Greek salad

Greek salad, χωριάτικη σαλάτα.

American-style "Greek" salad.

Greek salad (Greek: χωριάτικη σαλάτα, IPA: [xorˈjatiki saˈlata], or Greek: θερινή σαλάτα), sometimes described as 'country/village/peasant salad', is a common component of a Greek meal.

Greek salad is made with wedges of tomatoes, sliced (and, typically, peeled,) cucumber, green bell peppers, red onion, sliced or cubed feta cheese, and kalamata olives, typically seasoned with salt, pepper and dried oregano, and dressed with olive oil.^[1] Common - optional - additions include the pickled leaves, buds or berries of capers (especially in the Dodecanese islands), vinegar and chopped parsley.

Other usage

The term "Greek salad" is also used in North America, Australia, South Africa, and the United Kingdom to refer to a lettuce salad with Greek-inspired ingredients, dressed with vinegar and oil. Lettuce, tomatoes, feta, and olives are the most standard elements in an American "Greek" salad, but cucumbers, peperoncini, bell peppers, onions, radishes, dolmades, anchovies/sardines and pickled hot peppers are common. In the Detroit, Michigan area, for example, a "Greek salad" also includes beets. Rather than simple olive oil and vinegar, as in a μαρούλι - lettuce salad, prepared dressings containing various herbs and seasonings are frequently employed. This style of "Greek salad" is rarely encountered in Greece except in the homes of American Greeks or restaurants that cater to tourists. In these countries, the true Greek salad, when encountered, may be called by the Greek term horiatiki or by such terms as "country salad", "peasant salad", or "village salad", to avoid confusion.

Greek salad of varing degrees of authenticity is also found in other European countries e.g. Germany (where it is often called Bauernsalat), France (salade à la Grecque), Hungary (görög saláta) and Spain (ensalada griega).

Various other salads have also been called "Greek" in the English language in the last century, including some with a very old connection to Greek cuisine. For example, one 1938 American recipe called for a mayonnaise-dressed lettuce salad with shredded cabbage, carrots, and diced smoked herring (rega/renga).^[2]

Other salads in Greece and Cyprus

There are many other salads in Greek cuisine. These include the above-mentioned marouli (lettuce) salad with lettuce, onion and dill, cabbage salad ("slaw") (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. Roka (rocket) salad, arugula dressed with olive oil and red wine vinegar or lemon juice, can include anchovies. Patatosalata: Potato salad with olive oil, finely sliced onions, lemon juice or vinegar. Revithosalata, chickpea salad. "Maintanouri", parsley salad, usually used as a condiment.

Cypriot salad, native to the island of Cyprus, consists of finely chopped tomatoes, cucumbers, onions, green bell peppers and flat-leaf parsley, and closely resembles the 'Greek salad' of Greece.

Some spreads and dips found in the meze of Greek cuisine are also regarded as part of the group of 'salads' by Greek-speakers, such as melitzanosalata and taramosalata.

See also

• Greek cuisine
• Cuisine of Cyprus
• Greek food products
• Greek Macedonian cuisine
• Meze

References

1. ^ Greek Salad
2. ^ Barry Popik. "Greek Salad". The Big Apple. http://www.barrypopik.com/index.php/new_york_city/entry/greek_salad/. Retrieved 2006-07-22.