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Acropolis Grill’s Horiatiki (Greek Village Salad)

Our Chef Lloyd George’s salad is featured in Health Scope magazine. View the article.

Photo by Rich Smith

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Executive Chef Lloyd George

By Executive Chef Lloyd George | Serves 4-6 As A Side

Ingredients

  • 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

Directions

  • 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.
The Recipe for Yia Yia’s Baklava Recipe by Betty Butler Kyriakidis of Acropolis Grill as featured in the Cityscope Article "La Dolce Vita" by Brend...
By Executive Chef Lloyd George | Serves 4-6 As A Side
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