This version of the classic Horiatiki, or classic greek salad is an absolute unit of flavor. The ice-water trick in one of those chef’s secrets that will change your salad game. You’re welcome.
- eight ounces of sheep’s milk feta cheese, cut into wedges
- one English cucumber quartered lengthwise, then chopped into half-inch pieces
- two fresh tomatoes
- one green bell pepper, for and head removed, chopped into half-inch pieces
- one purple onion
- two tablespoons of capers, rinsed
- one cup of kalamata olives
- one generous teaspoon of dried oregano
- a quarter cup of top-quality extra-virgin olive oil, preferably a fruity Greek brand
- three-quarters of a teaspoon of salt, plus one teaspoon of salt
- half a teaspoon of pepper
- two tablespoons of red-wine vinegar
- a medium bowl of ice water
- large salad bowl, small bowl
- wire strainer
- Slice the tomatoes in half, then into half-inch wedges, then slice the wedges in half for half-inch chunks
- Place tomato chunks into the colander over a bowl, sprinkle with a teaspoon of salt, toss, let sit for 30 minutes.
- Slice the onion in half from pole to pole, then slice into 1/8 inch slices in the same direction. Submerge all the slices into the ice water for 15 minutes.
- In a small bowl, combine the vinegar, dried oregano, 3/4 teaspoon of salt, and pepper. Whisk.
- Combine all the vegetables into the main salad bowl (You may want to pat the tomatoes with a paper towel), drizzle with the vinegar dressing, drizzle with the olive oil, mix.
- Top with the feta cheese wedges
- Serve in cold bowls
You’ll notice there’s no garlic in this recipe, which is weird because you just assume there’s garlic. However, a great trick is to halve a clove of garlic and rub the inside of your salad bowl all over. It adds the hint of garlic without adding the flavor or the ingredient, which doesn’t go in this salad but makes for a great addition to the overall bouquet.