Greek salad

Greek salad

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(Horiatiki salata)

4 medium-large ripe, red-fleshed tomatoes cut into 8 segments
1 cucumber, peeled and cut in rounds about ¼ (½ cm) thick
½ cup black Kalamata olives (available in supermarkets)
1 onion, peeled and thinly sliced in rings
2 generous slices of feta cheese about ½” thick
Olive oil, few drops of white vinegar, oregano

The following are all optional additions, as each taverna has its own combination of ingredients for horiatiki saláta: capers, sliced green peppers, shredded lettuce or white cabbage, little sprigs of glistrida (purslane), parsley leaves. Place the tomatoes, cucumber, olives and onion (and any other additional ingredients) in a shallow serving bowl. Arrange the slices of cheese on top, pour over olive oil to which you have added a few drops of vinegar, and sprinkle the oregano over the cheese. Serves 2-4 depending on diner’s appetites.

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