Aginares Salata – Artichoke Salad


8 medium size Artichokes
2 Lemon
Olive Oil


Remove the tough outer leaves of the artichokes and cut off part of the stems.
Cut off about 1 inch from the tips.
Cut artichokes in half lengthwise and scoop out the choke.
Drop into boiling salted water seasoned with the juice of one lemon and one tablespoon olive oil.
Simmer for 30 minutes or until tender.
Drain well and put into a salad bowl.
Serve with a dressing of 1/2 cup olive oil and 4 tablespoons lemon juice.


Melitanosalata – Eggplant Salad


3 to 4 (long type) Eggplants
1 small grated Onion
1 to 2 Cloves
crushed Garlic
1 large, peeled and chopped into small pieces Tomatoes
3/4 cup Olive Oil
1 tablespoon Vinegar
black Olives
Green Peppers


Wash the eggplants, place in a baking pan and bake in a moderate oven for about one hour or until soft.
Allow skin to turn black so as to give a smoke flavor to the salad.
Skin eggplants while still hot and chop into small pieces.
Continue chopping while adding slowly the onion, garlic, tomatoes, oil, vinegar, salt and pepper.
Put in a salad bowl, and garnish with olives and green pepper rings.
Serve with roast meat, and grilled or fried fish.
Serves 6.


Tzatziki – Garlic Cucumber Dip


1 medium, peeled and finely chopped Cucumber
1/2 Pint Greek Pressed Yoghurt
1 Tablespoon Olive Oil
1 Teaspoon Vinegar
1/2 Teaspoon Salt
1 Teaspoon chopped Dill
1 Clove Garlic


Combine all ingredients.
Chill at least 1 hour to blend flavors.
Serve as a dip, with fried fish, or with fried eggplant and zucchini.


Horiatiki Salata – Greek Village Salad


3 Cut in wedges Tomatoes
1 sliced Cucumber
1 Sliced Onion
2 Cut in rings Green Peppers
6 Tablespoons Olive Oil
2 tablespoons Vinegar
1/3 lb. Feta Cheese
2 Dozen Black Olives
chopped or crumbled dried oregano Parsley


Place the tomatoes, cucumber, onion and peppers in a large salad bowl.
Shake together the olive oil, vinegar, salt and pepper.
Pour the dressing over the salad.
Put on top the feta cheese, cut in squares and the olives.
Sprinkle with parseley or oregano.


Humos – Chick Pea Salad


1 Clove Garlic
1 19 oz can Chick Peas
2 Tablespoons Tahini
1 Teaspoon Salt
1 Teaspoon White Pepper
4 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
1/2 Cup chopped Parsley


In a blender, chop the garlic. Pour chick peas into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved chick peas


Rossiki Salata – Russian Salad

Ingredients:1 1/2 cup, boiled and finely cut Potatoes
1/2 cup, dry and boiled Beans
1/2 cup Green Beans
1 cup fresh or canned green peas Peas
1 cup boiled and cut Beets
1/2 cup boiled and cut Carrots
1 tablespoon cubed Pickles
1 tablespoon Capers
2 -4 hard-boiled Eggs
2 -3 cups Mayonnaise


Boil each kind of vegetable separately, drain, let cool and wash very well, using much water (especially for the beet roots).
Cut all in small pieces (preferably in cubes) including the eggs, pickles, etc.
Keep some beets, carrots, egg slices, pickles and capers for garnishing.
Put the ingredients in a bowl, salt and pepper them.
Add half of the mayonaise.
Place all in a salad bowl or on a platter, giving it a mound-like shape and spread it carefully with the remaining mayonaise.
Decorate the surface of the mayonaise with finely cut beets, pickles, parsley, carrots and olives.




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