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Delicious Salads and Greek-infused Olive Oil

Delicious Salads  and Greek-infused Olive Oil

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A salad is a dish consisting of a mixture of various ingredients, usually raw or cold, such as vegetables, fruits, greens, nuts, seeds, and often accompanied by dressing or vinaigrette. Salads can be served as appetizers, sides, or main courses, providing a refreshing and nutritious culinary experience.

Tips for Making Delicious Salads:

  1. Fresh and Quality Ingredients:
    • Use the freshest, highest-quality produce available. This enhances the flavor and nutritional value of the salad.
  2. Colourful Variety:
    • Include a diverse array of colors and textures. Vibrant vegetables and fruits not only make the salad visually appealing but also provide a range of nutrients.
  3. Balance of Flavours:
    • Aim for a balance of flavours – sweet, savoury, tangy, and sometimes bitter. This can be achieved by incorporating a mix of fruits, vegetables, cheeses, and other toppings.
  4. Protein Boost:
    • Add protein sources such as grilled chicken, shrimp, tofu, beans, or nuts to make the salad more filling and balanced.
  5. Creative Toppings:
    • Experiment with creative toppings like croutons, seeds, dried fruits, or even edible flowers for added interest and texture.
  6. Homemade Dressings:
    • Consider making your own dressings using olive oil, vinegar, herbs, and spices. Homemade dressings often have fewer additives and can be tailored to your taste.
  7. Temperature Contrast:
    • Play with temperature contrasts by including both chilled and room temperature ingredients. This adds depth to the salad experience.
  8. Avoid Overdressing:
    • Use dressing sparingly to avoid overwhelming the flavours. Toss the salad gently to ensure even distribution of the dressing.
  9. Seasonal Choices:
    • Choose ingredients that are in season for the best flavour and freshness. Seasonal produce is often more affordable and environmentally friendly.
  10. Preparation Techniques:
  • Experiment with different preparation techniques, such as grilling, roasting, or marinating certain ingredients for added depth of flavour.
  1. Customization:
  • Allow for customization. If serving a group, consider setting out a variety of toppings and dressings so individuals can tailor the salad to their preferences.
  1. Presentation:
  • Pay attention to presentation. A well-arranged salad can be visually appealing and appetizing.

Remember, salads are versatile and can be adapted to suit personal tastes and dietary preferences. The key is to be creative, enjoy the process, and savour the fresh, wholesome goodness of a well-made salad.

Below, you will find some of my delicious salads, for every season, time and occasion. These best  salad recipes make eating colourful, fresh foods easy and delicious.

The days of boring salad ideas are over!

I feel that salads are very neglected here on my blog, not that we do not eat salads but as I do not post as often as I would like, I focus more on other recipes.

The most common salad we eat nearly every day is of course the authentic form of Greek Salad, which is tomato, cucumber, feta, Kalamata olives, with extra virgin Greek olive oil, vinegar salt and oregano.

Today, I am going to over load you with vitamins but I still have many more salads waiting patiently to be published.  Some of them have been rejected, not that they were not great salads but I added the vinaigrette and then took the photos and they are not very photogenic, so in most of the ones I have posted, the vinaigrette was added later on.

Infused Aromatic Greek Olive Oil

I make my own infused olive oil with different herbs and spices.  In this one I used agourelaio (the first olive oil pressed from olives which have not yet matured) but you can use a good quality of extra virgin olive with various herbs and spices.

Aromatic Olive Oil image

This olive oil becomes quite peppery and aromatic in a few days and I use it mainly in salads.

Remember that you can adjust the quantities of herbs and spices according to your personal taste preferences.

Experiment with the recipe to create the perfect Greek-infused olive oil for your salads!

Use the Greek-infused extra virgin olive oil as a flavorful dressing for your salads. Drizzle it over fresh herbs and vegetables to create a delicious Greek-inspired salad.

Vegetables like lettuce or rocket are torn in big pieces by hand.

Whenever I use garlic in the vinaigrette I blend it in the food processor but you can pound the garlic with a mortar and pestle and then mix in the remaining ingredients.

Wherever I mention green onion, I use the green part as well, provided it is tender.

Instead of craisins you can use raisins.  I use craisins because some members of the family don’t eat them.

These salads are for 3 – 4 persons.

Wild Rocket and Lettuce salad with Cashews and Cranberries image
  1. Wild Rocket and Lettuce salad with Cashews and Cranberries

Preparation time: 10 minutes
Serves: 4 – 5


5 – 6 lettuce leaves
2- 3 cups wild rocket
2 spring onions, finely chopped
2 – 3 tablespoons cashew nuts
1 tablespoon cranberries
6 cherry tomatoes, halved
Croutons (a handful)


2 Tablespoons balsamic vinegar
4 Tablespoons extra virgin olive oil (or use my Aromatic Olive Oil)*
1/4 teaspoon salt, or to personal taste
Freshly ground black pepper
1 tablespoon honey
1 clove garlic

Put all the ingredients in a food processor and pulse for a minute.

