Recipes from the Orizon Table
Greek Salad
Χωριάτικη · HoriatikiThe village classic: ripe tomatoes, cucumber, pepper, onion, olives and one generous slab of feta—never lettuce.
At the table
Method
Cut just before serving
Slice the tomatoes, cucumber, pepper and onion at the last moment so every piece stays crisp and juicy.
Layer, do not toss
Arrange the tomatoes first in a wide bowl, then scatter over the cucumber, pepper, onion and olives.
Start the dressing
Season lightly and drizzle over half the olive oil so it begins mixing with the tomato juices.
Add the feta
Set the whole slab of feta on top and pour the remaining olive oil over the cheese and vegetables.
Finish simply
Dust with oregano, add vinegar if using, and serve immediately with bread for the juices at the bottom.
A Greek kitchen note
A true horiatiki is built around peak-season tomatoes. Give them room in the bowl, then finish with Sitia PDO so the oil and their juices become the dressing.
The oil for this table
Sitia PDO
CritidaIts clear fruitiness and balanced, gentle pepper complement ripe tomatoes, feta and oregano without taking over the salad.
View the product
