May 03, 2012
Horiataki, Horiatiki, or Greek Salad
If you've ever had one, you don't need me to provide a recipe for a Greek salad (unless you're from Toronto, where I understand they add lettuce, of all things!).
It's a pretty simply process, essentially being a large-particle chopped salad, generally constructed from cucumber, bell pepper, red onion (or white), tomato, kalamata olives, and feta. The quantities of the foregoing are up to you, but I like a nice balance of the vegetables, perhaps leaning slightly light on the onions if they are particularly fierce.
A sprinkle of oregano is lovely, and if you need a salad dressing, I recommend either a lemony or a red wine vinaigrette. Even just a squeeze of fresh lemon juice and a glug of good olive oil will do it, and in some places in Greece, this salad is not dressed at all. If you are cheese-free, a pinch of coarse salt to finish the dish will tie everything together nicely. On the other hand, if you are seriously pro-cheese, you might consider serving the feta in a magnificent slab across the top of the vegetables, and drizzling the olive oil over that. I had it served that way in a taverna in Greece, and was suitably impressed.
So, consider this not so much a recipe, as reminder of an excellent way to get your vegetables, round out a meal, and have a really fantastic salad.