Delightful Santorini Village Salad Inspired by Yiayia Margarita

Alright, friends, let me tell you about a little slice of Greece that comes straight from my heart—it’s Yiayia Margarita’s Delightful Santorini Village Salad. I mean, just think of sun-drenched tomatoes, crisp cucumbers, and that creamy feta all mingling together… it’s like summer on a plate! Seriously, every time I have a forkful of this, it takes me back to those warm evenings on the terrace, where the sun sets, and you can hear the gentle waves lapping at the shore. Trust me, if you crave something fresh and vibrant, this salad is going to be your new favorite.

Why You’ll Crave It

• It’s super fresh—nothing beats those garden-fresh veggies, right?
• The balance of flavors is just perfect, sweet tomatoes paired with tangy olives…
• It’s got that hearty feta sprinkle, and who doesn’t love feta?
• You can whip this up in 15 minutes, and it’s a crowd-pleaser for sure!
• Perfect for summer gatherings or just a cozy dinner at home.

My family fights over the last serving every time I make this salad!

What You’ll Need

• Cucumbers: 2 medium, diced—crisp and refreshing, ideal for this salad.
• Tomatoes: 3 large, quartered—juicy and bright, the heart of the dish.
• Red onion: 1 small, thinly sliced—adds that sharp kick!
• Green bell pepper: 1, sliced—a nice crunch and color.
• Kalamata olives: 100g, pitted—bring all those rich, savory vibes.
• Feta cheese: 150g, crumbled—because we all need a bit of creamy goodness.
• Dried oregano: 1 teaspoon—brings that Mediterranean essence.
• Extra virgin olive oil: 60ml—don’t skimp on quality here.
• Red wine vinegar: 1 tablespoon—just the right zing!
• Sea salt: to taste—cook’s best friend.
• Black pepper: to taste—don’t forget that little kick!

Easy How-To

Prep and Combine

Okay, so first things first—give those tomatoes a good wash, and then cut them into wedges… Just be gentle, you want to keep some of those lovely juices! Then, for the cucumbers, if you want, peel them and slice them in half lengthwise, take out the seeds with a spoon…you know, to keep things from getting too soggy. After that, chop those halves into nice little half-moons. Now, the red onion—I like to slice it thin, but if it’s too strong for you, try soaking the slices in cold water for about 10 minutes. Really helps to mellow the flavor a bit! Next, in a big bowl, toss all those sweet tomatoes, cucumbers, sliced onion, and kalamata olives together. Ooh, can you see the colors? So pretty!

Then, we can’t forget the feta. Crumble a generous amount over the top, because, well, it’s feta! Now, for the dressing—just whisk up that olive oil, red wine vinegar, and a pinch of salt in a small bowl, and drizzle it over the salad. Toss it all gently, just enough to combine everything without smashing the feta too much… and voilà! You want to serve it as soon as possible because it really tastes best fresh.

Good to Know

• Fresh, seasonal veggies make all the difference—really, it’s a game-changer.
• Feel free to add extras like bell peppers or maybe even some capers if you’re feeling adventurous.
• This salad is best the day you make it, but leftovers can sit in the fridge for a bit, just not too long.

Serving Ideas

• Serve it alongside grilled chicken or fish for a light dinner…or just dig in as a midday snack!

Top Tricks

• For extra flavor, consider adding a squeeze of fresh lemon juice right before serving; it brightens everything up.

Frequently Asked Questions

What type of olives should I use?

You can’t go wrong with Kalamata olives, but any good-quality black olives will work too if that’s more your jam!

Can I add other vegetables to the salad?

Absolutely! feel free to toss in other veggies like radishes or even a bit of corn if it strikes your fancy. Just have fun with it!

How long can I store this salad?

Ideally, enjoy it fresh, but if you have to, leftovers can hang out in the fridge for about a day. Just know it won’t be as crisp.

Is this salad suitable for a vegan diet?

If you skip the feta or swap it with a vegan cheese alternative, you’re all set for a delicious vegan option!

What dressing is best for this salad?

A simple combination of good olive oil and red wine vinegar works wonders… but you could also try a lemon-herb vinaigrette for a fun twist!

Conclusion

This Yiayia Margarita’s Horiatiki Village Salad really captures what Greek cuisine is all about—those fresh, vibrant flavors that dance across your palate. It’s healthy, it’s hearty, and it’s a celebration of beautiful ingredients. Whether it’s part of a bigger meal or just taking center stage on its own, this salad will surely steal the show.

More recipe suggestions and combination

Chickpea and Quinoa Salad

Mix cooked quinoa with chickpeas and toss in cucumbers, bell peppers, and a zesty lemon vinaigrette for a healthy spin.

Tzatziki with Pita Bread

This classic dip is a must-serve… think creamy yogurt with cool cucumber and garlic, scooped up with warm pita.

Grilled Vegetable Skewers

Marinate some zucchini, bell peppers, and cherry tomatoes, then grill them up on skewers for that smoky flavor that pairs perfectly with the salad.

Feta and Olive Tapenade

Spread a savory feta and olive tapenade on warm crusty bread for that perfect Mediterranean touch.

Lentil Soup

A hearty lentil soup spiced with your favorite Mediterranean herbs rounds out a delightful Greek-inspired meal!