Horiatiki with Niçoise Influence
A French-inspired hybrid featuring capers and fingerling potatoes alongside classic Greek vegetables.
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Ingredients
- 1 pound Fingerling potatoes, boiled and halved
- 1 large English cucumber, sliced into half-moons
- 2 cups Cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 2 tablespoons Non-pareil capers, drained
- 1/2 medium Red onion, thinly sliced
- 7 ounces Feta cheese, broken into large chunks
- 1/3 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped(optional)
Instructions
- 1
Boil the fingerling potatoes in salted water until tender, then drain and let them cool completely before slicing.
- 2
In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and dried oregano to create the vinaigrette.
- 3
Place the sliced cucumbers, tomatoes, and red onions in a large shallow serving bowl.
- 4
Add the cooled potatoes, olives, and capers to the vegetable mixture.
- 5
Drizzle half of the vinaigrette over the vegetables and toss gently to ensure the potatoes absorb the flavors.
- 6
Place the large chunks of feta cheese on top of the salad rather than mixing them in to maintain the traditional Horiatiki style.
- 7
Drizzle the remaining dressing over the feta and garnish with fresh parsley and a crack of black pepper.
- 8
Let the salad sit for 10 minutes at room temperature before serving to allow the juices to mingle.
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