Greek Village Salad

A most excellent Greek salad!

This salad includes a green pepper, cucumber, tomatoes, olives, red onion, feta, and some optional ingredients - capers, etc. Although I do not care for green peppers, in this particular salad they were perfect. As this is not the season for tomato excellence, I used fewer than called for in the recipe. My family all loved it and said they would eat it every day if they could.

The instructions suggest addition of a much larger amount of olive oil than I would usually use (1/3C), but I stuck to the recipe. A good tossing in a large bowl meant that everything was well covered, but it didn't seem oily at all. After the oil, one adds some lemon juice and oregano.

This is a strong recommend, and its also the time to break out that really excellent olive oil that you might reserve for special occasions.

I agree with QS this is an excellent salad. I used two baby bells, one yellow and one orange, instead of the green bell. I found some fairly tasty tomatoes, especially for this time year, that were still on the vine. I used red wine vinegar instead of lemon juice since the option was given. We loved the flavor the feta and kalamata olives gave to the salad. I made son one without the bell peppers since he doesn't care for them. Both son and hubby want me to make this one again and do the Americanized version with lettuces.