📝 About This Recipe
Aggourosalata is the quintessential cooling companion to the sun-drenched flavors of the Greek islands. Unlike the more famous Horiatiki, this salad allows the crisp, hydrating crunch of the cucumber to take center stage, accented by pungent red onion and fragrant Mediterranean herbs. It is a masterclass in simplicity, relying on high-quality extra virgin olive oil and a touch of acidity to transform humble garden vegetables into a vibrant, palate-cleansing masterpiece.
🥗 Ingredients
The Vegetables
- 4 large Persian or English Cucumbers (partially peeled in stripes, sliced into 1/2-inch thick rounds)
- 1/2 medium Red Onion (very thinly sliced into half-moons)
- 1/2 piece Green Bell Pepper (thinly sliced for extra crunch)
- 1/2 cup Kalamata Olives (pitted and halved)
The Dressing
- 1/4 cup Extra Virgin Olive Oil (use high-quality Greek Koroneiki oil if possible)
- 2 tablespoons Red Wine Vinegar (adjust to taste for acidity)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Dried Greek Oregano (crushed between palms to release oils)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Aromatics & Garnish
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Fresh Mint Leaves (torn into small pieces)
- 100 grams Feta Cheese (crumbled or kept in one large block for traditional presentation)
- 1 tablespoon Capers (rinsed and drained)
👨🍳 Instructions
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1
Begin by preparing the cucumbers. Use a vegetable peeler to remove strips of skin lengthwise, creating a 'zebra' pattern; this provides a beautiful contrast and keeps some of the fiber.
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2
Slice the cucumbers into half-inch rounds. If the cucumbers are particularly thick, cut the rounds into halves (half-moons) to make them bite-sized.
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3
Place the sliced cucumbers in a large mixing bowl and sprinkle with a pinch of sea salt. Let them sit for 5 minutes to slightly soften and draw out a little moisture.
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4
While the cucumbers rest, thinly slice your red onion. To mellow the sharp 'bite' of the raw onion, soak the slices in a small bowl of cold water for 5 minutes, then drain and pat dry.
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5
Thinly slice the green bell pepper and halve your Kalamata olives, removing pits if necessary.
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6
In a small glass jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until emulsified.
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7
Add the onions, bell peppers, and olives to the bowl with the cucumbers.
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8
Pour the dressing over the vegetables and toss gently with large spoons to ensure every slice is coated in the herb-infused oil.
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9
Add the freshly chopped dill and torn mint leaves. Toss one more time to distribute the fresh herbs evenly.
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10
Transfer the salad to a chilled serving platter or shallow bowl.
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11
Top with crumbled feta cheese and a scattered handful of capers for a salty, briny finish.
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12
Finish with a final, light drizzle of olive oil and a tiny pinch of extra oregano before serving immediately.
💡 Chef's Tips
Always use seedless varieties like English or Persian cucumbers to avoid a watery salad. For the best flavor, chill your cucumbers in the refrigerator for at least an hour before slicing. Don't over-mix once the feta is added, or the cheese will cloud the dressing and make the salad look messy. If you have time, let the dressed salad sit for 10 minutes before eating so the flavors can marry. Use the highest quality olive oil you can find; in a simple salad like this, the oil acts as a primary flavor component.
🍽️ Serving Suggestions
Serve alongside grilled Lamb Chops (Paidakia) for a classic Greek feast. Pair with a glass of chilled Assyrtiko or a crisp Sauvignon Blanc. Accompany with warm, toasted pita bread to soak up the delicious juices at the bottom of the bowl. Serve as a refreshing side to a heavy Moussaka or Pastitsio. Add a scoop of Greek yogurt on the side for an extra creamy element.