When you work in the television news business, dinner breaks are hard to come by. That’s why it’s nice to find some solid restaurants near work. You need places that you can grab food and go. One of my favorite local restaurants is called the Grecian Corner (located at Fisher Plaza in Seattle). They serve up all sorts of traditional Greek food, but my favorite item is easily the Horiatiki Salad.
My dad is the one who introduced me the Horiatiki Salad when I started working in Seattle in July. He literally eats one every Tuesday night. I had never heard of Horiatiki Salad before, but now I’m hooked. It’s the only thing I order when I go to the Grecian Corner (aside from the occasional gyro, of course). If you live out of the area, I’m pretty sure every Greek joint around the globe offers a Horiatiki Salad, so keep your eyes peeled.
If you don’t eat out often, or Horiatiki Salad isn’t on the menu at your favorite Greek restaurant — you can make it yourself. Horiatiki Salad is really, really, really easy to make at home. All you basically need are fresh vegetables and a knife. It doesn’t involve any cooking (unless you want meat), so the salad only takes a few minutes to make. Here’s what you need you:
Horiatiki Salad Recipe
2 peperoncini peppers
1 cucumber, peeled
1 white onion
3 tbsp. olive oil
1 tbsp. red wine vinegar
1/8 tsp. dried oregano
NOTE: The number of vegetables vary depending on how large you want to make your Horiatiki Salad, but you’ll need at least two tomatoes, two peperoncini peppers, one cucumber and one onion.
All you have to do is cut up the tomatoes and cucumber into chunks (said like a true bachelor), and thinly slice the white onion. Add the feta cheese (the Grecian Corner uses crumbled feta, but other recipes I’ve found call for slabs of feta) and kalamata olives (I personally believe the more olives the better). I’ve also seen other Horiatki Salad recipes calling for two tablespoons of fresh parsley to be mixed in with the salad (and some for garnish).
As for the Horiatiki Salad dressing, the Grecian Corner wouldn’t share their secret recipe with me, so I found a recipe online. All you have to do is whisk the olive oil, red wine vinegar and oregano together. Add salt and pepper to taste. Since they wouldn’t share their recipe with me, the Grecian Corner suggested using an Italian dressing if you don’t want to hassle with making it yourself.
You can also add meat to your Horiatiki Salad if you want. When I get mine from the Grecian Corner, they top it with a pile of gyro meat. I’ve also had their Horiatiki Salad with lamb (served on a skewer). I know gyro meat isn’t easily accessible to most people (unless you have one of those huge, rotating chunks hanging out in your kitchen), so you should probably stick with lamb if you want to add meat at home.
That’s the best part about Horiatiki Salad — you can’t really mess it up. Yes, there’s a recipe, but you can totally make it your own. If you want more cucumber and less tomato; make it with more cucumber and less tomato. I load up on kalamata olives, but some people probably only use a few olives. Make your Horiatiki Salad however you want to — just be sure to make one — there’s no way you won’t love it (unless you hate vegetables, and in that case, you should have stopped reading this a long time ago)!
Do you have a special Horiatiki Salad recipe? Are there any other secrets to jazz up a Horiatiki Salad? I’d love to hear from you. Please leave your comment or recipe below, or connect with me on Facebook, Twitter and Google+. Don’t forget to also check out http://allaroundtim.com for the latest on food, music and sports!