Escape to the Greece with a healthy, vegetable packed Greek Village Salad topped with feta cheese, kalamata olives and pepperoncinis. This salad makes a great lunch, especially with chickpeas or grilled chicken added on for protein or a side salad for dinner.

Greek Village Salad

When I lived in Chicago there was a restaurant called Mykanos in a suburb of Chicago that my old co-workers and I would frequent pretty often.

It was on our rotation of favorite restaurants in the area and for good reason.

I have eaten at a lot of decent Greek restaurants but Mykanos was different.

Something about their food was just so comforting, fresh and kept us coming back.

In particular our favorites included a huge Greek Village Salad and big bowls of the avgolemono soup.

I loved all of the fresh, crisp vegetables paired with creamy, salty feta cheese, kalamata olives and pepperoncinis.

The dressing was always perfect too.

The olive oil had that grassy, fresh taste paired with fresh lemon juice and oregano. I dream about that salad and the lemony, creamy soup.

Unfortunately I now live 6 hours from that restaurant and have yet to find anything that compares in Cleveland. I can justify a 30 minute trip to Trader Joes, because to me that is totally worth it, but driving 6 hours for a Greek Village Salad and avgolemono soup might just be pushing it. 😉

In true form, I created my favorite Greek Village Salad at home. During this pregnancy I have been craving a wide variety of random things from carbs, to bowls of soup, to a lot of sweets, to salads.

That is a pretty wide variety of foods if I do say so myself.

I have noticed this time around salads have been pretty high on my list of cravings, which I should probably be thankful for. It helps offset the cookies I crave at night, right?

This Greek Village Salad is so easy to put together and uses a lot of vegetables you probably have in your refrigerator. For the feta cheese

I like to buy the feta in brine at Trader Joes but you can also use any feta you like. The kalamata olives and pepperoncinis are two of my favorite things about this salad but if those aren’t your thing, leave them off.

The dressing is simple to make and actually works great on just about any salad so feel free to make a big batch.

For the dressing I used an extra virgin olive oil by Capizzano Olive Oils & Vinegars.

I recently was lucky enough to try a few oils and balsamics from Capizzano Olive Oils & Vinegars including their extra virgin olive oil, white balsamic vinegars and a traditional balsamic vinegar.

The flavor and quality of their oils and vinegars are amazing.

I had a chance to talk with Suzanne from Capizzano Olive Oils & Vinegars and they believe in the Mediterranean lifestyle and diet which of course includes lots of quality, healthy oils and vinegars.

I grew up using olive oil in a wide array of dishes, dressings and salads so it is something I am very passionate about.

Check them out and learn more about their mission and their variety of oils and vinegars!

OTHER GREEK SALAD RECIPES:

SPIRALIZED GREEK SALAD

GREEK QUINOA SALAD

GREEK ORZO PASTA SALAD 

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Greek Village Salad

Yield: 4

Prep Time: 15 minutes

Total Time: 15 minutes

Escape to the Greece with a healthy, vegetable packed Greek Village Salad topped with feta cheese, kalamata olives and pepperoncinis. This salad makes a great lunch, especially with chickpeas or grilled chicken added on for protein or a side salad for dinner.

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Ingredients

For the salad:

• 1 english cucumber, peeled, sliced
• 3 large, ripe tomatoes, chopped
• 1/2 medium red onion, sliced
• 1 bell pepper, seeds removed, sliced {I used green}
• 1 cup kalamata olives
• 5 oz. feta in brine, drained, chopped
• 1/4 cup pepperoncinis

For the dressing:

• 1 lemon, juiced {about 2 Tablespoons}
• 3 Tablespoons Capizzano Extra Virgin Olive Oil
• 1 Tablespoon red wine vinegar
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions

1. In a medium mixing bowl combine the lemon, extra virgin olive oil, red wine vinegar, oregano and whisk to combine. Add salt and pepper to taste and set aside.
2. In a large mixing bowl combine the cucumber, tomatoes, red onion, bell pepper and olives and toss to combine. Gently drizzle the dressing over the salad and toss lightly to coat the salad with the dressing. Sprinkle the feta cheese over the salad and the pepperocinis.
3. Serve immediately or refrigerate to chill before serving.

Notes

Chickpeas would be a nice addition to this salad and add some protein.

I like to use the feta in brine but if you can't find that you can use crumbled feta from the store. I find the feta in brine at Trader Joes.

I like to use an english cucumber for this recipe but you can feel free to use a regular cucumber.

If you have cherry tomatoes on hand you can use those instead of large tomatoes.