Ελληνική Σαλάτα / Greek Salad

It’s not just a clever meme.

In my experience, it is true that no Greek cook ever measured a single ingredient!

Try it! Cook free! Yassou!

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Ingredients

This is a Greek salad you probably will not find in Greece. I think it is an Americanized version of the Greek Village Salad, using lettuce. Many folk like to use romaine. I like to use iceberg. The salad is packed with Greek flavor. But it depends on the quality of ingredients you use.

Here are your ingredients:

Tomatoes – Choose Perfect ripe tomatoes (somewhat firm but yielding slightly to the touch; glossy skin; fragrant) Cherry Tomatoes for garnish.

Cucumbers– choose  firm, smooth-skinned cucumbers. But in this salad, only a few cucumbers sliced in rounds. (Half of one cucumber might be enough.)

Choose firm and crispy lettuce (iceberg should have a firm head).

Red onions- choose firm and smooth looking onions.

Kalamata Olives

Green Bell peppers– choose firm and smooth looking green bell pepper.

Dried leaf oregano

Cavender’s Greek Seasoning

Kosher Salt

Extra Virgin Olive Oil (For authentic and best tasting Greek salad, I like to use Trader Joe’s Greek Kalamata Olive Oil.

Red wine vinegar- You can also use another citrus option like fresh lemon juice, white wine vinegar or balsamic vinegar.

Creamy feta cheese – made from sheep’a milk and served in large chunks or blocks crowning the salad (Please do not buy crumbled feta cheese. The best choice is a block of feta packed in brine. (Trader Joe’s has excellent brined feta.)

So what about the dressing? 

Just use red wine vinegar, balsamic vinegar or a mixture of both, and a good olive oil. But there is a method I’ll explain in the Directions.

Directions

Cut tomatoes in quarters and place in bowl. (You may garnish with cherry tomatoes, but don’t use them exclusively.)

Cut bell pepper and onions into thin slices and place in bowl.

Cut a small piece off your feta block and crumble it into your bowl.

Now add to the bowl a tablespoon of olive oil, salt and pepper, Cavender’s Greek Seasoning, and oregano leaves (crushed between your hands). Taste and re-season if needed.

Cut peeled cucumbers in 1/4 inch slices and set aside. (Taste each cucumber. If it tastes bitter, don’t use it.)

Cut iceberg lettuce into medium large chunks or tear romaine into bitesize pieces. Do not chop lettuce into small pieces. Never shred the lettuce and don’t use bagged lettuce.

At this point you may refrigerate if you are not ready to serve.

When ready, toss well until the olive oil coats the lettuce. And another drizzle of olive oil and toss again. Add vinegar, and toss again. Taste and add more of seasonings and vinegar/oil if needed. Toss again.

Arrange the Kalamata Olives, cucumber slices, cherry tomatoes and larger chunks of feta over the salad.

Sprinkle with oregano.

Enjoy!

Options Depending on Your Taste Preferences

*Option #1: Add 1 clove of well-crushed fresh garlic to your tomato/oil mixture.

*Option #2: Garnish the salad with anchovies.

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Χοργιατικμ Σαλάτα / Greek Village Salad

Ingredients

This is not a recipe! It is a list of ingredients that you put together to your taste. Relax! You can do this.
Everyone has taste buds and you do, too! Be brave, taste all through the process and when it tastes good, STOP!

One caveat . . . you may get full tasting the salad and totally ruin your appetite.

You will find this Greek salad in villages throughout Greece and in the Greek Islands. As far as I know, you will not be served a salad made with lettuce in Greece. I think our ancestors who came to America made it up to accommodate Americans who insist on having lettuce salads. Both versions are delicious, but if you eat the Village Salad, you must like cucumbers!

This salad is quite simple to put together and has no shortage of flavor. But it depends on the quality of ingredients you use. And you must “wing it” on the amount of everything you put in it.

