Greek Village Salad

Greek Village Salad

Greek Village Salad

In honor of our Tomato Plant of the Month, our September recipe is a Greek Village Salad. This recipe is my go-to for a quick and light meal that easily uses all the excess tomatoes we have at this time of year.

Total Time: 10 min   Serves 1-2

What you need:


1 large tomato, cut into wedges OR 10 cherry tomatoes, halved

1 medium cucumber, thinly sliced

1/4 cup red onion, thinly sliced

2 oz. feta cheese, crumbled

1 tbsp red wine vinegar

1 tbsp extra virgin olive oil

dried oregano, salt, and cracked black pepper, to desired taste

**optional 1/4 cup black olives

To make the salad:

  • Combine cucumbers, tomatoes, onion, olives, and crumbled feta.
  • Place in a medium bowl and toss with red wine vinegar, salt, and pepper, let marinate for 15-20 minutes in fridge.
  • When ready to serve, add olive oil and place on plates.
  • Garnish with dried oregano to desired taste.
  • Enjoy!!

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author avatar
Desiree Pastin
Desiree is a biodynamic gardener, content developer, artist, and embodiment coach. With a degree in Resiliency Leadership and Environmental Education, she’s had the opportunity to study intensively under many thought-leaders in the fields of Agroforestry, Women’s Embodiment, Astrology, Life-Coaching, and Biodynamic Beekeeping. When she’s not tending the gardens at Growing Spaces, she can be found rock climbing, highlining, and soaking in the hot springs in southwest Colorado. Desiree is a biodynamic gardener, content developer, artist, and embodiment coach.

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