Provencal Style Horiatiki
Incorporates Herbes de Provence and shallots for a sophisticated French aromatic profile.
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Ingredients
- 1 large English cucumber, partially peeled and sliced
- 4 medium Ripe vine tomatoes, cut into wedges
- 2 large Shallots, thinly sliced into rings
- 1/2 cup Kalamata olives, pitted
- 7 ounces Feta cheese, block style
- 1/3 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 1/2 teaspoons Dried Herbes de Provence
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Freshly cracked black pepper
Instructions
- 1
In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, and Herbes de Provence to create the aromatic dressing.
- 2
Place the sliced shallots in a small bowl of cold water for 5 minutes to mellow their bite, then drain and pat dry.
- 3
In a large shallow serving bowl, combine the tomato wedges, cucumber slices, and drained shallots.
- 4
Add the Kalamata olives to the vegetable mixture and toss gently to combine.
- 5
Drizzle the prepared Provencal dressing over the vegetables and season with sea salt and black pepper.
- 6
Place the large block of feta cheese directly on top of the salad rather than crumbling it.
- 7
Sprinkle a pinch more Herbes de Provence over the feta block for a beautiful aromatic finish.
- 8
Serve immediately at room temperature to allow the flavors of the herbs and olive oil to shine.
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