Horiatiki: The Greek Village Salad
This is not a salad to be tossed. By keeping the vegetables in large, structural chunks, you ensure they hold their integrity until the very moment they hit the plate.
Use the best oil you own.
Because this salad has so few components, the quality of your olive oil and feta dictates the final result. Skip the pre-crumbled cheese and buy a block kept in brine.
- Sharp chef's knife
- Wide, shallow serving bowl
What goes in.
- 4 largevine-ripened tomatoes, cut into thick wedges
- 1 largeEnglish cucumber, sliced into half-moons
- 1/2red onion, sliced into very thin rounds
- 1/2 cupKalamata olives, pitted
- 8 ozfeta cheese, kept in one large block
- 3 tbspextra virgin olive oil
- 1 tspdried Greek oregano
- to tastesea salt
Layering for Texture
Avoid mixing. Place your vegetables in the bowl, season them, and place the slab of feta directly on top to allow the flavors to marry naturally as guests serve themselves.
The method.
Prepare the base
Scatter the tomato wedges and cucumber half-moons across your serving bowl. Add the thin red onion rounds and distribute the olives.
Season
Sprinkle a pinch of sea salt over the vegetables. The salt will draw out a small amount of moisture from the tomatoes, which creates the base of your dressing.
Dress
Drizzle the olive oil generously over the entire bowl. Ensure the oil coats the vegetables, not just the bottom of the dish.
Finish
Lay the block of feta in the center. Sprinkle the dried oregano over both the cheese and the vegetables.
Other turns to take.
Green Pepper
Add one small green bell pepper, sliced into thin rings, for a sharp, vegetal crunch.
Caper Addition
Toss in a tablespoon of rinsed, salt-packed capers for an extra punch of salinity.
When it doesn't go to plan.
Never store the tomatoes in the refrigerator; the cold ruins their texture and mutes their flavor.
If the onion is too sharp, soak the slices in cold water for ten minutes, then pat them dry before adding.
Serve with crusty bread to soak up the remaining tomato juices and oil at the bottom of the bowl.
The ones that keep coming up.
Should I add vinegar?
Authentic village salad relies on the acidity of the tomatoes and the brine from the olives and feta. Vinegar is generally not added.
Can I make this ahead of time?
It is best served immediately. If left to sit, the salt will cause the cucumbers and tomatoes to release too much water, turning the salad soggy.
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