Acropolis Grill’s Horiatiki (Greek Village Salad)
Our Chef Lloyd George’s salad is featured in Health Scope magazine. View the article.
A Succulent Homegrown Tomato Is One Of Summer’s Greatest Pleasures – No Matter How You Slice It. Add A Sprinkle Of Salt, And You’ve Got A Delicious, Refreshing Snack! Pastas, Salsas, Soups, And Your Favorite Sandwich Also Feature This Fruit (Or Vegetable, Depending On Who You Ask), Which Comes In Varieties Ranging From Beefsteak To Grape. Enjoy These Little Orbs Often For Maximum Health Benefits, Including Boosted Heart Health And Cancer Prevention. They’re An Excellent Source Of Vitamin C, Vitamin K, Potassium, And Fiber.
Savor The Taste Of Summer With These Tomato Recipes From Chattanooga Locals!
By Executive Chef Lloyd George | Serves 4-6 As A Side
- 1/2 pound feta cheese, slightly crumbled
- 6 plum tomatoes, quartered
- 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
- 1 medium red onion, peeled and thinly sliced
- 1 bell pepper, seeded and julienned
- 1/4 pound kalamata olives, pits removed
- 1 bunch mint, leaves torn
- 1/2 bunch flat-leaf parsley, leaves torn
- 2 tsp. kosher salt
- 1 tsp. dried oregano leaves
- 1/2 tsp. cracked black pepper
- 4 oz. Greek extra virgin olive oil
- 2 oz. red wine vinegar
- In a large bowl, combine the feta, tomatoes, cucumbers, onion, bell pepper, olives, mint, parsley, salt, oregano, and pepper.
- Toss the salad with the olive oil and vinegar. Season to taste.