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Village Greek Salad

Tom Papaioannou,
Pembina Village Restaurant

Go Mediterranean with this feta-friendly greek salad.

1 cup extra virgin olive oil
1/2 tsp oregano
1/2 tsp Lawry’s seasoning salt
1 tsp lemon juice
1 tsp red wine vinegar

4 large plum tomatoes, seeded and cut into 8 wedges each
2 English cucumbers, halved lengthwise and cut into 1/2″ slices
1/2 green pepper, seeded and cut into 1/4″ slices
1/2 red pepper, seeded and cut into 1/4″ slices
1/4 red onion, cut into 1/4″ slices
1/4 white onion, cut into 1/4″ slices
12 large kalamata olives
1 Tbsp crumbled feta
4 or 5 slices of feta, 1/2″ thick


  1. In a small bowl, whisk together all ingredients. Set aside.


  1. In a large bowl, combine all vegetables with a wooden spoon.
  2. Add olives and crumble feta on top.
  3. Add dressing and gently mix together with wooden spoon.
  4. Place in fridge for up to 1 hr or garnish with feta slices and serve immediately.

Yield 4 servings