Fresh Salad with Rocket and Beef Steak

A lovely salad, that, you may serve as a light meal. The dressing is suitable foe all kinds of green salads.

Ingredients

• a bunch of rocket leaves
• 200g sirloin steak, cut in stripes
• 1 lettuce
• 1 lollo lettuce
• 8 cherry tomatoes, halved
• 1/2 teacup of parmesan shavings
• 2 tablespoons pine nuts
• salt
• freshly ground pepper

For the dressing

• 4 tablespoons extra virgin olive oil
• 4 tablespoons balsamic vinegar
• 1 tablespoon mustard
• 1 tablespoon honey
• 1 clove of garlic, crushed
• a pinch of dried thyme leaves
• salt
• freshly ground pepper

Method

1. Warm the olive oil in a deep frying pan and brown the beef stripes all over for 5-6 minutes until the meat is cooked through. Pour the balsamic vinegar in, wait for the alcohol to evaporate, then, add the mustard, honey and garlic and stir everything well. Sprinkle with the thyme and season to taste.

2. Chop the leafy vegetables finely and place them in a salad bowl. Add the beef with its sauce and scatter the pine seeds over. Combine everything well and serve.

portions 4

Preparation Time 10 minutes

Source: argiro.com.gr

Salad with chickpeas and beets

Rich, hearty salad, with lettuce, beets and peas. For a full meal, you can enrich it with feta cheese.

 
5.0 stars from 3 Chef

Preparation: 10 minutes and 20 minutes waiting | Cooking: 2 minutes | Total: 12 minutes and 20 minutes waiting
 

Recipe for: 4 servings

Nutrients for 1 serving
Calories: 232 calories | Fat: 15 gr.

Recipe Ingredients:

• Lettuce: 1 small 
• Boiled beets: 250 gr.  
• Boiled chickpeas: 250 gr.  
• Sliced onion: 1 small  
• Garlic: 2 cloves  
• Olive oil: 4 tablespoons  
• Balsamic vinegar: 1 tablespoon  
• Mustard: 1 teaspoon  
• Salt and pepper: as you like

Instructions:

1. Peel the garlic and hit them in order to break the cloves. Put them in the oil and leave 15 to 20 minutes to flavor. 
2. Wash and dry the lettuce. Cut in strips.  Put it in a bowl. Add the chopped beetroot slices, onion and chickpeas. 
3. Remove the cloves from the oil and add mustard, balsamic vinegar, salt and pepper. Beat well and pour over the salad. Stir and serve. 

Source: Radicio

Pantzarosalata with orange

Easy, delicious and very rich salad with beets, feta cheese and orange. It is lightweight and is itself a complete meal.

Preparation: 12 minutes | Cooking: 2 minutes | Total: 14 minutes
Recipe for: 4 servings

Nutrients for 1 serving
Calories: 316 calories | Fat: 13 gr.

Recipe Ingredients:

• Baked or boiled beets: 4 medium 
• Spinach: 100 gr. (Tender leaves)  
• Oranges: 2 medium  
• Grated feta cheese: 120 gr.  
• Juice Orange: 4 tablespoons  
• Salt and pepper: as you like  
• Olive oil: 2 tablespoons  
• Sliced onion: 1 small (optional)  
• Mustard: 1 teaspoon

Instructions:

1. Wash spinach, dry and place in salad bowl. Peel beets, cut the slices and add. Clean and cut in slices the oranges.  Add the onions and pour the feta cheese. 
2. In a jar, stir well salt and pepper, the juice, mustard and olive oil. Pour it over the salad and serve. 

 Source: Radicio

Zorba salad

Summary
Yet another variation of Greek salad!

