Griechischer Salat (Choriatiki)

Greek Salad (Choriatiki)

PREPARATION

15 min

COOKING TIME

5 min

PERSONS

4 people

Ingredients

For the salad:
  • 4 large, ripe tomatoes
  • 1 cucumber
  • 1 green bell pepper
  • 1 red onion
  • 200g Greek feta cheese
  • 150g black Kalamata olives

For the dressing:
  • 80ml olive oil (Crete-Manufacture)
  • 2 tablespoons red wine vinegar or lemon juice
  • 2 tsp Greek salad seasoning (Crete-Manufacture)
  • 1 tsp sea salt (Cete-Manufacture)
  • Freshly ground black pepper

Memories

As the midday sun reached its full strength over the white houses of Crete, the locals gathered in the shade of the olive trees. Large bowls of bright red tomatoes, crisp cucumbers, and creamy feta appeared on rustic wooden tables. The enticing scent of fresh oregano mingled with the fruity aroma of freshly pressed olive oil. In the small tavernas by the sea, this salad had been prepared the same way for generations—simple, honest, and bursting with flavor. The rhythmic clatter of plates and the gentle lapping of the waves provided the perfect backdrop for this timeless ritual of Mediterranean cuisine.

Directions

Step 1:
Cut tomatoes into large pieces, peel cucumber and slice, cut red onion into rings.

Step 2:
Place everything in a bowl. No small cubes—Cretan salad is roughly chopped.

Step 3:
Add Kalamata olives and capers.

Step 4:
Generously pour olive oil over it—it's not a dressing, it's the base. Don't skimp.

Step 5:
Season with salad spice and sea salt. Do not mix—place the feta as a whole block on top and sprinkle with oregano.

Step 6:
Serve immediately. Do not mix in advance—otherwise, the tomatoes will release too much liquid.

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