Horiatiki: The Real Greek Village Salad
There is no lettuce in a true village salad. It is a hearty, rustic preparation that demands tomatoes that still smell like the sun and feta kept in brine.
The ingredients do the heavy lifting
Since there are no cooked elements to mask flavor, your produce must be at peak ripeness. Use a heavy-duty serrated knife to keep the tomatoes from turning to mush.
- serrated knife
- large wooden salad bowl
- cutting board
What goes in.
- 4 largevine-ripened tomatoes, cut into thick wedges
- 2hothouse cucumbers, sliced into thick half-moons
- 1red onion, sliced into thin rings
- 1/2 cupkalamata olives, pitted
- 1 block (7 oz)Greek feta cheese
- 1/4 cupextra virgin olive oil
- 1 tbspdried Greek oregano
- to tastesea salt
Keep the feta whole
Never crumble the feta into the bowl. Place the solid block directly on top of the vegetables so each person can break off their preferred amount, keeping the salad crisp and clean.
The method.
Prep the vegetables
Cut the tomatoes into large, bite-sized wedges and the cucumbers into thick half-moons. Consistency matters here; keep the pieces substantial.
Combine
Place tomatoes, cucumbers, onions, and olives in the bowl. Toss once, very gently, to distribute.
Dress
Drizzle the olive oil over the top of the vegetables. Season with a light pinch of sea salt, keeping in mind that the olives and feta are already salty.
Finish
Place the block of feta in the center of the bowl. Generously sprinkle the dried oregano over the entire salad and the cheese.
Other turns to take.
Green Pepper
Add one green bell pepper, sliced into thin rings, for a sharp, bitter crunch that balances the sweetness of the tomatoes.
Caper Addition
Add a tablespoon of salt-cured capers to boost the brine profile of the dish.
When it doesn't go to plan.
Serve with thick slices of crusty bread to soak up the leftover oil, tomato juices, and feta crumbs at the bottom of the bowl.
Avoid storing the salad in the refrigerator; the cold dulls the flavor of the tomatoes and hardens the olive oil.
If your onions are too sharp, soak the rings in cold water for 10 minutes, then pat dry before adding.
The ones that keep coming up.
Should I add vinegar?
In a traditional village salad, no. The acidity should come entirely from the tomatoes. If you feel it lacks brightness, ensure your tomatoes are truly ripe rather than adding vinegar.
Can I use cow's milk feta?
For the authentic texture and sharp profile, look for feta made from a blend of sheep and goat milk.
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