Horiatiki Salad

Horiatiki Salad




Prep Time: 15 Min


Yields: 3 - 4 Servings

WHAT YOU NEED

• 3 Roma Tomatoes, chopped
• 1/2 Red Onion, chopped
• 1 Green Bell Pepper, sliced in to rounds
• 1 English Cucumber,  halved & cut in to half moons
• Kalamata Olives (desired amount), pitted
• 140g Feta Cheese
• 1/4 C Fresh Parsley, roughly chopped
• 1 Heaping Tbsp. Fresh Dill, roughly chopped
• EVOO
• Red Wine Vinegar
• 1 Tsp. Dried Oregano
• Himalayan Salt & Cracked Pepper
• Red Pepper Flakes
• Pickled Pepperoncini Peppers

NOTES:
1. Because there are so few ingredients, it's important to use the freshest ingredients to really let this salad shine. Make sure your produce is crisp & fresh.

2. Make sure your red wine vinegar and EVOO are of good quality as well. You don't want no name vinegar when the vin is the star of the dish. Keep this in mind. Good quality EVOO makes a world of difference.

3. For the FETA, you can serve it in chunks as I did, or in one large piece set in the center of the salad. 

DIRECTIONS

• Get all of your veggies & herbs chopped, and add them to your serving bowl. Dress them with EVOO & Red Wine Vinegar to taste, sprinkle in your dried oregano, cracked pepper, salt, and pepper flakes to taste. Toss gently to combine.
• Break your feta in to large chunks and place them around the salad dish. Drizzle the feta with EVOO and season each chunk with a little cracked pepper, dried oregano, and pepper flakes.
• Place pepperoncini peppers around the dish and finish with fresh dill fronds for garnish.
• Serve and ENJOY! Salad can be refrigerated for 4ish days in an airtight container.

HAPPY VEG