This thread goes out more to the Greek restaurants than households out there who have lost touch with their own cooking (not all but many).
One of the cornerstones of the Greek table is the salad and in particular the Horiatiki Salata. We’ve all had it by now at a Greek restaurant or at a Greek home, be it in Greece or abroad. What I find blasphemous is to eat a Horiatiki salata with bland, unripe, watery tomatoes! Furthermore, choose a good feta for your salad and that means avoiding the crumbled variety you find packaged in a bag.
Greek Horiatiki Salata
3 ripe red tomatoes, halved & sliced
1 English cucumber (skin on, halved and sliced)
1 sweet banana pepper, halved & sliced
1 small red onion, thinly sliced
sea salt and fresh ground pepper
extra-virgin olive oil &red wine vinegar (usual 3 to 1 ratio)
dried Greek oregano
1 slab of good Greek goat/ewe milk feta
Black Kalamata or sun-dried olives
chopped parsley for garnish
- Incorporate all the ingredients in a bowl, toss well & serve immediately.
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