Salads and Vegetables

/Salads and Vegetables
Salads and Vegetables2017-09-05T19:03:39+00:00

Greek recipes for salads and vegetables

veg wow Boiled vegetable salad (salata me vrasta lahanika)

250 gr courgettes
250 gr green beans
500 gr potatoes
150 gr carrots
250 gr beetroot
Oil and lemon dressing
Parsley finely chopped
Boil the vegetables, cut them in small pieces and salt them. Place them in layers in a salad bowl. Dress with oil and lemon and garnish with finely chopped parsley.

beetroot Beet salad (patzaria salata)

1 kg beets
Olive oil
2 cloves of garlic, finely chopped
Clean and wash the beets and separate the roots from the leaves. Boil the roots first in salted water, for half an hour. Add the leaves and boil 20 minutes longer. Drain, peel the roots and cut them into slices. Place the beetroot, the leaves and the finely chopped garlic in a salad bowl and dress with oil and vinegar.

Greek wild green salad Wild greens salad (horta vounou salata)

1 kg variou wild greens
Oil and lemon dressing
Pick and wash the greens. Put them in a pot of boiling water and boil them for about 30 minutes, without covering the pot. Drain, salt and serve dressed with oil and lemon.

courgettes Boiled courgettes salad (kolokithakia vrasta salata)

1 kg medium courgettes
6 tablespoons olive oil
Juice of ½ lemon
Bring a pot of salted water to a boil and add the courgettes, which have been cleaned and washed. Boil for about 15 minutes. Slice the courgettes and pour the oil and lemon dressing over them.

white bean salad White bean salad (fasolia xera salata)

500 gr dry white beans
1 medium onion, finely chopped
Oil and lemon dressing
Parsley, finely chopped
Put the beans in water to soak 12 hours before preparation time. Drain the beans, place in a pot of water and boil until tender. Drain again and put them in a salad bowl. Add salt and the chopped onion, dress with oil and lemon and garnish with finely chopped parsley.

Greek potato salad Potato salad (patatosalata)

1 kg potatoes
1 onion, sliced
Juice of 1 lemon
½ cup olive oil
Salt, pepper
Parsley, finely chopped
A few ripe olives, pickled in vinegar
Boil the potatoes whole in salted water. Peel, slice and place them in a salad bowl. Add the rest of the ingredients and stir well.

cauliflower salad Cauliflower Salad (kounoupidi salata)

1 large cauliflower
½ cup olive oil
Juice of 1 lemon
A little oregano
Remove any tough stems from the cauliflower and wash it. Bring a pot of salted water to a boil and add the cauliflower. Let it boil for about 25 minutes. Serve the cauliflower dressed with oil and lemon and a sprinkling of oregano.

spicy salads Summer salad from Lesvos (salata vafios)

Fresh tomatoes, cleaned and cut in slices
cucumber, washed and cut in slices (keep them unpeeled)
Green pepper,cut in stripes
Feta cheese, cut in small cubes
Kefalotyri cheese, cut in small cubes
onion, sliced
Pieces of rusks
olive oil
Place all ingredients in a bowl. The rusk, at the bottom of the bowl, in order to be soaked in olive oil and soften. Feta, kefalotyri cheese, parsley and olives should be at the top of the salad.

Note:The portion of each ingredient is your choice. Try to keep a balance between all ingredients. Do not forget to pour olive oil, its the elixir of the Mediterranean!

makedonian salad Macedonian salad (makedoniki salata)

1/2 white cabbage
1/4 red cabbage
1 long green pepper
1 red pepper
Juice of half lemon
1 carrot
olive oil
Wash all vegetables well. Cut the cabbage in thin stripes, the peppers in small pieces and grate the carrot. Finely chop the parsley and the celery. Place all ingredients in a big salad bowl, sprinkle with olive oil and lemon juice, add salt for taste, mix well and serve.

greek salad Greek salad

3 – 4 tomatoes
1 onion
feta cheese
1 cucumber
olive oil
Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.

spapatsada Smoked herring salad (rengossalata)

500 gr boiled potatoes
1 large onion
1 large carrot
2 smoked herring
Oil and lemon dressing
Slice the onion thinly. Clean and grate the carrot and cut the potato into cubes. Clean the herring and remove the bones, cut them into small pieces and put them in a salad bowl. Add the onion, carrot and potatoes. Mix together and dress with the oil and lemon.

