Headnote

This is the Greek village salad in its most exact form: bright, saline, and unapologetically simple. The success of the dish depends on the quality of the vegetables, the firmness of the feta, and the restraint of the olive oil. Nothing is disguised; each element must remain distinct, cool, and vividly seasoned.

Recipe essentials

Dish category: Salad

Cuisine or origin: Greek

Course type: Starter or light main

Yield: 1 serving

Serving size: 340 g

Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Difficulty: Easy

Equipment

Chef’s knife

Cutting board

Mixing bowl

Serving plate

Ingredients

Feta cheese, 80 g

Cucumber, 90 g, peeled if the skin is tough, cut into thick half-moons

Green bell pepper, 35 g, seeded and cut into narrow strips

Tomato, 85 g, cut into wedges

Onion, 20 g, very thinly sliced

Olives, 15 g, pitted

Olive oil, 12 g

Pumpkin seeds, 8 g

Dried oregano, 1 g

Method

1. Place the cucumber, green bell pepper, tomato, onion, and olives in a mixing bowl. Handle the tomatoes gently so they hold their shape and do not release excess juice.

2. Add the feta cheese in a single block or in large, clean pieces. The cheese should sit prominently rather than disappear into the vegetables.

3. Drizzle the olive oil evenly over the salad. The vegetables should glisten lightly, not pool.

4. Scatter the pumpkin seeds over the surface, then finish with the dried oregano. The aroma should be clean and herbaceous.

5. Toss only once, very lightly, if desired; otherwise leave the salad composed. The final texture should remain crisp, juicy, and separate, with the feta intact.

Plating and serving

Arrange the salad in a shallow bowl or on a wide plate so the vegetables remain visible. Set the feta on top, finish with the oil, seeds, and oregano, and serve immediately while the vegetables are cold and the cheese is firm.

Professional notes

Use ripe tomatoes with enough structure to cut cleanly. Slice the onion as finely as possible so it sharpens the salad without dominating it. The balance must stay saline, fresh, and dry enough to remain composed on the plate.