Classic Greek Peasant Salad (Horiatiki)

Growing up in Greece, the classic Greek peasant salad (or horiatiki salata) was always present at our table during the summer months. With home-grown tomatoes that my father was planting from seeds every year (and tended religiously throughout the summer), and, with the best local Feta cheese from  barrels stored in our cellar, this iconic salad was always part of our summertime meals.

A simple dish like this depends highly on seasonal and good quality produce: perfectly ripe and juicy tomatoes, crispy cucumbers, mild red onions, and wild Greek oregano. This gets topped with a chunk of creamy Greek Feta cheese (the real stuff please, no substitutes allowed here) and sharp Kalamata olives, and is then all doused with the best extra virgin olive oil you can obtain. How can you possibly get it wrong?

Oh, you certainly CAN get it wrong, by adding ingredients that do not belong in the classic Greek peasant salad!

What not to put in the Greek peasant salad!

• Lettuce or other green leafy vegetables do not belong in the classic Greek peasant salad.
• Dry, crumbled, non-Greek Feta cheese will not add much flavor to this salad–get the real Greek one in brine.
• Unripe, flavorless winter tomatoes that taste like the plastic in which they are wrapped will not do justice to this dish. Wait for the summer for the real thing and enjoy it!
• Balsamic vinaigrettes, although delicious, are not traditionally used in this salad. The juices of the tomato add enough acidity, you do not even need to add vinegar.
• “Light” olive oil does not deliver any flavor, it is just a blend, so, don’t even buy it.
• Greek salad is traditionally served with thick slices of fresh, hearty, country bread; save the pita for your tzaziki, melizanosalata, or other Greek spreads.

I always say that this is a salad that is best when made at home. Ordering it out at a restaurant often disappoints and leaves you wanting the real thing. Now that you know the “rules” of the Greek peasant salad, you should try to make it this weekend and serve it family style, which is sharing it out of a large salad bowl. And don’t forget some crusty bread to dunk in the delicious olive oil and tomato juices that remain at the bottom of the bowl!

5.0 from 2 reviews

Greek Peasant Salad (Horiatiki)

 

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Prep time

10 mins

Total time

10 mins

 

A delicious salad, loaded with ripe summer vegetables, Greek feta cheese and a simple vinaigrette.

Author: Marilena Leavitt

Recipe type: Summer Salad

Cuisine: Greek

Serves: 4-6

Ingredients

• 2-3 med. ripe and juicy tomatoes, cut in wedges
• ½ sm. English cucumber, or, 2 Persian cucumbers, cut in “coins”
• ¼-½ sm. red onion, thinly sliced
• 5 oz. Greek Feta cheese
• 12 whole Kalamata olives
• 1 tsp. small capers (optional)
• 1-2 sm. pepperoncini (optional)
• VINAIGRETTE
• ½ cup extra olive oil
• ¼ cup red wine vinegar (optional)
• ½ tsp. dried Greek oregano
• ¾ tsp. sea salt

Instructions

1. Place all vegetables in a large bowl and gently combine.
2. Add the olives and capers and place the chunks of Feta cheese on top (do not crumble). Sprinkle with the oregano.
3. For the vinaigrette, place everything in a glass jar and shake well to incorporate all the ingredients. Pour about half of the vinaigrette over the salad. Reserve the rest or adjust if needed. Do not be afraid to coat the salad really well with the simple vinaigrette.
4. Use thick slices of fresh, crusty bread to mop up the delicious juices.

Notes

- A Greek peasant salad is usually dressed with just some extra virgin olive oil, salt and oregano. Some people like vinegar, in which case they should use a little red wine vinegar.
- Banana peppers are often added (they are very mild), if you prefer a stronger flavor, use green bell peppers.

3.5.3240

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