Skip to main content

Greek Salad Deconstructed - History And The Invasion Of The Tomato

Fort Lauderdale Personal Chef - Greek Salad Deconstructed - Palm Beach Personal Chef

Traditionally Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, Feta cheese (served in a single rectangular-shaped cutting put over the vegetables), and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil.

GREEK CUISINE AND THE 19TH CENTURY INVASION OF THE TOMATO

Fort Lauderdale Personal Chef - Greek Salad Deconstructed - Palm Beach Personal Chef

Amazingly, it’s the same dish that is also one of the most popular lunch options in the United States – the Greek Salad
In Greece we call it ‘Horiatiki’, which means village or peasant salad – basically a combination of tomatoes, onions, cucumbers, green peppers, olives and feta cheese, dressed in olive oil and sprinkled with oregano. Please also note that an authentic Greek salad does not include lettuce. It is quite common for Greeks to eat seasonally. A Greek salad is primarily a summer dish, and since lettuce only grows in Greece during the winter months a traditional ‘Horiatiki’ salad does not include lettuce.
Before we take a closer look at our key ingredient – the tomato – let’s consider the history of this lovely salad. From its Greek name we assume that it was a rural dish. It is true that the salad’s essential ingredients were often what a farmer would take to the field for his mid-morning snack, only he would keep the ingredients uncut and wrapped in a cloth with a piece of bread.  When the time came, he would bite straight into his chunk of feta, his tomato and even (quite heroically) his onion!
The salad’s exact origin is debatable, but one thing we can be sure of is that the Greek Salad  is not part of the country’s long established traditional cuisine. We know this because, incredibly, the tomato did not become popular in Greece until the end of the 19th, beginning of the 20th century. This is hard to believe, considering how fast it’s made itself a home here in Greece.
Fort Lauderdale Personal Chef - Greek Salad Deconstructed - Palm Beach Personal Chef
The Tomato Invades Europe
Tomato seeds were first brought to Europe from South America by the Conquistadors, but due to the plant’s resemblance to atropa belladonna (Deadly nightshade) it was viewed with suspicion and grown purely ornamentally. The Italians were among the first to brave the tomato. Tomato recipes began making an appearance in Italy towards the end of the 16th century, but tomato seeds were not introduced to Greece until 1818 when the country was still part of the Ottoman Empire. Shortly thereafter, in 1821, the country embarked on a war of independence and everyone was simply too preoccupied with the war to be overly concerned with this strange new fruit.
The first tomatoes to grow in Greece were on the island of Syros. Not long after, the petite waterless tomato, similar to the cherry tomato was first grown in Santorini. To this day these tomatoes still thrive on Santorini’s rich volcanic soil, sunshine and heavy morning dew. In 1915 the first canning plant opened in Nauplion, supplied by increasing tomato production in the nearby plains of the Argolis. It wasn’t long before the tomato quickly became one of the main ingredients of Greek cuisine.
Before the Tomato Conquered Greece
Today, it’s hard to imagine a time when iconic Greek dishes such as ‘domates yemistes’ (stuffed tomatoes), ‘kokkinisto’ (literally ‘reddened’ meat stew) and countless others, including, of course, the ubiquitous Greek Salad, were unheard of. Whatever did we eat before the invasion of the tomato?
Many ancient Greek tales tell us of heroes roasting oxen, sheep and goats over an open flame in honor of the gods and of course for their own enjoyment – the two always seemed to go together, and few found fault in this. The diet also consisted of milk, yogurt and cheese – Cheese that was very similar to the modern day feta. They made bread from barley and wheat.  They preserved and ate olives and used olive oil in their cooking. They grew vegetables in their gardens, set out fishing nets on the sea, and searched the rocky coasts for octopus and other seafood. Sugar did not exist in those days, but the ancients satisfied their ‘sweet tooth’ with honey and fruit – grapes and figs were especially prized and eaten both fresh and dried. Wine was an important part of any meal.
It was the Greeks who produced the first ever cook book. Debating food and the best ways to enjoy it was a common practice. Some traditionalists insisted that meat and bread were the proper ‘manly’ diet and scorned the fancy cooking and more delicate dishes advocated by others. They in turn considered the ‘carnivores’ barbaric and unrefined. Then there were those who argued in favor of a purely vegetarian diet as being more civilized. It all sounds very familiar, doesn’t it?
Fort Lauderdale Personal Chef - Greek Salad Deconstructed - Palm Beach Personal Chef

