What’s not to like about a crispy, crunchy green salad filled with fresh summer tomatoes, herbs, olives and feta? Plus, you’ll feel great about serving a salad full of the potent anti-inflammatory quercetin from the capers and red onions. You can even ramp up the salad’s antioxidant power by replacing some of the romaine with napa cabbage! It’s from the cruciferous veggie family, so you get the same crunch with more reward. (I love sliding in veggies that give you more nutrition without substantially changing the flavor, don’t you?)
salad, or horiatiki, is a rough country salad of juicy tomatoes, crisp
cucumbers, sliced red onions, capers, crumbly feta cheese and plump Kalamata
tomatoes cut into chunks
onion, thinly sliced, soaked in salted ice water for 30 minutes
European seedless cucumber, cut into bite-size chunks
Kalamata black olives, chopped
Romaine Lettuce, chopped
Extra Virgin Olive Oil
Fresh Lemon Juice
dried oregano, crushed in palm of your hand
each Coarse salt and black pepper
Crumbled Greek feta
Chopped Fresh Oregano and Mint
and black pepper to taste
cucumber, capers, olives and romaine in a large bowl.
oregano, salt and pepper in a jar with a lid. Shake vigorously to combine and
pour over salad. Add the cheese and herbs and season with salt and pepper to
taste. Let the salad marinate until
ready to serve.
You’ll need to know how to chop Napa Cabbage – check out this video to help you!