Summer is upon us and it makes me think of times I have spent in the Greek islands downing daily doses of Horiatiki or what we like to call Greek Salad.  In fact, I ate it so frequently that I kept a running tab in my journal as to how many Greek Salads I consumed.  In ten days, I downed fifteen, clearly I doubled up.  A few things that I have learned about this salad: don’t use lettuce, slice your onions paper thin (they get too spicy otherwise), and let it sit for a bit before you eat it.  I found super sweet grape tomatoes at the market and knew that it was time to make my favorite summer snack.

Can’t forget to give Petrie a cucumber.

Greek Salad

1 pint of sweet grape tomatoes (or any other kind really)
4 Persian cucumbers
1/2 medium red onion (sliced very thin, I like to use my Benriner mandolin)
2 tbs capers
7 oz feta cheese
1/2 cup of good olive oil
2 tbs sherry or jerez vinegar
pinch of dried oregano
salt and pepper to taste

Chop it up, pour the vinegar and olive oil on top, mix, let stand about 20 minutes then EAT.  In Greece, they keep the feta as a big block and place in top and sprinkle it with oregano to serve.