Right now these sub-zero temperatures outside have us dreaming of a warm, far-away place with eternal summer sunshine and warm Mediterranean sea breezes, so we’re off to the island of Crete – at least in our kitchen, anyway. Today we’re featuring a dish found on every table with nearly every meal in Crete: the Greek Salad, otherwise known as Horiatiki Salata.
While dead-easy to make, what really makes a Greek Salad taste like you’re basking in the sun at an outdoor restaurant in Crete is the ingredients, and most importantly, the olive oil.
To make a traditional Greek Salad, be sure to seek out the ripest tomatoes, crunchiest cucumbers, an authentic Greek sheep’s milk Feta and top it off with a Koroneiki olive oil from Crete.
- English cucumber, peeled, halved, and cut into half inch slices
- Vine-ripe tomatoes, cut into large chunks
- Extra Virgin Olive Oil (try the Koroneiki variety)
- Green bell pepper, sliced
- Onion, sliced
- Sheep’s milk Greek Feta
- Greek olives
- Sea Salt
- In a large bowl, combine the cucumbers, tomato, green pepper and onion and sprinkle with sea salt.
- Place a generous slice of Feta on top.
- Add some olives, sprinkle with a pinch of oregano and pour on the olive oil.
- Have some fresh bread on hand to soak up the remaining oil at the bottom of the bowl.
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