Ingredients

• 8 oz of feta cheese, crumbled
• 1 large cucumber, peeled  on, cut into 1/2" cubes
• 2 cloves of garlic, minced
• 4 tablespoons of fresh mauntano or mint, minced
• 1/2 of mint, lightly packed, fresh leaves
• 3/4 cup of olive oil
• 1/2 cup of black olives ("Kalamata" olives)
• 2 tablespoons of oregano
• 2 medium, red peppers, cut into 1/2" squares
• 2 medium, green peppers, cut into 1/2" squares
• 1 teaspoon of salt
• 1 teaspoon of white sugar
• 1 tablespoon thyme
• 4 medium tomatoes, firm and ripe, cut into 1" chunks
• 1/4 cup of white vinegar

Directions

• Gently toss tomatoes, onion, cucumber, and peppers in a large bowl.  
• In a food processor with a steel blade, process the garlic and salt to a paste. 
• Add the mint leaves, and process to a fine mince.  
• Add the oregano, thyme, and sugar and process smooth. 
• With the motor running, add the olive oil in a thin, steady stream.  
• Add the vinegar. 
• Taste and correct for seasonings.  
• Transfer the dressing to a glass jar, cap tightly, and store in a cool place several hours. 
• Bring the dressing to room temperature before using shaking the jar vigorously to blend.  
• Pour the dressing over platter and top with crumbled cheese and scatter with olives. 
• Sprinkle minced mint for garnish.

Source: EatGreekTonight

Xoriatiki

Summary
Also known as Greek Salad.
Servings: 6

Ingredients

• 1 handful of capers
• 1/3 lb of feta cheese
• 1 cucumber
• 1/2 cup of olive oil
• 1 handful of black olives
• 1 white onion
• 1 pinch of oregano
• 1 green pepper
• 1 pinch salt
• 4 medium tomatoes, ripened

Directions

• Cut the vegetables in slices and mix in a salad bowl.  
• Top with the olives, capers and oregano and cover with "crumbled" feta cheese. 
• Pour the olive oil evenly.  

Source: EatGreekTonight

Salata Pandzaria

Summary
Beetroot Salad
Servings: 4

Ingredients

• 2.20 lbs of beetroot
• 4 teaspoons of olive oil
• 2-3 pinches of salt
• 4-5 teaspoons of red wine's vinegar

Directions

• Remove the leaves from the roots and wash both thoroughly.
• Add salt and a little vinegar to a pot of water and boil the roots for approximately 35 minutes.
• Add the leaves to the boiling water for another approximate 15 minutes.
• Drain and cut into medium size pieces.
• Toss with the oil and vinegar.

Source: EatGreekTonight

Salata me lahano kai karoto

Summary
Cabbage and Carrot Salad
Servings: 6

Ingredients

• 1 medium, white cabbage, finely sliced
• 3-4 carrots, grated
• 1-2 lemos, juiced
• 1/3 cup of olive oil
• 15 black olives
• 2-3 teaspoons of parsley, finely chopped
• 1-2 pinches of pepper
• 2-3 pinches of salt

Directions

• Combine the sliced cabbage and grated carrots. 
• Add the parsley, olives, salt and pepper.
• Beat together the olive oil and lemon juice and pour it over the salad.
• Garnish with sprigs of parsley.

Source: EatGreekTonight

Salata marouli

Summary
Romaine Lettuce Salad
Servings: 6

Ingredients

• 2-3 tablespoons of fresh dill, chopped
• 1 head of romaine lettuce
• a little olive oil
• 1 pinch of salt
• 3-4 scallions, chopped
• a little red wine's vinegar

Directions

• Wash the lettuce leaves very well under cold running water.  
• Chop the lettuce finely, and put it in a bowl. 
• Add the scallions and dill.  
• Add salt, olive oil, and vinegar to taste. 
• Traditionally, this salad has a tart flavor (a little extra vinegar)
• Editor's note: Ripe tomato wedges go well in this too.  

Source: EatGreekTonight

Salata apo piperies

Summary
Red Pepper Salad
Servings: 6

Ingredients

• 2-4 cloves of garlic, sliced
• 2 oz of olive oil
• 1 bunch of parsley, finely chopped
• 1-2 pinches of pepper
• 2.20 lbs of red peppers
• 2-3 pinches of salt
• 1-2 tablespoons of red wine's vinegar

Directions

• Wash the peppers and bake at 220C (425F) until the outside begins to blacken.
• Turn them over and leave to cool.
• Remove the cores, seeds and the skin.
• Place on a plate or in a salad bowl and top with the garlic, parsley, salt and pepper.
• Beat together the oil and vinegar and pour over the peppers.

