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Sunday, 5 August 2007

Greek tomato salad (Χωριάτικη σαλάτα - peasant (village) salad)


Greek salad can have all sorts of ingredients added to it these days, but I like to remember the most traditional, which add up to the easy-to-remember number 10. This is my 10-things Greek salad.

Wash two tomatoes and chop into segments. Peel a cucumber and chop into chunky slices. Peel and coarsely slice a big onion. De-seed and chop 4-5 stalk peppers or a bell pepper into rounds. Pour a little vinegar over the ingredients. Add a little salt. Toss in a few olives. Cut a big slice of feta cheese and place it on top of the other ingredients. Sprinkle some oregano on the feta cheese. Pour some olive oil over all the ingredients. Don't mix the salad until it is time to serve it. Serve with traditional village bread. For lenten food, omit the cheese.

A delicious alternative way to serve this salad and make a main meal out of it is to add boiled potatoes cut into chunks and chopped-up boiled eggs.

Pick o' the bunch, as you can see! The cucumbers are a locally grown variety, known as atzouri instead of aggouri, the common Greek word for cucumber. They are firmer and less juicy than the common variety of cucumber.

If you want to turn this into a Cretan village salad, just add mizithra (our local variety of ricotta cheese) to it instead of feta cheese, and sprinkle a few pieces of crumbled dakos rusk over it. Now it becomes an 11-things salad.

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MORE SALADS
:
Cabbage salad
Lettuce salad
Summer horta
Winter horta
Salad advice
Beetroot salad