Greek Village Salad (Nick and Marina Makris Horiatiki Salad)

"Recipe from one of our favorite places to eat when in the city - Nicky's! Love this recipe shared by Nick and Marina Makris in a local cookbook. An awesome salad that allows the fresh taste of the ingredients to shine and just the way I like it! I do offer a Greek dressing when serving to guests, but find most enjoy the salad unadorned - and always an empty bowl."
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by djmastermum photo by djmastermum
photo by PaulaG photo by PaulaG
photo by Sharon123 photo by Sharon123
photo by januarybride photo by januarybride
Ready In:
15mins
Ingredients:
9
Serves:
8-10
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ingredients

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directions

  • Cut the tomatoes into small wedges, cube the cucumber, cut red onion into thin wedges, slice green pepper, and place into large bowl.
  • Add the cubed or crumbled feta cheeses, olives and olive oil and salt to taste.
  • At this point I toss and sprinkle with Italian parsley and some of the crumbled cheese.

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Reviews

  1. I made this this morning and wow is it good. I left out the oil, salt and parsley. It is great by itself. It is also very easy to make. Thanks for the recipe
     
  2. This gets better with age!!!! Weenjoyed for 3 days, and it was simple to put together. A must make again for sure.
     
  3. very good summer salad. I used fresh mozz instead of feta and added a little balsamic vinegar.
     
  4. What can I say? Delicious and fresh. I got half way into making this and realized that my red onion had been used earlier in the week. I substituted a large shallot. In place of the parsley, I added in some oregano. Made for *Aussie Swap*
     
  5. You're not kidding being enjoyed by everyone! Gobbled this as fast as it was made, and a thrill to prep and put together. I used a garden cucumber, but other then that, stayed perfectly to the wonderful salad. Just perfect in every way. Thanks for posting!
     
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RECIPE SUBMITTED BY

<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p> <p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>
 
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