This Horiatiki, a classic Greek salad is crisp, zesty, and absolutely delicious with a very quick and easy olive oil based vinaigrette. We adapted this recipe from one we were shown during our Greek cooking class at Ethos restaurant in New York City. It was adapted to incorporate some of our flavors (we love onion and garlic and desi spices!), but most importantly, it was adapted to serve a small family and not a room full of hungry New Yorkers! This goes perfectly with Kotopoulo Greek Roasted Chicken and Lemon Potatoes, Stuffed with Cous Cous, which we also learned to make at the cooking class.
- 5 tablespoons red wine vinegar
- Juice from 1 lemon
- Handful of fresh oregano leaves, minced
- salt, pepper,
- 2 cloves of garlic, minced
- Wollop of Olive Oil (it’s an official cooking term: ¼ cup or so)
- ½ red onion
- 3 cloves of garlic (we're garlic maniacs)
- 1 medium cucumber, halved, cut into bite sized pieces
- Handful of tomatoes, halved
- 1 green bell pepper
- Handful of black olives, whole
- Feta Cheese
- Dhania-Jeera (coriander and cumin powder)
- Olive Oil
- Fresh lemon juice
- Mix ingredients for vinaigrette.
- In a bowl, add all the dry ingredients: onion, cucumber, tomatoes, bell pepper, olives, feta cheese. Mix. Add vinaigrette to coat.
- EAT IT ALL.