I make no claims at all about the authenticity of this recipe. I’ve read in places that romaine lettuce does not play a part at all in traditional horiatiki. All I know is that our Greek foodie friend who married a Greek foodie gal are two of the coolest people around, and this is how THEY serve horiatiki in THEIR home. So who am I to argue with that? 🙂

1 head romaine lettuce, chopped, rinsed, spun-dry a couple of times
1 large tomato (love heirlooms for this), chopped
1 medium cucumber, peeled or semi-peeled or not peeled, your choice — chopped
1 red or green bell pepper, de-seeded and chopped
1/2 of a medium red onion, sliced thinly or chopped
large handful kalamata olives, halved
pepperoncini — I leave these whole because I’m the only one who likes them in my Greek salad
3-4 tablespoons red wine vinegar
3-4 tablespoons extra virgin olive oil, Greek if available
handful Greek oregano if using fresh, a tablespoon or so if using dried
salt and freshly ground black pepper to taste
Greek feta cheese, sliced, chopped into cubes, or crumbled (I let my family indulge when it comes to real Greek feta since they’re not allergic to goat/sheep milk cheese)

Toss all vegetables in a large bowl. Either whisk the red wine vinegar, olive oil, oregano, salt and pepper in another bowl and then pour it into the bowl with the vegetables and toss, OR, sprinkle onto the vegetables directly and toss, toss, toss, until flavors are evenly distributed. Top with feta cheese. Drizzle more olive oil on top as desired.

Serve by itself, or with warm pita or a crusty baguette.

A great lunch item for the feast of St. Andrew of Crete, on the 4th of July.