Global
Greek Village Salad
A refreshing Mediterranean salad using crispy cucumbers, ripe tomatoes, and aromatic oregano.
~15 mintotal~224 kcalper serving~9g protein~5g carbs~19g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 1–2 cucumbers
- 2 tomatoes
- ½ red onion
- 100g olives (store-bought)
- 200g feta (store-bought)
- 1–2 tbsp olive oil
- 1 tbsp red wine vinegar
- Dried or fresh oregano
- Optional: bell pepper, lemon juice, capers
Cooking Steps
Prep vegetables
Chop cucumbers, tomatoes, onion.
Add olives & feta
Crumble feta over top.
Season
Drizzle olive oil and red wine vinegar. Sprinkle oregano and sea salt.
Serve
Pair with crusty bread.
Optional Enhancements
- Vegan: use marinated tofu or vegan feta
- Herbal twist: add mint or dill
- Creamy version: add yogurt dressing
Plant & Growing Tips
Cucumbers
- Need warmth, trellising, and consistent watering.
- Harvest frequently to encourage flowering.
- Mulch reduces bitterness.
Tomatoes
- Full sun and deep watering.
- Add compost every 2–3 weeks.
Red Onion
- Grow from sets; plant early spring.
- Keep weed-free for bulb development.
Oregano
- Hardy perennial; thrives in poor soil.
- Intensifies flavor in full sun.
Natural Pest Control
- Nasturtiums repel cucumber beetles.
- Diatomaceous earth prevents slugs around root crops.
- Basil and marigolds deter aphids.
Harvest
Cucumbers
- Harvest when firm, green, and before seeds toughen.
Tomatoes
- Pick ripe and fragrant.
Oregano
- Snip stems before flowering for peak aroma.
Storing & Freezing
Best eaten fresh. Refrigerate up to 24 hours (avoid sogginess by salting cucumbers separately).
