It is no surprise to food lovers to discover that Greek salads are among the healthiest and tastiest salads in the world, thanks mainly to their Mediterranean dietary roots.
According to the recent rankings by Food Atlas, at least two Greek salads find themselves in the world's top 10, with a total of 6 among the top 50.
Cretan Dakos salad is ranked 1st, with the Horiatiki 'Greek salad' ranked in 5th position.
Horta is ranked 24th; following up on the list is Patatoslata at number 33, then Pantzarosalata at 35, and last but not least, Tonosalata, which scrapes in at number 50
Dakos
(Ντάκος, Koukouvagia, Kouloukopsomo, Ntakos)
Dakos or ntakos is a traditional Cretan dish consisting of a dry barley rusk called paximadi that is topped with crumbled myzithra cheese chopped ripe tomatoes, whole olives, capers, fresh oregano, and a few generous splashes of high-quality olive oil.
It's recommended to use olive varieties such as Koroneiki, Lianes, or Tsounates. Myzithra cheese is traditionally used, not feta, usually reserved for tourist restaurants. The rusk is often gently rubbed with a small piece of garlic and lightly sprinkled with sea salt.
Greek Salad (Horiatiki Salata)
(Greek Salad, Horiatiki, Village Salad, Choriatiki salata, χωριάτικη σαλάτα, θερινή σαλάτα)
Greek salad, also known as village salad or horiatiki, is Greece's national dish, consisting of quartered tomatoes, sliced red onions, and chunky slices of cucumber. Depending on the region, there can also be olives, green peppers, feta cheese, oregano, salt, pepper, or a typical dressing made from olive oil and lemon or vinegar (optionally).
When feta cheese is present in the salad, it is usually just sliced, but in some cases, it's mixed in with a fork until slightly crumbled. Its name suggests that it was a rural dish when farmers would take some essential ingredients to the field and mix them.
Horta
(Χόρτα, Chorta, Horta vrasta)
Horta is a traditional Greek salad consisting of steamed or boiled greens and weeds drizzled with lemon juice and olive oil. The greens usually include dandelion, vleeta, nettles, wild spinach, mustard greens, and chicory. The salad's flavour can be more or less bitter, depending on the plant.
Horta is consumed throughout Greece and is prevalent during summer because it's refreshing and easy to prepare. Although it's commonly eaten on its own, horta can also be served as an accompaniment to fish or grilled meat dishes.
Patatosalata
(Πατατοσαλατα, Greek Potato Salad)
Greek potato salad is incredibly versatile and can complement various Greek dishes. It usually consists of sizeable bite-sized potato chunks coated in a flavorful dressing based on olive oil, mustard, yogurt, or mayonnaise. The salad is easily adapted with various additions, including different vegetables, boiled eggs, olives, and fresh herbs such as dill or parsley.
Lemon juice is essential in each potato salad since it provides the necessary freshness. Whether served lukewarm or well-chilled, patatosalata goes exceptionally well with grilled meat.
Pantzarosalata
(παντζαροσαλατα)
Beets are the main ingredient in this colourful Greek dish in two versions. Cooked beets are either coated in a yogurt-based dressing or seasoned with vinegar, while the whole dish can come in the form of a creamy, thick purée or as a regular salad with diced beets.
Pantzarosalata is traditionally garnished with whole, halved, or crushed walnuts and most commonly enjoyed as a meze dish.
Tonosalata
(Τονοσαλάτα, Greek-Style Tuna Salad)
Though simple in preparation, Greek-style tuna salad is packed with typical Greek flavours. Along with chunks of tuna, the salad mainly incorporates various diced vegetables and the choice of different additions such as capers, olives, and herbs.
It is coated in a creamy dressing or seasoned with olive oil and lemon juice. Tonosalata is best served chilled, accompanied by crispy rusks or country-style bread.
