Horiatiki Salad

June 10, 2010
3 Ratings
  • Prep time 15 minutes
  • Serves 2, but I have been known to eat the whole thing in one sitting
Author Notes

One of my favorite restaurants in my NY hometown of Huntington is the Mediterranean Snack Bar--a little hole-in-the-wall Greek restaurant that has been around for decades. It's one of those places that has a big slab of gyro meat roasting on a vertical rotisserie in the front window, stuccoed walls, not enough tables (There are lines out the door on Saturdays in the summer.), and Greek music playing in the background. The owner grows his own vegetables and catches his own fish, so everything is wonderful and fresh. When the tomatoes and cucumbers are at their peak, this is my favorite salad. Because there are so few ingredients, they have to be the absolute best and freshest. I make this in July when my CSA box is overflowing with tomatoes and cucumbers. Serve it with just-warmed pita and you have a great lunch. (Note: I like salad dressing that's on the tart side. If this is too tart for you, feel free to add more oil.)

I've made the dressing with fresh herbs and dried herbs, and I like it better with dried. But you don't have to buy dried herbs if you have fresh herbs in your garden. There are lots of ways to dry herbs, but I usually just lay them on a cookie sheet in a barely warm oven (my lowest setting is 160), turn the oven off, and by the time the oven is cool, the herbs are dry and can be crumbled into the dressing.

2021 note: Sadly, the restaurant closed in 2018. —drbabs

What You'll Need
  • For the salad
  • 2 large tomatoes, cored and cut into approximately 2" pieces
  • 2 large cucumbers, peeled and cut into chunks that are roughly the same size as the tomatoes
  • 10-12 kalamata olives, pitted
  • 2 tablespoons leaves of flat leaf parsley, left whole
  • 4 ounces feta cheese, cut into cubes about the same size as the tomatoes and cucumbers
  • salt and pepper to taste
  • For the dressing
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup fruity, peppery olive oil
  1. Arrange the salad ingredients on a platter. Whisk the dressing ingredients together (or just put everything into a jar and shake well), and sprinkle the dressing over the salad. Pour extra dressing into a bowl so you can dip your pita into it. Enjoy!

See what other Food52ers are saying.

  • drbabs
  • lapadia
  • TheWimpyVegetarian
  • AntoniaJames

8 Reviews

drbabs June 15, 2010
I made this tonight with lapadia's pita. Pita was good but not pretty! Salad was yummy! I made a yogurt sauce with greek yogurt, cucumber, garlic scapes and fresh oregano. (Herb garden's going great guns!) Try fresh oregano instead of dried in the dressing--it's really good!
lapadia June 13, 2010
Hi drbabs, Made your Horiatiki recipe, with our garden greens; used a combo of Roma and Cherry tomatoes, it is what I had on hand, also the flat leaf is just starting to grow, have a lot of curly parsley so used it. I took a picture before the dressing was spooned on and attached for you to see; I can’t wait until the end of summer when our garden has too many tomatoes, cucumbers and an abundance of flat leaf parsley and oregano, I will be making this a few more times…for sure! Love the tart dressing.
drbabs June 14, 2010
WOW! I'm so impressed! (Your pitas are gorgeous!) It's a great summer salad, isn't it? Thanks for posting the photo-- I didn't realize that anyone could upload a photo!
TheWimpyVegetarian June 12, 2010
This looks perfect with lapadia's pita breads I want to make this week! Thanks for the tip!! I'm leaving for the SF farmer's market in a few minutes, so perfect timing too!
drbabs June 12, 2010
I know it's simple, but it's SOOOO good...Have fun!
AntoniaJames June 10, 2010
Mmmmm. Great recipe. A keeper, to be sure. Definitely will try it soon. ;o)
drbabs June 12, 2010
Thanks--try it with lapadia's pita!
lapadia June 10, 2010
I ? tart salad dressing, and your little Greek restaurant sounds like my kind of place, can’t wait to try the salad when we have fresh tomatoes and cucumber in our garden. OH, feta and kalamata too!