Village Salad

For nearly forty years, I have been eating Village Salads.  They came with my marriage to a Greek man.  The photo says it all – fresh, simple and bursting with the flavors of tart lemon, silky olive oil,  fresh mint and salty feta. This salad never disappoints (except when good tomatoes cannot be found) and pairs with just about any entree.  Before all the tomatoes are gone, give this a try!

  • Sliced cucumbers (If English, there is no need to peel)
  • Sliced red onions (thinly sliced from top to bottom)
  • Sliced radishes
  • Thinly sliced green peppers
  • Lay the vegetables in a flat serving dish.
  • Sprinkle with olive oil.  Less is more!
  • Sprinkle with red wine vinegar. (Again, less is more)
  • Lay a slice of feta on top of the vegetables. (We may be making a Greek dish but prefer Bulgarian feta.)
  • Sprinkle freshly minced mint and parsley over the feta and vegetables.
  • Squirt fresh lemon juice all over.
  • Sprinkle with fresh ground pepper.
  • Sprinkle with finely chopped fresh mint and parsley.



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