Greek Vegetable Salad

Food for hot summer nights should be tasty but quick and simple to prepare. This Greek Vegetable Salad is perfect for steamy summer nights when you want to get done with the cooking fast.

Ingredients according Greek Salad recipe:

2 medium tomatoes, cored and cut into chunks
1 green bell pepper, seeded and cut into pieces
1/2 cup pitted ripe olives
1/3 cup thinly sliced red onion
1 pkg. (8 oz.) feta cheese
Herbed pork cutlets
1 1/2 Ibs. boneless pork loin, cut into 12 slices
Couscous
1 can (14 1/2 oz.) chicken broth
1 box (10 oz.) instant couscous

Greek Salad recipe Directions:

1. Mix ingredients for marinade. Stir 2 tsp. of marinade into yogurt; add cucumber. Toss tomatoes, bell pepper, olives, and red onion with 1/4 cup of the marinade. Marinate pork in remaining marinade for 15 minutes.

2. Meanwhile, preheat broiler or grill and bring chicken broth to a boil. Stir in couscous, remove from heat, cover, and let stand 10 minutes. Crumble feta cheese and toss into Greek Vegetable Salad.

3. Cook pork 3 to 4 minutes per side until just cooked through. Serve Greek salad over couscous.

Original Greek Salad recipe yield: 4 servings

Some tips for making superior Greek Vegetable Salad:

Per serving of Greek Vegetable Salad: 1,110 cals. (57% from fat); 70 g fat.

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Tzatziki

This is traditional Greek Salad recipe for tzatziki, a cucumber, garlic and yogurt dip. You’ll find this staple at any restaurant in Greece, and it’s generally eaten as an appetizer with bread, although it can be used in other ways.

This is a great sauce for broiled chicken or fish. In Greece, it is almost always added to one of the most popular street food snacks, souvlaki or gyros.

Ingredients according Greek Salad recipe:

2 seedless cucumbers (about 14 ounces each), peeled
6 cloves garlic, peeled
Salt to taste
2 pounds (4 cups)
Greek-style yogurt (available at Greek food stores)
2 tablespoons red wine vinegar
Freshly ground black pepper
4 tablespoons olive oil

Greek Salad recipe Directions:

Grate cucumbers and place in colander, weighted down with plate about 15 minutes, so some of liquid drains out. Gather up cucumbers in muslin cloth and squeeze any remaining liquid out.

Place garlic cloves and a little salt in mortar. Crush with pestle until garlic is pureed.

Put cucumber, garlic, yogurt, vinegar and pepper into food processor. Blend until smooth, slowly adding oil while blades are running. Cover and refrigerate until ready to serve.

Original Greek Salad recipe yield: 5 servings

Some tips for making superior Tzatziki:

Chopped fresh dill or mint can also be added.

To serve, broil several meat slices; insert in warm pita bread and top with tzatziki sauce.

Tzatziki is great when made with drained yogurt, which makes it really thick and creamy, almost like savory ice cream.

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Greek Tuna Salad (Tonosalata)

Light summer meal recipes include sandwiches, salads, pastas and soups. Most require little preparation time and are served cool for hot summer nights. Includes food editor’s tips, recipes for quick chicken dinners, results of a tuna taste-test and article on safety of pre-washed salads, the results of our tuna taste test.

Enjoy this Simple family Favorite Greek Tuna Salad (Tonosalata) in a sandwich with lettuce and tomato or on a bed of greens.

Ingredients according Greek Salad recipe:

1 can (6 ounces) chunk-tight tuna packed in water, drained
1/4 cup finery chopped celery
3 tablespoons tight mayonnaise
2 teaspoons fresh lemon juice
2 tablespoons capers
1/4 teaspoon freshly grated lemon peel
baguette or other favorite bread

Greek Salad recipe Directions:

In small bowl, with fork, combine all ingredients except baguette. Stir in 2 tablespoons capers, chopped, and 1/4 teaspoon freshly grated lemon peel. Cover and refrigerate if not serving right away. Serve on a baguette if you like.

