Natural and Healing Wellness: Recipes

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The Real Greek Salad

The Greek salad is one of the most popular and well-known Greek dishes outside and inside Greece. Greeks love the horiatiki, which means village in Greek. In the summer months it is present on most Greek tables at home and at the tavernes.
While there are variations around Greece, it is basically a salad made with tomato, cucumber, olive oil, olives and feta. For example on the islands other white soft cheeses are used instead of feta, and in Crete there is the well – known dakos; tomato and feta (or other local white cheese) piled on a large barley rusk that has been soaked with a bit of water and olive oil. Before we go on with the recipe, we need to clear up a few misconceptions.

Rules of the Greek Salad
• There is no lettuce or any other leafy greens.
• The salad is hardly mixed before it is served.<
• Feta cheese is not cut in cubes but rather one large piece, or a few smaller pieces are placed
• on top of the salad.
• The tomato and cucumber should be cut in fairly large pieces, not small cubes.
• There is no red pepper in the traditional Greek salad.
• The salad is served with bread, not pita.
• The salad is served in a shallow bowl; do not serve it in a deep bowl.

As with most simple dishes, the horiatiki needs excellent ingredients. Make sure you have extra
virgin olive oil, in-season ripe tomatoes, juicy Greek black olives, good, fragrant oregano and real
Greek feta cheese.

Horiatiki – Greek Salad
Ingredients:
2-3 tomatoes
1 medium cucumber,
5-6 Greek black olives
1 small onion,
1 chunk of feta – about 1 ½ to 2 ounces,
Extra virgin olive oil
Oregano
Red wine vinegar
Salt
*You may also add some green bell pepper and capers.

Directions:
1. Cut tomato in wedges-do not cut in cubes.
2. Peel cucumber and cut in slices about ½ inch thick. You may cut the rounds in half.
3. Cut onion in thin slices.
4. Place tomatoes and cucumbers in a shallow bowl and combine. Place the thinly sliced onion on top. Add olives.
5. Drizzle with olive oil and a splash of vinegar.* Add some salt to taste.
6. Place a piece of feta on top and sprinkle entire salad with oregano.
*I do not usually measure out the oil, but if you are, just use a ratio 2:1 for olive oil and vinegar. Don’t skimp on the olive oil, you don’t want it to be drowning in it, but the salad should be coated in the oil.