Horiatiki is a rustic Greek country salad; tomatoes, feta, olives and cucumber dressed with olive oil and oregano are some of the most standard elements in an “American” Greek version. I first started making it after seeing a recipe by drbabs, a fellow cook on Food52; since then I’ve served it and taken it to potlucks, often, it is a very popular salad, always the first to go. Anyway, inspired to make a one bite appetizer I thought why not the Mediterranean flavors of a Horiatiki? These poppers are fancy, schmancy and by the way, depending on your bite could possibility end up being more like a two bite appetizer!
FILLING: ingredients make 12 to 15 poppers
- 2 Persian cucumbers or pickling size, sliced – 1 cup (give or take)
- 12 Cherry tomatoes
- 12 Kalamata olives
- 12 Feta cheese cubes – a little smaller than the olive
- Olive oil – a good extra virgin
- Herbes De Provence (I prefer it to oregano)
- Fresh ground pepper
- Mini tart pan
- 15 Wonton Wrappers
- Combine 3 tablespoons olive oil, 1/2 teaspoon Herbes de Provence and fresh ground pepper. Let the ingredients sit and infuse, give it a stir now and then.
- Spray the wonton wrappers with a buttery spray (such as Pam) on both sides; line the mini tart pan with them pressing lightly into the middle to form a cup.
- Bake at 350° until the edges are crispy and brown, about 10-12 minutes.
- Let cool – for a make ahead see the note below.
- Cut the filling ingredients into at least – thirds; toss with drizzles of the olive oil mixture and let sit in the refrigerator until ready to assemble.
- About an hour before serving add filling to each wonton cup.
NOTE: make it ahead
- Prepare to the end of step 4 (up to 2 days ahead), store in an airtight container.
- Next day, continue with step 5 up to three hours ahead.