Salads

Tzatziki Recipe

Tzatziki Recipe

Ingredients:

Tzatziki

½ kilo (1 lb 2 oz) strained yogurt
1 cucumber
4-5 cloves grated garlic
4 tablespoons Sitia Extra virgin olive oil
2 tablespoons vinegar
Salt and Pepper

Instructions:

Drain the cucumber. Mix the yogurt and the cucumber in a bowl. Add the garlic. Pour in the olive oil and vinegar alternately mixing with a mixer.

Serve it as an appetizer.

Aubergine Salad (Melitzanosalata)

Aubergine Salad (Melitzanosalata)

Ingredients:

5-6 servings
4-5 eggplants (Aubergines)
2-3 ripe tomatoes, finely diced
1 small onion, grated
2 teaspoons parsley, finely chopped
150 grams (5 oz) refined oil
The juice of one lemon
Salt-pepper

Instructions:

Pierce the eggplants with a fork, place them in a pan and bake in a medium oven for about an hour and a half. Remove the eggplants from the oven, let them cool and prepare them as follows: slice each eggplant in the middle and scoop out the pulp. Finely chop the pulp, drain it to remove all liquid and place it in a bowl. Drain the diced tomatoes and add them to the eggplant pulp along with onions, salt and pepper and parsley. Gradually add the lemon juice and oil while mixing all the time.
Note: you may replace the refined oil with a jar of mayonnaise.

Greek Salad Recipe

Greek Salad

Greek Salad Recipe

3-4 Tomatoes

2 medium-sized cucumbers

1 sliced onion

1 lettuce (cut)

1 green sliced pepper

200 grams (7 oz) Feta cheese

3-4 tablespoons Sitia Extra virgin olive oil

2-3 table spoons vinegar

150 grams (5 oz) black olives

2 tablespoons caper (optional)

Knossos Oregano

Salt & Pepper

First wash all the vegetables very well. Slice the tomatoes in thin quarters. Peel and slice thinly the cucumbers. Add the cucumbers, the lettuce, the oregano, the black olives, the onion, the green pepper and the caper (optional). Dress the salad with the olive oil, vinegar and salt and mix them. Add the Feta cheese broken into small pieces.
The above recipe is for 5-6 servings.