Horiatiki – Greek Peasant Salad
I have found that good dried Greek oregano is the key to successfully making many Greek dishes taste authentic, especially traditional Horiatiki or greek salad. 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 the most healthy, refreshing summer side dishes to be found. Serve this greek salad with grilled chicken souvlaki for a simple and delicious meal.
Horiatiki – Greek Peasant Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
Description
When making this traditional greek salad, I usually eyeball the portions to my liking. Below is a basic guide for making the horiatiki.
Ingredients
1–2 firm, red tomatoes, cut into chunks
1 cucumber, peeled and sliced
1 cup feta cheese chunks (try to find imported 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
Instructions
Put tomato, cucumber, feta cheese, kalamata olives, red onion, and green peppers in a bowl.
Sprinkle with a few large pinches of oregano and toss with olive oil and vinegar.
Season with salt and pepper to taste.
Notes
I like to cut everything about the same size. I think it is visually pleasing and has a better mouthfeel.
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).
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
I love to have the real oragano ,j’aime beaucoup la nourriture grec alors avec cette fameuse épice je serais combler thank you
Horiatiki (ΧωÏιάτικη) 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.