Greek and Italian Salad Recipes
By Christa Sinadinos
Simple Summer Greek Salad
Cut the following vegetable ingredients into bite size pieces, and then combine with the remaining ingredients. This salad tastes delicious in combination with hummus and or baba ganoush, as well as by itself.
2 ripe tomatoes
1 large cucumber or two small ones (scrape out the seeds if they taste bitter)
1 green pepper (medium size)
2-3 Tbs. lemon juice (Meyer lemon’s are best if they are available)
1-2 Tbs. of extra virgin olive oil
2 Tbs. fresh, chopped dill or fresh, chopped parley leaf
Salt and pepper to taste
Greek Salad
Lettuce greens, cleaned and chopped (two small heads or one large head)
1 cucumber, medium to large size (peeled and chopped)
2 grated carrots
1 tomato (chopped into bite size pieces)
1 green or red pepper (chopped into bite size pieces)
Toss the salad with the vinegar and oil and / or Italian dressing and garnish with 3-4 Greek olives and crumpled feta cheese.
Caprizzi Salad
This is a variation of a traditional Italian tomato and mozerella salad.
Combine the following:
1 pint baby tomatoes or cherry tomatoes, rinse and dry, and then cut them in half
1 cup of small mozzarella balls, halved
Sprinkle the tomatoes and mozzarella with fresh ground pepper and sea salt
Drizzle with olive oil and a splash of balsamic vinegar
Lay fresh, thinly sliced basil leaves of over the top
Caprizzi Salad Variation II
3 large heirloom tomatoes (cleaned and dried) cut in half inch slices
2 large mozzarella cheese balls, cut in ¼ to ½ inch slices
Layer by alternating tomato and mozzarella slices in a decorative fashion, on a the plate
Drizzle with olive oil and a small amount of balsamic vinegar
Sprinkle fresh ground pepper and sea salt over the top
Lay fresh, thinly sliced basil leaves over the top