A good Greek salad features all of the fresh, delicious ingredients found in the Mediterranean Diet. Pano Karatassos, executive chef and owner of Kyma, a Greek restaurant in Atlanta, shares his take on Horiatiki Salata— Country Greek salad.
Ingredients (serves 4)
- 4 cups cucumber, ½ inch thick, ½ rounds
- 1 cup green bell pepper, sliced thin
- 1 cup red onions, sliced thin
- 4 cups tomato, large dice,
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Kosher salt
- White pepper, freshly ground
- 1 ¼ teaspoon oregano, dry
- 20 baby arugula leaves
- 8 ounces feta cheese, imported, cut into ½ inch thick triangles
- 8 cracked green olives
- 8 cured black olives
- 8 Kalamata olives
First, combine the cucumber, green bell pepper and red onions into a mixing bowl. Dice the tomato and add to the mixing bowl.
Add the extra virgin olive oil and red wine vinegar and season with salt and pepper. Finish with the oregano.
Place the ingredients in a serving bowl, top with the arugula and feta cheese. Garnish the salad with olives.
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