Yum Peaceful Cooking: Horiatki Salata #SundaySupper

Sunday, November 2, 2014

Horiatki Salata #SundaySupper



Horiatki Salata aka Greek Village Salad is simple, light and amazingly delicious. If this is how the villagers eat....I need to rethink things a bit. You know that saying "less is more"? Well it certainly applies here...in a big way!

I found this recipe in It's All Greek To Me by Debbie Matenopoulos. Its one of many recipes in this book that I've attached a post-it to. If you want to lighten things up a bit during the holidays, Greek food is the way to go.

Let me go on to say that typically, I'm not a huge fan of feta cheese. Nor am I a fan of kalamata olives. For some reason, when combined with the ingredients in this salad, and once coated and marinated with lemon juice and extra virgin olive oil.....these two ingredients seem to take advantage of being in their element and shine like nobodies business.

It says that this salad is an everyday traditional side dish but you know what? It holds it's own as a main dish. The only dish. Great for lunch...a light dinner. You don't feel like you've missed out on anything!

Horiatki Salata

From the It's All Greek To Me cookbook
Serves 4-6

1 English cucumber, peeled and sliced (it says seedless but that wasn't available)
4-5 large tomatoes, sliced
1 large red onion, sliced
1 large bell pepper, sliced (it says green but I prefer orange, red or yellow)
1 cup kalamata olives (I recommend pitted) plus more if desired
1/4 lb Greek feta cheese, packed in brine, drained and sliced
1 teaspoon dried oregano
2 tablespoons capers, drained and rinsed
Juice from 1 lemon (about 2 or 3 tablespoons)
1/3 cup extra virgin olive oil
1 lemon cut into wedges to garnish

In a large bowl, toss together the cucumber, tomatoes, onion, bell pepper and olives. Top with the slices of feta cheese. Crush the dried oregano in the palm of your hand to release the fragrance and natural oils and sprinkle over the top along with the capers. Drizzle the lemon juice and then the evoo over the salad. Set aside and let marinade for about 20 minutes before serving.


Looking for more ideas on light meals during the holidays? Check out what Sunday Supper has in store for you!

Drinks
Appetizer or starter
Main Dishes
Side Dishes
Desserts
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15 comments:

  1. What a deliciously colorful salad! I'm loving the feta and the capers to finish!

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  2. This is stunning and such a colorful gorgeous salad, love everything about it!!

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  3. Here in Los Angeles this makes a great dish for summer hot holiday. Thanks for sharing!

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  4. What a beautiful presentation - I love the festive colors and will be making it this season!

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  5. As it happens, I am a huge fan of both feta cheese and kalamata olives. What a gorgeous salad, Danielle!

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  6. Such a gorgeous salad! I'd be happy with this for my dinner! YUM.

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  7. What a gorgeous salad! I love all the colors and those big hunks of feta cheese = YUM!

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  8. I like this, great to have salad like this during a hot afternoon for lunch, and probably add some crouton will be nice. :)

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  9. Beyond gorgeous, and so many of my favorite flavors!

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  10. I love Greek salad. Luckily I was introduced to them when the world was flat in Greece. You arranged this one beautifully.,

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  11. I would TOTALLY eat that for dinner, and be delighted with it!

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  12. Look at the colours!! I'm jealous!

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