Updated June 6, 2026
The real Greek salad table, named region by region: the village horiatiki as it's eaten at home, Crete's barley-rusk dakos, boiled horta and the prized stamnagathi, summer vlita, beetroot pantzarosalata under skordalia, a Lenten black-eyed pea salad, and the cabbage slaws, plain lahanosalata and the pickled politiki salata of Constantinople.
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Chef Dimitra
Kefalonia's beet salad is roots and greens, dressed warm with vinegar and olive oil, then covered with aliada, the island's potato skordalia, sharp with garlic and made for fasting tables.
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Crete's summer horta: soft amaranth greens, tender stalks, potatoes, and small zucchini, dressed while warm with sharp lemon and green-gold olive oil, the way a weeknight table actually eats them.
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Crete's stamnagathi is spiny chicory boiled short and dressed simply, olive oil and lemon sharpening its clean bitterness while the stems keep their bite.
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Epirote horta vrasta are boiled wild greens dressed warm with lemon and olive oil, plain as a stone and better for it.
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Dakos Kritis is Crete's barley rusk salad, softened with grated ripe tomato and finished with mizithra, oregano, olives, and green-gold oil.
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In the Cyclades, mavromatika salata is the Lenten bean salad that needs no plan: black-eyed peas boiled tender, dressed warm with lemon, oil, onion, parsley, and little else.
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Maroulosalata is the spring green salad of the mainland Easter table: romaine cut fine, dill and spring onion, lemon, and good olive oil.
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Horiatiki has no lettuce in it and never did: summer tomatoes, cucumber, pepper, onion, olives, a slab of feta, oregano, and the oil that makes the bowl worth bread.
Chef Dimitra
Constantinople's cabbage slaw is brined until tangy, crisp, and a little wild at the edges, then dressed simply with Koroneiki oil, because the days in the jar are the recipe.
Chef Dimitra
Northern Greece's winter cabbage salad is plain in the best way: fine white cabbage, carrot, lemon, vinegar, oregano, and enough olive oil to make it shine.
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