Horiatiki (Greek Country Salad)

1 pound tomatoes, diced
1/2 cucumber, peeled and sliced
1 small green pepper, pith and seeds removed, thinly sliced
1 onion, thinly sliced
5 ounces feta cheese
12 black olives
Pinch of oregano
4 tablespoons olive oil
Salt and pepper, to taste

Place tomatoes, cucumber, pepper and onion in a bowl. Dress with olive oil, salt and pepper. Arrangefeta cheese and olives on the top and sprinkle on the oregano.

Greek Twirls Salad

 1 (12 ounce) package rainbow twirls macaroni, uncooked
1 cup crumbled feta, Roquefort or blue cheese
1/2 cup chopped black olives
3/4 cup sliced radishes
1/4 cup sliced scallion
1 cup marinated artichoke hearts
1/2 cup olive or vegetable oil
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon oregano

Cook macaroni according to package directions; drain. In a large bowl, toss hot cooked twirls withcheese, olives, radishes, scallion and artichoke hearts until well blended. In a small bowl, combineremaining ingredients; toss with twirl mixture until evenly coated. Salt and pepper to taste. Chill.

Greek Salad Dressing

3/4 cup olive oil
1/4 cup red wine or white vinegar
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon freshly-ground black pepper

Put all ingredients in small jar; shake thoroughly. Chill before serving.

Greek Salad 2

1 bunch Romaine lettuce
1 small red onion
1 cucumber
4 Roma tomatoes
Kalamata olives
Feta cheese, crumbled

Dressing
1/4 cup good olive oil
3 to 4 tablespoons fresh lemon juice
1 or 2 cloves crushed garlic
1 teaspoon dried oregano

Whisk together dressing and let it sit while you prepare the vegetables.
Wash and spin dry lettuce, tear into pieces. Slice onion, tomato and cucumber. Add olives and feta totaste. Whisk dressing before pouring on salad and toss.
Serves 4. Goes well with focaccia bread or pita and hummus.

Greek Salad 1

1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 tablespoons chopped oregano
Salt and freshly ground pepper
4 romaine lettuce, torn
6 medium tomatoes, cored and cut into wedges
6 cucumbers, peeled and sliced 1/2 inch thick
1/2 pound feta cheese, crumbled (about 1 1/2 cups)
1 cup black olives, pitted (6 ounces)

In a small bowl, whisk together the olive oil, vinegar, lemon juice and oregano. Season with salt andpepper.
In a large bowl, combine the romaine, tomatoes, cucumbers, cheese andolives. Toss the salad with the dressing and serve at once.
Servings: 12

Greek Hot Potato Salad

4 to 5 large potatoes
1 large onion, sliced
1/2 cup celery, diced
Salt and pepper
1/2 cup olive oil
Juice of 2 lemons
Parsley, chopped

Boil potatoes until tender and keep hot. Slice onion into a large bowl. Sprinkle with salt and cold water,and allow to stand about 5 minutes; drain.
Slice hot potatoes and add to onions. Add olive oil, lemon juice and celery. Mix well to absorb dressing.Season to taste, and garnish with chopped parsley.
Serve warm.

Greek Goddess Salad

1 head romaine or green-leaf lettuce, rinsed and torn into bite-size pieces
1 medium green bell pepper, thinly sliced (about 1 cup)
2 medium tomatoes, cut into 8 wedges each
1/4 cup pitted, sliced olives, Kalamata or other oil-cured variety (optional)
1/4 cup crumbled feta cheese

Dressing
2 1/2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon black pepper

To prepare the dressing: In a small bowl, combine lemon juice, oil, oregano, and pepper. Mix well andset aside.
Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels. Place in a large saladbowl. Add bell pepper, tomatoes, olives, and feta. Pour the dressing over the salad. Toss gently to coat.Divide the salad among serving plates and serve immediately.
Serves 4.

Cabbage Salad (Instant Kimchi) - Baechu Gotchori

• Cooking Time : 50 mins
• Total Calories : 650 kcal
• Serving Size : 4

Together with boiled rice, kimchi represents one of the basic dishes for Koreans. Kimchi is a kind of highly nutritious fermented food with unique flavor and taste. Kimchi features a mixture of vegetables, salted sauce, hot pepper and garlic well treated to create unique flavors. It varies according to individual liking and regional tradition. The following is the recipe for an instant cabbage kimchi.

Celery cabbage : 1 lb (450 g)
Salt : 5 tbs
Green onion, chopped : 2 tbs
Garlic, chopped : 1 tb
Ginger, chopped : 1/2 tb
Hot pepper powder : 1/4 cup
Soy sauce : 1 tb
Sugar : 2 tbs
Salted baby shrimps, chopped : 1 tb (available in Korean stores)
Sesame seed, roasted : 1 ts
Sesame oil : 1/2 ts

1. Take off the cabbage leaves one by one and wash them thoroughly. Sprinkle salt evenly and set aside 30 minutes.
2. Chop the salted baby shrimps, green onion, garlic, and ginger finely.
3. Wash the salted cabbage leaves and drain them well. Tear them lengthwise in proper size by hands.
4. Put all seasonings in a bowl. Mix them well by hand, using rubber gloves. Add the torn leaves and mix them well together. Transfer it to a serving bowl.

