About 200 years ago Greece was introduced to the tomato. No, I didn’t forget a zero in that number. You read that right. Two hundred. 1815 to be exact, was when the tomato plant was introduced to mainland Greece. Kind of hard to believe, right?
Today, Greece is the third largest producer of tomatoes in the world. And really, the taste of a tomato grown under the Mediterranean sun is unparallel to any other. If you have eaten a Horiatiki Salata (hoor-ree-AH-tee-kee sah-LAH-tah )(Country/Village/Rustic Salad) while visiting Greece in the summertime you know exactly the tomatoes I’m referring to: the ones that are sweet, juicy and bursting with flavor. They are perfectly fresh it’s as if they were just picked from the garden two minutes before hitting your plate (and most of the time they are!). There really is no need to dress them with anything. No need for salt, pepper, olive oil or vinegar, although they often are so simply dressed.
The tomato is just one star of the Greek Village Salad’s short list of characters. Cucumbers, red onions, Kalamata olives and of course, Feta cheese are all part of original cast. Sometimes lettuce is added, and then scoffed at by the loyal believer of the authentic Horiatiki Salad.
Here’s a fun twist on the traditional and simple Horiatiki Salad. Small and bite sized, these are great to serve as appetizers for your next BBQ or easy to prepare for a quick and healthy snack. There’s nothing to them, so simple and quick to whip-up they are guaranteed to disappear quickly so make a lot.
I like to use grape tomatoes for this recipe but use your favorite. Just make sure they are cut small otherwise you’ll need a little fork for your little appetizers.
1 cup diced grape tomatoes
½ cup crumbled feta cheese
¼ cup diced red onion (optional)
1 English cucumber, cut in into 20 slices
2-4 tablespoons olive oil
1-2 tablespoons red wine vinegar
¼ teaspoon dried oregano
Salt and pepper to taste
10 Kalamata olives, pitted and sliced into halves or quarters
- Slice 4 strips of peel from the cucumber sides, length-wise.
- Slice the English Cucumber into ¼ - ½ inch discs and set out on a platter.
- Chop tomatoes and mix in a bowl with Feta cheese and diced onion.
- Dress the tomato mixture.
- Place a small portion of the tomato mixture onto each cucumber disc, about 1 tablespoon depending on how large the cucumber discs are.
- Top with a slice of Kalamata olive.
- Serve immediately.
©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!