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Greek Village Salad

A refreshing Mediterranean salad using crispy cucumbers, ripe tomatoes, and aromatic oregano.

Greek Village Salad

Ingredients

  • 1–2 cucumbers
  • 2 tomatoes
  • ½ red onion
  • Olives (store-bought)
  • Feta (store-bought)
  • 1–2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Dried or fresh oregano
  • Optional: bell pepper, lemon juice, capers

Method

  1. 1

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  2. 2

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  3. 3

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  4. 4

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Swaps & variations

  • Vegan: use marinated tofu or vegan feta
  • Herbal twist: add mint or dill
  • Creamy version: add yogurt dressing

Storing & freezing

Best eaten fresh. Refrigerate up to 24 hours (avoid sogginess by salting cucumbers separately).

Grow it yourself

  • Need warmth, trellising, and consistent watering.,Harvest frequently to encourage flowering.,Mulch reduces bitterness. Cucumbers
  • Full sun and deep watering.,Add compost every 2–3 weeks. Tomatoes
  • Grow from sets; plant early spring.,Keep weed-free for bulb development. Red Onion
  • Hardy perennial; thrives in poor soil.,Intensifies flavor in full sun. Oregano
  • Nasturtiums repel cucumber beetles.
  • Diatomaceous earth prevents slugs around root crops.
  • Basil and marigolds deter aphids.
  • Harvest when firm, green, and before seeds toughen. Cucumbers
  • Pick ripe and fragrant. Tomatoes
  • Snip stems before flowering for peak aroma. Oregano

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