Horiatiki

By Naperville Magazine
September 2024 View more Recipe

By Kelli Ra Anderson

At last! The month tomato lovers have been waiting for has finally arrived. This recipe, the national dish of Greece, shines a reverent spotlight on our season’s abundant crops of tomatoes and cucumbers (notably, minus the American version’s addition of lettuce). Less, in this instance, is more.

A celebration of flavor, this is the time to bring out the best olive oil and quality full-fat feta to accompany long-awaited vine-ripened tomatoes, cucumbers, onions, and sweet peppers. As anyone who has enjoyed this Mediterranean favorite knows, after most of the salad is gone, the remaining juice of tomato, oil, wine vinegar, and olive is the pot of gold at the end of a delicious rainbow. Advice? Put down the fork and soak up this flavorful dipping sauce with a slice of crusty bread. (Hint: A cleaned plate means you’ve done it correctly.)

INGREDIENTS

3 large vine-ripe tomatoes or 1 pint cherry tomatoes, halved
2 large cucumbers
½ large red onion, sliced
20 Kalamata olives, pitted
1 8-ounce block soft feta
1 green bell pepper, sliced into rings
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste

DIRECTIONS

1. Slice tomatoes into wedges.

2. Peel the cucumber in long, alternating strips. Halve longwise and slice into ¼-inch half-rounds.

3. Halve the onion before slicing into 1/4-inch half-rounds.

4. Remove the top and seeds of a green bell pepper and slice into rings.

5. Whisk olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.

6. Slice the feta into generous ¼- to ½-inch portions.

7. In a large mixing bowl, gently toss the vegetables with the olives and drizzle with the dressing. Allow the mixture to marinate in its own juices for 30 minutes at room temperature (or up to 24 hours).

8. Plate each serving into individual bowls, top with the feta, and drizzle again with olive oil and a sprinkle of oregano. Serve with a slice of crusty bread.

PRO TIP: Immerse onion slices in a bowl of cold water with a splash of wine vinegar for 30 minutes to transform an overpowering onion into a sweeter, milder version.

Photos: Kellira Media