There are a lot of ingredients here, but this is just knife work, can opening, drizzling, and assembling. Really. It’s super-easy. If you can’t find all the ingredients, the only things that must be in it to be Greek are tomatoes, onions, olives and cheese.
I got this recipe from The Oliver and the Caper, which is a fantastic Greek cookbook and compendium on Greek life. I highly recommend it. I just love to read this book. It has great stuff on Greek life, Greek history, mythology, photographs, and menus!
Greek Village Salad
2 small or 1 large green bell pepper, cored and sliced into thick strips
1 cucumber, peeled if desired, sliced into thick rounds (or half-rounds, if you like)
1 small red or white onion, sliced into thin slivers
2 to 3 medium tomatoes (12 oz. total), cut into 1/2-inch thick wedges (if you are incapable of doing this, like me, just serve the salad with knives at the place settings. Who cares if you have to cut them up to fit in your mouth?)
18 to 24 kalamata olives (I used an 8 oz. Mediterranean Olive blend, which was fantastic)
1 tbsp. capers, drained and rinsed
4 oz feta cheese, coarsely crumbled
salt and freshly ground black pepper, to taste
1/2 c. olive oil
2 tbsp. fresh lemon juice or red wine vinegar
2 tbsp. dried oregano
Place all veggies and the cheese into a large bowl. Sprinkle lightly with salt and pepper, then with oil. Add the lemon juice or vinegar, if using. Crumble the oregano over the top, toss gently, and serve