*Regular vine-ripened tomatoes are perfect, although a mix including grape, cherry, and plum tomatoes is quite nice, too. When tomatoes are especially seedy and juicy, I like to drain the excess juice before adding to the salad.
If you’d like to further substitute or customize this salad:
•Kalamata olives are traditional, but I often add some green olives, too.
•For added protein and complementary flavor, you could add a cup of garbanzo beans. A whole can (rinsed and well drained) would turn this into a filling vegetarian meal (vegan if the feta is omitted), although you may wish to make extra vinaigrette in this case.
•If you’d like to serve with a grain, bulgur, couscous and quinoa would all complement nicely (opt for the quinoa if gluten-free). Again, you may wish to double the dressing recipe for drizzling over the grain of choice.
•Chicken, fish, steak and lamb pair beautifully with this salad, as does pasta. We’ve long enjoyed this recipe for Greek Pasta Salad, but you could also try doubling this Village Salad dressing recipe and adding pasta.
•If you’d like to serve Village Salad with Greek chicken, Absolutely Famous Greek Dressing makes a fabulous marinade. (It reminds me of Gazebo Room dressing for those who are familiar－which also makes a terrific marinade.)
•I haven’t tried, but those who are not fond of cucumbers could prepare this salad with fresh raw zucchini. Grilled and cooled zucchini would likely add great flavor but would lack the crisp crunch provided by the cucumbers. (But I think it would still be worth trying!)