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The Athens version of the village salad — generous, olive oil-forward, and built on ripe summer produce.
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ingredients
🍅 PRODUCE
•
4 large ripe tomatoes, roughly cut into wedges
•
1 large cucumber, thickly sliced
•
1 green bell pepper, sliced
•
½ small red onion, thinly sliced
🧀 DAIRY
•
200g feta, served as a whole slab
🫙 PANTRY
•
½ cup Kalamata olives
•
5 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
Dried oregano — generous
•
Flaky sea salt
•
Black pepper
Athens
Athenian Village Salad
The classic Greek salad done the Athenian way.
The Athens version of the village salad — generous, olive oil-forward, and built on ripe summer produce.
Ingredients
🍅 PRODUCE
— 4 large ripe tomatoes, roughly cut into wedges
— 1 large cucumber, thickly sliced
— 1 green bell pepper, sliced
— ½ small red onion, thinly sliced
🧀 DAIRY
— 200g feta, served as a whole slab
🫙 PANTRY
— ½ cup Kalamata olives
— 5 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— Dried oregano — generous
— Flaky sea salt
— Black pepper
Prep
🔪 PREP FIRST
— Cut tomatoes into thick wedges.
— Slice cucumber into thick rounds.
— Slice pepper.
— Slice red onion thin, soak in cold water 10 minutes.
Method
STEP 1 — ARRANGE
— Spread tomatoes and cucumber on a wide plate.
— Add pepper rings and red onion.
— Scatter olives.
STEP 2 — ADD FETA
— Place feta slab whole on top.
STEP 3 — DRESS
— Pour olive oil generously over everything.
— Splash red wine vinegar.
— Crumble dried oregano over the feta especially.
— Season with flaky salt and pepper.
— You're looking for:
— Olive oil pooling at the plate base
— Feta glistening with oil
— Oregano fragrant
Chef's Note: A village salad is dressed with oil, not tossed in it. Pour and let gravity do the work.