One of the simplest and freshest summer salads to bring to the table is undoubtedly the Greek salad with goat feta. If you opt for a plant-based version, you can find veg blocks on the market that are very similar in taste and texture.
In Greek, the Greek salad is called horiatiki salata which means peasant salad because workers would bring some olives, some tomatoes, some cucumber, an onion, a piece of goat cheese, (which at that time was not feta) with a little salt. They would put everything in a handkerchief, tie it, and their lunchbox was ready. It wasn’t all cut into pieces but was nibbled as it was.
An olive and a tomato make a golden salad so they sang at the beginning of the 20th century.
Then with tourism came the addition of feta and it became Greek salad. The classic base consists of tomato, cucumber, green pepper, onion, olives, oregano, feta. Then there are many variations, like capers, basil, purslane, etc.
As for the olives, the classic ones are the black kalamata, but why not use our taggiasche or leccino. The pepper should be green, but why not use our very delicate and tender horn pepper.
I recommend organic goat and sheep feta, as feta can only be made from milk from indigenous sheep and goat farms. The characteristic of feta is also the salting which has been done since ancient times precisely to prevent the growth of harmful bacteria and ensure the food safety of the cheese.
Goat cheeses are more digestible, recommended for those who suffer from lactose intolerance, and are also low in fat.
Feta should be added as a block to the Greek salad, but even crumbled has its charm. Here is my variant, with Greek basil, crumbled feta, taggiasche olives, and capers and Tropea onions. A Greek salad also made with very Italian products.
I don’t add salt because feta is already salty, I don’t add vinegar but it’s up to you, and I don’t add pepper but again it’s your choice.
A variant of the Greek salad with goat feta is the Cretan salad.
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Daniela
And now I leave you some other salad and Greek recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: No Cooking
- Cuisine: Greek
- Seasonality: Summer, Ferragosto
Ingredients for Greek Salad with Feta
- 7 oz feta (organic)
- 2 cucumbers
- 4 beefsteak tomatoes
- 3.5 oz taggiasche olives
- 3.5 oz capers
- 4 red Tropea onions
- 2 corn peppers
- 4 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 2 sprigs basil (Greek)
Tools
- 1 Knife
- 1 Cutting board
- 1 Bowl
Steps for Greek Salad with Feta
For the plant-based version, you can omit the feta as in the next picture or use a block of vegan feta.
Start with the vegetables. Wash the tomatoes, peppers, cucumbers, peel the onions and cut into chunks or slices and place in a bowl.
Add the drained taggiasche olives, rinsed capers, oregano, torn basil, oil, and finally the crumbled or whole feta as you prefer.
Tips and How to Store Greek Salad
If you have leftover Greek salad with feta, you can store it well-sealed in the fridge for one day. You can use it to top warm croutons perhaps rubbed with a clove of garlic and serve them as an appetizer.
If you have leftover Greek salad with feta, you can store it well-sealed in the fridge for one day. You can use it to top warm croutons perhaps rubbed with a clove of garlic and serve them as an appetizer.
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