Everyone at the Palace loves Greek food. Best thing about it? It takes the simplest of ingredients and with minimal effort, transforms them into something spectacular. A shining example is the traditional Greek salad, or Horiatiki.
All you need are some blood-red tomatoes, crunchy cucumber and green pepper, onion, a slab of creamy feta cheese, Kalamata olives and good quality extra virgin olive oil and your salad is sorted.
Simple and uncomplicated.
This salad could well find a happy home on your Easter table this year (it pairs so well with our stuffed lamb shoulder).
With love from us at the Palace
You will need
2 large, ripe vine tomatoes
1 medium cucumber, chopped
1 medium green pepper, roughly chopped
1 large red onion, roughly chopped
½ cup Kalamata olives, pitted
1 tsp coarse sea salt
200 g Feta cheese (we used goats milk feta)
1 tsp fresh oregano leaves
2 Tbsp good quality extra virgin olive oil
2 Tbsp capers or caper berries
1. Cube the tomatoes into bite-sized chunks and place in a salad serving bowl, making sure to include all the lovely juices to form part of the dressing.
2. Add in the chunks of cucumber, onion, green pepper, olives and salt. Toss the salad using your hands, squeezing the tomatoes to release juices and create a dressing for the salad.
3. Top the salad with the block of feta, drizzle generously with olive oil, season with salt and pepper and fresh oregano, top with capers and serve.
You can also combine two tablespoons of Princess Pesto Greek Pesto with an equal amount of olive oil to make a dressing for this salad, use at the end instead of just olive oil.
Recipe and food styling by Michelle Parkin.