Vlita pr. VLEE-ta (in Greek βλίτα or βλήτα) is one of the varieties of “horta” or greens, which both leaves and tender shoots, are boiled and served as a salad, well known in Greek cuisine for its high nutritional value.
Greek Salads
Kotosalata (Chicken Salad) with Leftover Chicken
This healthy Greek Salad uses up leftover chicken. Don’t be fooled by its name. It may be called “salad” but this is a main dish as it contains protein and lots of other nutricious ingredients.
Sykoti (Goat or lamb offal) Riganato, Ladolemono with Peppers
Offal are the organs (such as the liver, lungs, heart or kidney) of an animal that are used for food.
Most people don’t eat offal but we Greeks love them and cook them in many ways (see links at the end of the post), our most popular recipe being Kokoretsi.
5 Healthy and Colourful Kritharaki (Orzo) Salads
Kritharaki (orzo) is the Greek word for barley, which is named after its shape, although it looks more like rice. I love it as an alternative to larger pasta to make colourful and healthy salads.
Lentil and Bulgur Spicy Salad
This Lentil and bulgur Spicy salad is not Cypriot dish but some of its ingredients are much closer to Cypriot cuisine, as I was inspired to make it by a Bulgur Pilaf we make in Cyprus.
Rocket (Arugula) Salad with Halloumi, Walnuts and Summer Fruit
This rocket salad with fried halloumi and walnuts can be made with summer fruit such as figs or peaches and it is so delicious it could star as the main attraction on your dinner table.
My Mom’s Beet Salad and Tsipoura (Gilthead Sea Bream)
One of my favourite salads I love pairing with fish, is my mom’s beet salad with roasted beetroots, boiled potatoes and eggs, tomato and cucumber served with a simple vinaigrette.
A different approach to Insalata Caprese
Insalata Caprese, which means Salad made in Capri, the region of Campania, in Italy, is a simple salad using plum tomatoes, mozzarella, basil, olive oil and season
Chicken Souvlakia and Makaronosalata me Kotopoulo (Pasta Salad with Chicken)
These Chicken Souvlakia are so tender and juicy due to the marinade which features the fresh-tasting combination of lemon juice, garlic, and olive oil combined with Greek yoghurt that are so prevalent in Greek cuisine.
Lavraki, Stamnaggathi, Roasted Potatoes and Greek style Oregano Pesto
Lavraki (Dicentrarchus labrax or seabass) is one of the fish we love and I cook very often and this is a very easy way to prepare it.
