Greek | Horiatiki Salad

Revised on February 7, 2012

A popular Greek salad, we love this one. I like to use different colored heirloom tomatoes. The dressing is super tasty, although I am not sure if Dijon mustard is authentic Greek, but it tastes good. I don't always use the basil, depends on what is growing in my garden at the time. This recipe post is part of my Global Bites Project - Greek Cuisine adventure.

Yield: 4 servings

Ingredients

1/4 cup red wine vinegar

2 garlic cloves, minced

1 shallot, minced

kosher sea salt, to taste

freshly ground pepper, to taste

1 tablespoon Dijon mustard

2 teaspoons minced fresh oregano

2 teaspoons minced fresh basil

3/4 cup extra-virgin olive oil

1 large cucumber, peeled, seeded, and cut into 1/2-inch slices

3 medium tomatoes, cut into bite-size pieces

1 green bell pepper, seeded and cut into bit-sized slices

1/2 red onion, thinly sliced into half-rings

1 cup feta cheese

1/2 cup Kalamata olives

2 tablespoons chopped fresh mint

 

Method

In a small bowl, combine the vinegar, garlic, shallot, salt, and pepper. Let the mixture sit for about 5 minutes to combine the flavors.

Whisk in the mustard, oregano, and basil. Pour the olive oil into the mixture in a thin stream, constantly whisking to form an emulsion. Set the dressing aside.

In a large bowl, combine the cucumber, tomato, bell pepper, onion, feta, olives, and mint. Toss with about 1/3 cup of the dressing, reserving the rest for later use. Let the salad sit for about 30 minutes at room temperature so the vegetables soak up the dressing.

 

(Ref. "Greek Salad" recipe, The Take-Out Menu Cookbook.)