I have found that good dried Greek oregano is the key to successfully making many Greek dishes taste authentic. Store bought dried oregano and Italian oregano just do not taste the same. We are lucky enough to get a fresh harvest each year from my father-in-law’s childhood friend. He plucks it from the hills near his home.
The oregano is already quite dry from the Greek summer sun. After bringing home our fragrant bundles, we take turns rubbing our hands together over the small branches detaching the harvest which sprinkles down into a large pan. Next, we portion it and bag it and take it home. Sounds like an illegal activity! More than once, I have been worried about a suspicious suitcase search to reveal my ziplock baggies of the fresh, pungent herb.
Horiatiki is a common fixture on the Greek table. In the neighborhood gardens in Corfu, you find a majority of tomatoes, some peppers, zucchini, eggplant. Fresh plucked tomatoes and green peppers are tossed with red onion, feta and olives. Tossed with oil, vinegar and oregano, the result is one of hte most healthy, refreshing summer side dishes to be found.
Horiatiki – Greek Peasant Salad
I like to eyeball the portions to my liking. Below is a basic guide.
1-2 firm, red tomatoes, cut into chunks
1 cucumber, peeled and sliced
1 cup feta cheese chunks (try to find Greek feta)
10-15 kalamata olives (If you buy jarred, I find full olives with pits are firmer and better)
1/4-1/2 red onion, sliced
1 green pepper, cored and cut in chunks
Greek oregano
quality olive oil
red wine vinegar
salt and pepper
Put all ingredients through red onion in a bowl. Sprinkle with oregano and toss with olive oil and vinegar. Season with salt and pepper to taste.
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August 15th, 2007 at 10:02 pm
[...] For an even more authentic experience, serve Pasticcio with Greek Salad and Retsina wine. Follow it with some baklava or Greek yogurt with honey and walnuts. [...]
August 15th, 2007 at 10:31 pm
This is one of my favorite things in the world to eat. Ny ex-husband was from Macedonia (just north of Thessaloniki, he had family in Greece, too), where the food is just about the same thing. I subsisted on this salad for years in my twenties (spent my summers in the Balkans and then the in-laws came to stay in America). Good food memories (the rest is water under the bridge).
September 24th, 2007 at 9:00 pm
[...] I was feeling really sad about the ugly old Horitiki image that wasn’t even 1/100th as appetizing as the actual salad. But, I wanted to post the recipe so I did it. When I scan back over old posts, I cringe at the over-flash filled Greek salad bowl. [...]
July 28th, 2008 at 10:35 pm
[...] I do respect the sensitivity vegetarians have for animal life. But, I am carnivorous and must say that I enjoyed rolling these little balls in flour and frying them up to crispy perfection. Try them alongside this Greek Peasant Salad. [...]
September 20th, 2008 at 11:21 am
[...] For my sister-in-law’s birthday, we set up the big, long table on the front porch, invited all the cousins and had an amazing, multi-meat course, red-hot-glowing-coals, tons-of-beer-and-wine-to-wash-it-all down barbeque. The Chicken Souvlaki is always one of my favorites. Small pieces of chicken, a few pepper pieces, oregano, lemon and olive oil is all it takes. I think that cooking the meat over wood charcoal adds a special flavor. But, gas grill or broiling would be an acceptable substitution since most Americans are not in the habit of having a 10 foot grill in their front yard. Often, the chicken skewers are served with pita bread (not a pocket) which can be warmed on the grill as well and Tzatziki (cucumber yogurt dip). Put it together with Horiatiki (Greek Peasant Salad) and you have a meal. [...]
July 23rd, 2009 at 5:14 pm
You have a great job. It is really very resourceful and informative. Keep up the good works. Wish you all the best.
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Corfu Hotel
Pelion Hotel
February 11th, 2010 at 11:10 am
[...] perhaps some skordalia or tarama for spreading on bread. You could stop there OR follow with this Greek salad and pasticcio. Of course, don’t forget the ouzo (which we sipped last night alongside these [...]
July 19th, 2010 at 2:40 pm
[...] But, the excessive Chicago heat already has me in the mood. Once I start dreaming of souvlaki, Greek salad, pasticcio, bougatsa and feta, it is impossible to push myself out of the taste bud trance. Last [...]
November 1st, 2010 at 10:09 am
I love to have the real oragano ,j’aime beaucoup la nourriture grec alors avec cette fameuse épice je serais combler thank you
October 27th, 2011 at 4:36 pm
Horiatiki (Χωριάτικη) is actually more accurately village salad, and in most places in Greece we translate in the menus as Traditional. It is tranditional because marouli (letuce) use to not be available year round.
Another good addition (and pretty much standard everywhere I’ve been) to Horiatiki Salata is capers, but not the tiny ones they sell in the states. I usually try to bring back as many jars as I can from the islands. The ones from the island of Tinos are some of the best.
February 11th, 2012 at 1:16 pm
vodka jello shots…
[...]Horiatiki – Greek Peasant Salad Recipe :: Whipped[...]…