 Horiatiki salad withfeta cheese as served onHydra Island, where cucumber is peeled. In other regions, cucumbers are left unpeeled. | |
| Place of origin |  Greece |
|---|---|
| Region or state | Greece Cyprus |
| Created by | Greeks |
| Main ingredients | Tomatoes,cucumbers,onions,feta cheese,olives (usuallyKalamata olives),salt,oregano,olive oil |
Greek salad,choriatiki[a] orhoriatiki[b] (Greek:χωριάτικη σαλάτα[c] orθερινή σαλάτα[d]) is asalad inGreek cuisine generally made with pieces oftomatoes,cucumbers,onion,feta cheese, andolives (typicallyKalamata olives) and dressed withsalt, Greekoregano, lemon juice andolive oil. Common additions include greenbell pepper orcaper berries (especially on theCyclades islands). Greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a Greek farmer might have on hand.[3]
Outside Greece, "Greek salad" may be a lettuce salad with Greek-inspired ingredients, even though the original dish is distinguished by the absence of lettuce. Meanwhile, the variant without lettuce may be calledhoriatiki, 'peasant salad', or 'village salad'.
However in most European countries, including the UK, the dish broadly resembles the original, albeit often with non-Greek substitutions such as another cheese since feta cheese enjoysprotected designation of origin status.
In an American-style Greek salad,lettuce, tomatoes, feta (often served in multiple cube-shaped cuttings mixed with the vegetables), and olives are the most standard elements, but cucumbers,peperoncini (pickled hot peppers), bell peppers, onions,radishes,dolmades, and anchovies/sardines are common. Regional variants may include unusual components, e.g. inDetroit,beets, and in theTampa Bay area,potato salad. Dressings containing various herbs and seasonings are frequently used in the U.S. These styles of Greek salad are rarely encountered in Greece.
Various other salads have also been called "Greek" in the English language in the last century, including some with no apparent connection toGreek cuisine. A 1925 Australian newspaper described a Greek salad of boiledsquash dressed withsour milk;[4] a 1934 American newspaper described amayonnaise-dressed lettuce salad with shreddedcabbage andcarrots.[5]
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There are many other salads in Greek cuisine. These include:
Some spreads and dips found in themeze ofGreek cuisine are also called "salads" in Greek, such asmelitzanosalata,taramasalata andtzatziki.
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