The Mediterranean diet is considered by all experts to be one of the most “balanced”, while Greek cuisine, with the main protagonists of fresh vegetables and olive oil, is considered to be extremely hygienic. Most traditional Greek dishes, despite the inevitable changes in diet that our modern lifestyle imposes, are still the first choice for us as well as for foreigners coming to Greece.
One of these dishes is the Greek – Horiatiki (village) salad. The low fat, its high nutritional value and the fact that it can be a tasty and complete meal (containing protein, carbohydrates, fiber) together with a little bread give it a first place at our table.
The best time for anyone to enjoy it is the summer. When tomatoes, cucumbers, and peppers are at the height of their maturity and their juices are tastier than ever before.
Fresh tomatoes, cucumber, green pepper, dried onions, olives, feta and natural olive oil are the main ingredients of the village salad along with salt, oregano and caper, which is common in several Greek islands.
Tip: If you have a large enough quantity that will not be consumed immediately, store it in brine (salt) or milk and water.
Tip: Prefer the organic olive oil, ie what is produced without chemical or other treatments.
Tip: Olives usually have a lot of salt and can raise pressure. Prefer to shave them before you eat them or choose olives that have been preserved with salt rather than brine.
Directions
Place a piece of feta on top and sprinkle entire salad with oregano.
Serve with homemade bread with yeast.
“ When I lived in Greece, I enjoyed a branzino dish so much that I created my own version.” Camila Alves
There are many other salads in Greek cuisine. These include: lettuce (marouli) salad with lettuce, onion and dill; shredded fresh cabbage salad (lahanosalata), dressed with olive oil and lemon juice and garlic; beetroot salad (pantzarosalata), boiled and sliced beetroots, sometimes with beet greens as well, dressed with olive oil and red wine vinegar; arugula (roka) salad, dressed with olive oil and red wine vinegar or lemon juice, possibly including anchovies; patatosalata, potato salad with olive oil, finely sliced onions, lemon juice or vinegar; revithosalata, chickpea salad; and maintanouri, parsley salad, usually used as a condiment.