Greek Cypriot Salad Recipes

CYPRIOT GRAIN SALAD - CHEF RECIPE BY GEORGE CALOMBARIS

Cypriot Grain Salad - Chef Recipe by George Calombaris image

Number Of Ingredients 17

Ingredients

1 bunch coriander, shredded
1/2 bunch parsley, shredded
1/2 red onion, finely diced
1 cup freekeh, (or cracked wheat)
1/2 cup Du Puy lentils (sift through for any stones)
2 Tbs toasted pumpkin seeds
2 Tbs toasted slivered almonds
2 Tbs toasted sunflower seeds
2 Tbs baby capers
1/2 cup currants
1 Tbs red wine vinegar
3 Tbs extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 Tbs honey
1 pomegranate, deseeded

Steps:

Blanch freekeh and Du Puy lentils separately in boiling water until both just cooked. Drain well and allow to cool. Mix the yoghurt, cumin and honey until combined. In a medium bowl place the coriander, parsley, red onion, freekeh, lentils, toasted nuts and seeds, capers, currants, red wine vinegar and olive oil. Mix well, season to taste. Place into serving dish and top with cumin yoghurt and pomegranate seeds.

GREEK CYPRIOT SALAD

Greek Cypriot Salad image

This is a bit different than your normal Greek Salad in that it uses lambs lettuce and coriander for the salad leaves. You can add other ingredients if you wish or use lemon juice instead of vinegar.

Provided by MarieRynr

Categories Greek

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cucumber
2 ripe tomatoes, cut into chunks
2 celery ribs, with leaves, chopped
6 ounces Greek olives (in brine or oil)
1 small red onion, finely sliced
40 g lambs lettuce
1 cup coriander leaves
1 large garlic clove
2 tablespoons good quality red wine vinegar
1/2 cup olive oil
5 1/2 ounces feta cheese, roughly crumbled
1 teaspoon dried oregano

Steps:

Peel away the skin of the cucumber in alternate stripes lengthwise. Halve and then cut into slices and put in a salad bowl.
Add the tomatoes, celery, olives, onion, lettuce and coriander to the bowl. Season with Sea salt and freshly ground black pepper and mix thoroughly.
Mash the garlic until it is a smooth paste with a pinch of salt and then mix into the vinegar, mixing well until smooth. Whisk in the oil. Pour over the salad and mix gently to combine. Crumble the feta cheese and oregano over the top before serving.

Nutrition Facts : Calories 451.9, Fat 40.9, SaturatedFat 10.6, Cholesterol 36.8, Sodium 894.5, Carbohydrate 16.1, Fiber 5, Sugar 6.7, Protein 9.5

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