Of course we all love to cook – but occasionally, there just isn’t time. That’s when I whip up a big bowl of this delicious chopped salad which keeps well for days in the fridge. Found all over the Middle East, it makes an interesting alternative to a leafy green salad (which doesn’t keep well once dressed). Use this recipe as a guide, add some black olives and Feta for a classic Greek salad, or toss in some anchovies, red capsicum, dill, oregano or any other herb you fancy. Chopped salad is known by many names, including Turkish shepherd salad, horiatiki, choriatiki salata, village salad, and summer salad. Call it what you will, it’s great with grilled meats or just about anything. I pour a glass of delicious Sutton Grange viognier, grab some crusty bread, and am very content!
Serves 2 as a main or 6 as a side dish
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Chopped salad is also known as Greek salad (if it contains Feta), Turkish shepherd salad, horiatiki, choriatiki salata, village salad, Shirazi salad, and summer salad.
Greek salad, or horiatiki, typically contains tomato, cucumbers, onion, capsicum, Feta cheese and olives. It’s dressed with olive oil, salt and Greek oregano (also called rigani).
Traditionally Greek salad does not contain lettuce.
