If you come to sunny Greece and order a Greek salad there, most likely, the waiter will be confused – there is no Greek salad there! In its homeland, this classic Mediterranean dish is modestly called rustic salad, or choriatica.
Whatever you call it, Greek salad remains simple, delicious, and very healthy. It has become a traditional dish in the homes of many domestic hostesses and a popular treat in most fashionable restaurants.
We will tell you what the real “Choriatiki” is good for, how to cook a Greek salad at home and not turn an exquisite Mediterranean dish into a simple vegetable cut.
Greek salad is a folk dish, simple, delicious! There is nothing superfluous in it, just the usual products that are in abundance in every Greek home: fresh vegetables, feta cheese, olives, olive oil and aromatic Greek herbs – oregano, fresh basil and allspice.
It would seem nothing complicated – I mixed all the ingredients in one plate and proudly called it a Greek salad. But often, in pursuit of original tastes, many chefs and housewives can distort the composition of the dish beyond recognition by removing some ingredients and replacing them in their own way. Unfortunately, this is how a tasty and bright salad turns into a primitive vegetable cut.
Traditionally, vegetables for Greek salad are chopped into large pieces, refusing to cut neatly. Often the ready-made salad is not even stirred before serving – it is served directly, but the ingredients are mixed already during the meal. From vegetables, tomatoes, cucumbers and shallots are used, and black, fleshy olives with seeds are used.
Due to the high content of vegetables, Greek salad is low in calories, and feta makes a light dish very satisfying. It is cheese, onions and spicy herbs that give the salad an original and piquant taste, and the beautiful multicolored vegetables in the plate improve your appetite and cheer up!
- Use only quality ingredients for a truly delicious Greek salad! Tomatoes should be ground, homemade, like cucumbers. Greenhouse vegetables will dull the bright taste of the dish, and ordinary onions will steal that very flavor.
- Real Greek feta made from sheep or goat milk will give the salad the right taste. In no case should you replace it with feta cheese or, worse, hard cheeses!
- Olive oil should be used, if not Greek, then the first cold pressed for sure. A thick, golden-green product with a bright aroma will give the dish a unique taste. Oil, by the way, is not mixed with anything – a generous amount of fresh product is added to the salad.
- It is not recommended to salt the salad during cooking, because the vegetables will immediately start up the juice, and the finished dish will lose its presentation. The salt shaker is usually placed on the table so that each guest can salt the finished salad to taste.
- But spices, unlike salt, are added directly to the salad. Moreover, oregano is used dry, fresh basil is put, and allspice is ground just before cooking.
There is no exact recipe for a salad, Greek housewives are used to focusing on the appearance of the dish: there should be approximately equal amounts of red, green and white in a salad bowl, and purple onions and black olives are designed to harmoniously complement an appetizing composition. Use our simple recipe to delight your family and guests with a salad served in hospitable Greek homes!
- 1 ripe tomato
- 1 cucumber
- 1 sweet red onion
- 10 large pitted olives
- 3 tbsp. l. olive oil
- 150 g feta
- 1 teaspoon oregano
- salt to taste
- First, prepare the dishes in which you will cook and serve the salad. The plate should be deep and roomy. Cut the tomato into medium slices, not very small, but not too large. Transfer to a prepared bowl.
- Many people argue that the cucumber needs to be peeled before being put on a salad. But do this: run a fork along the sides of the cucumber so that it leaves deep marks on the skin, and then cut it into thick slices and send it to the plate with the tomato. Add olives to a plate with the rest of the ingredients, do not stir.
- Chop the peeled onion into medium thin rings and add to a bowl.
- Add a little olive oil to the vegetables, a pinch of salt, if desired, and mix quickly with your hands. Top with a whole slice of feta (1.5–2 cm thick), sprinkle with oregano and drizzle with olive oil. Serve this delicious Greek salad to the table without stirring. Enjoy your meal!
Choriatikas are not one of those salads that can wait for their high point in the refrigerator for days. It is prepared just before serving and seasoned on the table before serving. It is no coincidence that the inhabitants of the regions where this healthy vegetable salad is so fond of live long and hardly suffer from cardiovascular diseases. And if the restaurant Greek salad has neither taste nor smell, then cooked at home from fresh products will delight you with taste and brightness of colors.