3 GreekSummer Salads without Lettuce

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Horiatiki: The Village Salad

This is the classic and most traditional Greek Salad that is served in Greece with every meal. The ingredients are simple so, use the freshest and most ripe vegetables that you can find. Also, sheeps milk feta is a must in this salad. It is complex in flavor and so creamy. Follow this recipe to recreate this Greek classic at home.

Serves 4:
3-4 ripe tomatoes cut into wedges
of a small red onion, thinly sliced
1-2 English cucumbers, peeled and cut into pieces
1 green bell pepper, sliced into rounds
6-7 ounces of feta cheese block
cup (or more) of olive oil
Salt, to taste
1-2 teaspoons of dried oregano


Combine the tomatoes, onion, bell pepper, and cucumber in a bowl and add the olive oil. Season with salt and toss together. Add half of the oregano and toss. Cut the feta into strips or place the block on top of the salad. Sprinkle the remaining oregano on top and serve with toasted bread to soak up the juices. Enjoy!


Melon & Feta Salad

Serves 4:
1 cantaloupe, peeled and cut into wedges
4 ounces (or more) feta cheese
1 tablespoon finely chopped mint
cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt, to taste

Combine the balsamic vinegar, olive oil, and honey along with a pinch of salt and whisk together until emulsified.
Pour the dressing onto the bottom of a serving dish.
Arrange the melon wedges on top of the dressing.
Crumble feta cheese over the melon slices and garnish with the mint.
Serve.



Sweet Pea & Mint Salad

1 pound of frozen green peas
Salt and pepper to taste
Feta cheese
1 teaspoon of dried dill
1 tablespoon finely chopped mint
2 tablespoons lemon juice
3-4 tablespoons olive oil


Add the frozen peas to a pan and season them with salt and black pepper. Cook them over medium heat until warmed through. About 5-6 minutes.
Remove from the heat and add the dill and mint.
Add the olive oil and lemon juice.
Toss together and transfer to a serving bowl and enjoy!



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