What is known throughout the world as "Greek salad" is not named that way in Greece because, obviously, for them all the salads that are made in Greece are Greek.
The authentic name is χωριάτικη σαλάτα, that is, pronnounced Horiátiki Saláta, where the meaning of Sálata is clear and Horiátiki would mean rustic or "village". Therefore, a possible translation would be Rustic or Village Salad.
The ingredients with which it is made are very few but very representative of Greek gastronomy: tomatoes, cucumber, onion, feta cheese, black olives, oregano and salt, as well as extra virgin olive oil. In the West we often find it versioned with additions of lettuce, capers, green pepper and parsley, among other things, and seasoned with a little vinegar, but these are ingredients totally unrelated to Greek cuisine. For example, in Greece lettuce is almost never used.
It can be served in a dish in the center of the table from which all the guests serve themselves or in individual portions. In the second case, it is allowed, at least in family or very trustworthy environments, to dip bread in the juice made up of oil and tomato. In both cases it is always served in a deep dish or fountain.
The following is the authentic recipe with the necessary ingredients for an individual serving
INGREDIENTS (1 person)
- 2 ripe but firm red tomatoes
- 1 small cucumber
- 50 grams of feta cheese cut into cubes
- Half a small onion, preferably purple (sweet)
- 1 dozen Kalamata black olives
- One teaspoon of chopped oregano
- Salt
- extra virgin olive oil
Cut the tomatoes, without peeling, into wedges. Cut the tomatoes on a plate and all the juices that fall in it, place them again in the deep dish where you will serve the salad.
Cut the onion into julienne strips and the cucumber into thin slices, the latter without peeling. Place both on the tomato wedges.
We spread the feta cheese and Kalamata olives on top. Season lightly - feta cheese is quite salty, so be careful - and pour extra virgin oil all over the whole (approximately a tablespoon).
Sprinkle the oregano on top and, pay attention to this, let the salad rest for at least an hour. Salads are not served directly as many people believe, but you have to let the juices of the ingredients add and settle.
Once the time has elapsed, we serve and if there is confidence, to dip the bottom of the plate, which is the best thing about this salad.
This is probably the most healthy and mediterranean salad you could ever find.