IE 11 is not supported. For an optimal experience visit our site on another browser.

Village Salad with Tangy Lemon Vinaigrette

Catherine de Orio's village salad
Catherine de Orio's village saladNathan Congleton/TODAY

Chef notes

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.


  • 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
  • tablespoons fresh lemon juice
  • 1 tablespoon plus 1/2 teaspoon red wine vinegar
  • 2 teaspoons shallots, minced
  • 2 teaspoons garlic, minced
  • 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.