Aginares Salata – Artichoke Salad
8 medium size Artichokes
Remove the tough outer leaves of the artichokes and cut off part of the stems.
Melitanosalata – Eggplant Salad
3 to 4 (long type) Eggplants
Wash the eggplants, place in a baking pan and bake in a moderate oven for about one hour or until soft.
Tzatziki – Garlic Cucumber Dip
1 medium, peeled and finely chopped Cucumber
Combine all ingredients.
Horiatiki Salata – Greek Village Salad
3 Cut in wedges Tomatoes
Place the tomatoes, cucumber, onion and peppers in a large salad bowl.
Humos – Chick Pea Salad
1 Clove Garlic
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).