Horiatiki or Greek Village Salad is a traditional mix of chunky tomatoes, cucumbers, green peppers, red onion and olives dressed in red wine vinegar & olive oil, sprinkled with oregano and topped with a wonderful slab of briny feta. Crisp & refreshing it almost calls for a lazy, seaside lunch in the afternoon sun. While paying homage to tradition, my California Greek adds a little more substance through mixed greens, roasted tomatoes and a robust dressing. I like to think of it as the more formal, dinner version.
Preheat oven to 450 degrees.
Line a rimmed baking sheet with parchment.
Toss cherry tomatoes in olive oil, spreading on prepared baking sheet.
Sprinkle with salt.
Roast for 20 minutes, until skins blister and burst.
Rinse and drain lettuce, placing in a shallow bowl.
Add cucumber, red pepper, red onion and olives.
Whisk red wine vinegar, dijon, garlic, oregano, salt and pepper in small bowl until well combined.
Slowly whisk in olive oil until emulsified.
Drizzle dressing over salad mixture. *
Top with feta and fresh oregano.
* Dress to desired taste — leftover dressing will keep for one week refrigerated. Bring to room temperature & whisk before re-serving.