Original Greek Salad recipe yield: 1 1/4 cups or 2 main-dish servings

Some tips for making superior Greek Tuna Salad (Tonosalata):

Each serving without bread: About 170 calories, 19 g protein, 2 g carbohydrate, 11 g total fat (3 g saturated), 30 mg cholesterol, 730 mg sodium.

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Taramosalata

Once you’ve tried taramosalata, the tangy Greek appetizer, you’ll never go back to onion dip. The smooth, pale coral pate is based on the roe of the gray mullet or cod combined with olive oil, lemon juice, minced onion, moistened bread and/or mashed potatoes. It’s served with small triangles of pita bread, wizened black Greek olives, or with crisp crackers or toast.

Taramosalata is listed on the menu as “fish roe salad,” which is a somewhat unappetizing and inaccurate way to describe something that tastes like a blend of caviar and very light cream cheese.

This pink, slick and tasty concoction often turns out to oily and too fishy-tasting, but not at Greek Islands, here it was smooth and pleasantly delicious.

Ingredients according Greek Salad recipe:

7 slices white bread
1 7-ounce jar of tarama
3 tablespoons grated onion
1 tablespoon minced garlic
Juice of 2 lemons
cup of olive oil
Chopped parsley
Bagel chips for dipping

Greek Salad recipe Directions:

Lightly toast the bread without letting it brown. Trim off the crust and soak the toast in water. Squeeze out the moisture and place in a food processor. Add the tarama and puree until smooth. Add the onion, garlic, lemon juice and bread, and puree again until smooth. Slowly add the olive oil in a stream with the processor running until the mixture becomes very smooth and creamy.

Spoon the taramosalata into a bowl, garnish with the parsley and serve with bagel chips.

Original Greek Salad recipe yield: 4 servings

Some tips for making superior Taramosalata:

Taramosalata is what Greeks call “the king of appetizers.” The main ingredient in it is tarama – a firm, pale pink salted fish roe. If you can’t find that, try salted cod or carp roe instead. The roe is mixed with moistened bread and other flavorful ingredients to make a spread or dip.

Good taramosalata depends on the quality and proportion of ingredients. Flavorful tarama, or fish roe, is a prerequisite, of course, along with sunny tasting olive oil – avoid cheap, bland vegetable oil – freshly squeezed lemon juice and mashed potatoes made from mealy, not watery, spuds. The dip should be frothy, not runny, and taste of the Aegean – seductive, mysterious, piquant. It should make you feel like dancing the misirlou.

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Greek Spinach Salad

First courses, or appetizers, are for many customers the livin’ end. Your appetizer menu makes a great opening statement. With mix-and-match, small plates and sharing, appetizer courses have truly come of age. Among this month’s global appetizer recipes are ideas from Greece inspirations.

Of all the greens to lend themselves to entrees, none is so open to variations as favorite-spinach-either crisp in a salad or cooked. Following the still popular old-fashioned Greek Spinach Salad recipe with feta and Lemon Garlic dressing comes a new generation of spinach salads.

Ingredients according Greek Salad recipe:

96 oz. baby spinach
12 oz. sundried tomatoes, chopped
12 oz. feta cheese, crumbled
12 oz. kalamata olives, halved
12 1-oz. portions Lemon Garlic Dressing
1 red onion, julienne
12 oz. pistachio nuts, shelled, toasted

Lemon Garlic Dressing:

3 oz. Sunkist lemon juice, freshly squeezed
1 oz. Sunkist orange juice, freshly squeezed
8 oz. olive oil
2 oz. vegetable oil
14 cup Dijon mustard
1 Tbsp. fresh garlic, minced
2 Tbsp. oregano, dried
as needed, black peppercorns, freshly ground
as needed, kosher salt

Greek Salad recipe Directions:

Prep salad ingedients and refrigerate or store in containers with tight-fitting lids for up to 12 hours.

