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Village Salad with Tangy Lemon Vinaigrette
Catherine de Orio's village salad
Nathan Congleton/TODAY
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(46 rated)

I grew up eating and cooking Mediterranean food so the flavors remind me of home — and this recipe is bursting with flavor!

Technique tip: If you don't like the pungency of raw onions, place sliced onions in a small bowl and cover with red wine vinegar for a few minutes. This will take the sharp bite out of the onion.


  • Salad

    • 2 cups seedless cucumbers, cut into bite-sized pieces
    • 2 cups plum tomatoes, cut into bite-sized pieces
    • 1/4 cup red onion, thinly sliced
    • 1/2 cup feta cheese, crumbled
    • 16 Kalamata olives, pitted
    • 1/3 cup fresh dill, chopped
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste
  • Lemon vinaigrette

    • 1/2 cup extra virgin olive oil
    • 1¼ tablespoons fresh lemon juice
    • 1 tablespoon plus 1/2 teaspoon red wine vinegar
    • 2 teaspoons shallots, minced
    • 2 teaspoons garlic, minced
    • 1½ teaspoons Dijon mustard
    • 1/4 teaspoon lemon zest
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 3/4 teaspoon salt
    • 3/4 teaspoon freshly ground black pepper


For the salad:

Combine all salad ingredients in a medium bowl. Cover and chill.

For the vinaigrette:

Combine all vinaigrette ingredients but oil in a small bowl. In a slow, steady stream whisk in oil until all is incorporated.

To serve:

Prior to serving, toss salad with 1/4 cup vinaigrette to coat. Adjust salt and pepper to taste. Serve salad well chilled.

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