Khoriatki salata (Χωριάτικη σαλάτα) is one of the most classic Greek dishes. The ingredients of this salad, brilliant in its simplicity (rural in its name), are always the same in Greece, small variations are allowed. But really small ones, and I will defend this conviction like King Leonidas – Thermopylae.
Well, the bowl should contain ripe tomatoes, cucumbers, red onions, which are juicy and sweet in the south, peppers (but green, green!), all chopped thickly and drizzled generously with the best quality olive oil. A thick slice of feta cheese is placed on top and sprinkled with Greek oregano. Often you’ll also find black olives, white wine vinegar for a little acidity, and a little salt, although in my opinion good feta is salty enough. It is standard to serve bread with choriatiki, usually unsophisticated but good enough to soak up the remaining juice at the bottom of the bowl.
There is nothing better in hot weather, when the crisp and cool vegetables release their juices and flavours with every bite, the friendly human bustle echoes in the background and the air smells of sun, herbs, sea and freedom.
