Mindy Kobrin


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HORIATIKI GREEK SALAD Prepared in 15 minutes or less.

  • ¾ lbs tomatoes, seeded, quartered
  • 2 cups diced seeded peeled cucumber
  • 1/2 green pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 tsp capers
  • 3 Tbs extra-virgin olive oil
  • 1½ Tbs red wine vinegar
  • ½ tsp fresh or dried oregano
  • ¼ cup fresh feta cheese (option to place atop salad intact)

6-8 pitted Kalamata olives Cut all the ingredients except the olives into pieces and arrange in a dish with the tomatoes first, then the onion, pepper, cucumber and lastly the Feta cheese. Garnish with the olives. Before serving, sprinkle with oregano, salt, olive oil and red wine vinegar.

(Can be made 2 hours ahead. Serve with toasted pita.) Serves 4.