Wild Greens Salad (Chorta Salata)
The Quirky Foodster Team
Ingredients
- Mixed wild or cultivated greens, washed — 600 g (1.3 lb)
- Olive oil — 60 ml (1/4 cup)
- Vinegar — 2 tbsp
- Salt — to taste
Method
- Bring a large pot of salted water to a boil.
- Add the greens and simmer for 8–10 minutes until tender.
- Drain well.
- Dress with olive oil, vinegar and salt before serving warm or at room temperature.
Introduction: Boiled wild greens dressed simply with olive oil and vinegar, a dish with deep roots in Byzantine and broader Mediterranean foraging tradition.
Cultural Background: Foraging for wild greens has an unbroken tradition stretching from antiquity through the Byzantine period and into the present day across Greece and the wider region, this simple dressed salad a direct link across many centuries of practice.
Tips: Simmer just until tender, as overcooking dulls both flavour and colour. Use a generous amount of good olive oil for the best flavour.
Variations: Use whatever greens are seasonally available. Add a squeeze of extra vinegar for a sharper finish.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Best served warm or at room temperature; not typically reheated once dressed.
Nutrition: Per serving (approx.): 130 kcal, 3 g protein, 11 g fat, 6 g carbohydrate.
FAQs:
Q: Is this dish a direct continuation of Byzantine eating?
A: Yes, simply dressed wild greens have an essentially unbroken tradition from antiquity through the Byzantine period into modern Greek cuisine, where horta remains beloved today.
Q: What greens were typically foraged?
A: A variety including wild chicory, dandelion greens and other native edible plants, depending on region and season.
- Mixed wild or cultivated greens, washed — 600 g (1.3 lb)
- Olive oil — 60 ml (1/4 cup)
- Vinegar — 2 tbsp
- Salt — to taste
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