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Greek Salads

Vlita Salad (Amaranth Greens) and How to Serve Them

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.

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 nutritious 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 Salad with Halloumi and 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.

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