Greek Village Salad with Spring Greens, Tomato and Oregano

Name: Greek Village Salad with Spring Greens, Tomato and Oregano
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 8 oz (225 g) spring greens or mixed tender lettuce (such as romaine, oak leaf, or buttercrunch), washed and thoroughly dried; 3 medium (450 g) ripe tomatoes (Roma or heirloom), cut into bite-sized chunks (about ¾-inch/2 cm); 1 large (300 g) cucumber, firm and unblemished, cut lengthwise into quarters, then into ¾-inch (2 cm) chunks; ½ medium (75 g) red onion, thinly sliced, thinly sliced into half-moons; ¾ cup (150 g) kalamata olives, pitted, pitted and left whole or halved if very large; ¾ cup (170 g) feta cheese, crumbled or cut into chunks, crumbled or cut into ½-inch (1.5 cm) chunks; ⅓ cup (80 ml) extra virgin olive oil, good quality; 2½ tbsp (37 ml) red wine vinegar; 1½ tsp (3 g) dried oregano; 1 clove (3 g) garlic clove, minced, minced; to taste sea salt or kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, refreshing salad that celebrates the simplicity of Greek cuisine. Fresh spring greens are tossed with juicy tomatoes, crisp cucumber, and briny olives, then finished with a light oregano-infused vinaigrette and crumbly feta cheese. This salad is perfect as a light lunch, a side dish, or part of a Mediterranean spread.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 servings as a main course, or 6 as a side

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Ingredients

4 servings

8 oz (225 g) spring greens or mixed tender lettuce (such as romaine, oak leaf, or buttercrunch), washed and thoroughly dried
3 medium (450 g) ripe tomatoes (Roma or heirloom), cut into bite-sized chunks (about ¾-inch/2 cm)
1 large (300 g) cucumber, firm and unblemished, cut lengthwise into quarters, then into ¾-inch (2 cm) chunks
½ medium (75 g) red onion, thinly sliced, thinly sliced into half-moons
¾ cup (150 g) kalamata olives, pitted, pitted and left whole or halved if very large
¾ cup (170 g) feta cheese, crumbled or cut into chunks, crumbled or cut into ½-inch (1.5 cm) chunks
⅓ cup (80 ml) extra virgin olive oil, good quality
2½ tbsp (37 ml) red wine vinegar
1½ tsp (3 g) dried oregano
1 clove (3 g) garlic clove, minced, minced
to taste sea salt or kosher salt
to taste freshly ground black pepper

Equipment (6)

Large mixing bowl (3–4 quart / 3–4 liter)
Small bowl for dressing
Whisk or fork
Cutting board
Sharp knife
Salad spoon or tongs

Steps

Before you start

Wash and thoroughly dry the spring greens and tomatoes
Use the freshest vegetables you can find—Greek salads depend on quality ingredients, not technique

1
Prepare the dressing base
- In a small bowl, whisk together the red wine vinegar, minced garlic, dried oregano, and a generous pinch of salt.
- Let the mixture sit undisturbed for 1 minute to allow the oregano to bloom and fully rehydrate in the acidic environment.
- You should notice the oregano becoming more fragrant and releasing its oils into the vinegar.
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Ready when: Oregano is fragrant and has expanded slightly in the vinegar
Tip: Do not skip the blooming step—this single minute transforms dried oregano from harsh to mellow and aromatic.
2
Finish the dressing
- Slowly whisk the extra virgin olive oil into the vinegar mixture, starting with a thin stream and whisking constantly.
- Continue whisking until the oil is fully incorporated and the dressing is emulsified.
- Add several grinds of freshly ground black pepper.
- Taste the dressing and adjust the salt or vinegar as needed—it should taste assertive and balanced, not too oily or vinegary.
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Ready when: Dressing is creamy and emulsified with no visible separation between oil and vinegar
Tip: Add the oil slowly at first to encourage emulsification; once it starts to combine, you can add the rest more quickly.
3
Prepare and combine vegetables
- Place the washed and dried spring greens in a large mixing bowl.
- Add the tomato chunks, cucumber chunks, red onion slices, and kalamata olives directly on top of the greens.
- Gently toss everything together using your hands or salad tongs, lifting from the bottom of the bowl and turning the mixture over on itself several times, until the vegetables are evenly distributed throughout the greens.
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Ready when: All vegetables are evenly scattered throughout the greens with no pockets of single ingredients
Tip: Use tongs or your hands to toss gently—aggressive tossing bruises the delicate greens and causes wilting and excess liquid.
4
Dress, finish, and serve
- Pour the prepared dressing over the vegetable mixture and toss gently but thoroughly, ensuring all the greens are lightly coated.
- Transfer the salad to a serving bowl or individual plates.
- Scatter the crumbled feta cheese evenly over the top of the salad.
- Taste a bite and adjust the seasoning with additional salt or pepper if needed.
- Serve immediately while the greens are crisp and at peak freshness.
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Ready when: Greens are evenly coated with dressing and feta is visible throughout the salad
Tip: Dress and add feta just before serving—waiting even 10 minutes allows the greens to wilt and the salad to become soggy and watery.

Good to know

Tips

Use the ripest, most flavorful tomatoes you can find—out-of-season tomatoes will make the salad bland and watery.
Dry the spring greens thoroughly after washing; excess water will dilute the dressing and wilt the greens faster.
Make the dressing while you prep the vegetables so everything is ready to go when you assemble the salad.
Serve the salad on chilled plates for an extra refreshing touch, especially on warm days.

Storage & reheating

Prepare the components separately ahead of time: wash and dry the greens (store in a sealed container in the refrigerator for up to 3 days), chop the tomatoes and cucumber (store in separate containers in the refrigerator for up to 2 days), and make the dressing (store in a sealed jar in the refrigerator for up to 5 days). Assemble the salad no more than 15 minutes before serving. Do not dress the salad in advance or it will become limp.

Substitutions

spring greens or mixed tender lettuce (such as romaine, oak leaf, or buttercrunch) → Romaine lettuce, spinach, or arugula. Use tender lettuce varieties; avoid iceberg as it is bland and lacks texture.
red wine vinegar → White wine vinegar or fresh lemon juice (2 tbsp / 30 ml). Maintain the same acidity level. Lemon juice will give a brighter, fresher note.
kalamata olives, pitted → Green Castelvetrano olives or other brined olives. Choose pitted olives if possible for ease of eating, or pit them yourself before adding.
feta cheese, crumbled or cut into chunks → Ricotta salata or goat cheese. Ricotta salata is crumbly and salty like feta; goat cheese is creamier and tangier.