Ellinikes Salates (Greek Salads)
|~ The word "salad" comes from the French “salade” of the same meaning.
~ Food historians say the Greeks and Romans ate mixed greens and dressing, and the Babylonians were known to have dressed greens with oil and vinegar two thousand years ago.
~The 18th and 19th centuries most humans avoided eating raw vegetables due to the danger of disease.
~ Around the world, most felt well-cooked was the only safe way to serve a vegetable.
~ The "green salad" or "garden salad" is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula).
~ Agourosalata (Cucumber with Feta and Mint)
~ Choriatiki Salata (Village Salad)
~ Cyprus Tambouli Salata (Crushed Weed Salad)
~ Elliniki Kalokairini Salata (Greek Summer Salad)
~ Elliniki Salata me Garithes (Greek Salad with Shrimp)
~ Fakes Salata (Lentil Salad)
~ Horiatiki Salata (Greek Country Salad)
~ Elliniki Salata me Spanaki (Greek Spinach Salad)
~ Greek Lamb Salad
~ Green Salad with Fried Halloumi Cheese
~ Lachanosalata (Cabbage Salad)
~ Maroulosalata (Lettuce Salad)
~ Melitzanosalata (Eggplant Salad)
~ Pantzarosalata (Beetroot Salad)
~ Patatosalata (Potato Salad)
~ Patatosalata me Saltsa Fetas (Potato Salad with Feta Vinaigrette Dressing)
~ Pennes, Kota, Sparangia kai Feta (Penne, Chicken, Asparagus and Feta)
~ Salata me Halloumi & Psita Lahanika (Salad with Halloumi & Grilled Vegetables)
~ Salata me Psiti Feta kai Karithia (Baked Feta & Walnut Salad)
~ Spinach Salad
~ Σαλατα Θαλασσινων (Seafood Salad)
~ Taramosalada (Greece, Cyprus Fish Eggs Dip)
~ Salads may be served at any point during a meal.
~ They may be:
~ Appetizer salads, light salads to stimulate the appetite as the first course of the meal.
~ Side salads, to accompany the entrée as a side dish.
~ Entrée salads, served as the main dish, usually containing a portion of protein, such as chicken breast or slices of beef.
~ Palate-cleansing salads, to settle the stomach after the main course.
~ Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from canned fruit.
~ Dessert salads, sweet versions usually containing gelatine or whipped cream.
~ Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.
~ They include a mixture of cold and hot, often including raw vegetables and/or fruits.
~ Green salads include leaf lettuce and vegetables with a sauce or dressing.
~ Other salads are based on pasta, noodles.
~ Most salads are traditionally served cold.
|~ Vegetables other than greens may be used in a salad.
~ Common vegetables used in a salad include cucumbers, peppers, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes.
~ Other ingredients, such as tomatoes, pasta, olive, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, cooked potatoes, rice, sweet corn, green beans, black beans, croutons, cheeses, meat (e.g. bacon, chicken), or fish (e.g. tuna, shrimp), are sometimes added to salads.
|~ Greek salad (χωριατικη σαλατα) Village Salad, or (θερινÎ® σαλατα) Season Salad, sometimes described as 'country/village/peasant salad', is a common component of a Greek meal.
~ Greek salad is made with wedges of tomatoes, sliced (typically peeled) cucumber, green bell peppers, red onion, sliced or cubed feta cheese, and kalamata olives, typically seasoned with salt, pepper and dried oregano, and dressed with olive oil.
~ Common additions include the pickled leaves, buds or berries of capers.