*See in the Recipe Card, may Aromatic Olive oil


Wash and dry (or spin) all the vegetables.

Prepare the croutons.

Tear the lettuce and arrange in a large flat plate.  Add the rocket and the spring onions.  Add the nuts and craisins as well as the croutons.  Season with salt and mix.  Arrange the tomatoes on top.

In a food processor or blender mix all the vinaigrette ingredients together.

Drizzle the vinaigrette over salad and mix.

Coriander and purple cabbage salad imagepotatoes image

2. Purple Cabbage, Carrot and Cilantro (Coriander) Salad


1 cup of purple cabbage, chopped or sliced
3 carrots peeled and grated or shredded
1 spring onion, finely chopped
1/2 cup of cilantro, chopped
½ cup of roasted pine nuts
100 grams Greek feta
¼ cup of craisins

Salad dressing

Juice of 1 lemon
2 – 3 tablespoons infused extra virgin olive oil
1 tablespoon pomegranate molasses
¼ teaspoon salt
Freshly grated black pepper


  1. Cut the purple cabbage and shred the carrots.
  2. Mix in the cilantro and the spring onion. 
  3. In a non stick frying pan add a few drops of olive oil and roast the pine nuts.   
  4. Add them on top of the vegetables. 
  5. Crumble feta cheese and prepare the salad dressing. 
  6. Pour the dressing over the salad and grind some fresh black pepper over the top.
Purple Cabbage and Carrot Salad image

A much simpler salad than the above. Carrot and cabbage is a classic Greek Salad.

3. Purple Cabbage and Carrot Salad

2 cups cabbage, finely cut
2 carrots grated
1/2 granny Smith apple, finely cut

Extra virgin infused aromatic olive oil
Lemon juice (or red wine vinegar if you like)

Lettuce salad with walnuts and cranberries image
Collage lettuce salad with cranberries image

4. Lettuce salad, with Capers, Pomegranate and Cranberries


10 tender lettuce leaves
1 tablespoon capers
1/2 cup pomegranate seeds
Walnuts and cranberries (at will)


2 tablespoons lemon juice
5 tablespoons infused extra virgin olive oil
1 tablespoon balsamic vinegar
2 – 3 slices of pickled beetroots (optional)
1/4 teaspoon salt, or to personal taste
1 tablespoon pomegranate syrup (or molasses)
1 clove garlic, crushed

Place the lemon juice, olive oil, balsamic vinegar, pickled beetroots (if using), salt, pomegranate molasses, and crushed garlic into the food processor bowl.

Process the ingredients in the food processor until the mixture is smooth and well combined. This typically takes about 20-30 seconds.

Lettuce Salad with Pickles and Fresh Anchovies image

5. Lettuce Salad with Pickles and Marinated Fresh Anchovies

10 lettuce leaves
1 tomato
1 green onion, finely chopped
5 Kalamata olives
2 slices pickled beetroots
Gherkins or capers
Marinated Anchovies


4 tbsp aromatic olive oil
1 tbsp wine vinegar
Salt and freshly ground black pepper
1 clove garlic
1 tsp brown sugar
1/2 tsp oregano

Put all the ingredients in a food processor and pulse for a minute.

Potato Salad with beets, rocket and coriander image

6. Potato Salad with beets, coriander and rocket

2 potatoes boiled with skin and peeled
1 cup of fresh coriander (cilantro)
1 cup of rocket (arugula)
4 -5 slices pickled beets
2 – 3 gherkins
2 green onions chopped


4 tbsp aromatic olive oil
2 tbsp balsamic vinegar
2 tbsp pomegranate syrup or molasses
Freshly grated black pepper
1 clove garlic

Put all the ingredients in a food processor and pulse for a minute.

Rocket Salad with Strawberries vinaigrette and chicken image
collage Salad with strawberries vinaigrette image

7. Lettuce and Rocket Salad with strawberries vinaigrette

Spring onions
Parsley and dill
Cherry Tomatoes


4 tablespoons aromatic olive oil
2 tablespoons balsamic vinegar
Salt and pepper
4 strawberries
1 tablespoon honey
1 clove garlic

Put all the ingredients in a food processor and pulse for a minute.

Marinated Chicken breasts

2 chicken breasts marinated with Salt, pepper, oregano, olive oil, honey and lemon zest and juice. You can cook it in the oven or in the air fryer.

