Greek Horiatiki Salad

I have always loved the simplicity of Mediterranean dishes. Rich in veggies, pulses, whole grains, a little cheese, fish or poultry with olive oil, lemons, herbs and a few key spices, it elevate a simple dish to an extraordinary meal. This salad is just that, a common table salad eaten all over Greece everyday. Serve it with falafels, grilled fish or chicken, roasted chickpeas or simply some torn warm pitas, it goes with everything. I gave it a California touch by adding avocados which is totally optional.

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Greek Horiatiki Salad, SERVES 4-6 as a side or appetizer

Ingredients

• 8 Campari tomatoes or 2-3 large beefsteak tomatoes, cubed 
• 4 organic Persian cucumbers or one whole English cucumber , cubed
• ½ small red onion sliced or chopped
• 1 medium red bell pepper or green. I prefer red, sliced or cubed
• 4 oz feta cubed
• 1/2 cup Kalamata olives to taste
• 1 teaspoon dried greek oregano or 1 tablespoon fresh oregano
• 1 large Hass avocado, diced, optional
• Sea salt & freshly cracked black pepper to taste
• 1 small clove garlic grated
• 3 tablespoons good quality cold pressed e.v olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon lemon juice

Instructions

1. Place the diced tomatoes, cucumbers, red onion, avocado, red bell pepper, feta, and olives in a large salad bowl.
2. In a small bowl, whisk together olive oil, garlic, red wine vinegar, lemon juice, half the oregano and black pepper.
3. Add the dressing to the salad and toss gently. (adjust the oil/vinegar to suit your personal taste. Remember the feta and olives are fairly salty.)
4. Sprinkle more cracked black pepper, dried oregano on top before serving.
5. Serve with toasted pita as a snack or with falafel wraps.