Filed under: Appetizers, Food and Recipes, Side Dishes | Tags: salad, village salad
It’s been a whirlwind around here lately. Lots of things to do has not left much time for blogging, but from my bed, I thought I’d share a quick recipe with you.
My mom and stepdad are notoriously good cooks, and when visiting on vacation, they made this amazing salad to go with dinner one night.
It originates from a regional cookbook that my mom has, and comes from the Greek section. She made savory cabbage rolls, mashed potatoes, and this salad on the side.
Originally called “village salad”, this version here is a loose interpretation based on that. It still holds true to the original flavors though, and makes for a healthy alternative to panzanella or a more traditional salad. Hope you enjoy!
Serves 6, 3 WW points a serving
1/2 hothouse cucumber, peeled and chopped
1 medium tomato, de-seeded and chopped
2 small stalks of celery chopped finely, leaves reserved for later use
1 shallot, finely sliced
1 green bell pepper, de-seeded and chopped
1/3 cup crumbled fat-free feta cheese
3 tbsp chopped fresh parsley
Celery leaves, chopped
1/6 cup champagne or red wine vinegar
1/4 cup extra virgin olive oil
1 tsp kosher salt
1/2 tsp fresh ground pepper
1 tbsp capers
1 tbsp Dijon mustard
1. In a large bowl, combine vinegar, olive oil, dijon mustard, capers, salt, and pepper. Whisk to combine.
2. Add remaining ingredients, toss to combine, and cover. Allow to marinate either at room temp or in the fridge at least an hour before serving.
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