Horiatiki salad is a ubiquitous summer salad, synonymous with lazy summer lunches in Greek tavernas by the sea. When we were in Greece every restaurant had a version of horiatiki salad (also known as village salad).The one thing that they all had in common was that they were made with fresh, local ingredients at the peak of ripeness for maximum flavour.
The version is the perfect salad for an endless summer day. The folks at Fine Cooking have created a Chicken Horiataki Salad that is filled with classic Greek flavors and finished with a light, tangy tzatziki sauce.
YUM
Chicken Horiataki Salad with Tzatziki
4 boneless, skinless chicken breast halves
1 Tbs. finely grated lemon zest
2 large cloves garlic, minced
1 Tbs. chopped fresh oregano or 2 tsp. dried oregano
Kosher salt and freshly ground black pepper
2 Tbs. chopped fresh flat-leaf parsley<
Olive oil, for grilling
1 lemon, cut into 6 wedges
2 pints cherry tomatoes, halved
1 English cucumber, peeled, sliced in half lengthwise, seeded, and sliced crosswise
1/2 small red onion, very thinly sliced
1/3 cup pitted black olives, such as Kalamatas, halved
1-1/2 Tbs. extra-virgin olive oil
1 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
Kosher salt and freshly ground black pepper
1 cup homemade or good-quality store-bought tzatziki sauce
4 pitas, toasted
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Meanwhile, remove the tenderloins from the chicken breasts, if necessary, and reserve for another use.
Put a chicken breast half between two large pieces of plastic wrap, and pound it to an even 1/4-inch thickness with a meat mallet. Repeat with the other 3 breast halves.
In a mortar, combine the lemon zest, garlic, oregano, 1 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. water. Grind with a pestle to crush and combine. Rub the mixture all over the chicken.
Drizzle olive oil on both sides of the chicken, patting it into the meat with your fingertips. Grill the chicken without moving it until grill marks form, about 4 minutes. Flip and grill until just cooked through (160°F), another 1 minute. Transfer to a plate, and squirt 2 lemon wedges over the chicken. Top with the parsley, and let rest.
In a large bowl, combine the tomatoes, cucumber, onion, and olives. Toss with the olive oil and oregano, and season to taste with salt and pepper.
Divide the salad among 4 plates. Slice the chicken and place on top of the salad. Dollop with some of the tzatziki sauce. Serve with the remaining lemon wedges and the pitas, if using.
Comments