Horiatiki: The Authentic Greek Village Salad
This is how you eat in the Aegean during the height of summer. It is a study in texture, balancing the snap of raw onions against the soft, juice-heavy tomatoes.
Wait for the season.
This salad is only as good as the tomatoes you buy; if they aren't sun-warmed and fragrant, save this for another week.
- Large ceramic or glass bowl
- Sharp chef's knife
- Cutting board
What goes in.
- 4large vine-ripened tomatoes, cut into thick wedges
- 1large cucumber, sliced into half-moons
- 1red onion, sliced into thin rings
- 1/2green bell pepper, sliced into strips
- 1/2 cupKalamata olives, pitted or whole
- 7 ozblock of feta cheese
- 3 tbspextra virgin olive oil
- 1 tspdried Greek oregano
- to tastesea salt
Keep the feta whole
Do not crumble the cheese. Placing a solid slab on top prevents the salt from drawing too much water out of the vegetables before you serve.
The method.
Prepare the base
Place the tomato wedges, cucumber, onion, and green pepper into your bowl. Sprinkle a pinch of sea salt over them and toss gently with your hands.
Add the olives
Scatter the Kalamata olives across the vegetables.
Position the cheese
Place the block of feta squarely on top of the vegetables. Drizzle the olive oil over both the cheese and the vegetables.
Finish and serve
Generously dust the entire dish with dried oregano. Serve immediately while the vegetables are crisp.
Other turns to take.
Caper Addition
Add a tablespoon of brined capers for a sharp, salty brightness that cuts through the richness of the oil.
Purslane Version
Include a handful of fresh purslane if available; its peppery snap complements the other vegetables perfectly.
When it doesn't go to plan.
Use a high-quality, peppery extra virgin olive oil, as it acts as the dressing base.
If your red onion is too sharp, soak the slices in cold water for ten minutes and pat dry before adding to the bowl.
Serve this with crusty bread to soak up the leftover tomato juices and olive oil at the bottom of the bowl.
The ones that keep coming up.
Should I use vinegar?
No. Authentic Horiatiki uses the juices from the tomatoes and the olive oil to create the dressing.
Can I make this ahead of time?
It is best eaten within 30 minutes of assembly. After that, the salt draws too much moisture from the vegetables, leaving you with a soggy bowl.
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