dressing to get the full flavour.
Leave at room temperature for 30 min- and hour and serve!