Horiatiki.

Did you miss me?

Well, I hope so. As for myself? Let’s just say that I am totally, absolutely in love with Greece. Not that I don’t fall in love with any and all vacations, but still.

The pictures will follow, at some point, as will the total recap that I like to do after a trip, but for now, I have to tell you about my new favorite dish in the whole wide world: the Greek Salad.

Fortunately, I have grown to love and utterly adore raw tomatoes. Okay, so I still won’t toss some salt and pepper on a slice and eat it all by its lonesome, but you get the point.

So on our first night, after a reallllllly looooonnnngggg trip to Athens and then another long trip to the island of Naxos, and yet another hour or so of wandering to find our hotel, we finally settled in to have dinner around 10 PM. Yes, one day in, and we already totally grasped the Euro-style-eat-late-mantra. At least in that regard, we fit right in. Which is to say that otherwise, we were absolute tourists. Well, I suppose not, since our luggage was nowhere to be found (stay tuned) and since I never did buy that fanny pack…

Anyway, I ordered a Greek salad to start things off (and duh, we’d already taken care of getting a bottle of wine – don’t be silly). Minutes went by, a couple of glasses of wine were tossed back, and then – then! – said salad came to our table. I realized, oh, about two bites in, that I could literally eat one of these salads every. single. day. And for the rest. of. my. life.

And that’d be alright by me.

I quickly realized that these salads were probably never going to taste as good as they did those first couple of nights. For one, I’m on vacation, which means everything just automatically tastes better because, well, you’re on vacation. And two, the produce was ultra fresh and ultra local – especially on Naxos. Feta cheese has never tasted so dang good. Oregano has never tasted so like, um, oregano. And the tomatoes? Holy moly on a Sunday – perfection. And I was right – but I promise you – even though the first few salads I had were the best, I never had nary a one that I didn’t eat every little morsel of – and wish there were more.

So without further adieu, I had a little backyard potluck party to attend this past weekend, and you best believe I decided to make one of these babies. Now, most Greek salads (called Horiatiki in Greece) have a certain set of ingredients. Most of them. Americans like to crumble the feta, they like to make a special dressing, and even some of the Greeks like to throw in some capers and different colored peppers every now and then, but I promise you one thing – there is only one true legit Greek salad. And I hope I did my best here to show you that.

If you want to hear it from a Greek herself (and not just a poser like me), check out this link. It’s sorta funny, how hardcore the true Greeks are about their salads. Sorta like the Chicagoans and their Chicago-style wieners. Regardless, I hope you like it, because I most certainly do.

Greek (Horiatiki) Salad

the quantities are totally serving-dependent, but the measurements below are for the size salad you see directly above, which probably serves 6-8 people as a salad/side dish, 4 as a main course with a hefty chunk of bread alongside. or, if you’re like me, maybe it’s just for one…

time commitment: 10 minutes

printable version

ingredients
1 medium red onion, sliced into thin rings
1 medium green bell pepper, sliced into thin rings
2 English cucumbers, cut into chunks
6 vine-ripe tomatoes, each sliced into 8 wedges
~1 c Kalamata olives
2-3 large slices of feta cheese (NOT crumbled)
~1-2 T red wine vinegar (depending on how much acid:oil you prefer, most Greek salads have much more oil than vinegar)
~6-7 T GOOD olive oil (duh, Greek if you have it)
1 t Greek oregano
salt and pepper

instructions
place onion through olives in a large bowl and toss gently to combine. top with feta cheese, then pour vinegar and olive oil atop the salad and finish with oregano, salt, and pepper to taste.

Avocados in Paradise

Wherever Paradise is located, I’d love to go there someday. I think I could get used to lying on the beach, traversing mountains whenever I please, and climbing trees to knock down coconuts. I think I could be really happy watching the sun set from a warm pier with a cute little poodle or two at my side and a nice glass of really old Spanish wine in my hand.

I’m not sure if I’d really need a computer. Or a phone. And maybe I could even do without pork if I had endless coconuts, and seafood, and pretty pretty things to look at. Of course, there are tons of versions of Paradise, but that’s the one I have in mind today.

I’d have to make sure I’d have regular access to these two things: avocado and grapefruit. If grapefruits weren’t so dang messy, I’d delve into one at my desk every single day. But since they are, I settle for home-eating of said fruit. I used to eat these things like they were going outta style in the 80’s. My mom would cut them in half, give me and my brother each one half in a bowl, and sprinkle some sugar on top. Many of you might not have a clue about what a “grapefruit spoon” looks like, but we had a handful in my house – they’re like regular spoons, but somewhat pointy and serrated, so you can easily scoop out the fruit – genius! Sure, the juice always dripped into the bowl, but that was the best part – sugary grapefruit juice. Hells yes.

We didn’t consume avocado in my house. I was probably 25+ when I realized the awesomeness of guacamole, and avocado soup, and all sorts of other avocadocontaining lovelies. I don’t think they’d be very good with sugar on top, but otherwise I can imagine I’d eat an avocado most any way – even ice cream. And maybe plain while sitting at my desk.

If I did have both of those things in Paradise, I’m guessing I’d be alright eating this salad pretty much every day for the rest of my life. Okay, not every day, but at least a few times a week. Avocados are always tasty out West, and grapefruits are making their winter debut as we speak type. And when they’re both tossed around in, get this, more grapefruit (juice! vinaigrette!) it is really, really something.

The shrimp certainly don’t hurt the cause, either.

Of course, maybe your Paradise doesn’t have these things. Maybe your Paradise has chocolate and butter and bacon. Or cheeseburgers?! And cell phones and the internets. Yeah, those things are all good, too. For this month at least, this is what I crave. Next month is a whole other story.

Shrimp, Avocado, & Grapefruit Salad
Adapted from Cooking Light, December 2011; serves 4

time commitment: ~45 minutes

ingredients
2 1/2 T olive oil, divided
1 lb peeled and deveined medium shrimp
1/2 t salt, divided
1/4 t freshly ground black pepper, divided
1 grapefruit
2 T chopped fresh tarragon
2 t brown sugar
1 t chopped shallots
6 c chopped romaine lettuce
1 peeled avocado, cut into 12 wedges

instructions
Heat a large skillet over medium-high heat. Add 1 1/2 t oil to pan; swirl to coat. Sprinkle shrimp with 1/4 t salt and 1/8 t pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 T oil, remaining 1/4 t salt, remaining 1/8 t pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.