Source: EatGreekTonight

Potato salata

Summary
Sliced Potato Salad
Servings: 4

Ingredients

• 2 lemons, juiced
• 6 oz of olive oil
• 1 medium, white onion, sliced
• 1 bunch of parsley, finely chopped
• 1-2 pinches of pepper
• 1.10 lb potatoes
• 2-3 pinches of salt
• 2 scallions, finely chopped
• 2 tablespoons of red wine's vinegar

Directions

• Boil the potatoes in salted water with a little vinegar for 40-50 minutes.
• Remove the potato skins and cut into slices.
• Combine the potatoes,green onions, onion,parsley, salt and pepper in a salad bowl.
• Beat together the olive oil and vinegar and pour over the salad.
• Serve on top of lettuce leaves.

Source: EatGreekTonight

Pantzaria salata

Summary
A different way to eat your beets.
Servings: 6

Ingredients

• 4-5 beetroots, with stalks and leaves
• 1-2 cloves of garlic, finely chopped (optional)
• a little olive oil
• 1 pinch of salt
• a little red wine's vinegar

Directions

• Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
• Cut the most bottom part of the beet but leave the stalks and upper leaves intact. 
• Boil the beets for 35 to 45 minutes or until tender (depending on size), and allow them to cool in their own water. 
• When cool enough to handle, peel the beetroots, and cut them in rounds or quarters. 
• Cut the stems in half or thirds, depending on length. 
• Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
• This salad is an excellent accompaniment to fried or broiled fish.  

Source: EatGreekTonight

Marinated octopus salad

Summary
A "Meze" to accompany Ouzo!
Servings: 6

Ingredients

• 1-2 of pinches dill
• 1 medium octopus
• 1/3 cup of olive oil (at your own discretion)
• 1 large, red onion
• 2-3 pinches of oregano
• 1-2 pinches of pepper
• 1 medium, green pepper
• 2-3 pinches of salt
• 2 medium tomatoes
• 1-2 tablespoons of red wine's vinegar

Directions

• First, boil your octopus for about 35-45 minutes depending on its size.  
• While you are waiting, finely chop all other ingredients and set aside.
• When octopus is ready, cool down with cold water and clean away the slimy red skin and remove the "head" which is the mouth area of the octopus.
• Do this after boiling the octopus instead of before because it is easier.
• Chop up your octopus into 2 cm cubes, add all the other ingredients, and add oil and vinegar as if it were a salad. (Greeks use heaps!!!)
• Hint: this dish is tastier if you put it in the fridge for about half an hour before serving.  
• Kali oreksi!!!

Source: EatGreekTonight

Lahano salata

Summary
A traditionally tart cabbage salad.

Ingredients

• 1 white cabbage
• 2-3 carrots
• a little olive oil
• 1 pinch of pepper
• 1 pinch of salt
• a little, white vinegar

Directions

• Cut the cabbage in half and discard the outer tough leaves and the inner core.  
• Cut each half into quarters and wash under cold water. 
• Place each quarter on its side and slice very thin slices with a sharp knife.  
• Alternately each quarter can be sliced by using a mandolin.
• Grate the carrots using a box grater or mandolin.
• Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.  
• Toss well and serve. 
• Olives may be used as a garnish.  
• Traditionally, this salad has a tart flavour (extra vinegar or lemon juice).

Source: EatGreekTonight

Choban salatasi

Summary
Turkish "Shepherd's" Salad. A salad with a Turkish twist.
Servings: 6

Ingredients

• 2 medium cucumbers, peeled and sliced
• 6 tablespoonsof  lemon juice
• 1/4 cup of olive oil
• 1/2 cup of parsley, flat italian parsley, finely chopped
• 1 pinchof  pepper
• 3 small, green peppers or wax papers
• 6 radishes, thinly sliced (optional)
• 1 pinch of salt
• 3 scallions, white part only or 1 white onion
• 2 medium tomatoes, peeled, seeded and diced

Directions

• A classic Turkish salad, very refreshing.  
• Have all the vegetables cut into similar size, diced. 
• English cucumbers work best; remove seeds from larger ones.
• Combine all ingredients, other than the olive oil, lemon juice, salt and pepper, in bowl.  
• Mix olive oil and lemon juice and gently toss just before serving salt and pepper to taste.

