MELITZANOSALATA / EGGPLANT SALAD (Cyprus recipe)

Prep Time: 50 minutes
Cook Time: 40 minutes

Lahanosalata… Greek Coleslaw Salad (Λαχανοσαλάτα)

One of the things that always amuses me whenever I see it on a menu or in an advertisement is the phrase “Greek salad”. Now, Greek salad is commonly understood as either one of two things: a combination of tomatoes, cucumbers, onion and feta cheese (and sometimes peppers), or the same aforementioned ingredients with the addition of lettuce. The truth is, Greeks consume more vegetables (both raw and cooked) than all other Europeans, and the numerous “salads” one can find throughout the various regions of Greece are as varied as the terrain. The one thing, though, that never makes it into a “Greek salad” in Greece is lettuce!

Although North Americans are familiar with coleslaw as a side for fish and chips or pulled pork, few of us are aware that coleslaw salad was known to both the ancient Greeks and Romans, and although many regional variations exist today, the combination of shredded cabbage and carrot is as old as the hills. Of course, some things have changed - the colour of the carrot for instance. In ancient times, carrots were either white or purplish in colour. We have the Dutch to thank for the orange colour of present-day market carrots as they bred their national colour into the strain we commonly refer to as “carrots”.

So, the next time somebody asks you to make a “Greek salad”, try this one:

Recipe:

1/3 of a white cabbage
2 large carrots

For the Dressing:

1/2 cup of Greek-style strained yogurt
1/4 cup of olive oil
2 tablespoons fresh lemon juice (or vinegar)
1 tablespoon chopped fresh parsley or dill
1/2 teaspoon dried Greek oregano
Salt & Pepper

1. Wash cabbage well and peel carrots.

2. Shred the cabbage finely with a sharp knife. Cabbage is a tough vegetable due to the density of its layered composition, so you may find it difficult/dangerous to achieve thin slices with a knife in which case you can use a mandoline. Once the cabbage is well shredded place in a large mixing bowl.

3. Shred the carrots into ribbons using a mandoline (or the large holes on a grater) and add to shredded cabbage.

4. Toss shredded cabbage and carrots well to ensure a good mixing.

5. In a food processor/blender, add all of the dressing ingredients (yogurt, olive oil, lemon juice, oregano, parsley, salt and pepper) and blend together until smooth and creamy.

6. Pour dressing overtop of individual servings or mix well into the entire salad before serving.

Garnish with chopped parsley or dill and a Kalamata olive or two.

Beet & Garlic Salad - Pantzaria Salata

Greek menus include a wide variety of cooked vegetables we call "salads," and this cold beet and garlic salad is just such a dish. It's delicious, simple to make, healthy, and adds a strong shot of color to the table.

In Greek: παντζάρια σαλάτα, pronounced pahnd-ZAH-reeyah sah-LAH-tah
This cold salad is easy to make, and delicious. The combination of beets and garlic is a Greek favorite.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

· 2 pounds of fresh red beets or 2 cans of sliced beets (discard liquid)
· 2 - 3 cloves of garlic, minced
· 1/2 cup of olive oil
· 1/4 cup of balsamic vinegar
· sea salt (optional)
· fresh ground pepper (optional)

Preparation:

If using fresh beets: Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently (don't break the skin), and place in a pot of cold water to cover. Bring to a boil and cook until done (firm but cooked, about 40-50 minutes). Drain the beets, cool under running cold water, and remove skin with fingers. Slice.
Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.

Notes:

· Try this salad with a dollop of thick yogurt on top or on the side. It's delicious!
· I prefer this salad well seasoned with salt and pepper but it tastes delicious even without.

Watermelon & Feta Salad

The combination of watermelon and feta cheese is a Greek favorite in summer. It's eaten as a snack or a light meal. This variation includes paper-thin slices of red onion, and a touch of balsamic vinegar to turn this fabulous taste combination into a summer salad.

Prep Time: 10 minutes

Ingredients:

· Per serving:
· 3/4 - 1 cup of cold watermelon, cubed
· 1/4 cup of feta cheese, crumbled or cubed
· 1/4 medium red onion, cut in paper-thin slices
· 1/4 teaspoon of balsamic vinegar or balsamic vinaigrette

Preparation:

Place the watermelon in a bowl, top with most of the onions, then the feta cheese. Place remaining onions on top. Sprinkle with balsamic vinegar, and serve.
This recipe can be made in individual servings or multiplied and served in a large salad bowl.

