​ The "Horiatiki" Legacy:

A Village Love Letter

​In a Greek village, you don’t "make" a salad; you assemble a harvest. The Horiatiki was born from the necessity of the farmer—meant to be eaten with a hunk of bread in the shade of an olive tree. It is a dish of rugged textures, meant to withstand the heat of the Aegean sun.

​There are no delicate slivers here. Everything is cut "thick" to retain the cool crunch of the cucumber and the heavy silkiness of the tomato. It is a masterpiece of minimalism.