"This popular salad has many variations. It can also include rice-stuffed vine leaves and anchovies.Traditionally, it does not include lettuce."
Cook's tip
In Mediterranean cooking, oregano and marjoram are interchangeable. They have a warm, slightly sharp taste with an underlying spiciness. Oregano often has a lemon taste.
History of salad
Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese (served in a single rectangular-shaped cutting put over the vegetables), and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include green bell pepper slices or berries of capers (especially in the Dodecanese islands). Greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a Greek farmer might have on hand.
Outside Greece
Outside Greece, "Greek salad" may be a lettuce salad with Greek-inspired ingredients, even though the original dish is distinguished by the absence of lettuce. Meanwhile, the variant without lettuce may be called horiatiki, "country salad", "peasant salad", or "village salad". Lettuce, tomatoes, feta (often served in multiple cube-shaped cuttings mixed with the vegetables), and olives are the most standard elements in an American-style Greek salad, but cucumbers, peperoncini (pickled hot peppers), bell peppers, onions, radishes, dolmades, and anchovies/sardines are common. In Detroit, for example, Greek salad includes beets, and in the Tampa Bay Area, it often includes potato salad. Dressings containing various herbs and seasonings are frequently used in the U.S. This style of Greek salad is rarely encountered in Greece.
Various other salads have also been called "Greek" in the English language in the last century, including some with no apparent connection to Greek cuisine. A 1925 Australian newspaper described a Greek Salad of boiled squash dressed with sour milk.A 1934 American newspaper described a mayonnaise-dressed lettuce salad with shredded cabbage and carrots.
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| classic greek salad |
Ingredients:
3 medium tomatoes
3 small cucumbers
2 large red onions
2 medium green capsicums (bell peppers)
2/3 cup (100 g) black olives
100 g pickled mild or hot chilies
4 tablespoons olive oil
2 tablespoons red wine vinegar
salt and freshly ground black pepper
300 g feta cheese
1 teaspoon dried oregano or 2 teaspoons
fresh oregano leaves
Making recipe
1 Cut tomatoes into wedges. Cut cucumbers into thick slices. Slice onions, not too thinly. Cut capsicums into strips.
2 Place all the vegetables in a bowl. Top with olives and pickles chilies. To make vinaigrette, whisk 3 tablespoons oil and all the vinegar until combined then add salt and pepper to taste. Drizzle over salad.
3 Cut feta into thick cubes or crumble shape then add to salad. Sprinkle oregano on top and drizzle with remaining 1 tablespoon oil.
serves 4
preparation 20 min
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Contains : 482 cal, 17 g protein. 36 g total fat,
14 g saturated fat, 52 mg cholesterol,
22 g carbohydrate, 5 g fibre
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