A Culinary Love Affair
Much of Greek cuisine has remained intact since antiquity, merely expanding to include new ingredients as they were introduced. Approaches to eating haven’t changed either. In the 1st century AD, Plutarch wrote, “We do not sit at the table to eat… but to eat together” – an attitude that prevails in Greece to this day.
Even though we might conclude that Greeks managed extremely well without all the ‘reddened’ dishes we enjoy today, I’m not giving up on tomatoes. They thrive in the Greek sunshine and our long, dry summers. Despite all I know of their history, they still seem quintessentially Greek to me, deeply entrenched in what we eat and how we see ourselves. So, ‘kali orexi’ (bon appétit) and pass the Greek salad!
http://equator.eftours.com/the-ef-passport/most-popular-destinations/greece/greek-cuisine-and-the-invasion-of-the-tomato


personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach
info@yadachef.com | 954-367-YADA (9232)
fort lauderdale catering and personal chefs


Popular posts from this blog

Batard from Baking with Julia (Chef Danielle Forestier) Recipe

So many people have asked us for an "Authentic" baguette/batard recipe. Here is a GREAT one that was presented on "Baking with Julia". We cut the recipe in ha lf to make 2 loaves. One was slice in the traditional fashion the other we left plain to show how it "explodes" if you do not. Batard from Baking with Julia (Chef Danielle Forestier) Batard are made from the same ingredients as baguettes. The only difference is the length of the finished product. Both the baguette and the batard weigh 250g or 8.8 ounces. It is the law in France you can NOT use any ingredients except flour, water, yeast and salt and that you must wait 20 minutes before selling the bread after baking. Makes 3-4 loaves 5 cups bread flour 2 cups cool water (about 78 F) One .6-ounce/17g cube compressed (fresh) yeast 2 1/2 teaspoons salt Mound flour on a smooth work surface and make a well in the center. A little at a time, pour water into the well. Use fingertips to draw i

Jacques Pepin's Chicken Supremes with Tapenade and Mushroom Sauce Recipe

Serves 4 4 skinless, boneless chicken breasts, about 6 ounces each 1 tablespoon/15ml good olive oil Tapenade 3/4-cup/135g mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives 1 small garlic clove, peeled and sliced 2 dried apricot halves, cut into small pieces 1 1/2 tablespoons/22ml drained capers 2 tablespoons/30ml extra virgin olive oil Mushroom Sauce: 4 tablespoon/60g unsalted butter 8 ounces/225g Baby Bella mushrooms, washed and cut into 3/4-inch pieces 1 small onion,  chopped 1/2 teaspoon/2ml salt, plus extra to taste 1/2 teaspoon freshly ground black pepper, plus extra to taste 1/2 cup/125ml dry white wine 2 tablespoons/30ml chopped fresh chives or par Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree. Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time. When ready to cook the chicken, preheat the

Your Thanksgiving Chef

Do you love traditional Thanksgiving recipes or do you like new and different menu items?  Our classic Thanksgiving menu covers turkey, green bean casserole, mashed potatoes, cornbread and sausage stuffing, gravy, homemade cranberry sauce, buttermilk rolls and traditional pies.  Non-traditional menus are often used for our personal chef customers. Let YaDa Chef's chefs cook your special holiday meal! private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

Easy Calzone/Pizza Dough Recipe

Basic Calzone/Pizza Dough Recipe This is a very easy recipe that we've used for years. You can "roll" or pat it into what ever shape you want. It nicely covers a half sheet pan (13 x 18 inch/33 x 46cm) serves 4-6 Dough: 1 ¼ cups/175ml hot water 1 tablespoon/15ml yeast 2 cloves of garlic, minced (sub 1/2 teaspoon/2ml garlic powder) 3-4 cups/375-480g all purpose flour ¼ teaspoon/1ml salt ¼ teaspoon/1ml  black pepper 8-10 leaves fresh basil, minced (optional) Dissolve yeast in water.  Add garlic then 1 cup/120g of flour. Stir to combine. Stir in seasoning and basil. Add flour 1 cup at a time until dough comes together and is not sticky.  Remove dough and knead for 1 minute on a generously floured board. Return to bowl drizzle with oil. Cover with wrap and allow to rise in a cool oven with the light on, until double in size (60-90 minutes). If you want a slow 8-12 hour rise. Put in a sealable plastic bag and leave in the fridge until you are ready to use it.  Remove from t

