Greek recipes | Salads

GREEK SALAD
SERVES 6
• 4 firm ripe tomatoes
• 1 cucumber
• 1 medium onion
• 1 green pepper
• 150 g. feta cheese
• A few ripe olives
• A few capers
• 1/2 cup olive oil
• Sprinkling of oregano
• Salt
Wash the tomatoes, peel the cucumber and cut into slices. Cut the onion and pepper in rings. Place them in a salad bowl, add the olives, capers, oregano and salt, mix lightly. Slice the feta cheese, place it on top of the salad and dress with olive oil.

COD ROE SALAD
SERVE 4-5
• 100 g. salted cod roe
• 300 g. boiled potatoes
• 1 cup olive oil
• 1 small onion, grated
• Juice of 1/2 lemons
Mash the roe, potatoes and onion until smooth. Add the oil and lemon juice in turns, little by little. Garnish with olives and the heart of lettuce or with finely chopped parsley. Variation: Soaked and squeezed crustless bread may be substituted for the potatoes.

BOILED VEGETABLE SALAD
SERVES 6
• 250 g. courgettes
• 250 g. green beans
• 500 g. potatoes
• 150 g. carrots
• 250 g. beetroot
• Oil and lemon dressing
• Salt
• Parsley, finely chopped
Boil the vegetables, cut them in small pieces and salt them. Place them in layers in a salad bowl. Dress with oil and lemon and garnish with finely chopped parsley.

BEET SALAD
SERVES 6
• 1 kg. beets
• Olive oil
• Vinegar
• Salt
• 2 cloves of garlic finely chopped
Clean and wash the beets and separate the roots from the leaves. Boil the roots first, in salted water, for half an hour. Add the leaves and boil 20 minutes longer. Drain, peel the roots and cut them into slices. Place the beetroot, the leaves and the finely chopped garlic in a salad bowl and dress with oil and vinegar.
Variation: Garlic sauce (skordalia) may be used instead of oil and vinegar.
Garlic Sauce
• 5-6 cloves of garlic
• 150 g. boiled potatoes
• 1/2 cup olive oil
• A little vinegar
• Salt
Peel and mash the garlic to a paste.Add the potatoes and mash. Add 1-2 teaspoons vinegar and dribble in the oil, mixing constantly. Serve the skordalia garnished with olives. Variations: 1. A little lemon may be added along with the olive oil. 2. The potatoes may be replaced with crustless bread, which has been soaked in water and squeezed.

WILD GREENS SALAD
SERVES 4
• 1 kg. various wild greens
• Salt
• Oil and lemon dressing
Pick and wash the greens. Put them in a pot of boiling water and boil them for about 30 minutes without covering the pot. Drain, salt and serve dressed with oil and lemon.

POTATO SALAD
SERVES 6
• 1 kg. potatoes
• 1 onion, sliced
• Juice of 1 lemon
• 1/2 cup olive oil
• Salt, pepper
• Parsley, finely chopped
• A few ripe olives pickled in vinegar
Boil the potatoes whole in salted water. Peel, slice and place them in a salad bowl. Add the rest of the ingredients and stir well. Variations:
1. The parsley may be replaced with oregano, and finely chopped pickled cucumbers. added.
2. Add a little garlic, pounded to a paste, to the oil and lemon dressing.

STRING BEAN SALAD
SERVES 4
• 1 kg. string bean
• 6 tablespoons olive oil
• 1 tablespoon vinegar
• Salt
Clean and wash the string beans. Boil them in a salted water for 20 minutes in a open pot. Dress with oil and vinegar. Variation: The oil and vinegar may be replaced with garlic sauce.

CABBAGE AND CARROT SALAD
SERVES 8
• 1 small firm head of
• cabbage
• 3 carrots
• 1/2 cup olive oil
• Lemon juice
• Salt
Shred and salt the cabbage, and place it in a colander to wilt for 1/2 -1 hour. Rinse it well and put it in a salad bowl. Clean, wash and grate the carrots and mix them in with the cabbage. Dress the salad with oil and lemon. Note:Prepare the oil and lemon dressing without salt, as the cabbage has already been salted. Variation: Make the oil and lemon dressing using the juice of only 1/2 lemon and add a clove of garlic, crushed, and a little mustard.

LETTUCE SALAD
SERVES 4
• 1 large head of lettuce
• 4-5 spring onion finely chopped
• Salt
• Oil and vinegar dressing or oil and lemon dressing
• Fresh dill weed finely chopped
Clean and wash the lettuce. Pat the leaves dry and cut then into thin strips. Add the onions and dill weed to the lettuce. Salt the salad and dress with oil and vinegar or oil and lemon.

BOILED VEGETABLE SALAD
SERVES 5
• 1 kg. medium courgettes
• Salt
• 6 tablespoons olive oil
• Juice of 1/2 lemon
Bring a pot of salted water to a boil and add the courgettes, which have ben cleaned and washed. Boil for about 15 minutes. Slice the courgettes and pour the oil and lemon dressing over them.

WHITE BEAN SALAD
SERVES 6
• 500 gr. dried white beans
• 1 medium onion, finely chopped
• Oil and lemon dressing
• Parsley, finely chopped
• Salt
Put the beans in water to soak 12 hours before preparation time. Drain the beans, place in a pot of water and boil until tender. Drain again and put them in a salad bowl. Add salt and chopped onion, dress with oil and lemon and garnish with finely chopped parsley.