 Greek Salad -By Robert REED |
I have been disappointed with the Greek salads I have ordered at restaurants visited in Kyiv. So my intention had been to title this recipe "The Real Greek Salad". However, while researching the matter, I found that there are many variations in Greek salad recipes. In fact many Kyiv restaurants are serving Greek salads that are close to what can be considered Greek with some hits and misses on the dressing.
I found what I missed in a Greek salad was the American version of such salad.
In particular, Louis Pappas famous Greek Salad from his Restaurant in Tarpon Springs, Florida is the recipe on my fond remembrance. Pappas salad is a meal in itself. It is served with garlic toasted Greek bread. Pappas recipe is here modified based on what's available in Ukraine as well as my preference over many years of preparing this salad. The salad pictured is not of Pappa's Greek salad but it is the closest photo I could find short of traveling to Tarpon Springs and taking the photo myself.
Needed:
For salad
1/2 head of iceberg lettuce (prefer romaine) 1 bunch of spinach
1 bunch of escarole
8 slices of pickled beets
2 medium tomatoes sliced
1 large cucumber thin sliced
1 peeled avocado peeled, cut in wedges
1-cup feta cheese crumbled
6 anchovy fillets
1/2 yellow pepper julienne sliced
1/2 red pepper julienne sliced
1/2 red onion thin sliced
12 Greek black olives (Kalamata)
1 hardboiled egg sliced
For dressing
1/4 cup vinegar
1/2 cup olive oil
1/2 cup Oleina Sunflower oil (light)
1 teaspoon of honey
1 teaspoon of oregano
1 tablespoon lemon juice
For potato salad
5 boiled potatoes
1/4 cup green onions finely chopped
1 clove garlic minced
1 tablespoon of finely chopped parsley
1 tablespoon lemon juice
2 tablespoons of crumbled feta cheese
1/2 cup mayonnaise
salt and pepper to taste
I suggest preparing the potato salad first so it can chill in the refrigerator while the Greek salad is prepared. When boiled potatoes are cool enough to handle, peel and cut into small size cubes; place in mixing bowl. Mix in the rest of potato salad ingredients, cover and place in refrigerator.
The lettuce, spinach, and escarole: tear by hand into bite size pieces and prepare all salad ingredients as indicated above. In a large salad bowl evenly arrange the lettuce and greens and then place a large scoop of the potato salad in the center of the bowl on the lettuce and greens. Evenly place cucumbers, tomatoes, beets, avocado, yellow and red peppers. Then place on top the hardboiled egg, sliced red onion, olives, and anchovy fillets; spread well with crumbled feta cheese on surface of salad and generously sprinkle on the salad dressing. I like to chill the salad before serving.
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Read also previous issue' articles:
Pork Chops and Applesauce
Asparagus
Kyiv Seafood Cakes
Antipasto Salad
Ham Loaf with Marmalade - Mustard Glaze
Buffalo
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