Assemble each salad in this order: In a large bowl, toss together 8 oz. of spinach, 1 oz. sundried tomatoes, 1 oz. feta cheese, 1 oz. olives and 1 oz. Lemon Garlic Dressing. Garnish with red onions and pistachios.

For dressing: In a blender, combine lemon juice, orange juice, olive oil, vegetable oil, mustard and garlic. Cover and blend for 60 seconds. Add oregano and black pepper. Pulse to combine. Pour in a container with a tight-fitting lid and refrigerate for up to 24 hours. Before using, whisk well and season to taste with lemon juice, salt and freshly ground black pepper.

Original Greek Salad recipe yield: 12 servings

Some tips for making superior Greek Spinach Salad:

When cooked, spinach lends its color and flavor to an infinite number of dishes.

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Skordalia

Adding to the eating pleasure is the big mound of skordalia on the plate. Simply put, skordalia is a marriage of mashed potatoes, garlic, olive oil (some places add an egg yolk) and lemon juice. The heavy-breathing emphasis is on the garlic. This is a dish that will throw your tongue against the wall of your mouth. Your taste buds run for cover when you barely breathe the word “skordalia.” You’ll love it, and you’ll love this Greek Salad recipe. No one else loved you for days and days after, but you just couldn’t tear yourself away from this great dish.

Skordalia, the garlic-perfumed puree of potatoes that accompanies fish and shellfish in Greece, becomes scurdalia in Sicily and salsa del oblio (the forgotten sauce) in Spain. In addition to the garlic and almonds, poppy seeds and a dash of hot pepper are added.

Ingredients according Greek Salad recipe:

3 large russet potatoes (each 8 to 10 ounces)
3 tablespoons finely minced garlic, or more to taste
Salt
1/4 cup fresh lemon juice or red wine vinegar
1 cup olive oil
1/2 cup finely ground almonds or walnuts, toasted, or 1/5 cup finely chopped, pitted Kalamata olives, optional
Freshly ground pepper

Greek Salad recipe Directions:

Place potatoes on a baking sheet, pierce each with a knife, and bake in a preheated 350-degree oven until done, about 1 hour.

When potatoes are cool enough to handle, cut them in half, scoop out the pulp and put them through a ricer or mash with a potato masher (do not use a food processor).

With the flat side of a knife or in a mortar and pestle, crush garlic to a fine paste, adding a dash of salt. Add garlic to potatoes and mix well. Beat in lemon juice and olive oil, mashing together until finely pureed. If puree is too thick, thin with a little water or part lemon juice and water to taste. Fold in ground nuts. Season to taste with salt and pepper.

Original Greek Salad recipe yield: 6-8 servings

Some tips for making superior Skordalia:

Greek Salad recipe for another variety of Skordalia – Skordalia makedonitiki: feta and whipped boiled potato spread. A favorite especially if it is light and creamy. Sometimes this dip is very heavy from whipping the potatoes too much.

Skordalia can be made with bread crumbs, nuts and olive oil, but I like the version made with potatoes best. You may add either toasted almonds, toasted walnuts or the tang of Kalamata olives to this rich and garlicky puree. Instead of lemon juice, you may use vinegar for a slightly sharper taste. Serve with cooked prawns or scallops, steamed or fried. A crisp white wine from Italy or Greece will cut the richness of the puree and slice through the garlic – good acidity is a must.

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Greek Shrimp Salad

This Greek Shrimp Salad recipe is a most flavorful dish. You can just use cooked salad shrimp, since the shrimp provide some color and taste but aren’t the focus of the dish. The time of Greek Shrimp Salad preporation is 20 minutes, and grill time is about 18 minutes.

For maximum flavor and minimum fuss, enclose ingredients in aluminum foil pouches. They seal in seasonings, so you won’t have to stand over the coals, basting and glazing. Pack up herbed potatoes, squash and peppers, or fish fillets with lemon zest.

