Greek salad: A treasure on our table – Kalamata Papadimitriou

Greek salad: A treasure on our table

Village salad or maybe Greek salad, or perhaps “domatosalata” (tomatoes and cucumber), or perhaps just “choriatiki”, or even a “famous Greek salad”, as the tourists often ask for it?

Whichever name we choose to refer to this genuine Greek dish, in our minds immediately pop images of sweet juicy tomatoes, freshly sliced onion, fresh cucumber, olives and extra virgin olive oil.

We imagine a square table with a paper tablecloth, a plate of feta cheese, warm hand-kneaded bread, ouzo with ice and orange juice for the kids. We feel the salt from the sea, the fresh meltemi breeze and the smell of the sunscreen.

The village salad that represents all the villages of Greece has become a country trademark and has also been the victim of “exploitation” by a number of tourist shops. The #greeksalad hashtag in Instagram has hundreds of thousands of photos and the comments it collects are outstanding.

But what is it that makes the village salad so special?

The fact that even though it contains simple and traditional ingredients, it offers a complex and elevated taste. It manages to combine austerity and grandeur in one dish. An important role, of course, is played by the excellent quality of the raw materials that the Greek soil offers in abundance.

The devotees add to their salad capers, green pepper and vinegar that highlights the tomato flavour, creating different alternatives to the dish. Some add parsley, others add caper leaves and some mix it with pieces of barley rusk following the model of the Cretan rusk (“dacos”).

We suggest you make the difference by combining the classic materials with balsamic vinegar Kalamata Papadimitriou that will raise your traditional salad to another level. Its distinct, balanced sweet-sour taste, which comes from the unique Corinthian currants, will give a different touch to your dish while preserving its authenticity.

Alternatively, you can marinate the tomatoes in Fig Balsamic Vinegar Kalamata Papadimitriou before adding them to the salad. You will now detect the difference of your salad in the sweetness of the fig extract and the acidity offered by the balsamic vinegar. A different game of flavours and contrasts that nonetheless co-exist harmonically in a salad.

An equally delicious result will be achieved by those who choose Kalamata Papadimitriou balsamic creams instead of balsamic vinegar, preferably classic or with fig flavour. The rich texture of the cream will satisfy taste and vision. Besides, the taste experience starts with the image!

And after enjoying your salad, do not hesitate to dip the freshly baked bread into the extra virgin olive oil that has been mixed with the juice from the tomatoes and the Fig Balsamic Cream Kalamata Papadimitriou. You will be talking about this dip all summer!

Summer dining in Greece hides its own treasure. A treasure that carries traditions, history, freshness and colours, and offers a delightful experience to anyone who tastes it.