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Rustic Greek Village Salad

Course: Appetizer, Salad, Side Dish
Cuisine: Greek


  • 1 Medium English Cucumber, Sliced about 2 cups
  • 2 Small Tomatoes, quartered, cored and sliced about 2 cups
  • ½ Small Onion, thinly sliced about ½ cup
  • 1 tablespoon Capers
  • 1 tablespoon Finely Chopped Fresh Mint
  • ¼ cup Roughly Chopped Flat Leaf Parsley Optional

For the Dressing

  • 2 tablespoon Extra Virgin Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • ¼ tsp Dried Oregano
  • Pinch Salt and Pepper

For the Marinated Tofu Feta

  • ½ Package Tofu, Sliced in half lengthwise, then into 8 triangles
  • 4 Tbsp Rice Vinegar
  • 3 Tbsp Water
  • 1 tablespoon Extra Virgin Olive Oil
  • ¼ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • ½ tsp Dried Oregano
  • Pinch Salt and Pepper


  • To make the feta: Combine vinegar, water, olive oil herbs and spices in a small tupperware container. Stir to combine and then add the feta. Store in the fridge until ready to use or up to 3 days.
  • In a small bowl combine all dressing ingredients. Stir to combine and set aside.
  • In a large shallow bowl, combine sliced cucumber, sliced tomato, sliced onion, capers, mint and parsley.
  • Pour the dressing over the top and gently toss to combine. Then top the salad with a few feta triangles.
  • Serve immediately or, store in the fridge for up to three days.