A dish that defines Greek everyday cooking, Greek (Horiatiki) salad is built on simplicity, seasonality and respect for ingredients. Each component stands on its own, brought together by tomatoes and olive oil.

Method

Gently combine all the ingredients except the feta in a wide bowl, taking care not to crush the tomatoes. Season lightly with sea salt and drizzle with the olive oil. Place the feta on top at the end and finish with a pinch of dried oregano and some extra olive oil.

Leave if for half an hour in the refrigerator for the flavors to integrate.

Wine pairing

Greek salad calls for wines with fresh acidity, able to balance the natural acidity of tomatoes while working harmoniously with olive oil and feta.

Crisp white wines such as Roditis from PDO Patra (ΠΟΠ Πάτρα) or PGI Slopes of Aigialia (ΠΓΕ Πλαγιές Αιγιαλείας) are a natural match, offering lift and brightness without excess weight. Aromatic whites from PDO Mantinia (ΠΟΠ Μαντινεία), based on Moschofilero, bring freshness and fragrance that complement the herbs and vegetables in the salad, but also rosé Moschofilero from PGI Arkadia (ΠΓΕ Αρκαδία) work particularly well.

Rosé wines based on Xinomavro, such as those from PDO Amyndeon (ΠΟΠ Αμύνταιο) or PGI Imathia (ΠΓΕ Ημαθία), offer acidity and structure that stand up beautifully to feta and olive oil. Equally successful are rosé styles made from Agiorgitiko or Limniona, including examples from PGI Korinthia (ΠΓΕ Κορινθία) and PGI Tyrnavos (ΠΓΕ Τύρναβος), which combine freshness with gentle fruit expression.