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 Salads August 26, 2004 4:30 PM

Here's where you will find the salads.  [ send green star]
 
Cypriot Salad August 26, 2004 4:40 PM

Cypriot Salad • 1lb. 2 oz. chick peas • ½ tsp. baking soda (optional) • ½ c. tahini • juice of 2 lemons • ½ c. olive oil • 3-4 cloves garlic • salt and pepper Immerse the chick peas into water, add the baking soda (optional) and let them stand for about 12-20 hours. Drain the chick peas and rinse them well. Place them in a pot with water and let them boil for 2-2½ hours, until they become soft. Drain the chick peas through a colander and mash them. Beat the tahini with a small amount of water and add it to the pureed chick peas. Add the lemon juice and the olive oil stirring constantly. Mix in the garlic, mashed, salt and pepper. Put the chick pea salad in the refrigerator or 2-3 hours. Serve garnished with finely chopped parsley. Enjoy! Gitana  [ send green star]
 
Stafili Salata (Grape salad) September 04, 2004 8:19 PM

Stafili Salata (Grape salad) Ingredients 8 oz Grapes Few lettuce leaves, shredded 2 Celery sticks, sliced 2 Tomatoes, chopped 2 tb Walnuts -- chopped 4 tb Olive oil 2 tb Wine vinegar 1/2 ts Salt Crumbled feta cheese Cut the grapes in half and remove the seeds. Combine with the rest of the ingredients except the cheese. Sprinkle on a little cheese. Cottage cheese or curd cheese may be substituted for feta. Adjust seasonings to your own preferences. From Greek Vegetarian Cookery by Jack Santa Maria.  [ send green star]
 
Gitana... September 07, 2004 9:18 AM

I just wanted to say hello and thanks for the link to this group. I'm hoping to find lots of variations on the Greek salad, one of my favourite foods...

Thanks again,

-Rick

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Country Greek Salad September 08, 2004 10:58 AM

there is no lettuce in a country Greek Salad, and is usually eatten with a crusty bread that is used to sop up the dressing.

on a place you put:

sliced cucumbers

cut tomatoes

cut onions

Kalamata or greek olives

and optionally:

sardines or anchovies

feta cheese (usually in Greece, cheese is served seprately)

then on the salad you add:

salt

oregano

olive oil

lemon juice or vinegar

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Thanks Helen... September 09, 2004 9:21 AM

I didn't know that about the lettuce...

I always use baby spinach in my salads, I suppose that isn't very traditional either...

I always remove the seed section from the tomatoes and cucumbers, it makes the salad a little less messy and I think it looks better. Sometimes I add rings of purple onion for a contrast...

I haven't made one in a while, I'm getting kind of hungry...

-Rick

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Another variation on the Greek salad :) October 10, 2004 2:15 PM

Ingredients:

3 Tomatoes, chopped

1  Armenian cucumber or Long English cucumer,  chopped

1   medium Bermuda Onion, thinly sliced

1   large  Pepper, thinly sliced (Red, yellow. orange and green)

1  cup   Greek kalamata olives, or black olives

1/2   cup Feta cheese, crumbled

1 Tbl Fresh basil

1 Tbl Fresh mint

Dressing:

1/4 cup Red wine vinegar

3/4 cup Greek Extra Virgin Olive oil  or other good olive oil

1/2   ts Oregano

1/2   ts Kosher Salt

1 dash Ground pepper

Combine the tomatoes, cucumber, onion, peppers, olives and feta cheese in salad bowl. Mix dressing ingredients and add to salad. Toss and serve.

Makes 5-6 servings.

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Greek Salad Pitas March 11, 2005 3:24 PM

Greek Salad Pitas

Serves 6
30 minutes or fewer

To pack this for lunch, wrap the pita pockets separately, and fill them with the salad just before serving.  Or enjoy the chopped salad on its own with a bowl of soup for dinner.  Note: Pepperoncini are then, small pickled chile peppers that range in spiciness from medium to medium-hot.  Look for them in the Italian section of large supermarkets.

1 cup peeled, seeded and diced cucumber
1 cup diced red bell pepper
1 cup diced zucchini
½ cup crumbled feta cheese
¼ cup chopped pepperoncini, optional
¼ cup chopped black olives, preferably Kalamata
2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
1 tsp. red wine vinegar
1 tsp. dried oregano
Salt and freshly ground black pepper
3 6-inch whole wheat pita breads, cut in half
6 curly leaf lettuce leaves

1.  Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil, lemon juice, vinegar and oregano in large bowl, and toss to mix.  Season with salt and pepper.
2.  Line each pita half with a lettuce leaf; fill with ½ cup salad mixture.

Per serving: 210 cal; 6g prot.; 9g total fat (2.5g sat. fat); 28g carb.; 5mg. chol.; 410mg. sod.; 4g fiber; 3g sugars

From Vegetarian Times, April 2005, p. 38.

