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blopez34

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I got turned onto this salad recently and I realize that it's such a nice change of pace from the salads I usually make. I love how it doesn't use lettuce because I don't always seem to have it on hand.

Here is the combination I like for mine. How do you guys like making it?

- tomatoes
- cucumber
- green bell peppers
- red onion or scallion
- kalamata olives
- feta cheese
- plenty of olive oil
- oregano

I like it a bit room temperature so after I make it, I set it on the counter for maybe 45 minutes before I dive in. It also gives the flavors a chance to meld together. I would like to try making other combinations!
 
So, I don't like raw onions and I love capers. So, this is what I do - it is a bit different than what you listed, but your version sounds good too:

- tomatoes
- cucumbers
- Greek olives of any kind
- Feta
- Caper berries (the big berries)
- Bell peppers of any color
- Fresh oregano from my plant!
- Greek olive oil that I brought back from Crete
 
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I got turned onto this salad recently and I realize that it's such a nice change of pace from the salads I usually make. I love how it doesn't use lettuce because I don't always seem to have it on hand.

Here is the combination I like for mine. How do you guys like making it?

- tomatoes
- cucumber
- green bell peppers
- red onion or scallion
- kalamata olives
- feta cheese
- plenty of olive oil
- oregano

I like it a bit room temperature so after I make it, I set it on the counter for maybe 45 minutes before I dive in. It also gives the flavors a chance to meld together. I would like to try making other combinations!
That sounds good to me. You do need some kind of acid in the dressing, either vinegar (red wine, not white) or lemon juice. I prefer vinegar. While traditional Greek salad does not have lettuce, some of us here in the US use lettuce, nothing wrong with that. While some use a variety of parts of each, I like close to equal parts of oil and vinegar, with the vinegar being less in proportion. Have seen many recipes that use Dijon mustard in the dressing, but I've not used that, don't recall anyone in my family using it either.

The oregano should be Greek oregano, either purchased at an ethnic grocery or online. Do you know the variety you're growing? If you like it, that's fine. But an FYI, oregano in regular grocery stores, is not the right flavor. Greek oregano is fairly strong and pungent and makes its presence known!

As for other ingredients, some garbanzo beans are nice, maybe a bit of chopped fresh parsley or some sliced radishes, sometimes I'll add a bit of chopped fresh mint, if I have it. I chop one or two cloves of garlic and let sit in the vinegar for about 10 minutes, as it takes away the rawness of the garlic, and combine that with the olive oil, usually shake in a jar, and pour on salad.

I like the salad best at room temp like you said; it's not the same cold, especially the tomatoes.
 
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That sounds good to me. You do need some kind of acid in the dressing, either vinegar (red wine, not white) or lemon juice. I prefer vinegar. While traditional Greek salad does not have lettuce, some of us here in the US use lettuce, nothing wrong with that. While some use a variety of parts of each, I like close to equal parts of oil and vinegar, with the vinegar being less in proportion. Have seen many recipes that use Dijon mustard in the dressing, but I've not used that, don't recall anyone in my family using it either.

The oregano should be Greek oregano, either purchased at an ethnic grocery or online. Do you know the variety you're growing? If you like it, that's fine. But an FYI, oregano in regular grocery stores, is not the right flavor. Greek oregano is fairly strong and pungent and makes its presence known!

As for other ingredients, some garbanzo beans are nice, maybe a bit of chopped fresh parsley or some sliced radishes, sometimes I'll add a bit of chopped fresh mint, if I have it. I chop one or two cloves of garlic and let sit in the vinegar for about 10 minutes, as it takes away the rawness of the garlic, and combine that with the olive oil, usually shake in a jar, and pour on salad.

I like the salad best at room temp like you said; it's not the same cold, especially the tomatoes.

These are great tips! I am hesitant about the acid because when the tomatoes are fresh and the juices puddle at the bottom, that seems to have enough acid for my tastes, especially when mixed with the other flavors. But I did notice that when the tomatoes aren't as fresh, the salad could benefit from some acid. I think I am going to start! Thanks for the insights.
 
You're welcome! I do think wine vinegar is an important part of the dressing. Some use ratios that are almost equal, though you could use 3 parts oil to 1 part vinegar. You might want to try it that way first, and you can always increase the vinegar, and use what you like tastes the best.
 
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You're welcome! I do think wine vinegar is an important part of the dressing. Some use ratios that are almost equal, though you could use 3 parts oil to 1 part vinegar. You might want to try it that way first, and you can always increase the vinegar, and use what you like tastes the best.
I have realized it definitely depends on my mood. Thank you for weighing in!
 

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Bougatsa Recipe to Try

I went to Greece and loved the Bougatsa I used to buy on the street. I thought I would share a recipe I found. I have never made it before. Does this look like the real deal? I don't want to dive in, only to realize the recipe was flawed from the beginning.

Ingredients​

For the Custard:​

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup fine semolina
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)

For the Assembly:​

  • 1 package (about 1 pound) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • Confectioners' sugar, for dusting
  • Ground cinnamon, for dusting

Instructions​

Preparing the Custard:​

  1. In a medium saucepan, combine the milk and half the sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
  2. In a large bowl, whisk together the remaining sugar and semolina. Add the eggs and whisk until the mixture is smooth and pale.
  3. Gradually temper the egg mixture by adding a cup of the warm milk while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 10-15 minutes). Remove from heat, stir in the vanilla extract and lemon zest (if using), and set aside to cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

Preparing the Phyllo:​

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully unroll the phyllo dough. Cover the sheets with a damp towel to prevent drying out.
  3. Lay one sheet of phyllo in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have used about half of the phyllo.
  4. Pour the custard over the phyllo layers, spreading evenly.

Assembly and Baking:​

  1. Continue layering and buttering the remaining phyllo sheets on top of the custard.
  2. Using a sharp knife, score the top layers of phyllo into pieces – this will make cutting the bougatsa easier after baking.
  3. Bake for 45-50 minutes, or until the phyllo is golden brown and crisp.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Before serving, sift generously with confectioners' sugar and sprinkle with cinnamon to taste.

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

greek-honey.jpg

Most common seafood in Greece?

What is the most common seafood in Greece?

I recall having an abundance of delicious, fresh caught seafood but I can't remember the names of most of the fish. I had delicious octopus and that's the only thing I remember for sure.

I am going to Greece again - I thought I would try to figure what are some fish and other seafood, besides octopus, that I should look forward to?

I see octopus everywhere. I think I may have eaten fresh sardines at one point. Maybe some calamari and a different kind of lobster, too...
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