Greek russian salad Russian salad (rossiki salata)

2 large boiled carrots
2 large boiled potatoes
1 cup boiled peas
1 cup boiled green beans
1 tablespoon capers
2-3 pickled cucumbers
Salt, pepper
4 tablespoons mayonaise
To garnish

2 tablespoons mayonnaise
Parsley leaves
½ carrot, boiled
Cut the carrots and potatoes into cubes, the green beans into small pieces and the cucumbers into thin slices. Put all the ingredients into a salad bowl and mix together. Spread mayonnaise over the top of the salad and garnish with parsley leaves and a few slices of boiled carrots.

cabbage and carrot salad Cabbage and carrot salad (salata me lahano kai karota)

1 cabbage
3 carrots
½ cup olive oil
Lemon juice
Shred and salt the cabbage and place it in a colander to wilt for 1 hour. Rinse it well and put it in a salad bowl. Clean, wash and grate the carrots and mix them in with the cabbage. Dress the salad with oil and lemon.

red cabbage salad Red Cabbage salad (kokkino lahano salata)

1 red cabbage
Oil and lemon dressing
Shred the cabbage and wash it well. Place it in a salad bowl, add salt, and dress with oil and lemon.

garides Shrimp salad (garidosalata)

1 kg shrimp
3 potatoes, boiled but not too soft
2 tablespoons pickled cucumbers, sliced
2 tablespoons capers
Salt, pepper
Parsley, finely chopped
Boil the shrimp in salted water, to which a little vinegar has been added. Peel and devein the shrimp, cut the potatoes into cubes, and place them in a salad bowl, along with the pickled cucumbers and the capers. Stir to mix. Beat the oil and lemon dressing and pour it over the salad. Garnish with finely chopped parsley.

lettuce Lettuce salad (maroulosalata)

1 large head of lettuce
4-5 spring onions, finely chopped
Oil and vinegar dressing or oil and lemon dressing
Fresh dill finely chopped
Clean and wash the lettuce. Pat the leaves dry and cut them into thin strips. Add the onion and dill to the lettuce. Salt the salad and dress with oil and vinegar or oil and lemon.

string bean String bean salad (ampelofassoula salata)

1 kg string beans
6 tablespoon olive oil
1 tablespoon vinegar
Clean and wash the string beans. Boil them in salted water for 20 minutes in an oven pot. Dress with oil and vinegar.

shrimp salads Greek seafood salad
3/4 cup chopped kalamata olives shopping list
1/2 cup fresh basil leaves
3 tablespoons finely chopped red onion
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
1 pound small shrimp, cooked and peeled
1 bag of mixed salad greens, or enough for 4 portions
2 diced plum tomatoes
1/4 cup fresh parsley chopped
Freshly ground black pepper, to taste
olive oil for bread dipping

Put the first 5 ingredients in a blender or food processor, and pulse several times to create a rough paste.
Put 1/2 cup of the paste mixture in a large bowl.
Add shrimp, then toss to coat. Add remaining paste mixture to the salad greens then toss to coat.
Place the greens equally onto 4 plates, and top with shrimp mixture, then sprinkle with the tomato.
Garnish with parsley and pepper.
Serve with bread and olive oil.

crab Crab salad
1 cup of Chunk style crab meat, picked free of shells [1] 1/8 cup of Plain lowfat Greek yogurt (or light mayonaise)
1/4 cup of Celery, finely chopped
1/8 cup of Onion, finely chopped
1/2 cup of Roma tomato, diced
1/4 cup of Red bell pepper, finely chopped
1 tsp of Dried parsley
Pinch of Salt & Pepper
1 pkt of Stevia
1 tsp of Red wine vinegar
2 Large tomatoes for serving[1] Or imitation crab meat (chunk style). You could also swap the crab with lobster, tuna, salmon, or chicken!

The estimated total time to make this recipe is 5-10 minutes.
In a medium bowl, mix the crab meat, yogurt (or mayonnaise), celery, onion, tomato, bell pepper, parsley, and vinegar. Season with salt, pepper, and stevia.
Slice off the tops of the tomatoes and set aside. Carve out the inside of the tomatoes, leaving the outside intact.
Stuff the crab mixture into the tomato cups if desired. Enjoy immediately, or place in a covered and store in fridge for a quick and healthy lunch!