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Greek Orzo Salad April 25, 2005 12:42 PM

Ingredients
3 tablespoons olive oil, preferably extra-virgin

4 teaspoons white balsamic vinegar

1/2 teaspoon minced garlic

1/2 teaspoon sugar

1/4 teaspoon salt

8 ounces orzo pasta

6 ounces Mediterranean herb-style feta cheese, crumbled

1/4 cup chopped roasted red bell pepper

1/4 cup chopped fresh parsley

Prep Time: 12 minutes
Cooking Time: 9 minutes
Serves 4

Directions


1. For the dressing, combine olive oil, balsamic vinegar, garlic, sugar and salt in a covered jar and shake to mix well; set aside.

2. For the salad, cook pasta according to package directions; drain.

3. Combine pasta, feta, roasted pepper and parsley in a salad bowl and mix well. Pour dressing over the salad and toss to mix well.

Per serving: 425 Cal.; 15g Protein; 21g Fat; 45g Carb.; 693mg Sodium; 29mg Chol.; 2g Fiber

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Your very welcome Rick:-) May 11, 2005 6:42 AM

Rick, you talk like a professional chef going for appearance as well as taste.  For a nice visual, you can layer cucumbers and tomato and onion the salad so they overlap making a circle.  Then you can put the olives in the center with olive oil and vinegar and salt and oregano drizzled over for a nice visual as well as taste.  [ send green star]  [ accepted]
 
yum May 11, 2005 6:46 AM

i wanna try all of them!

orzo is so expensive where i live....like over 5 bucks a box

but i'm about ready to bite the bullet on it

lol

thanks for all the great recipes

wendy wendy

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Wendy May 12, 2005 10:23 AM

Orzo is a lot cheaper if you make it yourself, or if you find a market place like the strip district in Pittsburgh instead of a grocery store.  [ send green star]  [ accepted]
 
ok May 12, 2005 11:02 AM

gotta recipe for orzo?  [ send green star]  [ accepted]
 
Orzo meditaranian style May 12, 2005 11:46 AM

Warm or cold, this quick orzo dish blends fresh flavors and beautiful colors. Double the recipe for a crowd. Serve as either a main or side dish.

Ingredients

2 cups (230g) orzo pasta, uncooked (rice-shaped pasta)

1 cup yellow bell pepper, chopped, (1 pepper)

2 tomatoes, fresh, chopped

1/2 cup (100g) red onion, chopped

3 ounces (85g) feta cheese*, crumbled (3/4 cup)

1/4 cup (10g) fresh parsley, chopped

1/4 cup (35g) black olives, chopped

1/4 cup (60mL) red wine vinegar

2 Tbsp (30mL) olive oil

1/2 tsp (2g) black pepper, freshly ground

Directions

In a large pot, heat water to a boil. Cook pasta in rapidly boiling water until done. Drain and set aside.

Combine orzo and remaining ingredients in a large bowl. Toss well and serve at room temperature or chilled.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts
Calories: 107
Total Fat: 8g
% Calories from fat: 66%
Protein: 3g
Carbohydrate: 6g
Cholesterol: 13mg
Sodium: 214mg

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Lentil Salad with Roasted Red Peppers and Feta September 22, 2005 8:15 AM

Lentil Salad with Roasted Red Peppers and Feta
Fakes salata me psites piperies kai feta

Ingredients:
1 pound large lentils
6 scallions, cut into thin rounds
2 garlic cloves, minced
1 pound red bell peppers, roasted, seeded, peeled, and julienned
Salt and black pepper to taste
½ cup extra-virgin olive oil
3 to 4 tablespoons red wine vinegar
¼ cup shopped dill
½ pound feta, crumbled

This fresh take on lentils, one of the most popular legumes in the Greek pot, comes from a Cretan friend and chef, Chris Veneris.

1. Rinse the lentils in a colander and drain. Place in a pot with ample water, heat, and simmer for 10 minutes. Remove, drain, and rinse in a colander under cold water.

2. Place back in pot with fresh water, bring to a boil, reduce heat, and simmer for 20 to 25 minutes, until tender but not mushy. As lentils simmer, skim foam from the surface. Remove, drain in a colander, and rinse under cold water.

3. In a large bowl, combine lentils, scallions, garlic, and peppers. Add salt, pepper, olive oil, and vinegar. Let stand for 30 minutes before serving. Serve at room temperature, topped with dill and crumbled feta.


From: The Greek Vegetarian by Diane Kochilas

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MELITZANOSALATA / EGGPLANT SALAD December 04, 2006 8:21 PM

  • Four medium size eggplants/aubergines
  • Three garlic cloves
  • 1/2 cup of olive oil
Put the eggplants in the microwave or normal oven, and cook until it feels very soft(about 10 minutes in the microwave/40 minutes in a normal oven). Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done. Put in a fridge to cool down and serve with sprinkled parsley. Eggplant salad (also called poor man's caviar) is eaten with French bread.  [ send green star]  [ accepted]
 
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