Choriatiki – classic Greek village salad Recipe
Choriatiki is the “real” Greek salad that in Greece is placed in the middle of the table with almost every lunch. Large chunks of vegetables, a thick slice of feta on top and plenty of olive oil make it feel more like a light main dish than just a side. It’s a great way to bring the atmosphere of a Greek taverna into your home.
This is the classic Greek village salad in its simplest, most authentic form: large pieces of vegetables, a generous slice of feta on top and a bold, aromatic dressing. It’s quick to make, looks impressive on the table and instantly brings to mind holidays in Greece.
Chef's tips
Use the best-quality olive oil you can, because its flavor really carries the whole dish. Don’t overdo the salt – feta and olives are already salty. Cut the vegetables into larger pieces so they stay juicy and don’t turn into a mushy salad. Serve at room temperature, never straight from the fridge – the flavors open up much better.
How to serve
Serve in a large shallow bowl placed in the middle of the table so everyone can help themselves. Add a basket of fresh bread or toasted slices to dip into the juices. It works great alongside grilled meats, fish, or simple dishes like baked potatoes, and as part of a mezze-style spread with hummus, tzatziki and olives.
Ingredients
- tomato ripe, medium - 4 pieces
- cucumber long, fresh - 1 piece
- bell pepper green or red - 1 piece
- red onion small - 1 piece
- feta cheese in a block, not crumbled - 200 g
- black olives preferably with pits, Kalamata type - 80 g
- olive oil good quality, extra virgin - 4 tablespoons
- red wine vinegar - 1 tablespoon
- dried oregano - 1 teaspoon
- salt to taste, carefully because feta is salty
- black pepper freshly ground, to taste
Preparation
- Don’t dice the tomatoes as you would for a vegetable salad; cut them into larger wedges – each tomato into 6–8 pieces. Put them into a large bowl.
- Wash the cucumber, cut off the ends, slice it lengthwise in half, then into half-moons about 0.5 cm thick. Add to the tomatoes.
- Remove the seeds and core from the pepper, cut it into thin strips or larger pieces and add to the bowl.
- Peel the onion, cut it in half and slice into thin half-moons. If it’s very sharp, cover it with cold water for 5 minutes, then drain and add to the vegetables.
- Add the olives – if they have pits, just throw them in; your guests will manage while eating.
- In a small bowl, mix the olive oil, wine vinegar, oregano, a pinch of salt and pepper. Taste to make sure the flavor is pronounced but not too sour.
- Pour the dressing over the vegetables and gently toss with your hands or a large spoon so you don’t crush the tomatoes.
- Place a whole thick slice of feta or a few larger pieces on top. Drizzle with a little more olive oil and sprinkle with a pinch of oregano and freshly ground pepper.
- Serve immediately at room temperature, preferably with bread to soak up the juices from the bottom of the bowl.
Storage
Sałatka najlepiej smakuje od razu; po kilku godzinach warzywa puszczają sok. Jeśli chcesz przechować, nie dodawaj fety i soli – dodaj je dopiero przed podaniem.
