Horiatiki is the simplest and most popular Greek salad. Horiatiki translated from Greek means ‘rustic’. Therefore, the salad consists of everything that can be found in any modest Greek House, and the ‘right’ recipe doesn’t exist. Unless there are some ingredients without which the salad is not horiatiki: tomatoes, cucumbers, feta, olives, olive oil, and rigani or dry oregano. In northern Greece, a boiled egg is often put in the horiatiki. And the salad turns out to be so satisfying that you can’t eat anymore on a hot summer day. All real Greek feasts begin when the sun sets, the heat subsides and the appetite wakes up.
Horiatiki is the simplest and most popular Greek salad. Horiatiki translated from Greek means ‘rustic’. Therefore, the salad consists of everything that can be found in any modest Greek House, and the ‘right’ recipe doesn’t exist. Unless there are some ingredients without which the salad is not horiatiki: tomatoes, cucumbers, feta, olives, olive oil, and rigani or dry oregano. In northern Greece, a boiled egg is often put in the horiatiki. And the salad turns out to be so satisfying that you can’t eat anymore on a hot summer day. All real Greek feasts begin when the sun sets, the heat subsides and the appetite wakes up.- Prep time: 15 minutes
- Cook time: 5 minutes
- Serves: 4
- Difficulty: easy
- Course: salad
- Cookware: knife, vegetable peeler, timer
- Cuisine: Greek
Ingredients
- 4 small tomatoes
- 4 small cucumbers
- 2 sweet peppers
- 1 red onion
- 2 eggs
- 200 g feta
- 125 g Kalamata olives
- 100 ml olive oil
- oregano
- sea salt
Cooking method
Step 1
Make hard boiled eggs, peel them, cut into 4 parts. Peel the cucumbers. Cut cucumbers and tomatoes into large pieces. Peel pepper and onion and cut into thin strips. Cut feta into 4 parts.
Step 2
On the plates lay layers of tomatoes, cucumbers, onions, sweet peppers, olives. Add salt. Put feta and eggs on top. Sprinkle with oregano, season with olive oil and serve.
My tips and tricks:
There are 3 most popular ways to cook eggs. First, soft boiled eggs – the yolk remains completely liquid and the egg white thickens. Second, medium boiled eggs – the egg white is dense and the yolk remains liquid only in the middle. Third, hard boiled eggs – egg white and yolk are dense. I put the eggs in cold water: it’s less likely that the egg will burst during cooking. The timer is the best friend of the egg 🙂 Every minute dramatically affects the result. When the water boils, I set the time on the timer to get the desired result. All you need to remember is 3-6-9. 3 minutes for a soft-boiled egg, 6 minutes for a medium boiled egg, 9 minutes for a hard-boiled egg.
- 4 small tomatoes
- 4 small cucumbers
- 2 sweet peppers
- 1 red onion
- 2 eggs
- 200 g feta
- 125 g Kalamata olives
- 100 ml olive oil
- oregano
- sea salt
- Make hard boiled eggs, peel them, cut into 4 parts. Peel the cucumbers. Cut cucumbers and tomatoes into large pieces. Peel pepper and onion and cut into thin strips. Cut feta into 4 parts.
- On the plates lay layers of tomatoes, cucumbers, onions, sweet peppers, olives. Add salt. Put feta and eggs on top. Sprinkle with oregano, season with olive oil and serve.