|Place of origin||Greece|
|Main ingredient(s)||Tomatoes, cucumbers, onions, feta cheese, olives (usually Kalamata olives), salt, oregano, olive oil|
|This article needs additional citations for verification. (July 2010)|
Greek salad (Greek: χωριάτικη σαλάτα [xorˈjatiki saˈlata] "rustic salad" or θερινή σαλάτα [θeriˈni saˈlata] "summer salad") is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include the pickled leaves, buds or berries of capers (especially in the Dodecanese islands).
The term "Greek salad" can also be used in North America, Australia, South Africa, and the United Kingdom to refer to a lettuce salad with Greek-inspired ingredients, dressed with oil and vinegar.In these countries, the true Greek salad, when encountered, may be called by the Greek term horiatiki or by such terms as "country salad", "peasant salad", or "village salad", to avoid confusion. Lettuce, tomatoes, feta, and olives are the most standard elements in an American-style Greek salad, but cucumbers, peperoncini, bell peppers, onions, radishes, dolmades, anchovies/sardines and pickled hot peppers are common. In Detroit for example, a Greek salad also includes beets, and in the Tampa Bay Area it often includes potato salad. Rather than simple olive oil and vinegar, as in a normal Greek lettuce salad, prepared dressings containing various herbs and seasonings are frequently employed. This style of Greek salad is rarely encountered in Greece.
Greek salad of varying degrees of authenticity is also found in other European countries, such as Germany (where it is often called Bauernsalat), France (salade à la Grecque), Hungary (görög saláta), Poland (sałatka grecka), Spain (ensalada Griega) and Croatia, Serbia, Bosnia-Herzegovina, Macedonia, and Montenegro (grčka salata), Turkey ("Çoban salatası").
Various other salads have also been called "Greek" in the English language in the last century, including some with no apparent connection to Greek cuisine. A 1925 Australian newspaper described a Greek Salad of boiled squash dressed with sour milk; a 1934 American newspaper described a mayonnaise-dressed lettuce salad with shredded cabbage and carrots.
Other salads in Greece and Cyprus
There are many other salads in Greek cuisine. These include: the above-mentioned marouli (lettuce) salad with lettuce, onion and dill; cabbage salad ("slaw") (Lahanosalata), dressed with olive oil and lemon juice and garlic; beetroot salad (pantzarosalata), boiled and sliced beetroots, sometimes with beet greens as well, dressed with olive oil and red wine vinegar; roka (rocket) salad, arugula dressed with olive oil and red wine vinegar or lemon juice, possibly including anchovies; patatosalata, potato salad with olive oil, finely sliced onions, lemon juice or vinegar; revithosalata, chickpea salad; and maintanouri, parsley salad, usually used as a condiment.
Cypriot salad, native to the island of Cyprus, consists of finely chopped tomatoes, capers, cucumbers, onions, flat-leaf parsley, feta cheese, dressed with olive oil and lemon or red wine vinegar, closely resembles the "Greek salad" of Greece.
- The Age, January 13, 1925, p. 7
- The Daily Times (Rochester and Beaver, Pennsylvania), March 13, 1934