Classic Greek Salad - Salata Horiatiki
By Diane Rossen Worthington
Greek Salad means different things to different people. Here in the States it can include bell peppers, radishes, anchovies, chili peppers and even potatoes. The classic Greek Salad that you find in Mediterranean restaurants features a simpler mix: peak of the season tomatoes, cucumbers, red onion and feta cheese. Olive oil is used to dress the salad with a dose of dried Greek oregano and possibly a splash of red wine vinegar.
What makes a great Greek Salad? The best quality ingredients, pure and simple. Cookbook author
There are many varieties of feta cheese available today. Look for a sheep or goat milk cheese or a mixture of the two. The thing to remember is to select a softer cheese, as it will be younger and sweeter than a more aged, crumblier feta cheese. It is also easy to slice. I like to serve this as a luncheon main course on a hot summer day and always serve crusty country bread alongside to soak up the juices. To drink: a crisp white Sauvignon Blanc, a Greek white wine or a chilled sparkling water with mango nectar.
Greek Salad (Salata Horiatiki)
Serves 2 to 4, depending upon first course or main course.
8 gorgeous small ripe tomatoes, quartered
1 cucumber, sliced thickly on the diagonal
1 small to medium red onion, thinly sliced
About 17 drained kalamata olives in brine
1 heaping tablespoon capers
2 small handfuls of purslane, if you can get it (you could use small arugula leaves instead)
Salt and freshly ground black pepper
5-ounce slab of feta
1 teaspoon or so dried oregano
4 tablespoons olive oil
1 tablespoon red wine vinegar, optional
Put the tomatoes, cucumber, onion, olives and capers into a serving bowl. Add the purslane or arugula and season with a little salt and a few grinds of pepper. Put the feta on top and crumble the oregano over with your fingers. Drizzle the olive oil over, as well as the vinegar if using. Serve with bread.
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Recipes: "Classic Greek Salad - Salata Horiatiki"
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