So if you go to Greece and end up ordering Horiatiki Salata, here’s what you’ll find:

  • Tomatoes – Choose perfect ripe tomatoes (somewhat firm but yielding slightly to the touch; glossy skin; fragrant.)
  • Cucumbers– choose  firm, smooth-skinned cucumbers.
  • Choose firm and smooth looking green bell pepper and onions.
  • Red onions- choose firm and smooth looking onions
  • Kalamata Olives
  • Pepperoncini Peppers
  • Green Bell peppers– choose firm and smooth looking green bell pepper. 
  • Dried leaf oregano
  • Cavender’s Greek Seasoning
  • Kosher Salt
  • Extra Virgin Olive Oil (For authentic and best tasting Greek salad, I like to use Trader Joe’s Greek Kalamata Olive Oil.)
  • Red wine vinegar- You can also use another citrus option like fresh lemon juice, white wine vinegar or balsamic vinegar.
  • Creamy feta cheese – made from sheep’s milk and served in large chunks or blocks crowning the salad (Please do not buy crumbled feta cheese. The best choice is a block of feta packed in brine. (Trader Joe’s has excellent brined feta.)
  • No lettuce or any leafy greens, no additional fillers like other vegetables our croutons, no fancy dressings

So what about the dressing?

Simple! You will use vinegar or lemon juice and a good olive oil, always to taste

Directions

  • Cut tomatoes in quarters. (You may garnish with cherry tomatoes, but don’t use them exclusively.)
  • Cut peeled cucumbers in 1/4 inch slices. (Taste each cucumber. If it tastes bitter, don’t use it.)
  • Cut bell pepper and onions into thin slices.
  • Place all vegetables into a large bowl.
  • Add olive oil, vinegar, part of the oregano, salt, pepper and Cavenders.
  • Cut a small piece off your feta block and crumble it into your vegetables.
  • Toss well and taste. When it tastes good to you, pour it onto a serving platter.
  • Arrange the Kalamata Olives, Pepperoncini peppers and large chunks of feta over the salad. 
  • Sprinkle with oregano.

— Kalliope Manis Findley
From a family recipe

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Γαρίδες Σαγανάκη / Shrimp Saganaki

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If you have ever been to Greece, it would be impossible to have missed out on this delicious Greek shrimp saganaki appetizer, served in every Psarotaverna (fish tavern)! This is a very easy Shrimp saganaki recipe. You can recreate this simple and beloved traditional Greek appetizer from scratch in less than 20 minutes. It is inspired by a recipe from Santorini. In my house, because we eat much less than my Greek family did, this is not an appetizer for us. It’s a full meal with crusty bread to dip into the very best dipping sauce you have ever tasted. Of course, your meal must include a Greek salad, a genuine one! Enjoy! – KMF

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Oh my! Just delicious! You will dip crusty bread into the sauce until  not a drop remains! From my kitchen to yours . . . Enjoy!

INGREDIENTS

  • Extra-virgin olive oil
  • 3 large shallots, diced, about 1 cup
  • 4 garlic cloves, minced
  • Salt and pepper to taste
  • 1 tablespoon Cavender’s Greek Seasoning
  • 2 pounds large ripe tomatoes
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ pounds extra large shrimp, peeled and deveined
  • 5 ounces Greek feta cheese
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped mint, parsley or dill
  • 1/4 cup white wine (optional)

PREPARATION

Put 4 tablespoons of olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. At this point you may deglaze the skillet with 1/4 cup white wine (if using). Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.

Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.

Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish or an iron skillet.

Clean, peel and devein the shrimp. Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and sprinkle of Cavender’s. Stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.

Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. The shrimp should be pink. Sprinkle with fresh mint or dill and serve.

Garnish the shrimp with chopped parsley, fresh mint or dill and serve while still hot. You may also garnish with Greek Kalamata olives. Enjoy this traditional Greek shrimp saganaki recipe with crusty bread, a Greek Salad and a cold glass of ouzo!

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