↞ recipe box start page
Category: Salad
Prep Time: Cook Time: Total Time:
For the Greek Vinaigrette
1 clove garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
kosher salt and freshly ground black pepper to taste
For the Salad
4 cups roughly chopped ripe tomatoes, I used cherry tomatoes
2 cups roughly chopped cucumbers
2 red or yellow peppers, cut into chunks
1/2 red onion, thinly sliced
8 ounces feta, drain and crumbed
freshly ground black pepper to taste
In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.
view more member recipes
Greek Village Salad
Category: Salad
Prep Time: Cook Time: Total Time:
For the Greek Vinaigrette
1 clove garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
kosher salt and freshly ground black pepper to taste
For the Salad
4 cups roughly chopped ripe tomatoes, I used cherry tomatoes
2 cups roughly chopped cucumbers
2 red or yellow peppers, cut into chunks
1/2 red onion, thinly sliced
8 ounces feta, drain and crumbed
freshly ground black pepper to taste
In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Village Salad
by sgre52160
2 pkg crumbled feta cheese or 1 (8 oz) pkg feta cheese, crumbled 2 medium tomatoes, cut into chunks 1 large cucumber, cut into chunks 1 medium red onion, cut into chunks 1/2 cup Italian dressing
by sgre52160
2 pkg crumbled feta cheese or 1 (8 oz) pkg feta cheese, crumbled 2 medium tomatoes, cut into chunks 1 large cucumber, cut into chunks 1 medium red onion, cut into chunks 1/2 cup Italian dressing
Geno's Queens Village Knishes
by generogers
GENO'S QUEENS VILLAGE KNISHES For this recipe, you will need: 6 LARGE POTATOES 1/4 CUP OIL 1 TSP SALT (FOR DOUGH) 1 TSP BAKING POWDER 3 CUPS OF FLOUR 1/2 TSP SALT (FOR FILLING) 1/2 TSP PE
by generogers
GENO'S QUEENS VILLAGE KNISHES For this recipe, you will need: 6 LARGE POTATOES 1/4 CUP OIL 1 TSP SALT (FOR DOUGH) 1 TSP BAKING POWDER 3 CUPS OF FLOUR 1/2 TSP SALT (FOR FILLING) 1/2 TSP PE
Geno's Queens Village Pizza Dough
by generogers
About 4-5 Individual pizzas more or less. Ingredients 3 cups All purpose flour 1 cup cake flour 1 ½ cups, plus 2 TBL cool water 2 tsp sea salt 1/2 tsp instant yeast olive oil to coat the b
by generogers
About 4-5 Individual pizzas more or less. Ingredients 3 cups All purpose flour 1 cup cake flour 1 ½ cups, plus 2 TBL cool water 2 tsp sea salt 1/2 tsp instant yeast olive oil to coat the b
Rustic Village Spinach Stuffed Bread
by sgre52160
1/2 cup onion 1/2 cup bell pepper 2 cloves garlic, chopped fine 3 cups fresh spinach, washed/stemmed 1/2 cup Romano cheese, grated 3/4 cup feta cheese 1/4 cup pepperoni sausage, chopped 1 tsp I
by sgre52160
1/2 cup onion 1/2 cup bell pepper 2 cloves garlic, chopped fine 3 cups fresh spinach, washed/stemmed 1/2 cup Romano cheese, grated 3/4 cup feta cheese 1/4 cup pepperoni sausage, chopped 1 tsp I
Greek Salad
by kathiecooks
1/4 cup extra virgin olive oil 1 Tbsp red wine vinegar 1/2 tsp dried oregano 1/4 tsp salt 1/4 tsp freshly ground black pepper 12 cups romaine lettuce, torn into bite-size pieces 2 cups peeled
by kathiecooks
1/4 cup extra virgin olive oil 1 Tbsp red wine vinegar 1/2 tsp dried oregano 1/4 tsp salt 1/4 tsp freshly ground black pepper 12 cups romaine lettuce, torn into bite-size pieces 2 cups peeled
view more member recipes
Recipe Quick Jump