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Greek Village Salad


4 medium tomatoes, cut into wedges
2 medium green bell peppers, diced into large pieces
1 medium yellow onion, julienne cut
2 medium cucumbers, forked, quartered and cubed
1 cup Greek Kalamata olives
½ cup pepperoncini
3 Tablespoons fresh dill, chopped
1½ cups crumbled Feta cheese

1½ cups olive oil
½ cup red wine vinegar
2 teaspoons dried oregano
1 clove garlic, minced
1 anchovy, minced (optional)

In a large bowl, combine tomatoes, cucumbers, onion, green peppers, Greek olives, pepperoncini and dill.

In a separate bowl, prepare the dressing, making sure to mix thoroughly.

Pour dressing over vegetables. Add feta cheese and toss.

Makes 12 servings.