My Grεεk friends must think I'm crazy writing about the Grεεk salad (horiatiki), because: "who doesn't know how to make horiatki?!". Well, believe me, there are people out there! During my travels I've come across many versions of that classic dish which claimed to be the "authentic" salad but they so weren't. Maybe these people had never even been in Greece, and the recipe they have is from "a friend of a friend who said he was on vacation in Greece", or maybe they just like to create - as I do.
If you are planing to recreate this classic Grεεk dish please do it a favor and don't add lettuce or red beans, or simply don't call your masterpiece "the Grεεk salad".
This so simple, humble dish is at its best during the harvest time when you can get the freshest summer vegetables, kissed by the Mediterranean sun.
Grεεk Salad for two:
(the amount of ingredients can be adjustable accordingly to how many people you are planing to serve)
2 large ripe tomatoes, cut acording to your liking (wedges or chunks)
1 large cucumber, roughly sliced
1 small green peppers, siliced thinly
half a medium sized red onion
few Kalamata olives
about 100g feta cheese
about 3tbsp flavorful olive oil
1tbsp fresh oregano leaves or a good pinch of dried oregano
pinch of salt
acceptedable additions:
splash of red wine vinegar
handful of glistrida leaves (purslane)
2 tsp caper berries or few caper leaves (in brine)
Method:
1. Combine the tomatoes, cucumbers, green peppers and sliced onion on a deep plate or a bowl.
2. Scatter the olives and caper berries (if using) around the ingredients.
3. Top with thick slice or crumbs of feta cheese.
4. Sprinkle dried oregano or fresh oregano leaves all over the salad.
5. Throw in caper or purslane leaves.
6. Drizzle the olive oil over the salad, and add splash of red wine vinegar if you like and some salt to taste.
7. Serve immediately! Kali oreksi!
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