Horiatiki is basically a fancy way of saying ‘greek salad without the greens.’ I find it especially refreshing this time of year and an easy combination to throw together. Crisp cucumbers, salty kalamata olives and a light vinaigrette round out the plate of colorful, juicy tomatoes. Cherry tomatoes have certainly worked for me (pictured above), but I’ve found a package of fresh red, yellow and orange Campari tomatoes (pictured below) makes all the difference for both taste and appearance.
I’ve played around by adding chopped peppers, thinly sliced red onion, and crumbled feta cheese, which all compliment each other nicely. Feel free to try different combinations and amounts depending on what appeals to you.
That’s SO Jenn’s Tip: When entertaining, it’s favorable to leave ad-ons such as cheese or nuts on the side to appeal to more guests.
For the salad
2 lbs packaged Campari red, orange and yellow tomatoes, cut in half
2 seedless cucumbers, peeled and cut into quarters
1 1/2 cups Kalamata olives
1/2 red onion, thinly sliced
1 yellow pepper, roughly chopped
1 red pepper, roughly chopped
1 orange pepper, roughly chopped
Feta cheese (optional)
For the dressing
3/4 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons oregano
1 teaspoon salt
Pinch of pepper to taste
Whisk together olive oil, red wine vinegar and seasonings.
Pour dressing over vegetables and toss together.
Eat and enjoy as a side or add feta cheese and some grilled pita to make it a meal!