Greek Village Salad

Greek Salad

Greek Village Salad is the way to go on a hot day. With fresh vegetable, you can make this amazing salad. Following are the ingredients for this delicious dish.

1 clove garlic

½ head endive

1 head lettuce, preferably Romaine

3  tomatoes. Wedged

1 cucumber, sliced

6 green onions, diced

3 stalks celery, diced

6 radishes, sliced

1 carrot, shredded

2 T parsley, chopped

1 cooked beet, sliced

¼ lb. feta

8 to 12 Greek olives (Kalamata)

¼ cup can chick peas

Olive oil

Red wine vinegar

Salt and pepper to taste

Anchovies (optional)

Combine The Greek Salad

Cut lettuce into small pieces. It is more authentic to cut, not tear, lettuce. Combine lettuce, tomatoes, cucumber, salt, pepper and wine vinegar. Toss. Add olives, beets, and cheese. Crumble feta over salad.


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Pastitso, A Delicious Greek Pasta Meat Dish from the Gods!



Pastitso, A Delicious Greek Pasta Meat Dish from the Gods!
Pastitso, A Delicious Greek Pasta Meat Dish from the Gods!

Pastitso,  a Delicious Greek Pasta Meat Dish from the Gods! The holidays are coming and I’ll be making Pastitso for my annual Christmas party. So I’ll be listing some of the recipes that I use from  “Greek Cooking for Everyone” by Theoni Pappas & Elvira Monroe and other cook books, (go to my Amazon Link to get your copy of this excellent Greek cook book)

Meat Sauce

1 onion
3 T butter or olive oil
1 lb. ground beef or lamb, lean (being Greek I prefer Mary’s little lamb)
1/2 cup red wine
1 clove garlic, minced
1/2 cup tomato sauce
1 small can tomato paste
1 bay leaf
salt and pepper to taste
1 t oregano
2 cups of water

1 cinnamon stick or 1/4 cinnamon

Saute meat and onions until meat is brown and onions are soft. Add remaining ingredients. Cover and simmer 3 hours until sauce is thick. Stir occasionally.

Pastitso, Now for the Sauce

White Sauce

3 T butter
3 T flour
1/4 t salt
1/8 t pepper
3 cups of milk
6 eggs, beaten without mercy

Melt butter in Saucepan over medium heat. Blend in flour. Stir until bubbly and then remove from heat. Gradually stir in milk and return pan to heat. Cook, stirring constantly, until sauce is thickened. Sauce should be smooth. Add salt and pepper. Stir hot sauce into beaten eggs. Mix until custard is formed.

1 lb pasta, such elbow or mostaccioli
2 t salt
2 cups Parmesan, Romano or Kasseri cheese, grated
1/4 t cinnamon
Cook pasta in boiling water according to package direction (approximately 10 minutes). Drain. Rinse with cold water. Drain.

Butter a 9 x 13 inch baking pan. Put 1/3 of the pasta in the pan while spreading it evenly. Cover with 1/2 of the meat sauce and sprinkle with graded cheese and 1/8 teaspoon cinnamon. Cover with second 1/3 of the pasta and then Cover with the remaining meat sauce. Sprinkle with cheese and add remaining pasta.

Pour white sauce over pasta. Make sure sauce penetrates to the bottom of the pan. Poke pasta with the fork if necessary. Sprinkle evenly with cheese and remaining cinnamon.

Bake at 350 for 45 to 50 minutes. Allow to cool slightly. To serve, cut into squares.

For more Greek recipes check this great book Cooking Greek For Everyone.

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