Greek Salad (Horiatiki)
This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano.
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Credit: Todd Coleman
Ingredients
2 tbsp. roughly chopped fresh parsley, plus more for garnish2 medium vine-ripened tomatoes, cut into 1 ½" pieces
1 small cucumber, peeled, halved lengthwise, and sliced crosswise into ¼" pieces
½ medium white onion, thinly sliced
3 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
⅛ tsp. dried oregano, plus more
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, cut into thick slabs
8 kalamata olives
 Recipe - Saveur.com){kind=link}
Horiatiki Salata (or Village Salad, in Greek) celebrates its few ingredients - which is why it is vital that these be chosen carefully. The tomatoes need to be bright and juicy, the cucumber should have a crunch and not be too seedy (persian cukes work best in lack of greek ones), the oregano should be strong. Look for good, crumbly feta, preferably "barrel feta". Fragrant onions and fresh bell peppers cut crosswise, Kalamata olives will top the salad nicely. Parsley in my opinion are hit/miss. But most of all, a good, dark, full bodied olive oil will make turn this salad into a meal!