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Dinner Tonight: Village Salad
Paula Gallagher on
Popular in a number of different cultures, village salad, also known as peasant salad, Greek salad, or in Bulgaria, Shopska salad, is basically a salad that is made with tomatoes, cucumbers, onion, feta cheese, and other possible additions. Veggies are chopped up into chunky pieces and served with a simple dressing. This is a perfect dish for all of those ripening end-of-summer vegetables. It keeps well and some people like it even better the next day. And the best part is that you will easily get a few servings of vegetables into your daily diet.
Village Salad
• 4 tomatoes (cut in chunks or wedges), or 1 pint of cherry tomatoes (halved)
• 1 cucumber, peeled and cut lengthwise and then into chunks
• 1 red or green pepper (cored, seeded and cut into chunks)
• 1 green onion chopped finely, or half of a red onion sliced thinly
• 1 glove garlic, minced
• 1 artichoke, chopped (I use the ones from a jar that are already marinated)
• 1/2 cup Kalamata olives
• 1/4 cup feta crumbled
For the dressing, combine the following ingredients in a small jar and shake well:
• 3 tbsps olive oil
• 1 tbsp liquid from artichoke jar
• 1 tbsp lemon juice
• Salt and pepper to taste
Toss all the salad ingredients in a bowl. Pour the dressing over it and let sit for an hour. Serve with warm pita bread.
Photo from here, with thanks.
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