Greek Village Salad (Nick and Marina Makris Horiatiki Salad)

By Gerry

Added May 29, 2008 | Recipe #305776

Categories: Salad Greek European

Photo by Andi of Longmeadow Farm

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Greek Village Salad (Nick and Marina Makris Horiatiki Salad)

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Total Time:

Prep Time:

Cook Time:

15 mins

0 mins

Gerry's Note:

Recipe from one of our favorite places to eat when in the city - Nicky's! Love this recipe shared by Nick and Marina Makris in a local cookbook. An awesome salad that allows the fresh taste of the ingredients to shine and just the way I like it! I do offer a Greek dressing when serving to guests, but find most enjoy the salad unadorned - and always an empty bowl.

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Ingredients:

Servings:

Units: US | Metric

4 large tomatoes (not over ripe, cut into small wedges)
1 English cucumber (cut in 1/2 inch cubes or smaller )
1 medium red onion (cut in thin wedges)
1 large green pepper (sliced)
1/2 lb feta cheese (cubed or crumbled)
12 black Greek olives (or green)
4 ounces extra virgin olive oil
salt (to taste)
1/4 cup Italian parsley (optional)

Directions:

1

Cut the tomatoes into small wedges, cube the cucumber, cut red onion into thin wedges, slice green pepper, and place into large bowl.
2

Add the cubed or crumbled feta cheeses, olives and olive oil and salt to taste.
3

At this point I toss and sprinkle with Italian parsley and some of the crumbled cheese.