Horiatiki or Greek Village Salad is a traditional Greek salad with no lettuce. Rustic and simple to make.
Prep Time: 25 minutes
Total Time: 25 minutes
Yields: 4 to 6 servings
Equipment: large mixing bowl, chef’s knife, 1 (8-ounce) jelly jar with a tight-fitting lid, tongs
Ingredients For Greek Vinaigrette:
1 large lemon, juiced (2 tablespoons)
1/2 teaspoon of Dijon mustard
1/2 teaspoon of granulated sugar, substitute Agave nectar
1/2 clove of garlic, freshly grated
1/4 cup of *E.V.O.O.
1 tablespoon of Feta, very finely crumbled
1/2 teaspoon of dried oregano
1/2 teaspoon of Kosher salt
1/4 teaspoon of fresh ground black pepper
Directions For the Greek Vinaigrette:
Place all the above ingredients into an 8-ounce jelly jar with a tight-fitting lid. Shake well before using. Store at room temperature.
Note: For extra Greek Vinaigrette, double the recipe.
Ingredients For the Greek Village Salad:
2 pints of heirloom cherry tomatoes, halved
1 hothouse cucumber (English cucumber) slice into half-moons then quartered
1 (7-ounce) package of organic feta cheese, 1 1/2-inch cube
1/2 red onion, cut into half-moons, thinly sliced
1/4 cup of whole Kalamata olives, pitted and chopped (optional)
2 tablespoons of fresh oregano leaves, roughly chopped
2 tablespoon of fresh mint leaves, roughly chopped
1 loaf of Ciabatta bread, sliced (14 to 16 slices)
1/2 cup of olive oil
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1 package of Gyro/pita bread grilled (no oil needed)
Directions For Grilled Ciabatta/ Pita Bread:
Preheat an indoor grill pan over medium-high heat. Arrange the sliced Ciabatta onto the grill pan. Drizzle the olive oil over each slice. Sprinkle each slice with Kosher salt and fresh ground black pepper. Grill for 2 to 3 minutes per side. Transfer to a bread basket lined with paper towels. Serve hot or at room temperature.
For the Gyro/pita bread, place two at a time on the grill pan. Grill for 1 to 2 minutes per side. Cut in half then in half again forming four triangles.
Directions For Greek Salad:
In a large mixing bowl add the halved tomatoes, sliced onions, diced cucumber, Kalamata olives (optional), diced feta cheese, freshly chopped oregano leaves, and freshly chopped mint leaves. Gently toss to combine.
Transfer to a large salad serving bowl. Shake up the Greek Vinaigrette really well. Start by adding 1/2 cup of the Greek Vinaigrette over the salad, toss to combine. Add more if needed.
There you have it, my Greek Village Salad.
*E.V.O.O. is an acronym for Extra Virgin Olive Oil.
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