Zucchini Salad - Hobak Namul

• Cooking Time : 20 mins
• Total Calories : 240 kcal
• Serving Size : 4

Zucchini : 1 (12 oz)
Green onion : 1 stalk
Red pepper : 1/2 piece
Garlic : 2 cloves
Sesame oil : 1 tb
Sesame seed, roasted : 1 ts
Salad oil : 1 tb
Salt

1. Cut the zucchini lengthwise in half and slice it in the shape of half-moon about 1/4 inch thick.
2. Dip the sliced zucchinis in salt water for about 5 minutes and drain them well.
3. Chop the green onion, crush the garlic finely, and cut the red pepper into large pieces.
4. Heat the salad oil in a pan. Cook the zucchini. Add the green onion and the garlic.
5. When well done, remove them from heat. Add the red pepper and remaining sauce, then mix them well by hand. Transfer it to a serving plate.

Athenian Salad (Salata Athenas)

1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2-inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained

Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine, radishes, cucumber and scallionsin large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightlycovered jar; refrigerate.

Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly andshake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies.

Yields 8 servings.

Arugala Salad with Balsamic Vinegar Dressing

3 garlic cloves, chopped
1½ lbs. arugala
1 pint cherry tomatoes, halved
3 tbsp. balsamic vinegar
½ cup olive oil
2 shallots, minced
¼ tsp. salt

1. In small bowl or blender mix together garlic, balsamic vinegar, olive oil, shallots and salt.
2. In large bowl add in arugala and tomatoes. Pour over dressing and serve.

SUMMER PASTA SALAD

Makes: 6 to 8 Servings

Ingredients:
1 lb Radiatore, Rotini or other medium pasta shape, uncooked
Cilantro Pesto (see recipe below)
3 tbsp low-sodium chicken broth
½- 3/4 lb skinless, boneless chicken breast halves, cut in 1-inch pieces
8 plum tomatoes ( about 1 ½ lbs), cut into 1-inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pine nuts
Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat-leaf parsley
3 garlic cloves, minced
3 tbsp Parmesan cheese
2 tbsp toasted pine nuts or walnuts
½ cup low-sodium chicken broth
1 tbsp olive oil
1 ½ tbsp red wine vinegar
salt
freshly ground black pepper
Garnish:
Cilantro sprigs
Blue corn chips

Directions:
1. Prepare pasta according to package directions.
2. Drain and set aside in large serving bowl.
3. Place ingredients for Cilantro Pesto in a blender or food processor, process until finely chopped.
4. Heat Chicken broth in non-stick skillet over medium heat.
5. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through.
6. Add chicken, tomatoes, red onion and pine nuts to pasta.
7. Toss with all of the Cilantro Pesto until well combined.
8. Garnish with Cilantro sprigs and blue corn chips.

PASTA SALAD - PINEAPPLE-MINT

Makes: 4 Servings


Ingredients:1 lb Mostaccioli uncooked
1 small cucumber
6 to 8 fresh strawberries, washed, hulled and finely chopped
2 tbsp coarsely chopped fresh mint
2 cups finely diced fresh pineapple
1 tsp salt
½ cup low fat yoghurt
1/4 cup non-fat sour cream
1/4 cup orange juice
1 tbsp brown sugar or honey

Directions:
1. Prepare pasta according to package directions.
2. While pasta is cooking, peel the cucumber, trim the ends and cut in half lengthwise.
3. Scoop out the seeds with a spoon and cut the cucumber into 1/4-inch pieces.
4. Combine the cucumber, strawberries, pineapple and salt in a small bowl and stir until blended
5. In a small bowl, mix together yoghurt, sour cream, orange juice and brown sugar or honey.
6. When pasta is done, drain well and rinse under cold water.
7. Drain again and transfer to a mixing bowl.
8. Add the yogurt mixture and mix well.
9. Toss in the fruit salsa, season to taste and serve.

GREEK PASTA SALAD WITH SHRIMP AND OLIVES

Makes: 6 servings

3/4 lb Tomatoes, chopped
1 large re bell pepper
1/4 lb Feta cheese, crumbled
2 tbsp dry white wine
1 tbsp thyme
6 green onions, chopped
½ cup olive oil
3 large garlic cloves, minced
½ cup Kalamata olives
1/4 cup lemon juice
3/4 lb pasta, cooked
3/4 lb shrimp, cooked

1. Mix ingredients except pasta and shrimp in a large bowl.
2. Add pasta and shrimp and toss to blend.
3. Season to taste with salt and pepper.

