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Greek Villager's Salad

This is a classic Greek Salad in which we've maintained the Greek tradition of Kalamata olives and crunchy peppers, and added a generous amount of Lykovouno and colorful farmer's market flair. Serves 4 to 6.

Preparation time: 1/2 hour


2/3 Cup Lykovouno olive oil
1 lemon
2 firm vine-ripened farmer's market tomatoes
2 firm, ripe heirloom tomatoes
1 red onion, peeled
1 small cucumber, peeled
2 beets (optional) 1 large green pepper
1 large yellow pepper
3 beets, quartered
1/2 cup Kalamata olives
2 to 3 pinches dried oregano
1/2 cup crumbled feta cheese (optional)


Wash and dry your vegetables. Boil the beets in water for 15 minutes or until just slightly soft. Slice the tomatoes, onions, and beets into wedges. Slice the cucumbers into thin rounds and peppers into thin rounds. Sprinkle the ingredients with the juice of one lemon and toss with Lykovouno Olive Oil. Add oregano, salt, and pepper to taste. Serve with crumbled feta.