When we were visiting Greece a few years back, we were introduced to the Village Salad, that was filled with fresh tomatoes, peppers, Feta Cheese, cucumber and Kalamata olives and dressed with olive oil and red wine vinegar.
Greek Village Salad Dip has most of the ingredients of the salad, but uses sun dried tomatoes and more Feta cheese….a lovely combination to serve with crackers or cucumber, peppers or celery.
Greek Village Salad Dip
Serves | about 2 cups |
Inspiration | Bravo - Best of Bridge |
Ingredients
- 1 1/2 Cups ( 200 gm) Greek Feta Cheese (crumbled)
- 1 Jar (6 oz/170 ml) marinated artichokes (drained and chopped, marinade reserved)
- 20 - 25 chopped pitted Kalamata olives
- 2 Tbsp oil-packed sun-dried tomatoes (chopped and drained)
- 2 Tsp dried oregano
- 2 Cloves garlic (grated or minced)
- 1 Tbsp olive oil
- freshly ground pepper (to taste)