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Greek salad
 

A very easy to prepare salad from Greece. Ideal on a hot summers day as there is no cooking involved.
Amount of ingredients depend on number of portions, or whether eaten as a main meal or starter.

Feta cheese, cut into cubes
A few crispy lettuce leaves, either cos-romaine, iceberg, chicory or endive, washed, shaken dry and cut or torn into small pieces
bell peppers, cut into strips
tomatoes wedges
cucumber, peeled and cut into thick chunks
black olives
anchovies fillets
pickled capers
chopped spring onions or onion rings
chopped fresh parsley
olive oil 
wine vinegar
salt and freshly ground pepper to taste

Place the greens into a bowl and add all the other ingredients.
Pour over the dressing and decorate with the chopped parsley just before serving.

Bon Appétit

 

 

The book begins at the start of the year with Spring and includes classic dishes such as lamb casserole cooked with peas and stuffed vine leaves with rice and spring herbs. Summer brings the sun-ripened tomato and feta salad with purslane, and recipes for outdoor grilling. Autumn includes Greek giant beans baked with tomatoes, and baked tuna with golden brown potatoes, while Winter brings warming soups, and tasty fish and shellfish recipes. Also included are one or two desserts and cakes in each chapter.

 

 

 

 
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