Chemistry Says Tender Meat Is Cooked Low And Slow

  When his son went off to college, George Loving started smoking meat. "I said, you know, I'm going to get one of those big smokers made and pull it behind my truck and just tailgate in the parking lot. And somebody said, George, why don't you, you know, do it as a business?" So, he did. He started a barbeque catering business in Washington, D.C., called  SmokeDatt BBQ Catering . George knows exactly what makes a perfectly-smoked meat — how to get it smoky and charred without being burnt. It's a delicate balance — and it's one informed by chemistry. Because the perfect barbecue isn't just about what cut of meat you're cooking. It's about how you cook it, and how you can get all those chemical reactions to happen in just the right way. That's why the experts we talked to say to keep the smoke to a minimum. Lots of thick, white smoke that sometimes plumes with barbecues imparts a harsh flavor. They also say that the key to creating that deliciou

Cuban Stuffed Plantain Cups or Tostones Rellenos Recipe

This recipe is a tasty variation of the known Tostones (Chatinos) from the traditional Cuban cuisine and is very easy to do . 6 green plantains 3/4 cup filling (cheese and ham ground) oil salt (to taste) Peel and chop plantains into 3. Toss them  in a pan and add oil to coat. Put the pan over medium heat and when plantains are browned remove them. Put plantains on paper to absorb the oil and then crush them by hand. Make a hole in the center (without damaging the plantain) and place stuff with cheese and ham. When they are all shredded in hot oil. Take them out as they become browning. Sprinkle salt to taste. They should be served hot. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

Bottles of Sriracha Are Selling for Over $30 as the Shortage Enters Its Second Year!

  Meanwhile, some bottles have been disappearing from restaurant tables. It has been just over a year since California-based Huy Fong Foods confirmed the worst: that it was  preparing for  a shortage of its  Sriracha , Chili Garlic, and Sambal Oelek sauces. Adverse weather conditions and a sub-par chili pepper crop were among the factors cited by the company, and it confirmed that the shortage could affect wholesale, restaurant, and individual customers. “Unfortunately, we can confirm that there is an unprecedented shortage of our products," a Huy Fong spokesperson wrote in a statement to Food & Wine at the time. "We are still endeavoring to resolve this issue that has [been] caused by several spiraling events, including unexpected crop failure from the spring chili harvest. We hope for a fruitful fall season and thank our customers for their patience and continued support during this difficult time." It’s been a rough year for anyone who’s been craving that particul

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun!  YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity.  Each class is a new experience.  Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen.  Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to familiari

Colors, Flavors, Sizes & Seasons of Onions

Onions vary in color, size, the time of year harvested, and flavor. These differences make onions very versatile. The  Color of Onions Bulb onions can be yellow, red, or white. Approximately 87 percent of the crop is devoted to yellow onion production, with about eight percent red onions, and five percent white onions. Yellow Onions Yellow Onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. Red Onions Red Onions, with their wonderful color, are a good choice for lots of fresh uses or for grilling, charbroiling, and roasting. White Onions White Onions are often used in prepared salads, white sauces, and is the traditional onion for classic Mexican cuisine. They have a golden color and sweet flavor when sautéed. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com

Butterscotch Taffy Recipe

Ingredients: 1⁄2 cup/115g butter 48 large marshmallows 1 tablespoon/15ml water 2 cups/360g butterscotch chips 1⁄2 cup/58g chopped nuts, optional   In a heavy saucepan, combine butter, water, and marshmallows. Cook and stir over low heat until smooth. Add chips, stir till melted. Remove from heat and stir in nuts, if using. Pour in 8 inch/20cm square pan. Cool. Cut in 1 inch/2.5cm squares. Wrap individually in waxed paper twisting ends. ** We omit the nuts. ** personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)