Local name: Χωριάτικη σαλάτα
Ripe tomatoes, cucumber, green pepper and Kalamata olives under a whole slab of feta and crushed oregano.
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Photo: Armineaghayan, CC BY-SA 4.0
Real horiatiki never contains lettuce; that is not an oversight but the whole point of a village salad. The dressing pooled at the bottom of the bowl is the best part.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
That is not an omission: horiatiki is the village salad by definition, built on summer vegetables and feta, with no leaves. Adding them changes the dish and dilutes the juices in the bottom of the bowl, which are the best part.
No, it sits on top whole, in a single slab. Everyone breaks off what they want, and the block does not disintegrate into the oil and vinegar the way crumbled feta would.
Everything else already is, so only the feta is in question. A plant-based feta alternative placed the same way, in one piece, keeps the shape of the dish. Salt the tomatoes in the bowl as directed, since that is what draws out the juices.
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The tomato reached Europe in the sixteenth century and was distrusted for two hundred years. What each kitchen made of it, and the handling that matters.
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