Greek Salads

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.

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 nutritious ingredients.

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.

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.

A wonderful, refreshing, green salad with various vegetables, such as Romaine lettuce, lola lettuce, baby spinach, arugula, mint and fresh strawberries.

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.  

This Dakos Salad with Rocket (arugula), Apricots and feta is my twist to the Cretan Dakos Salad.

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.

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.

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