The Easiest, Most Satisfying Salad You'll Enjoy All Weekend Long!
Horiatiki - a salad in traditional greek cuisine. After visiting Greece last summer, my husband and I could not get enough of this beautiful group of vegetables and flavors combined! While I love pouring my heart and soul into a new recipe over the weekend, there is something about this Greek Salad that has me looking forward to creating it each and every time. I love how it tastes even better the next day and the how the crunchy, colorful vegetables retain the bright and fresh taste of this dressing. Additionally, the copious amount of phytochemicals this meal delivers is good for the brain, body and heart! The largest appreciation I have for this dish however is how it can be broadly enjoyed by every member of the family - all weekend long! Suggestion: Make it your own by adding any of your personal favorite crunchy seasonal veggies from your garden or local farm!
Salad Ingredients (Serves 4-6 +)
1 cup of Kumato tomatoes
1 cup of Amana tomatoes
1 cup of Kalamata olives
1 cup of chopped organic parsley
2 yellow peppers, chopped to your liking
2 English cucumbers, chopped in thirds, and then in quarters
1 small red onion, thinly chopped (as pictured)
1/2 - 1 whole avocado, sliced
1 handful or block of feta cheese (leave on side for anyone who doesn't choose dairy)
Directions: Combine all ingredients into a large salad bowl.
1/4 cup of EVOO
1/4 cup of red wine vinegar
1 teaspoon of dried oregano
Juice from 1 lemon
1 teaspoon of sea salt
1 teaspoon of pepper
Directions: Combine all ingredients in glass jar, shake and generously apply to salad. Salad with dressing lasts two to four days in fridge.