This dish is one of the most popular Greek dishes and is found in cafes, restaurants and in kitchens all over the world.

In Greece, it is known as Horiatiki a word derived from ‘horiatikos’ or village dwellers. It is a dish that people from all towns and villages were usually able to put together with simple, local ingredients found all over the country. 

Tomatoes of course are a staple found across the Mediterranean as are onions. Feta cheese is everywhere in Greece and is often produced by the family goat or sheep. Olives and Olive Oil are often from the family’s or village’s olive grove.

There are many variations, however. Peppers ( Capsicum) are common as is cucumber, but not mandatory. Capers are also common as is the use of dill and oregano for seasoning. 

Purists would never include lettuce but today it is quite common especially if other ingredients are scarce and in some places, like Crete, they often include flatbread or a dry rusk, similar to their Dakos Salad.

At the end of the day, many Greek cooks would mostly use what was to hand. Some of the best versions of Greek Horiatiki Salad we have had consisted of nothing other than tomatoes, oil, and a slab of Feta cheese, and it was divine.

The quality of the ingredients is key and in Greece, they are usually always first-rate.

Like this post? Why not Pin it!

You may also like