I based my salad on a traditional Greek salad called Horiatiki which I had when my daughter and I went to Greece back in 2008. One of her close friends was studying abroad in Athens for a semester so on Danielle's spring break we headed over for a visit. I had no idea what to expect with the food and culture but I absolutely loved everything! First the food, we had some wonderful meals including this salad. It is made a bit different, so if you were to order, it would come in a bowl with pepper rings, sliced onions, chunks of cucumbers and tomatoes with a brick of feta cheese on top, sprinkled with oregano and topped with a high quality olive oil. It is amazing! I think I ordered it every time we went out to dinner. We also had quite a few gyros - interesting fact they are served with fries IN the sandwich - YUM!
For my version, I decided to do a chopped salad and added chopped pita bread to make it a "panzanella" (which means bread in a salad). You could also leave out the bread and just enjoy the fresh veggies and cheese - either way, it is so good!
Now onto the Greece sites! The the hotel we stay in had a roof top bar that have a great view of the Acropolis. At night, we would head up and have a glass of wine and enjoy the views. Hotels and other buildings cannot be over a certain height and, now I can't remember if it is 5 or 6 floors, so views are good. We took a few days trips including a ferry ride to three islands (Hydra, Poros and Egina), a day trip to Delphi and of course just exploring the town of Athens. I would love to go back and this time hit up the island of Santorini! It's on the bucket list!
Chopped Greek Panzanella Salad
Prep Time: 10 minutes
Yield 4 servings
- 1/2 cup cubed feta cheese
- 1/2 cup chopped, pitted kalamata olives
- 1/4 cup chopped red onion
- 1 large green pepper chopped
- 1/2 english cucumber chopped (do not peel)
- 1 cup cherry tomatoes cut in half
- 2 slices of pita bread cut into small squares
- Olive oil
- Dried Oregano
- In a large bowl combine the feta, olives, red onion, green peppers, cucumbers and tomatoes
- Season with pepper (and salt if desired)
- Add about 1 to 1-1/2 teaspoon oregano
- Drizzle with olive - this depends on how much you like. I only do it until everything gets coated and is not soggy
- Toss gently
- Can be served at room temperature or refrigerated until needed
- NOTE: If you decide to wait - add the pita bread about 15 minutes before serving so it doesn't get too soggy.
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Look close-up on the fresh ingredients!
Other salads you might enjoy:
Italian Caprese with Quinoa
Greek Orzo Salad