Horiatiki Salata (Hearty Greek Salad)

Imagine all your favorite bites of Greek salad—sweet tomatoes; briny olives; crunchy cucumbers; and rich, tangy feta—without the lettuce filler, and you've got horiatiki salata. Imagine bites of sweet tomatoes, briny olives, savory onion, crunchy cucumber, and tangy feta—without any lettuce filler—and you've got horiatiki salata, the real Greek salad. As with any ingredient-driven dish, sourcing high-quality components and bringing out their best was a must. Ripe, sweet tomatoes are loaded with juice that can flood the salad, so we tossed halved wedges (which allowed for chunky but manageable bites) with salt and set them in a colander to drain for 30 minutes. Soaking the onion slices in ice water lessened their hot bite by washing away thiosulfinates while maintaining their fresh, crisp texture. A creamy Greek feta, which must be made with at least 70 percent fatty sheep's milk, brought richness to the lean vegetables. When we tried subbing in fresh oregano for the traditional dried, we understood why the dried herb is preferred: Its more delicate flavor complemented—but didn't upstage—the vegetables. Vinaigrette is never used to dress horiatiki salata, but we did tweak the custom of drizzling the salad separately with oil and vinegar by tossing the vegetables with each component, ensuring that the mixture was lightly but evenly dressed.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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