It’s tomato season and there is nothing like a fresh tomato from the garden or the local farmers’ market. My Greek Hubby loves this salad served with crusty bread and anything grilled. This Greek Village Salad is one we serve at home often during tomato season because you can use any type of tomatoes, it tosses together easily and you can adjust amounts to suit your needs. I prefer it with many colors and types of tomatoes. The salad can be made for a large crowd or just a few, you need only adjust the amounts up or down depending on the number of tomatoes you have to work with and the number of people you are feeding. If you have leftover vinaigrette once the salad is eaten, store it in a jar in the fridge for up to a week and use it on sandwiches as a dressing. Delicious!
In the garden this year I planted Early Girl, Better Boy and Yellow Pear Cherry Tomatoes. They are coming in right now so fast I’m coming up with other way to use them and gifting them to family and friends. I’m not in a mood to do any canning this year but I’m considering drying some. My daughter’s garden has been bursting with tomatoes and she is using her dehydrator to make dried tomatoes. The boys eat them for snacks. The sweetness of the tomatoes is concentrated and she said both boys prefer the dried tomatoes to fresh ones.
One of the nicest things is that this salad is extremely flexible and easily adapted for larger or smaller groups. As given, the recipe makes enough for a side salad for 6 people or enough for dinner for my Hubby and one other person. Did I say it’s his favorite? This salad will keep a day or two in the fridge but gets a much stronger flavor the longer you keep it.
Greek Village Salad
- 1 English cucumber, washed, cut in half and sliced
- 1 medium size sweet onion, sliced top to bottom
- 1 bell pepper, I used 1/2 red and 1/2 orange bell peppers, rough 1/2 inch chop
- Tomatoes – I used 4 medium size red tomatoes cut in 1 inch pieces and about 1/2 pint yellow pear shaped cherry tomatoes cut in half
- 1/4 cup fresh basil, I used purple and green basil, finely chopped
- 2 tablespoons chopped fresh chives (optional)
- 1/3 cup fresh lemon juice
- 1/3 cup white wine vinegar
- 2/3 cup olive oil
- 1 tsp sugar
- 1 tsp garlic powder OR 1 clove fresh garlic put through a garlic press
- Salt & pepper to taste
- Chop cucumber, onion and bell pepper put into large bowl and set aside
- Chop as many tomatoes as you like. I use as much chopped tomatoes as I have other ingredients. So if your bowl is half full with the cucumber, onion and bell pepper, fill the remaining space in the bowl with chopped tomatoes. Note: I always cut my cherry tomatoes in half. It makes them easier to spear with a fork and keeps them from skittering across the table when unsuccessfully poked with a fork.
- Sprinkle with chopped herbs and toss together.
- In a smaller bowl, combine vinaigrette ingredients and whisk together.
- Pour vinaigrette over tomato mixture and toss to coat.
- Chill if serving later but we love this salad at room temp.