Salata eliniki

Salata eliniki

Greek salad

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

The ingredients and the quantities you use in this salad are up to you. The greens, feta and olives are mandatory, and many would not regard it a Greek salad without the anchovies. The combination depends on what is available and the meal it is to accompany — choose a plain salad for rich meals, and a salad with a variety of ingredients for plain meals such as grilled meats, chicken and fish.

Ingredients

Quantity Ingredient
salad greens such as cos, imperial or iceberg lettuce
onion, cut into rings
radishes, sliced
tomato, cut into wedges
cucumber, cut into slices
green capsicum, cut into strips
feta cheese
black olives
anchovy fillets
flat-leaf parsley, chopped
pickled capers
Lathoxitho
dill sprigs or fennel fronds, to garnish, optional

Method

  1. Wash the greens well, shake off the excess moisture and wrap them in a tea towel. Place in the refrigerator for 1–2 hours to dry the greens and make them crisp.
  2. Break up the greens, or shred them coarsely using a very sharp knife (this is the Greek method and it is a good one, as the greens are less likely to be bruised).
  3. Place the greens in a bowl and add any other ingredients desired. Add the dressing just before serving and toss at the table. Garnish as desired.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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