Greek Salad (Horiatiki)

La storia di questo piatto

La Horiatiki è la Grecia stessa distesa su un piatto — sole bianco di Cicladi, mare Egeo compresso in olive nere, il vento salato di ogni isola che ha mai aspettato un peschereccio all'orizzonte. Non è una ricetta, è una memoria collettiva che ogni villaggio greco porta nel sangue come porta il nome dei propri nonni.

Ingredienti

• 1 large tomato
• 1/2 cucumber
• 30 g kalamata olives
• 50 g feta
• 1 pinch oregano
• 1 tablespoon extra virgin olive oil

Preparazione

1. Rinse the vegetables under cold running water and dry them thoroughly with a clean cloth — excess moisture will water down the dressing. Cut the tomato into generous, irregular pieces, as though you were breaking it apart with your hands; the cucumber into sturdy chunks; the red onion into thin slices so it stays crisp and fresh. The green bell pepper into wide rings, always maintaining that simplicity which characterizes a true Mediterranean salad. Arrange everything in a wide bowl without pressing down: the vegetables should sit comfortably and loosely.
2. At the moment you're about to bring it to the table, scatter the Kalamata olives throughout the vegetables. Place the block of feta whole in the center — don't crumble it, keep it compact so it preserves its integrity and your guests can break it themselves. Sprinkle generously with dried oregano, that unmistakable fragrance, then pour extra virgin olive oil in a thin stream over everything. This is Greek salad: simple, genuine, never tossed together — its beauty lies in the respect for each flavor, standing alongside one another.