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SERVES
6
4 firm ripe tomatoes
1 cucumber
1 medium onion
1 green pepper
150 gr. feta cheese
A few ripe olives
A few capers
1/2 cup olive oil
Sprinkling of origano
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, mixt lightly.
Slice the feta cheese, place it on top of the salad and dress
with olive oil. >>>Back to top
Cod
Roe Salad
SERVE
4-5
100 gr. salted cod roe
300 gr. 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, litlle 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. >>>Back to
top
Boiled
Vegetable Salad
SERVES
6
250 gr. courgettes
250 gr. green beans
500 gr. potatoes
150 gr. carrots
250 gr. 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.
>>>Back to top
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. >>>Back to top
Garlic
Sauce
5-6
cloves of garlic
150 gr. boiled potatoes
1/2 cup olive oil
A little vinegar
Salt
Pell
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. >>>Back
to top
Wild Green Salad
SERVES
4
1 kg. varios 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. >>>Back
to top
Potatoe 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. >>>Back to top
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. >>>Back to
top
Red
Cabbage Salad
SERVES
6
1 head red cabbage
Oil and lemon dressing
Salt
Shred
the cabbage and wash it well.
Place it un a salad bowl, add salt, and dress with oil and lemon.
>>>Back to top
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 mixt 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. >>>Back to top
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 dilweed to the lettuce.
Salt the salad and dress with oil and vinegar or oil and lemon.
>>>Back to top
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. >>>Back to top
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.
Drin again and put them in a salad bowl.
Add salt and chopped onion, dress with oil and lemon and garnish
with finely chopped parsley.
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