Since this is peasant food, every Greek on the face of the earth has their own recipe, and they vary to a degree, but not too much. I’m giving you the one that I like best, but will note some of the variations.
What a true horiatiki does not contain is lettuce. This makes it great fare for leisurely meals or for the buffet, since lettuce only wilts.
- 1 1/2 c of tomatoes (use any variety, from cherry to romas), in bite-sized chunks (do note that the seedier types will be more juicy. Small cherry varieties can be left whole to minimize this)
- 1 cucumber, peeled, seeded and then chunked
- 1 half of a fairly good-sized red onion, cut in rings, not razor thin, more like 1/4 inch
- 1 small green pepper, in a large dice
- 2/3 c beets, canned or pickled (this was common in Detroit, not so much elsewhere but a personal favorite)Blot dry before adding to minimize the bleeding.
- 1 c olives kalamata or black as you desire. I prefer the tang of the kalamata.
- 1/2 c pepperoncini peppers for garnish
- 1/2 c or more feta cheese (purists like it in one chunk laid on the top, others are fine with diced up)
- juice of one lemon (purists again use red wine or no acidic addition at all)
- 2/3 c EVOO
- 2 tbsp fresh oregano, chopped
- salt and pepper
- Assemble all your veggies in a bowl
- Whisk the lemon, olive oil, oregano and salt and pepper together and pour over the salad, garnish with the pepperoncini.
- Alternatively, serve the dressing on the side and allow people to drizzle what they want onto the salad.
NOTES: If you leave the salad undressed, it can be stored for several days quite well. If dressed, a couple of days is about all you can expect. Use the best quality feta you can get, the brick forms I find are better than the crumbled form.
SOURCE: Sherry Peyton