CookTheGreekWay

Metsovo Chestnut Salad – “The Kazani Salad”

The Metsovo-style chestnut salad is much more than a simple side dish — it’s a story of mountain life, woodsmoke, and tsipouro.

Traditionally prepared in early November, during the days when locals distill their first tsipouro, this hearty salad was served right next to the boiling cauldron — hence its nickname: “the kazani salad.”

It accompanied fresh bread, feta, pickles, and laughter shared around the fire.

Compared to other regional versions from Epirus or Western Macedonia, the Metsovo version is less sweet and more rustic, with a deep earthy and smoky flavor, like the scent of wood and winter air.

Ingredients (serves 4)

• 400 g chestnuts, boiled or roasted
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 4 tbsp olive oil (or half olive oil, half Metsovo butter)
• 1 tbsp red wine vinegar or ½ glass of white wine
• 1 small leek, thinly sliced and sautéed
• 1 tsp dried oregano or mountain thyme
• Salt and pepper to taste
• (optional) 1 tbsp chopped walnuts or crumbled feta cheese

Instructions

1. Prepare the chestnuts:
   Boil or roast them until soft. Peel and cut into halves or quarters.
2. Sauté the base:
   In a pan, heat the olive oil (or oil and butter). Add the leek and onion, and sauté until glossy.
3. Add garlic & deglaze:
   Toss in the garlic for a few seconds, then deglaze with wine or vinegar. Let the liquid evaporate.
4. Combine:
   Add the chestnuts and gently stir for 1–2 minutes to absorb the flavors.
5. Season:
   Add oregano or thyme, salt, and pepper. Stir and remove from heat.
6. Serve:
   Drizzle with a little extra virgin olive oil and sprinkle with feta or walnuts if desired.

Serve warm or at room temperature — either way, it tastes like winter in the mountains.

Perfect Pairings

The Metsovo chestnut salad was born to accompany tsipouro (Greek pomace spirit) — preferably without anise.

It also pairs beautifully with full-bodied white wines, such as Debina or Roditis.

Serve it alongside:

• Metsovo feta or smoky Metsovone cheese
• Rustic corn bread or grilled flatbread
• Pickled vegetables or smoked pork

For a modern twist, add a touch of crispy bacon or pancetta — though the original version is completely vegan and Lenten-friendly.

Nutritional Value

Chestnuts are rich in vitamin C, potassium, fiber, and complex carbohydrates, making this salad both nourishing and satisfying.

Combined with olive oil and leek, it offers:

• Antioxidant and anti-inflammatory benefits
• Gentle on digestion
• Low in saturated fats
• Excellent for vegetarian and vegan diets

Extra Tips

• For a more toasted flavor, use roasted instead of boiled chestnuts.
• Add a splash of apple cider vinegar for a brighter acidity.
• For a gourmet version, finish with a few drops of truffle oil.
• If making ahead, store in the fridge and reheat gently before serving.

FAQ – Frequently Asked Questions

1. Can I use frozen chestnuts?

Yes! Just thaw them well and sauté a bit longer to release their flavor.

2. Is it vegan-friendly?

Absolutely — the authentic version is vegan and Lenten-friendly, without butter or cheese.

3. Can I make it a day ahead?

Yes. In fact, the flavors deepen overnight. Warm it slightly before serving.

4. What else can I pair it with?

Try it as a side to roasted chicken or pork with orange glaze — the combination is incredible.

If you like this recipe by CookTheGreekWay, try this one: Chicken with Chestnuts, Raisins & Honey.