Ingredients according Greek Salad recipe:

2 large lemons
3 garlic cloves, crushed with press
1 pound shelled and deveined large shrimp
4 ounces feta cheese, crumbled (1 cup)
1/2 cup loosely packed fresh mint leaves, coarsely chopped
2 tablespoons olive oil
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt Heavy-duty foil
2 medium zucchini and/or yellow summer squash (about 6 ounces each), each cut lengthwise into 4 wedges
1 small onion, cut into 4 slices
2 cups grape or cherry tomatoes
1 bag (5 to 6 ounces) baby spinach

Greek Salad recipe Directions:

1. From lemons, grate 1 teaspoon peel and squeeze 4 tablespoons juice. In large shallow bowl or baking dish, combine garlic and 2 tablespoons lemon juice. Add shrimp and stir to coat. In large serving bowl, combine feta, mint, oil, pepper, salt, lemon peel, and remaining 2 tablespoons lemon juice.

2. Prepare outdoor grill for covered direct grilling over medium-high heat.

3. Meanwhile, prepare foil “pan” for grilling tomatoes: Place two 12-inch squares foil on work surface to make double thickness. Turn edges over several times to make about 9-inch square pan with 3/4-inch-high sides.

4. Place zucchini and onion on hot grill rack. Cover grill; cook zucchini about 8 minutes and onion about 15 minutes or until vegetables are tender and browned, turning occasionally. Transfer vegetables to platter. Add tomatoes to foil pan and place on hot grill rack. Place shrimp on same grill rack. Cover grill and cook tomatoes 2 to 4 minutes or until warmed through and skins begin to burst, stirring once or twice. Cook shrimp 3 to 4 minutes or just until shrimp turn opaque throughout, turning shrimp over once. Remove tomatoes and shrimp to same platter.

5. Cut zucchini into 3/4-inch chunks. Toss vegetables, shrimp, and spinach with feta mixture in bowl until well combined.

Original Greek Salad recipe yield: 4 servings

Some tips for making superior Greek Shrimp Salad:

Each serving of Greek Shrimp Salad: About 310 calories, 31 g protein, 14 g carbohydrate, 15 g total fat (6 g saturated), 7 g fiber, 197 mg cholesterol, 835 mg sodium.

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Greek Sardine Salad

We don’t buy enough fish and we don’t buy enough oily fish such as mackerel and sardines. But they’re cheap, quick and dead easy to cook and have the added bonus of being good for you.

When you buy the sardines from your fishmonger ask for them gutted but left whole. Before cooking, wash them under cold running water and pat dry with kitchen paper. Bones can be an issue, but with smaller sardines they can be crunched up and eaten.

Ingredients according Greek Salad recipe:

Four sardines
Eight cherry tomatoes – on the vine
Seven or eight centimetres of cucumber – deseeded and large diced
One red onion – peeled and diced
One handful of pitted black olives
One clove of garlic – peeled and crushed
One handful of fresh basil – torn
One handful of wild rocket
One handful of red chard
One handful of endive leaves – torn
Olive oil
Balsamic vinegar
Walnut-sized knob of butter Freshly grated Parmesan
Maldon sea salt and freshly-ground black pepper

Greek Salad recipe Directions:

Heat a frying pan, add a little olive oil and the cherry tomatoes on their vine. Add a little sea salt and black pepper and fry until the tomatoes colour a little, adding a little balsamic vinegar to sweeten.
Remove from the pan but leave it on the heat. Add the butter and a little more olive oil and fry the sardines for two to three minutes each side.

Meanwhile, in a bowl mix the red onion, olives, garlic and leaves and dress with a little olive oil and balsamic vinegar. Pile this onto two plates and sprinkle with the Parmesan cheese. Slide the sardines onto the salad and, snipping the vine in two, place the tomatoes on top.