Rocket Salad with Summer Fruit picture

8. Rocket Salad with Summer Fruit

200 grams rocket (arugula) leaves
1/2 cup purslane, chopped
1 radish, sliced
2 fresh figs, halved
10 sultana grapes
1 sprig fresh mint, only the leaves

1 small red onion, sliced
50 grams feta


4 tbsp Infused Extra virgin olive oil
2 tbsp Balsamic vinegar
Salt and freshly ground black Pepper
1 heaped tablespoon mint pesto

Spinach salad with Kafkalithres and Myronia image

9. Spinach Salad with Kafkalithres and other aromatic herbs

I make this salad, whenever I make spanakopita. In Greece, aparat from spinach, we use a lot or aromatic herbs in spanakopita, such as kafkalithres, myronia, spring onions, dill and parsley. Whenever I make spanakopita, I keep the most tender spinach leaves for the salad.


Baby spinach leaves
Tender Kafkalithres leaves (Mediterranean hartwort)
Myronia (chervils)
1 spring onion including green part
Parsley and dill
1 cup of fresh coriander
1 small seedless cucumber, skin on
½ Granny Smith apple
1 Radish
Extra salt and pepper


2 tbsp aromatic olive oil
1 tbsp balsamic vinegar
1 tbsp petimezi (grape molasses)
1 small clove garlic
Salt and freshly ground black pepper

Put all the ingredients in a food processor and pulse for a minute.

Rocket Salad with poached figs and pistachios image

10. Rocket Salad with aromatic herbs, poached figs and pistachios


Rocket (arugula)
Coriander (cilantro)
Spring onion
Kafkalithres (Mediterranean Hartwort)
Myronia (chervil)
3 radishes
Dried Figs
Agourelaio (early harvest, extra virgin olive oil)

Poached figs:

6 dried figs
1/3 cup commandaria wine
(In a frying pan cook the figs with the wine, until the wine is reduced to a few tablespoons)


4 tablespoons agourelaio or aromatic olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Leftover syrup from poached figs
1 clove garlic

Put all the ingredients in a food processor and pulse for a minute.

Rocket Aromatic Salad with pomegranate caramelized dried fruit image

11. Rocket Salad with Aromatic Herbs and Caramelized dried fruit

2 – 3 cups rocket
1 spring onion
½ cup kafkalithres
½ cup myronia
1 – 2 tbsp parsley
1 – 2 tbsp dill
1 granny Smith apple
1 cucumber
2 radishes

Caramelized Dried fruit

3 dried figs
3 dried apricots
3 dried prunes
½ cup pomegranate syrup
1 – 2 small sticks cinnamon

Boil until it reduces and caramelizes about 5 minutes

Pomegranate vinaigrette

4 tbsp aromatic olive oil
2 tbsp balsamic vinegar
2 tbsp caramelized pomegranate syrup leftover from the fruit
Salt and freshly ground black pepper
1 clove garlic

Put all the ingredients in a food processor and pulse for a minute.

Aromatic Olive Oil image

Delicious Salads with Greek-infused Aromatic Olive Oil

Yield: 1 cup
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

In the post you will find many delicious salads.
Here we will focus on the Greek infused Aromatic Olive Oil!

Creating a Greek-infused extra virgin olive oil is a delightful way to add depth of flavour to your salads.


  • 1 cup extra virgin olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Zest of 1 lemon
  • 1 bay leaf


  1. Prepare the Ingredients:

    Crush the garlic cloves with the flat side of a knife to release their flavour.
    Zest the lemon, being careful to avoid the bitter white pith.
  2. Combine Ingredients:

    In a small saucepan, combine the extra virgin olive oil, crushed garlic, dried herbs (oregano, thyme, rosemary, basil, parsley), black pepper, red pepper flakes, lemon zest, and bay leaf.
  3. Heat the Mixture:

    Heat the mixture over low heat until it is warm but not boiling. This helps infuse the flavors into the olive oil. Keep an eye on it to prevent overheating.
  4. Simmer Gently:

    Once the mixture is warm, reduce the heat to the lowest setting and let it simmer gently for 5-10 minutes. This allows the flavours to meld.
  5. Cool and Strain:

    Remove the saucepan from the heat and let the mixture cool to room temperature. Strain the infused oil using a fine-mesh sieve or cheesecloth to remove the solid particles.
  6. Transfer and Store:

    Transfer the infused olive oil to a clean, airtight glass bottle or jar. Make sure to remove the bay leaf.
  7. Let It Rest:

    Allow the infused oil to rest for a day or two before using. This helps intensify the flavours.
Nutrition Information
Yield 1 Serving Size 1
Amount Per Serving Calories 1965Total Fat 217gSaturated Fat 30gTrans Fat 0gUnsaturated Fat 181gCholesterol 0mgSodium 14mgCarbohydrates 15gFiber 5gSugar 2gProtein 2g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

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