Horiatiki Salata: Greek Salad

On the menu in every Greek restaurant and many non-Greek restaurants as well, this salad has many individual variations, but here are the basics to work from. This is the traditional version that does not include lettuce.
Note: Many cooks peel the tomatoes if the skins are tough; it's a personal call.

Prep Time: 15 minutes

Ingredients:

· 4 large, ripe, tomatoes
· 1 large red onion
· 1 cucumber
· 1 green bell pepper
· 50 gr of Greek feta cheese, sliced or cumbled
· dried Greek oregano (rigani)
· sea salt
· top quality extra virgin olive oil
· 1 dozen Greek olives (Kalamata, green Cretan olives, etc.)

Preparation:

Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled, and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), add the olive oil and serve.
Yield: Serves 4-6

Hummus with Tahini

This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in Greek restaurants outside Greece (see note below the recipe).

The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon (it's easy to get too much lemon taste).
Prep Time: 5 minutes

Ingredients:

· 2 1/2 cups of canned chickpeas, drained and rinsed
· 1/3 cup of freshly squeezed lemon juice
· 1/4 cup of tahini
· 2 cloves of garlic, crushed
· 1-2 tablespoons of olive oil
· 1/2 teaspoon of ground cumin
· 1/2 teaspoon of cayenne pepper
· pinch of freshly ground black pepper
· 1 teaspoon of salt
· 1/3 cup of water
· parsley and olive oil to garnish

Preparation:

Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.
Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.
About Hummus and Greek Food: Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Don't worry, garbanzo is the Spanish translation of chickpea. They are called cece beans in Italy.

Hummus is one of the oldest foods dating back to ancient Egypt. We know that chickpeas were used quite frequently over 7,000 years ago.

Dakos: Rusks with Tomato and Cheese from Crete

A traditional meze or light meal on the island of Crete, dakos (also called "koukouvayia") is often called "Greek bruschetta," and is easy to make with few ingredients and no cooking. You can find rusks at online Greek food shops, make your own, or use a thick slice of grilled or toasted crusty country bread (without the water).

Prep Time: 10 minutes

Ingredients:

· 1/2 of a large round barley rusk (about 5 inches diameter)
· 1 large or 2 small ripe tomatoes, coarsely grated (discard skin)
· 2-3 heaping tablespoons of feta cheese or aged myzithra, crumbled or grated
· extra virgin olive oil
· freshly ground pepper
· Greek oregano (rigani)

Preparation:

Run the rusk under a spray of water (about 4-6 tablespoons) to moisten. Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drains off.
Spread the grated tomato on the rusk and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.
Yield: One rusk serves 1 as a light meal, 2-4 as a meze.

Fava

Fava is an easy dish to make and its bright yellow color is a pretty addition to any table. It can be served as an appetizer, meze, or a side dish. Fava goes particularly well with dark leafy greens, salty dishes, and fish. Look for the peas at a Greek grocer, or try an Indian market and look for yellow daal (moong). Last choice: check your local grocery store for yellow split peas.

Ingredients:

· 1 3/4 cups of yellow split peas
· 4 1/3 cups of water
· 1 tablespoon of sea salt
· 2 tablespoons of olive oil
· -----------
· chopped red onion to garnish
· extra virgin olive oil to garnish

Preparation:

Put the peas in a pot with water to cover generously. Bring to a boil and cook 5-10 minutes until froth rises to the top. Drain the peas and rinse well.
In a pressure cooker, add the 4 1/3 cups water and peas. Bring to a boil, seal, and when pressure reached, reduce heat to low and cook for 10 minutes. Use fast-release of pressure, and open the pot.

Puree the peas and liquid in a food processor bowl, and return to the pot. Add oil and salt. Cook uncovered over lowest possible heat for 15 minutes until it becomes the texture of thick cream, stirring with a wooden spoon to prevent from sticking.
Serve at room temperature in shallow bowls topped off with olive oil and a tablespoon of diced onion.

Yield: serves 8-10 as a side dish, more if combined with other mezethes or appetizers.

To store: Cover and set aside for 12 hours, then refrigerate in an air-tight container.