Salata Horiatiki (Greece)

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SALATA HORIATIKI (GREEK COUNTRY SALAD)

 

This salad brings back for me the garland of islands floating in the deep

blue sea, the plaintive sound of the bouzouki and the sugar-cake houses. It

can serve as a meal.

 

1 Cos lettuce, cut into ribbons

2 large knobbly tomatoes, cut in wedges

1 cucumber, not necessarily peeled, split in half through its length and cut

into thick slices

1 green pepper, cut in thin rings crosswise

1 large mild onion, thinly sliced and the rings separated, or a bunch of

spring onions, thinly sliced

250 g (8 oz) Feta cheese, cut into small squares or broken with your fingers

into coarse pieces

1 dozen or more black Kalamata olives

a good bunch of parsley, preferably the flat-leafed type, coarsely chopped

 

DRESSING

90 ml (6 tablespoons) olive oil

juice of 1 lemon

salt

pepper

 

Put all the salad ingredients together in a large bowl. Just before serving,

mix the dressing to taste, beat well, pour over the salad and toss.

Other usual additions are chopped dill or fennel, capers, sliced pickled

gherkin, a sprinkling of oregano, a few sprigs of fresh mint, finely

chopped.

 

Serves 6.

 

country : Greece

course : salad

 

source : A New Book of Middle Eastern Food / Claudia Roden

 

 

 

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