Greek Village Salad with Marinated Feta Cheese

4.60 from 5 votes
2 days 30 minutes
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Greek Village Salad with Marinated Feta Cheese is a fresh, crunchy twist on the classic Greek salad!

Photo of Greek Vegetable Salad with Marinated Feta Cheese in wood bowl with serving utensils garnished with fresh oregano.

The inspiration behind this recipe:

You know how you always remember where you were and what you were doing when something catastrophic happened?  Sadly, the older you get, the more events there are like that.  Fortunately, happy events stick clearly in one’s memory, too.

I remember my first Greek salad.

I was living in Milwaukee at the time.   After a night out with friends, we went to an all-night Greek diner.  I don’t recall the name or even if the diner is still there, however, at the time it was a popular place to go after the bars closed.  Everyone was ordering breakfast, but I saw “Greek Salad” on the menu and it sounded delicious.

I was in love.  To this day, a good Greek salad is one of my all-time favorites!  Better yet, a Greek vegetable salad!

Photo of Greek Vegetable Salad with Marinated Feta Cheese in wood bowl on dark blue background/

This Greek vegetable salad was inspired by one I found in an old Southern Living magazine a long time ago.  When I was getting ready to move to Tennessee 21 years ago, a coworker of mine gave me all of her Southern Living magazines to help prepare me for living in the South.  (It WAS culture shock!)

I’ve looked for the link online, but the recipe was published when the internet was still in its infancy.

This salad is similar to a Greek Village Salad which is basically tomatoes, cucumbers, onions, bell peppers, olives and feta cheese.  I’ve added marinated artichoke hearts, garlic and gone the extra step of marinating the feta cheese.

Photo of Greek Vegetable Salad with Marinated Feta Cheese in wood bowl.

How to make Marinated Feta Cheese:

  • Start with a block of good Greek feta cheese.
  • Cut into cubes, place in a jar.
  • Add wonderful things like thyme and rosemary sprigs, dried red chiles, black peppercorns, lemon zest and juice and a fruity extra-virgin olive oil.
  • Refrigerate for a day or two.

It’s tempting to want to add garlic, but it’s best to be on the safe side.  Although the cheese is refrigerated and there’s acid in the form of lemon juice, garlic submerged in an oxygen-free environment such as oil can cause food-borne illness.  Save the garlic for the salad.

You don’t have to marinate the feta cheese first.  It adds another layer of flavor, but you can buy marinated feta or just use plain.

Photo of a block of feta cheese on blue decorative plate.

Photo of marinated feta cheese in glass jars.

Close-up photo of a jar of marinated feta cheese.

I absolutely love marinated artichoke hearts and often cannot bear parting with the delicious marinade, so I saved it and used it as part of the dressing (as I did in my Massaged Kale Antipasto Salad and Mediterranean Chopped Salad. Besides the fact it’s delicious, it’s frugal!

This Greek vegetable salad is great with grilled meat, poultry, fish or on its own with some good, crusty bread to soak up the delicious juices!

Photo of Greek Vegetable Salad with Marinated Feta Cheese in wood bowl garnished with fresh oregano with bottles in the background.

More great summery salads!

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Greek Vegetable Salad with Marinated Feta Cheese - Close-up shot of salad in wood bowl

Greek Village Salad with Marinated Feta Cheese

4.60 from 5 votes

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By: Carol | From A Chef's Kitchen
Greek Village Salad with Marinated Feta Cheese is a fresh, crunchy twist on the classic Greek salad!
Prep Time 30 minutes
Additional Time 2 days
Total Time 2 days 30 minutes
Course Side Dishes - Salads
Cuisine Greek
Servings 6
Calories 334 kcal

Ingredients
  

Feta Cheese

  • 1 block (8-ounce) feta cheese
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 4 dried red chiles - such as cayenne
  • 2 teaspoons whole black peppercorns
  • 2 strips lemon zest - (each 1-inch long)
  • 1/4 cup lemon juice - about 1 large lemon
  • 2/3 cup olive oil - or to cover

Salad

  • 5-6 medium tomatoes - seeded and cut into 1-inch pieces
  • 2-3 medium cucumbers - seeded and cut into 1/2-inch pieces
  • 1 large green bell pepper - seeded and cut into 1/2-inch pieces
  • 1 medium red onion - cut into 1/2-inch chunks
  • 2 tablespoons chopped fresh oregano
  • 4 cloves garlic - minced
  • 1/4 cup fresh lemon juice
  • 1 jar (12-ounce) marinated artichoke hearts - undrained
  • 1 cup pitted and halved Kalamata olives
  • 2-3 tablespoons red wine vinegar
  • Salt and freshly ground black pepper - to taste

Instructions
 

Marinated Feta Cheese

  • Place cheese, herbs sprigs, chiles, peppercorns and lemon zest in 1 or 2 jars (depending upon the size you have). Whisk together lemon juice and olive oil. Pour over cheese. Seal and refrigerate two days.

Salad

  • Combine all ingredients in a large bowl. Add feta cheese and carefully toss.

Notes

MAKE AHEAD:  Salad can be combined 1 day ahead of time with dressing left off.  Add dressing when ready to serve.

Nutrition

Serving: 1 | Calories: 334kcal | Carbohydrates: 15g | Protein: 3g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 1mg | Sodium: 470mg | Potassium: 499mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1519IU | Vitamin C: 55mg | Calcium: 85mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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7 Comments

  1. Have always loved marinated artichoke hearts and am fond of adding them to salads, this sounds excellent with the marinated feta….on the to make list it goes!