With all of the fresh, ripe, local fruits and vegetables that are around it is the perfect time to be enjoying salads. One of my favorite salads is a Greek salad. (I still find that a bit surprising as I did not like either red onions or olives when I was a kid.) This Greek salad has such an amazing combination of flavours. Like most salads, this one is easy to make; just chop every thing up and toss it together.
Many of recipes for salad dressings that I have seen call for a high ratio of oil to vinegar. I like vinegars and I prefer to really taste their bite. I generally use an oil to vinegar ratio of about 1:1. Of course it is always a good idea to mix the salad dressing in a separate bowl so that you can taste it and adjust it if it is needed.
Horiatiki Salata (Greek Salad)
- 1 tomato (diced)
- 1/2 cucumber (chopped)
- 1 tablespoon red onion (sliced)
- 1 handful sun dried black olives
- 1 tablespoon feta cheese (crumbled)
- 1/2 tablespoon olive oil (I used the oil from the sun dried black olives package)
- 1/2 tablespoon red wine vinegar (or lemon juice)
- 1 dash oregano
- salt and pepper to taste
- Mix the tomato, cucumber, red onion and olives.
- Top with the crumbled feta.
- Mix the oil, vinegar, oregano, salt and pepper and pour on the salad.