It is very beautiful and flavorful! She begins by making homemade vinaigrette, which includes half a cup of olive oil, a quarter cup of red wine vinegar, half a teaspoon of Dijon mustard, one teaspoon of crushed-up dried oregano, a teaspoon of salt, half a teaspoon of pepper and two cloves of minced garlic.

Percent Daily Values are based on a 2,000 calorie diet. Adding this feta will make for some more intact chunks when we serve the salad (and I’ll show you what we do with the remaining 1/4.).

I did add a bit of sugar in the dressing.

Instead of the olive oil I used the sun dried tomato oil to moisten.

My friend Ali made this refreshing summer salad for me, which is even better a few days later.

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This villagers’ salad is super simple with no shortage of flavor, but it begins and ends with the quality of ingredients used. Still whisking, slowly add the olive oil to make an emulsion. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick, 1/2 pound feta cheese, 1/2-inch diced (not crumbled), Sign up for the Recipe of the Day Newsletter Privacy Policy. Drain onion from ice water and pat dry with paper towels.

I added 1/2 tsp. Best made the same day you are going to serve it.

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tried it in & it was

But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Next, cut a few ripe tomatoes into six wedges: turn the tomato upside down, then cut a plus-sign, followed by an “X”. to this, then pile these goodies on top of the un-dressed greens. The dressing was so good that you could have lapped up the remaining dressing in the bottom of the bowel with some warm buttered French or Italian Bread and made a meal on that alone!

Never thought I'd enjoy raw red onions but they were sweet! Make it more personal. wonderful!

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This yummy recipe won my mom a blue ribbon at the Wisconsin State Fair.

She pours vinaigrette dressing over the salad and tosses the salad to mix it in. Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges). Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. I have it with spinach stuffed in a pita or sandwich. the feta, toss and And I also added slices of hard boiled eggs. For fresh flavor and peak texture, toss the salad right before serving.
The recipe said it made 4 1/2 cups and as it is denser than a green salad, it might feed a little more than you might think.

I had this in a restaurant once and it was so good I had to go home and recreate it. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Lettuce as a base; many Greek salads (and, probably, authentic Green salads) do not include lettuce What a diverse and delicious salad to have with the menu. in a big bowl and And it’s truly the best use of the season’s quality produce including juicy tomatoes, cucumbers, green bell peppers, and onions. Read through for tips and watch my quick video. It would not be 'authentic' in a Horiatiki (village) salad, but who cares? Viva! Great combination of flavors-loved the dressing too.