Greek Horta Salad
Horta is a classic, healthy, and incredibly simple Greek dish. It's not a "salad" in the Western sense with lots of chopped ingredients, but rather a preparation of boiled wild or cultivated leafy greens, served warm or at room temperature with a generous drizzle of olive oil and lemon juice.
The name "Horta" (χόρτα) simply means "greens" in Greek.
Here is a classic recipe, plus tips on finding the right greens.
What Greens to Use for Horta
The best Horta uses a mix of bitter and mild greens. In Greece, it's often made with foraged wild greens (vlita - amaranth, radikia - dandelion, stamnagathi).
Don't worry! Easy-to-find substitutes work perfectly:
Excellent Single Option: Dandelion Greens (the most authentic taste) or Chard (milder and sweeter).
Great Mix: Combine 1 bunch of spinach (for tenderness) with 1 bunch of escarole or curly endive (for a pleasant bitterness).
Other Options: Mustard greens, beet greens, or kale (sturdier greens will need a slightly longer boil).
Classic Greek Horta Recipe
This recipe yields a beautiful, healthy side dish that serves 4-6.
Ingredients
2 lbs (about 1 kg) mixed greens (see options above), washed thoroughly
Water, for boiling
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice (from about 1-2 lemons)
Sea salt, to taste
Optional: 1-2 cloves garlic, minced
Instructions
Clean the Greens: This is the most important step. Fill your sink or a very large bowl with cold water. Submerge the greens and swish them around to loosen any dirt. Lift them out, drain the dirty water, and repeat until the water runs completely clear. Roughly chop off any very thick stems.
Boil the Water: Bring a large pot of generously salted water to a rolling boil.
Cook the Greens: Add the damp greens to the boiling water. They will wilt down significantly. Push them down gently with a spoon to submerge. Cook for 8-15 minutes, depending on the toughness of your greens. Tender spinach might take 8 minutes, while sturdy dandelion or kale can take 12-15.
Check for Doneness: The greens are done when the stems are tender. Taste a piece of the stem to be sure. They should be soft, not mushy.
Drain and Squeeze: Carefully drain the greens into a large colander. Important: Run cold water over them to stop the cooking process and set their bright green color. Once they are cool enough to handle, take handfuls of the greens and squeeze out as much excess water as possible. You can gently press them in the colander to help.
Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt. If you're using the optional garlic, whisk it in now.
Serve: You can either leave the greens in a whole "log" shape or fluff them up on a serving platter. Pour the olive oil and lemon dressing generously over the top. Serve warm or at room temperature.
How to Serve & Eat
As a Side Dish: Horta is a classic meze (appetizer) or side for grilled fish, meats like lamb, or a frittata.
As a Light Main Course: Serve with a slab of good feta cheese, a handful of Kalamata olives, and crusty bread to mop up the delicious dressing. A boiled potato on the side is also very traditional.
The Dressing: The magic is in the Latholemono (oil-lemon sauce). Don't be shy with it! Greeks are generous with their olive oil.
Recipe Tips & Variations
Make Ahead: You can boil and squeeze the greens a day in advance. Store them in an airtight container in the fridge. Bring them to room temperature and add the dressing just before serving.
For a Richer Flavor: Some cooks sauté a sliced onion in olive oil before adding the boiled greens for a quick warm-up.
Different Acid: While lemon is classic, a splash of red wine vinegar is also delicious.
Don't Waste the Water! The nutrient-rich boiling water is called "vrasto" in Greek. Some people drink it as a healthy tonic, or use it as a base for a simple soup.
Enjoy your taste of authentic, healthy Greek cuisine! Καλή όρεξη! (Kali Orexi!)