Yesterday when I visited Kalyn’s Blog I saw that she had posted about an American Greek Salad. When I read some of the comments, I saw that people were talking about their experience of Greek Salads, as they were expecting a salad with tomato, cucumber, feta, onion, oregano and Kalamata Olives. Some said their salad was served with lettuce, others said about anchovies, others about potatoes and that made me think. What makes a Greek Salad, Greek?
I replied to Kalyn that according to my opinion if the basic ingredients are : Greek olive oil, Greek oregano, Kalamata olives, onion, feta and the combination of certain vegetables such as tomatoes, cucumbers, lettuce, coriander, etc., then it’s a Greek Salad. Otherwise the salad everyone has in mind as a Greek salad which is tomatoes, cucumber, feta, onion, olive oil, oregano and kalamata olives is called “Horiatiki”, meaning village salad.
After commenting on Kalyn’s salad I opened my refrigerator and took out anything that could make a Greek Salad.
Every Tuesday there is a Farmers’ Market near my house and when I go I buy enough things to last for a week. I had already made a salad with lettuce, spring onions, dill, parsley which I prepare and keep in a Tupperware and it stays fresh until we consume it.
I bought Piperies Florinis, which are red sweet peppers, which I roasted but you can find them in jars in shops selling Greek products.
I had also bought fresh anchovies which I also marinated.
I had bought beetroots which I boiled and had some leftovers which I peeled and preserved in the refrigerator with oil and vinegar.
I had gherkins, capers, kalamata olives, tomatoes, cucumbers, feta, oregano. I had everything to make the perfect Greek Salad and a Greek Salad Dressing.
I saw at Mike’s Blog a dessert served in phyllo cups and then I saw at Elly’s an appetizer made in phyllo cups. It’s been a long time I also wanted to make some phyllo cups for a salad. I looked into the freezer but did not have phyllo. I had puff pastry and that was good enough for what I wanted to make: A delicious Greek Salad (not Horiatiki) served in Puff Pastry Cups.
This would be a very difficult salad to make everything from scratch. However, as I had most of the ingredients at hand it was easy. Even if you use a combination of any of these ingredients I am sure you will still make a lovely salad.
I am submitting this recipe to Manina, of Maninas: Food Matters, hosting this week’s Weekend Herb Blogging, created by Kalyn, of Kalyn’s Kitchen.
My Greek Salad in Puff Pastry Cups
A little bit of everything
- Tender Romaine Lettuce leafs, coarsely cut
- 1 Spring onion, finely cut
- A few sprigs of dill, finely cut
- A few sprigs of parsley, finely cut
- ½ tomato, sliced
- ½ cucumber, sliced
- 2 roasted Piperies Florinis, cut in pieces
- 6 Kalamata olives, pitted and cut
- 2 gherkins, cut in small pieces
- 4 marinated anchovies, cut in pieces
- 1 tbsp capers
- ½ boiled beet, cut in pieces
- Freshly ground black pepper
- Greek salad dressing
- To make cups, cut puff pastry into square pieces. Brush your muffin tin with olive oil on the back side. Place the puff pastry to cover each muffin muffin case. Bake in a preheated oven to 180 degrees C, for about 20 – 25 minutes or until puffed and golden.
- Place all the salad ingredients in a large salad bowl and mix in dressing.
- Serve the salad puff pastry or phyllo cups.
If you ever visit Greece or Cyprus and want the classic Greek Salad order a “Horiatiki” salad and you will get what you expect.
Kopiaste and Kali Orexi!