Wonderful, cool, delicious, simple, village salad, where it hides all of Greece, on our plate. Our materials… known… more or less… where in every place and in every village the base is the same, but materials from products produced by each place are added.
Accepted even by dietitians as a complete meal, the village one becomes a favorite salad of young and old.
A trademark for our Greece, along with souvlaki and bean soup, where it is famous all over the world as the most photographed "greek salad".
The roots of the village begin in the old days when the Greeks due to poverty, put on their tray (the handkerchief tied in the four corners), 2 slices of bread, a tomato a little cucumber 3-5 elits, a piece of onion to take with them to construction or in the countryside or wherever they worked. The taverns then poorly and very sparingly adopted these ingredients with a small consideration to make this salad with olive oil. The privileged then added cheese. (slice).
Every place, every place in Greece has its own rustic with the materials that are plentiful; in Mani they will add kritamo, in Pelion tsitsiravla, in Crete rusks and a little stamnagathi, or in our Macedonia we fill eggs and on the islands we will see it decorated with sardines marinades.
No matter how we meet it, with whatever variation we see, it will always remind us of Greece !!!
- 2-3 tightly sliced tomatoes
- 1 cucumber cut into slices
- 1 sliced onion
- 200 gr feta
- 1 sliced green pepper
- 2 tablespoons capers
- 20 gr kritamo
- 3 tablespoons olives
- Olive oil
- Salt, pepper, oregano
- Mix the tomatoes with the salt and leave them in a bowl while we prepare the rest of our ingredients.
- In another bowl, place our ingredients, mix them and add the tomato.
- Place it in a salad bowl and sprinkle with oregano.
The wonderful vegetables used for the recipe are from the company Καραντινός Α.Ε.