✕

Greek Salad · Classic Village

Classic Greek Village Salad

4

Hands-free cooking

With your OK, your browser's microphone listens for short commands like “next” while this page is open, and steps are read aloud.

Simmerbee never records, keeps or sends your audio, and listening stops when you hide or leave this page. Privacy

What you can say
  • “Next”, “back”, “repeat”, “step 3”, “start over”
  • “Start timer”, “set a timer for 10 minutes”, “pause timer”, “resume timer”, “time left”, “stop the alarm”
  • “How much butter?” (answers for the servings and units you picked)
  • “What can I use instead of buttermilk?”, “Can I use oil instead of butter?”, “I'm out of eggs”
  • “How do I fold?”, “What does temper mean?”, “What are soft peaks?”
  • “How many grams is a cup of flour?”, “How many tablespoons in a stick of butter?”, “What is 350 in Celsius?”
  • “Ingredients”, “close ingredients”, “quiet” (stop reading), “stop listening”
Reading aloud

Before you start

Gather your ingredients

  • Swaps for red onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for red wine vinegar

    Instead of vinegar

    • Another wine vinegar: The same amount. Red, white, sherry and champagne vinegar are close cousins; sherry vinegar is the richest.
    • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

    More for vinegar

  • Swaps for dried oregano

    Instead of oregano

    • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
    • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

    More for oregano

Step 1 of 4

Put the tomatoes, cucumber, green pepper and red onion in a wide, shallow bowl and sprinkle with the salt.

Step 2 of 4

Scatter the olives over the top.

Step 3 of 4

Drizzle the olive oil and vinegar over the vegetables and toss gently with your hands or two spoons.

Step 4 of 4

Set the feta on top in one piece or a few thick slices, then rub the oregano between your fingers over the salad and drizzle the cheese with a little more oil.

All done

Enjoy!

Made it? Sign in to rate it and leave a review.

Ingredients

  • Swaps for red onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for red wine vinegar

    Instead of vinegar

    • Another wine vinegar: The same amount. Red, white, sherry and champagne vinegar are close cousins; sherry vinegar is the richest.
    • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

    More for vinegar

  • Swaps for dried oregano

    Instead of oregano

    • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
    • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

    More for oregano