A perfect night: watch the sun set on Hydra; walk barefoot down to port along the inland road, encountering cats and donkeys on the way; land at one of the many tavernas hidden down the little cobblestone streets; and enjoy a lengthy meal of delicious Greek mezze.
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I should start off this Greek salad recipe by saying that there is no such thing as a ‘Greek salad.’ There are many, many delicious salads to be found in Greek cuisine, from your traditional leafy variety to dishes that are shredded, boiled, and pureed. The salad most people are referencing when they talk about Greek salad is horiatiki, a traditional villagers’ salad that can be found at pretty much every taverna in Greece and every Greek restaurant in the rest of the world.
During the summer, a lot of our meals tend to be simple - green salads with a dressing of olive oil and white balsamic; maybe an ear of corn quickly charred on the grill and rolled in our EVOO and fleur de sel (amazing - try it). Last week we decided to get a little more elaborate, so we stocked up at the Mar Vista Farmers’ Market and got to work on this summer feast: pulled carrot sandwiches on gluten-free flaxseed rolls, quick vinegar slaw, fresh polenta with grilled tomatoes, and grilled watermelon...