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TOMATO, FETA, CUCUMBER, GREEN PEPPER, RED ONION, OLIVES, OREGANO, OLIVE OIL, WINE VINEGAR and RUSKS. I’ve convinced myself that this simple and purist GREEK SALAD recipe could like a magical spell that you can cast on the Earth, the Skies and the Sea and if you prepare it and make it today on Augusts 31st, then the goddess of summer will be convinced to stay with us just a little bit longer and perhaps not officially abandon us in 3 weeks ! 

What ? You all think you know how to make this simple peasant salad that everybody knows about, has eaten and maybe even made before ? 

Listen up. You know I’m not the type of guy that tosses stuff together (even though that would sound so cool) but I am the type of guy that explores and analyzes ratios and proportions, to later record them and eventually share them with all of you.

This is what you need to do and this is why.

It’s not easy staying simple. We always want to do more, but sometimes more is too much. This greek "choriatiki"  (which means peasant or villager) salad must remain fresh and simple. The vegetables must be tasty and to make them tastier, I spray them directly with the vinegar and sprinkle them with the salt, which will accentuate the flavors of the vegetables and make them taste better than what they were initially.

This salad is sometimes made with almost no vinegar but I find that the 4:1 ratio of olive oil to vinegar is best, but the olive oil is added later and not emulsified nor mixed with the vinegar. The vinegar is already in the vegetables, just like the salt. Careful, olives and feta are already salty, so add extra salt later if needed.

Rusks (and not fresh bread) are the traditional accompaniment to soak up the juices and olive oil, and they’re usually made of whole-wheat or barley, with a touch of sweetness, to balance the acidity and the saltiness of the salad. 

Using RUSKS (see the recipe here) makes this preparation also similar to a DAKOS which is a Cretan version of a Greek salad on a rusk, sometimes only with tomatoes and feta and olive oil or even comparable to a more complex yet drier version of Spanish PAN CON TOMATE. It is what it is.

It’s an “almost the end of the summer” weekend double-post, so let’s enjoy it together, unite our forces and try to magically make the summer linger on, just a little bit longer, pretty please . . . :)

rustic greek “choriatiki” salad slices on flatbread rusks




salad :

  • 500 grams (1 very large or 2 medium) beefsteak or heirloom tomatoes
  • 250 grams (1 small & thin) cucumber
  • 125 grams (1 large or 2 small) green banana peppers
  • 125 grams (1 medium) red onion
  • 65 grams (15 whole) black and/or brown olives
  • 250 grams (1 ½ cups) feta cheese
  • 120 ml (8 tbsp) olive oil
  • 30 ml (2 tbsp) wine vinegar (red or white)
  • 10 grams (2 tsp) fine sea salt (or fleur de sel salt flakes)
  • 1 gram (1 tbsp) dried (greek quality) oregano (or use 4 tsp regular oregano)
  • 1 gram (½ tbsp) fresh herbs (flat-leaf parsley and/or oregano leaves)
  • 1 gram (¼ tsp) cracked pepper
  • optional : 8 grams (1 tbsp) capers

rusks : 


  • prepare the dry rusks at least several hours before (see flatbread and rusks recipe here) sliced in either 2 large round disks (for 2 full meals or 4 halves or 8 quarter slices as accompaniments or 16 hand-held mini slices for a cocktail party)
  • note : instead of making the rusks from scratch, you can also dry out some thick country (or sourdough) bread slices in a 100°C oven for 15-20 minutes and then turn off the oven, crack the door open and let the bread dry out completely for 45-60 minutes until fully cooled …
  • 10 minutes before serving, slice the vegetables in bite-sized chunks and reserve each in a separate bowl, sprinkle (but spraying is much better) all the sliced vegetables with all the vinegar and then sprinkle with the salt, toss and let sit for 5 minutes, 
  • to assemble the salad, toss the vegetable slices and juices with most of the olive oil and most of the dried oregano, place the sliced vegetables on top of the rusks, place the large blocks or smaller blocks/squares of feta cheese on top, add the olives (and capers if using any) all around and sprinkle with some fresh herbs and finally drizzle some olive oil and sprinkle some dried oregano on the feta blocks and serve at room temperature or slightly chilled and enjoy the salad with the rusks (that will be pleasantly soaked in the olive oil and juices from the sliced vegetables).