Heavenly Horiatiki!

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Here is a recipe for Greek Salad from one of my favourite cookbooks New Greek Cuisine by Peter Conistis. Conistis has run a number of restaurants around Sydney including Eleni’s that used to be in East Sydney/Darlinghurst, that then became Cosmos and also Omega and Medusa in Sydney, City.

Conistis is renowned for fusing or adapting traditional Greek cuisine with modern tastes. His recipes, gathered from his travels to his parents’ homeland, from his family in Australia and from his own imagination, are always easy to follow, using wonderful fresh ingredients.

I just love his recipe for Horiatiki (Greek Salad) it is fresh, tangy and always so tasty. It is the perfect dinner party accompaniment.

Greek Dressing
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried Greek Oregano (Try and get the good stuff still on the stalk)
1 teaspoon Capers, finely chopped (salt preserved capers are best)
1 tablespoon finely chopped fresh flat-leaf parsley
freshly ground pepper, to taste

Greek Salad
3 vine-ripened tomatoes, cut into 6 pieces (sweet egg (plum)tomatoes)
1 cucumber, thinly sliced
½ red capsicum (bell pepper), seeded and thinly sliced
100g (3oz) feta cheese (prefereably sheep’s milk), diced
100g (3oz) kalamata olives
1 small red onion, thinly sliced (marinated for 2 hours in ¼ cup (60ml/2floz) red wine vinegar)

Greek Dressing: Place all the dressing ingredients in a screw-top jar and shake vigorously. Set aside.

Greek Salad: Place the tomatoes in a large serving bowl. Layer the cucumber, capsicum, feta, olives and onion over the top.
Shake the dressing and pour over the salad. Serve.
(Serves 4)

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