Original Greek Salad recipe yield: 4 servings

Some tips for making superior Greek Sardine Salad:

Only use the yellow inner leaves as outer endive leaves can be bitter. If you can’t find endive leaves at the grocery store, try your local farmers market.

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Saganaki

Saganaki (flaming cheese) is a national Greek dish consisting of a hot cheese that can be baked, grilled or fried. Every village and taverna in Greece has its own recipe.

Saganaki is nothing more than a thick slab of Kasseri cheese that is given a good splash of potent brandy and flamed. The firm, white Kasseri cheese sort of bakes right there on the metal serving dish, the outside barely browned by sizzling.
Squeeze on some fresh lemon and enjoy it with some good Greek bread, which is exceptionally good at this place, and you’re off to a good start.
Saganaki, the flaming fried cheese comes to the tables in Greek restaurants accompanied by a hearty “Opaa!”

Ingredients according Greek Salad recipe:

6 rashers streaky bacon Extra-virgin olive oil
200g feta cheese, crumbled
1 small red pepper, finely chopped Paprika
1 handful of flat-leaf parsley, roughly chopped

Greek Salad recipe Directions:

Preheat the oven to 200C/400F/ gas mark 6.
Lay out the bacon strips in an ovenproof dish. Add a splash of olive oil on top. Cook the bacon in the oven for about 10 minutes until crispy.
Place the crumbled feta on top of the bacon. Scatter over the red peppers and drizzle with a little more olive oil. Sprinkle generously with paprika.
Bake in the oven for about 15 to 20 minutes or until the cheese has melted and the top is slightly golden.
Scatter over the parsley and serve with the crusty bread.

Original Greek Salad recipe yield: 2 servings

Some tips for making superior Saganaki:

Serve with a green salad, a bottle of retsina wine and loads of crusty white bread. Preparation: 7 minutes. Cooking time: 20 minutes.
For the first course you can have saganaki, fried cheese that is flamed and served hot with plenty of Greek bread. In Greece saganaki sometimes is baked in the oven with shrimp and tomatoes.

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Greek Potato salad – Patatosalata

The recipe of Greek Potato salad – Patatosalata – is almost embarassingly simplistic.

With a little imagination you can empty shelves and create a wonderful meal. Boiled some new potatoes and, with the contents of Zip-loc bags and foil balls, tossed together a delicious warm Greek Potato Salad, perfect for a casual fall dinner.

Ingredients according Greek Salad recipe:

12 new potatoes

5 tablespoons red wine vinegar

Juice from the 1/2 lemon

6 tablespoons extra-virgin olive oil

1/4 teaspoon Dijon-style mustard

1/4 teaspoon salt

Freshly ground pepper to taste

Feta cheese about 1 cup, crumbled or diced

Kalamata olives about 10, pitted and sliced

Green onions hidden in the back of the vegetable crisper (4 to 6 thinly sliced)

Fresh mint from a foil ball (about 2 tablespoons chopped or substitute parsley or dill)

Cherry tomatoes in the bottom of the carton (about 6, cut in half)

Greek Salad recipe Directions:

Boil potatoes until tender.

Combine vinegar, lemon juice, oil, mustard and salt. Grind in pepper to taste.

While potatoes are still warm, quarter them and toss with the dressing. Mix with feta, olives, green onions and mint. Gently add tomatoes.

For the Lemon Dressing: In large bowl, whisk 1/4 cup olive oil and 1/4 cup water; 2 1/2 tablespoons lemon juice; 1 large clove garlic, pressed; 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, 1 teaspoon salt; 1/2 teaspoon pepper.

Original Greek Salad recipe yield: 4 servings, or 6 if you don’t want any leftovers

Some tips for making superior Potato salad – Patatosalata:

Per serving: 670 calories, 75 gm carbohydrates, 57 mg cholesterol, 1006 mg sodium, 16 gm protein, 36 gm fat, 12 gm saturated fat

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