Greek Village Salad (HOREEYATIKO SALATA)
I had this beautiful salad in Greece while climbing to the Acropolis in one of the many cafes on the side of a mountain. The area is fondly known as the PLAKA, which means “fun” in Greek, and they are not kidding! Many Greeks go there to celebrate special times or just for a bite. I go where the Greeks go- as they know where the best foods are to be found. Nobody is ever disappointed at a Greek cafe. They compete with one another to MAKE THE BEST OF EVERYTHING!!
If you are making this at home, it is important to try to buy Imported Greek Feta as the cheese makes all the difference in the world. I have brought this to many dinner parties and everyone has enjoyed it as much as I have. I hope you do too. KALI ORAXI EVERYONE!!
Note: The ingredients are simple but it is important to select the best veggies wherever you shop. For instance not just any tomato will do. Of course right out of your garden tomatoes are the best but we are not there yet. Vine ripe tomatoes work perfectly as do the long English seedless cucumbers.
Ingredients ( Serves 6):
- 4-5 vine ripe tomatoes cut into chunks (nice ripe ones)
- 1 English Cucumber, unpeeled, cut in half lengthwise and sliced crosswise
- 1/2 large red onion thinly sliced
- 1 medium green pepper very thinly sliced
- 1/4 cup capers rinsed and drained well
- about 24 pitted Kalamata olives left whole
- 1/2 pound really good imported Feta sliced into 3 1/2 inch slabs
Layer all ingredients and top with slabs of Feta. Dress the salad with a mixture of EXTRA virgin olive oil and red wine vinegar. Sprinkle lightly with oregano, salt and freshly ground pepper.
Posted on June 1, 2011, in Appetizers, Dinners, Greek Recipes, Salads, Vegetables and tagged appetizer, easy recipe, feta, Greek Recipes, green olives, kalamata olives, Salads, vegetarian. Bookmark the permalink. Leave a comment.