Salads have a very wide range in Greek cooking because the word “salata” in Greek is not just for raw vegetables cut and covered in EVOO, but also a range of boiled vegetables and spreads eaten cold or at room temperature. All salads are very simple in nature and do not have “dressing” as we know it, but copious amounts of high quality Greek EVOO (like EVGE) as a base (and only EVOO on the authentic Greek salad!) and depending on the vegetable and your taste, EVOO will be combined: 3 parts EVOO to 1 part either red wine vinegar for lettuce, boiled small zucchini or beets–and in some regions cabbage or lemon for boiled salad greens, such as vlita or amaranth, dandelion greens, mustard greens, radicchio greens, beet greens, collards and a whole gamma of what most would consider weeds over here–and also on the cabbage and carrot salad. Salads are also spreads (eaten on fresh bread) such as eggplant which is roasted and mashed with EVOO, a bit of vinegar and salt in its simplest form, but also garlic (roasted for less bite), walnuts, feta, yoghurt or tomato can be added as various combinations according to taste. Scroll down for some of the reicipes!
The lettuce salad commonly made consists of thinly sliced Romaine lettuce, finely chopped fresh green onions and fresh dill, salted and dressed with 1/3 red wine vinegar and 2/3 EVGE EVOO shaken well in a jar!
The cabbage salad commonly made consists of thinly sliced cabbage, salted and dressed with freshly squeezed lemon and EVGE EVOO & topped with grated carrot.
