Best in Bite: Mandolin Aegean Bistro

{Horiatiki Salata/Village Salad recipe below}

You guys talk to me all the time and I’m listening! Many of you have asked me to cover Miami’s best eats and some of you have point blank told me that while fashion is interesting, it’s not everything. I get that. And I agree. Besides, this is a lifestyle blog and I’m cool with covering anything — as long as it’s something I adamantly love.

So here goes my first “Best in Bite” post on Miami’s finest eats according to me — with an insider-y twist, naturally.

This idea was born over a breakfast with gal pal/fellow Greek goddess and Mandolin Aegean Bistro Owner Anastasia Koutsioukis. I kept telling her that while fashion blogging was rewarding, I have so many other passions — like noshing, traveling and personal development — and wanted to start chronicling these hobbies as well — but with an authentic, in-the-know approach. As in, I’m only going to cover restaurants that are 112% AMAZING and share something intimate about the establishment —such as a recipe, a tip, a story with you all.

It only felt fitting to launch this post series with my all-time fave Greek restaurant, Mandolin Aegean Bistro nestled in the de rigueur Design District. A veritable Mediterranean retreat, Mandolin always whisks me away to an intimate, no-frills taverna commonly found in Greek islands and villages — with a Turkish twist. Owners Anastasia and Ahmet transported a taverna — and their spot-on, clean dishes — into the Design District with aplomb.

My fave plates? The stuffed zucchini and shrimp ouzo. My husband, on the other hand, can’t get enough of their tzatziki and smothers the kefte in it. He’d smuggle a gallon home if he could. Swear. The horiatiki salata is also a mainstay and without further ado, Anastasia was kind enough to share its recipe with you below.

Village Salad aka Horiatiki Salata
Ingredients:
4-6 ripe tomatoes coarsely cut (I also like to use Campari tomatoes if I cant find good tomatoes in season)
1 cucumber, peeled, deseeded and cubed
1/4 small onion (red onion can also be used) thinly sliced
½ green pepper, thinly sliced
1 handful or 1/3 of a small jar of marinated kalamata olives
1 slab of feta crumbled or cubed (Greek feta can be found in dairy section or cheese counter at most grocery stores. Try to find one in brine)
2 pinches of dried oregano
salt to taste (I like to use sea salt)
1 pinch of cracked pepper
Extra Virgin Olive oil (most grocery and specialty store sell Greek olive oil, we also sell a Cretan Olive Oil at Mandolin that I use everyday at home)
Red Wine vinegar
 
Steps:
1. Cut all veggies and toss tomatoes, cucumber, onion, and peppers together in a large serving bowl and add 1 or 2 pinches of salt. Remember, you are adding feta cheese on top which is already very salty
2. Arrange crumbled feta, and olives on top of the salad. Sprinkle with oregano and pepper
3. Dress the salad with a generous amount of Olive oil and a splash or 2 of red wine vinegar
4. Present the salad as is. Do not mix ingredients until serving at table.