My grandmother’s answer to hot summer weather was potato salad. In general, I’m very much in favor of the cooking of grandmothers, but I’ve found that I prefer a lighter version. This recipe is adapted from Dahlia Abraham-Klein’s book Silk Road Vegetarian,
Cut the vegetables; nothing in a horiatiki salad should be bigger than bite-sized. If the onion is a bit too sharp for your taste, you can soak the slices in ice-water for up to an hour, to remove some of the heat (or just use less).
Look for Japanese seasoned rice vinegar at a grocery that carries a large selection of Asian ingredients. This is the vinegar that’s used to make sushi rice, also: it is vinegar with a bit of sugar and soy sauce added in.
Peel and slice the red onion very thinly. Taste it – if it’s too hot for your taste, soak the slices in a bowl of ice-water and store in the fridge for about an hour, they’ll be milder then. Chop the tomatoes roughly;