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Greek salad or horiatiki salad[a] (Greek: χωριάτικη σαλάτα[b] or θερινή σαλάτα) [c] is a salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives (typically Kalamata olives) and dressed with salt, Greek oregano, lemon juice and olive oil. Common additions include green ...
In the Greek cuisine, appetizers are also the salads. Selected salads are: Horiatiki salad, [202] [175] [203] [204] village's salad, a salad with pieces of tomatoes, cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives and dressed with oregano and olive oil.
Dakos (ντάκος) Dry barley rusk, soaked in olive oil and topped with sliced tomatoes, herbs, feta cheese, and sometimes capers. Pissara (πισάρα) Kefalonian salad with fresh greens, sun-dried tomato, feta and pine-nuts. Taramosalata (ταραμοσαλάτα) Fish roe, breadcrumbs, olive oil, lemon juice.
1. In a food processor, process the chopped cucumber until minced. Transfer to a kitchen towel. Squeeze out as much liquid as possible and transfer the cucumber to a bowl.
Standout dish: Original Greek Salad, aka horiatiki. Most Mediterranean restaurants offer Greek salads, but The Naughty Greek salad is Greek greens on steroids. A slab of fresh seasoned feta ...
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Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing.
The modern Greek salad (horiatiki) containing tomatoes, cucumbers, peppers, feta, and olives, seems to be a fairly recent invention as a named dish. For one thing, Greeks only started eating raw tomatoes around the turn of the 20th century, and the so-called "country/peasant/village salad" seems to have become a thing sometime in the 1960s or ...
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