Source: EatGreekTonight

Potato Salad

Ingredients

•     5 potatoes (medium or large)
•     2 strips of bacon
•     2 onions
•     Olive oil
•     Salt
•     Pepper
•     Dill

Directions

1. Wash potatoes well.
2. Skin the potatoes and soak them in water for 15 minutes.
3. Chop inions to small pieces and set aside.
4. Chop bacon and saute the pieces.
5. Finely chop dill and set aside.
6. Boil potatoes till they are soft (use a fork to test), but do not over boil to the point where they crumble.
7. Remove potatoes from the water and place them on cutting board.
8. Once they have cooled down a bit, chop the potatoes into bite sized pieces.
9. Place potatoes in a bowl.
10. Add 4 tablespoons of oil, the onions, bacon, a pinch of salt and some pepper and gently mix with the potatoes.

Serve warm or hot.

Source: Greekrecipes.gr

Tomato & Cucumber Salad

Ingredients

•     5 tomatoes
•     1 large cucumber
•     1/2 cup olive oil
•     Oregano
•     Salt

Directions

1. Wash tomatoes and cut them in wedges.
2. Peel the cucumber and cut in round slices.
3. Place both in a deep bowl and add olive oil, salt and sprinkle some oregano over them.

Source: Greekrecipes.gr

Maroulosalata [ Letuce Salad ]

Ingredients

•     1 lettuce
•     1 fresh onion
•     1 squized lemon
•     Dill
•     Olive oil
•     Ground pepper
•     Salt

Directions

1. Wash letuce leafs (separated), fresh onion and dill well.
2. Chop letuce, onion and dill finely.
3. Mix the three in a salad bowl adding some salt and a touch of ground peper while you are mixing them together.
4. Add olive oil and some squized lemon juice to your taste.

Source: Greekrecipes.gr

Potato and Egg Salad

Ingredients

•     Pepper
•     3 tomatoes
•     Salt
•     5 eggs
•     Vinegar
•     1Kg [2 lb] potatoes
•     Parsley (chopped)
•     Olive oil
•     Black olives
•     1 cucumber
•     1 onion

Directions

1. Wash potatoes (do not peel) and boil them. At the same time boil the eggs as well.
2. Remove the eggs when ready, allow them time to cool, peel nd dice them.
3. Once the potatoes are ready remove them, rinse them and chop them into pieces.
4. Add the chopped eggs to the potatoes.
5. Chop the tomatoes and add them to the potatoes. Chop and add the onion and cucumber to the mix.
6. Pit the olives and add as well, mixing everything together gently.
7. In a bowl mix together, vinegar, olive oil, salt, pepper and some chopped parsley. Mix well together and pour in the potato mix.

Source: Greekrecipes.gr

Beetroot and Yoghurt Salad

Ingredients

•     Pepper
•     0.5Kg [1 lb] beetroot
•     Salt
•     20g [0.7oz] fresh chives
•     40g [1.5oz] dry walnuts
•     vinegar
•     olive oil
•     3 cloves garlic
•     250g [0.55 lb] Strained yoghurt

Directions

1. Clean the beetroots from the leaves and then boil them in salted water for about an hour.

2. Making certain the beetroots are tender, remove from the oven and drain them the water.

3. Place the beetroots on a plate and allow them to cool down. (can expedite by pouring cold water on them).

4. Once the beetroots are cool enough to handle, remove their skins and then slice them.

5. Place the sliced beetroots in a flat salad dish.

6. Crush the garlic.

7. Place the yoghurt in a bowl and add the crushed garlic, 2 table spoons olive oil, a touch of vinegar (to your taste), salt and pepper and beat well together.

8. Pour the yoghurt mix evenly over the beetroots.

9. Crush the walnuts into small pieces, finely chop the chives and then sprinkle them over the yoghurt.

Served cold.

Source: Greekrecipes.gr

Tuna fish salad - (Tonosalata)

NOTES

Greek : Τοματοσαλάτα
Serves / Yields : 4 persons

INGREDIENTS

• 1 tin tuna fish
• 4 lettuce leaves, finely chopped
• 1 green pepper, chopped
• 1 diced cucumber, cut in slices
• 1 tomato, chopped
• Some Corn (from a tin or fresh), optional
• Juice of one lemon
• Oil
• Salt

METHOD 

Break up tuna fish and mix with lettuce, pepper, cucumber, tomato, corn, some oil and salt. Pour over lemon juice and serve.

Source: Greek-recipe.com