Greek Village Salad
If you know any Greeks, you may know they’re passionate about their salads. They insist on the freshest ingredients, prepared in the simplest way. The salad below is one of the countless variations of a “Horiatiki”, pronounced, “hor-ya-ti-ki”, which means "village" salad.
Depending on where you live, this salad tastes best in the summer months when tomatoes and cucumbers are in season. You'll get more flavor and nutrition eating seasonal foods, like the Greek islanders do.
Chop ingredients into bite size pieces, approximately 1/2 inch, to get a better blend of flavor with every bite. Transfer in some olive and caper juice as you add them. It adds a briney flavor and enhances the dressing.
What You'll Need
tomatoes, 2 large, cut in 1/2 inch (I like beefsteak)
cucumbers, cut into 1/2 inch
red onion, 1/2, chopped fine
kalamata olives, handful, with some juice
capers, 1 tbsp and some juice
olive oil, extra virgin (preferably from Greece), 1 tbsp or more
red wine vinegar, 2 tsp
lemon, 1/2, big squeeze
oregano, parsley, dill, about teaspoon each, fresh or dried
sea salt & pepper to taste
feta cheese, 1 oz good quality, preferably imported from Greece
optional- chop 1 or 2 pepperoncinis finely and add
variations- lettuce, cucumber, grilled veggies, roasted peppers, raw peppers, or whatever seasonal plant based foods you love
- Place tomatoes, cucumbers, onions, olives, and capers with some of their juice in a bowl. Top with crumbled feta.
- Sprinkle with herbs, salt & pepper, drizzle with olive oil & vinegar, squeeze of lemon and serve.