I’m a devoted fan of Greek food. When we order takeout, it’s often from a local family-run Greek restaurant, and the bright, simple flavors of the Mediterranean are some of my favorites. If you follow this blog, you’ve probably noticed how often those flavors show up in my recipes.
Today I’m sharing a recipe from a beautiful cookbook I recently received: It’s All Greek to Me by Debbie Matenopoulos. The book feels authentic from the first page, and I enjoyed reading through it before trying recipes (I’m definitely someone who reads cookbooks for pleasure).
The recipes are traditional and the photography captures Greek life in a way that reminds me of my own Italian roots—centered on food, family and enjoying life. The book emphasizes whole, natural ingredients and a lifestyle built around simple, flavorful food, which is exactly what I love about Mediterranean cuisine.
I adore this cookbook, and this Greek Village Salad is the first of many recipes I’m excited to try.
This Greek Village Salad—Horiatki Salata—is a perfect example of simple Greek cooking: crunchy vegetables, briny olives, tangy feta, and a light dressing of lemon, olive oil and oregano. A tip from the cookbook: crush dried oregano in your hand before adding it so its flavor is released. I could eat this every day. To make it a full meal, add grilled chicken, fish or beans. It’s fresh, easy, and ideal for spring and summer.
Print Recipe
Greek Village Salad (Horiatki Salata)
Yield: SERVES 4 TO 6
Ingredients:
- 1 seedless English cucumber, peeled and sliced
- 4 to 5 large ripe tomatoes, sliced into wedges
- 1 large red onion, sliced
- 1 large green bell pepper, sliced
- 1 cup Kalamata olives, plus more to taste
- 1/4 pound brine-packed Greek feta cheese, drained and sliced lengthwise
- 1 teaspoon dried oregano
- 2 tablespoons capers, rinsed and drained (optional)
- 2 to 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1/3 cup extra-virgin olive oil
- 1 lemon cut into wedges, to serve
- Sea salt (optional)
Directions:
- Toss the cucumber, tomatoes, onion, bell pepper and olives in a large bowl. Arrange the slices of feta on top. Crush the oregano in your hand to release the aroma and sprinkle it over the salad, adding capers if you like. Drizzle with lemon juice and then olive oil. Let the salad sit at room temperature for about 20 minutes to marinate, or serve immediately. Taste before serving—feta is salty, so additional salt is usually unnecessary, but add a pinch to the tomatoes and cucumbers if desired. Serve with lemon wedges for extra brightness.
Follow AggiesKitchen on Instagram and show us what recipes you make from the blog! Use the hashtag #aggieskitchen — I’d love to see your photos.
a Rafflecopter giveaway
Giveaway runs Thursday, April 30 through Wednesday, May 6. Winner chosen via Rafflecopter/Random.org and contacted by email; winner has 48 hours to respond. Giveaway open to US addresses only.
Good luck and thanks for entering!
(Disclosure: This book was provided for review. There are affiliate links in the original post; purchases through them may result in a small commission.)
