Greek Salad (Horiatiki)
The village salad of the Greek summer: ripe tomatoes, cucumber, green pepper, red onion and olives under a slab of feta, oregano and green-gold olive oil — never lettuce, never chopped small.
What it is
The village salad of the Greek summer: ripe tomatoes, cucumber, green pepper, red onion and olives under a slab of feta, oregano and green-gold olive oil — never lettuce, never chopped small. Ingredients: tomatoes, cucumber, green bell pepper, red onion, Kalamata olives, feta block, dried oregano, extra-virgin olive oil, red wine vinegar (optional), sea salt. Recipe: 1) Cut vegetables into rough chunks. 2) Salt the tomatoes and rest ten minutes. 3) Lay the feta slab on top whole. 4) Shower with oregano and oil. Serve: with crusty bread to chase the juices — the best part. Flavor: sun-sweet tomato, briny feta, peppery oil. History: born of Greek farmers' field breakfasts; it became the national salad only in the 1960s-70s, when tomatoes and tourism met. See also: Moussaka, Souvlaki.
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World Cuisines
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