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Horiatiki Sałata Recipe from Cooking Greek Cookbook

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k_tsoukalas

k_tsoukalas

Administrator
Horiatiki Sałata, or Greek village salad, is one of my favorite Greek dishes to cook at home, especially when the tomatoes are vine ripened or even better, pick straight from my garden. This salad is a great side dish as part of a larger meal, or it can actually stand on its own. I love to eat this with a few pieces of bread. I like to make it about an hour before I want to eat it and I leave it (covered) on the countertop for about thirty minutes before I eat it so all the flavors can meld together. I make the classic recipe and use fresh tomatoes, cucumbers, onions, oregano, my favorite imported feta cheese, Kalamata olives, and of course, only the best Greek olive oil.

Check out the Cooking Greek Cookbook by Worldwide Greeks out on Hardcover, Paperback and eBook here!

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How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.
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