How to prepare the famous Greek salad at home (horiatiki) in the original recipe with feta: fresh, light and super tasty

Today I'll explain how to make Greek salad following the original recipe of the so-called “horiatiki”. I was long undecided whether or not to publish a recipe as simple as the recipe for Greek salad. But in the end I thought that summer in many prefer the salads and not everyone knows about the Greek. A salad that actually is really a joker in the kitchen, for its simplicity and rapidity of execution. So are many OF SALAD RECIPES easy and tasty: from the SALAD NIZZARDA at the PANTESCA with the flavors and aromas of Sicily.

What is Horiatiki and what are the ingredients of authentic Greek salad?

The original horiatiki recipe, ie the Greek salad, involves the use of very specific ingredients: tomatoes, cucumbers, onion (for me that of Tropea PGI, sweet and crunchy), green pepper, Greek black olives, Greek feta and oregano. Is, Obviously, extra virgin olive oil, how to take a dish of one of the most beautiful towns overlooking the Mediterranean Sea. One detail is fundamental: authentic and traditional Greek salad NEVER contains lettuce or another type of green salad. An unfortunately very common mistake outside Greece: now that you know, try not to.

How to choose the perfect feta and the Italian alternative

Unfortunately for me, that I ate there vera feta greek in Greece, industrial feta that arrives in our supermarkets is just a version of one quality lower than qthe original one. Always too salty and grainy. But we must make a virtue of necessity. Although I can give you a valid alternative: I discovered a similar cow's cheese, you obviously can not call “feta”, produced in Sardinia, in the village of Thiesi, which it is a true poetry.

That being said, don't skimp on’extra virgin oil, Be Parks with vinegar (a drop is sufficient). And have fun with the tomatoes because different types correspond to aromas, tastes and textures and this will make it more appealing salad. Good day and good appetite.

Frequently asked questions: how to make the perfect greek salad

Which olives are best for Greek salad?

Definitely them undisputed queens of Greek salad, if you want to follow a recipe as close as possible to the original, they are the olives of Kalamata greche, fleshy and with an unmistakable flavor and a slightly bitter finish. Perfect to counteract the flavor of the cheese. If you can't find them, but now they are sold with this wording in every supermarket, you can replace them with excellent whole local black olives.

How to cut feta in the original salad?

Listen to me, Don't crumble the feta in your Greek salad! In Greek tradition, feta is never cut into cubes and mixed with the rest of the ingredients before serving. The cheese is served cut into pieces thick slices or in one large block rectangular placed on top of the salad. The diners will then break it directly onto the plate with a fork when enjoying it.

The Greek salad must be dressed in advance?

Absolutely no, as with any salad based on crunchy vegetables such as tomato or onion, the ingredients must be cut in advance but the seasoning must be added just a moment before serving. If seasoned too early, the salt will make the tomatoes and cucumbers release all their vegetation water. The end result would be a limp salad, watery and lacking its typical crunchy texture.

GREEK SALAD (HORIATIKI)

Portions: 4 Preparation: 10 minutes Cooking: 0 minutes 0 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 10 voted )

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Ingredients

mixed tomatoes

1 red onion IGP

2 cucumbers

2 green peppers (I used the type friggitello)

Greek black olives (kalamata typology)

300 grams of DOP Greek Feta Cheese

red wine vinegar

extra virgin olive oil

oregano fresh or dried

sale

Procedure

Greek salad is very easy to prepare, basically you just wash and peel the vegetables and cut them harmoniously. Let's see how.

FOR THE VEGETABLES - Wash the tomatoes, remove the upper part and cut in half and the Pachino Datterini, halve and then cut the oblong tomatoes and salad tomatoes into small pieces. Of course you can choose the types of tomatoes that you prefer, one or several, as I did, seen that tomatoes have very different tastes depending on the type.

Wash the cucumbers, remove the peel and cut them in half lengthwise, then at regular slices.

Peel the onion and slice into thin rounds.

Wash the pepper, eliminate the two ends, the seeds and white filaments inside and slice it to slices.

THE SEASONING - I suggest you put all your salad (peppers, tomatoes, cucumbers and onions) in a bowl and season with salt, wine vinegar and extra virgin olive oil, stirring with care and long. Then, Once the Greek salad is perfectly seasoned, Serve in dishes or in individual holsters.

COMPOSITION OF THE DISH - Add to each holster 5-6 black olives and place in the center of each salad of feta a rectangle, cut quite thick. Only on feta deploy abundant fresh or dried oregano and drizzle with another string of extra virgin olive oil. Your Greek salad is ready, Taste it immediately.

THE SUGGESTION - You can prepare the necessary for the salad in advance and keep everything covered by film for contact food in the refrigerator. You do not have but never, I say never, if it does not dress it ready to serve, Otherwise the Greek salad will become soft and watery. Listen to me. Bon appétit!

Note

Combination - Bresca Beer, to miele, produced by Brewery Terrantiga San Sperate (South Sardinia). An amber beer, with a compact and uniform foam, with a very fresh taste, with tones sweetly balanced by the amaro of the hops used.