GREEK MUSHROOM SALAD

Makes: 4 servings

8 oz small button mushrooms
5 tbsp dry white wine
5 tbsp water
5 tbsp olive oil
juice of half a lemon
1 bay leaf
1 tbsp chopped onion
1 pinch thyme
1 pinch coriander
1 pinch fennel seeds
salt and pepper

1. Wipe the mushrooms, but do not peel them.
2. Put all the remaining ingredients into a saucepan and simmer them for 5 minutes. If the mushrooms are very small, leave them whole. Otherwise, cut them in half or into quarters, depending upon their size.
3. Add to saucepan and simmer for 5 minutes.
4. Let them cool in the liquid before placing in a bowl to serve.

GREEK PASTA SALAD

Makes: 10 servings

½ cup Olive oil
½ cup red wine vinegar
1 ½ tsp garlic powder
1 ½ tsp basil
1 ½ tsp oregano
3/4 tsp pepper
3/4 tsp sugar – or more
8 oz Pasta – cooked
3 cup mushrooms – thickly sliced
15 cherry tomatoes – cut in half
1 cup Red bell pepper – cut into strips
3/4 cup Feta cheese – crumbled
½ cup green onion – chopped
3 ½ oz black olives – whole
3 /4 Pepperoni slices – cut into strips

1. Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar.
2. Add remaining ingredients and toss until all ingredients are well coated.
3. Cover and chill 2 hours or overnight.

HORIATIKI (GREEK SALAD)

4 hard salad tomatoes cut in segments
1 sliced onion
½ sliced cucumber
oil
sliced feta cheese
salt, pepper and oregano for seasoning

1. Mix the ingredients together and spread oil over them.
2. Sprinkle some salt, pepper and oregano.

GREEK MARINATED VEGETABLE SALAD

Makes: 6 servings

Ingredients:
1 small eggplant
1 medium red bell pepper
1 cup drained thawed frozen - artichoke hearts
1 cup mushrooms cap, cut into quarters
1/4 cup water
1 tbsp plus 1 tsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp oregano leaves
1 tsp red wine vinegar
1/4 tsp marjoram leaves
1/4 tsp thyme leaves
1/4 tsp basil leaves
1/4 tsp pepper

Directions:
1. In baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.
2. Peel and dice eggplant; transfer to medium bowl.
3. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichokes to bowl and set aside.
4. Spray 9- inch skillet with non-stick cooking spray and heat over medium - high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes.
5. Ad to eggplant mixture. In a small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat.
6. Cover with plastic wrap and let marinate for at least 30 minutes.

WILD RICE WALDORF SALAD

Makes: 6 servings

2/3 cup wild rice
2 ½ cups hot water
1 cup brown rice – preferably long grain
1 large tart apples – Crispen or G. Smith
3 tbsp fresh lemon juice
1 bell pepper, seeded and diced – any colour
1 cup celery, diced
½ cup red onions, minced
½ cup currants or raisins
1/4 cup toasted almonds or slivered almonds or walnuts, chopped

Dressing:
½ cup orange juice
1 tbsp pure maple syrup or honey
1 tsp ground coriander
½ tsp ground cardamom
1 tbsp canola oil

1. In a saucepan with a tight fitting lid, soak the wild rice in a 1 cup of the hot water for 30 minutes.
2. Add the remaining 1 ½ cups of water, bring to boil, then lower to a simmer, cover and cook for about 45 minutes, until the rice is tender.
3. When the rice has cooked for about 30 minutes, dice the apple and toss with the lemon juice in a
large bowl. Add the peppers, celery red onions currants or raisins, and almonds or walnuts and set aside.
4. Whisk together all of the dressing ingredients.
5. Add the cooked rice and the dressing to the bowl and toss well to combine.

COOL RADIATORE MELON SALAD

Makes: 6 Servings

1 lb Radiatore, Medium Shells or other medium pasta shape, uncooked
1/3 medium honeydew, cut into ½ -inch chunks
½ medium cantaloupe, cut into ½ -inch chunks
1 medium cucumber, peeled, seeded and cut into ½-inch chunks
½ cup limeade concentrate
2 tbsps vegetable oil
1 tsp chili powder
1 tsp salt

1. Prepare pasta according to package directions.
2. While pasta is cooking, toss the honeydew, cantaloupe and cucumber together in a large bowl.
3. In a small bowl, whisk together the limeade concentrate, oil, chili powder and salt.
4. Add the dressing to the fruit mixture.
5. When pasta is done, drain and rinse under cold water; drain again.
6. Toss pasta with fruit and dressing and serve.
Note: This salad is also great with the addition of 2 cups diced cooked chicken.