Greek Salads, traditionally called Horiatiki, are a favorite at our house, preferably with a generous slice of feta on top, just like the Greeks do it. About two years ago I visited Greece and I’ll never be the same… Rich olive oils, fresh salty feta cheese, slow roasted lamb sliced right off the skewer, an abundance of red wine, and creamy tzatziki sauce.
My trip to Greece, along with a summer I spent in Spain highly influenced my cooking. What has influenced your cooking journey?
A traditional Greek Salad consits of a few simple ingredients and really doens’t even include lettuce. Here are the basics:
Greek Salad Recipe
- 1 large ripe tomato, sliced
- 1 fresh cucumber, sliced
- 1/4 cup kalamata olives
- 1/4 cup thin strips of red onion
- 1/4 cup thin strips of green pepper
- 2 tablespoons premium olive oil
- 1/2 teaspoon salt
- 2 ounces sliced feta, buy by the block, not crumbled
- 1/2 teaspoon basil or oregano
- 4 grinds fresh black pepper
- crusty bread for servings
- Mix all of the vegetables with lots of olive oil and the salt. Divide veggies among 4 plates, top with a large piece of feta cheese sprinkled with extra salt and the basil and black pepper. Serve with a large slice of crusty bread.