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, which in fact it is really a wildcard, for its simplicity and rapidity of execution. So, here is the original recipe of horiatiki, ie the Greek salad, prepared with tomatoes, cucumbers, Onion, 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. We used a light fruit farm Cannavera (Dolianova, South Sardinia), obtained from the typology (cultivar) Bosana. Unfortunately for me, I ate authentic Greek feta on site, the industrial one that arrives in our supermarkets is only one version of a quality less than the original, salty and gritty. But we must make a virtue of necessity (although I found a similar vaccine cheese, you obviously can not call “feta”, produced in Sardinia, in the village of Thiesi, which it is a true poetry). That being said, do not skimp on extra virgin, Be Parks with vinegar (a drop is sufficient), sbizzarritevi on tomatoes because they correspond to different types perfumes, tastes and textures and this will make it more appealing salad. Good day and good appetite.
GREEK SALAD (HORIATIKI)
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INGREDIENTS
- mixed tomatoes (pachino, tomatoes, perini), to taste
- 1 red onion (between the Italian onions choose to Tropea)
- 2 cucumbers
- 2 green peppers (I used the type friggitello)
- Greek black olives (tipologia kalamata)
- 300 grams of DOP Greek Feta Cheese
- red wine vinegar, to taste
- extra virgin olive oil, to taste (farm Cannavera)
- oregano fresh or dried, to taste
- Salt, to taste
PROCEEDINGS
Greek salad (horiatiki)
The Greek salad is easy, basically you just wash and peel the vegetables and cut them harmoniously. Let's see how.
Wash the tomatoes, remove the upper part and cut in half and the Pachino Datterini, in half and then into small pieces or the plum tomatoes for salad. 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 peppers, eliminate the two ends, the seeds and white filaments inside and slice into rounds.
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 dressed, Serve in dishes or in individual holsters. 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. Bon appétit!
THE PAIRING: 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, sweetish tones balanced with the bitter hops used.
TIPS
You can prepare you need for the salad in advance and keep everything covered with foil for contact refrigerated foods. 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. I recommend.
3 comments
Hi Ada.
What a delicious salad …..l'ho I have done and as always very good.
I thank you very much for this wonderful recipe
Hello and see you soon
Alessandro 🙂
Hi Alessandro, I'm glad that the recipe is managed well and I'm happy that I always follow.
A greeting and… See you soon.
ADA
Very colorful and delicious