MAROULOSALATA (GREEK ROMAINE SALAD)
In Greece, maroulosalata is one of the most common salads. The simple ingredient list shouldn't fool you--it's such a light, crunchy, refreshing salad that is full of flavor. I particularly love it alongside roast or grilled meats. The key to authenticity is to almost shred the romaine lettuce (marouli), rather than tear it into large pieces as we normally do in the States.
Provided by Diana Moutsopoulos
Yield 6
Number Of Ingredients 6
Steps:
- Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
- Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.
Nutrition Facts : Calories 96.4 calories, Carbohydrate 3.5 g, Fat 9.2 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 8.6 mg, Sugar 1 g
BUCATINI AMATRICIANA WITH RICOTTA SALATA
Made this for dinner twice so far, and the second time it tasted even better. Cheesey and smokey works so well together in a rich tomato sauce:D Regina Schrambling says "starch is comfort" and "cheese is seduction" and when they're combined the result is pure pleasure. BF and I have to agree wholeheartedly. I can usually only find crushed tomatoes in puree, and that worked out very well so I added that as an option. I am vegetarian so I substituted vegetarian bacon for pancetta. Another recipe of the week from The Week magazine, originally from LA Times.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using, cut pancetta into i/4 inch dice. Heat oil in a deep skillet over medium-low heat. Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove pancetta and set aside. Break into small pieces when cooled. Remove all but about 1 tablespoon of fat from the pan and discard.
- Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
- Add red pepper flakes then add tomatoes and crush against the pan if using whole. Cook, stir and crush tomatoes into small bits, for 5 minutes.
- Simmer 40 minutes, stirring occasionally.
- While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty). Fifteen minutes before sauce is done, add pasta to water. Stir and then cook until al dente, 11-12 minutes or according to package directions.
- Reserving 1/2 cup of cooking water, drain pasta in colander. Add butter and toss quickly, then transfer to pan with sauce. Stir until strands are thinly but evenly coated. Add a little cooking liquid if pasta seems dry. Add half Ricotta Salata and stir to combine well.
- Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese. Serve hot.
- For Vegetarian omit the pancetta or use vegetarian bacon.
Nutrition Facts : Calories 283.8, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.1, Sodium 8.8, Carbohydrate 48.3, Fiber 3.3, Sugar 4.4, Protein 8.5
GREEK SUMMER SALAD (ANAMIKTI SALATA)
Make and share this Greek Summer Salad (Anamikti Salata) recipe from Food.com.
Provided by BakinBaby
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients (except olive oil in a large bowl).
- Toss to combine, sprinkle with olive oil ( about 1/4 cup).
- Chill for 30 min., serve chilled.
Nutrition Facts : Calories 189.6, Fat 14.1, SaturatedFat 2, Sodium 14.2, Carbohydrate 16, Fiber 4.1, Sugar 9.2, Protein 3
GREEK SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 main course servings
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
- When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.
LIGHT SUMMER SALAD (BULGARIAN SHOPSKA SALATA)
Found this recipe and it makes for a great last minute what is in the fridge salad to go along with all grilled meats! It is great for a cookout or picnic. It can be a small salad or a large one. dress it up with what vefies you like to make it your own. Use crumbled goat cheese or the traditional bulgarian sirene cheese.
Provided by Shawn C
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place tomatoes, cucumber, peppers, onion and parsley in a large bowl.
- Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended.
- Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve.
- Top with crumbled cheese.
GREEK SUMMER SALAD
This is my adaptation of the Greek "village" salad. I believe the customary tradition is to use olive oil as dressing, but I was looking for something creamy when I sat down to make the salad. If you can find it, I recommend using Uncle Dan's Mediterranean Garlic dressing mix (usually found near the ranch dressing mixes) and making your own dressing as directed instead of using premade Caesar dressing. I've only listed Caesar because it is the closest comparable dressing that I can think of. The cooking time listed is the amount of time the salad needs to chill.
Provided by queenofeats
Categories Lunch/Snacks
Time 1h15m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix the dressing and balsamic vinegar together for a minute or two until well combined.
- Add the other ingredients. There is no order that works best here; the dish is meant to be a simple and rustic one.
- If you are using the olives, feel free to add them at this time. My husband isn't fond of olives, so when I make this dish, I typically add them to my portion alone so that he doesn't have to "weed" them out. If there are no picky eaters in your family then just toss them in!
- Toss the salad until all the ingredients are coated in the dressing.
- Cover and chill in the refrigerator for at least one hour before serving. This will give the dressing time to thicken up and further coat the other ingredients.
- Serve and enjoy! This is a great compliment to just about any dish and is wonderful for those summer meals when you're looking for something nice and cool to relax with!
TARAMA SALATA
Make and share this Tarama Salata recipe from Food.com.
Provided by BLUE ROSE
Categories Spreads
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For bread they suggested using a firm bread!
- soak bread in water and squeezed dry.
- Using a good processor, blend onions, garlic and parsley until evenly chopped.
- Add tarama and bread until evenly mixed. Continue processing and slowly add olive oil and lemon juice.
- Transfer to serving dish and chill at least 2 hours.
- This spread is delicious when accompanied by toast points and celery.
- Tarama is mullet roe from greece. It is available in specialty food markets.
Nutrition Facts : Calories 631.9, Fat 55.7, SaturatedFat 7.8, Sodium 343, Carbohydrate 31.4, Fiber 1.8, Sugar 4.2, Protein 4.3
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