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Revithosalata

Serves 4 to 6 Salad vegetarian, Salads

Revithosalata

Revithosalata, a staple in Greek island kitchens, is a dish steeped in simplicity and practicality. It's often assembled with ingredients on hand, requiring little more than a generous pour of olive oil, a dash of salt measured by instinct, and a squeeze of lemon, which is always within arm's reach. This salad is a true reflection of how Greek family cooks bring it to the table, capturing the essence of everyday culinary life.

When prepared, Revithosalata should feel hearty yet refreshing, balancing the creamy texture of chickpeas with the sharpness of red onion and the brightness of lemon juice. The olive oil binds it all together, creating a silky finish, while a sprinkle of parsley adds a touch of freshness. Enjoy this dish as a light meal on its own or as a vibrant accompaniment to grilled meats or fish, offering a taste of the Greek islands with every bite.

Ingredients

  • 400 gcooked chickpeas
  • 1red onion — sliced
  • 80 mlolive oil
  • 2 tbsplemon juice
  • parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 red onion. This will provide a mild, sweet flavor that complements the chickpeas. Place the chopped onion in a large mixing bowl where you will combine all the ingredients.
  2. Add 400 g of cooked chickpeas to the bowl with the onions. Ensure the chickpeas are well-drained and have cooled to room temperature. This prevents the salad from becoming watery and helps the flavors meld together.
  3. Pour 80 ml of olive oil over the chickpeas and onions. The olive oil acts as a rich, flavorful base for the salad, enhancing the natural taste of the chickpeas.
  4. Squeeze 2 tablespoons of fresh lemon juice over the mixture. The lemon juice adds a bright, tangy note that balances the richness of the olive oil.
  5. Season the salad with fine sea salt and black pepper to taste. Start with a small amount, then adjust as needed, tasting to ensure the flavors are balanced.
  6. Add a generous handful of chopped fresh parsley to the bowl. The parsley should be vibrant and aromatic, adding a fresh, herbal note to the salad.
  7. Gently toss the salad using a large spoon or your hands. Be careful not to mash the chickpeas; they should remain whole and intact, providing a pleasing texture contrast.
  8. Serve the Revithosalata immediately with fresh bread on the side. The bread is perfect for soaking up the flavorful juices that collect at the bottom of the bowl.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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