Salad flips are so much fun, as the mix-and-match varieties offer up a wealth of possibilities by fulfilling so many menu options—served as a first course, a side, under an entrée, or as the entrée itself. They can be simple or hold the festive elements for entertaining. We flipped four classic recipes using a few key ingredients. You’ll love these re-creations in casual as well as holiday settings!
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!
Monday
ARUGULA SALAD (episode 157)
Arugula salad gets an upgrade with the addition of a typical Karpathian green, kritamo. Kritamo (also known as samphire or wild sea fennel because of its resemblance to fennel/anise in flavor) grows on rocky seashores and has a slightly bitter element, pairing nicely with the arugula. It’s available in Mediterranean markets in a jar and is sold fresh in some Whole Foods markets, as well as online. Fennel is a good substitute if you can’t find kritamo, as we demonstrated in our video. We grilled the fennel to bring out its delicate flavor.
PREP TIME: 15 minutes
COOKING TIME: 5 minutes
SERVINGS: 4
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 cup kritamo (samphire/wild sea fennel), cut into 2-inch pieces (or very thinly sliced fennel, grilled)
4 cups arugula
1 pint grape tomatoes, halved
2 tablespoons fresh lemon juice
Sea salt
Freshly ground pepper
2 tablespoons pine nuts, toasted
Shaved kasseri or graviera cheese (or Parmigiano-Reggiano)
1. In a grill pan over medium heat, heat 2 tablespoons olive oil. Add the kritamo or fennel and sauté, stirring occasionally, until softened and golden brown around edges, about 5 minutes. Let cool.
2. In a large serving bowl, toss together the arugula, kritamo or fennel, and tomatoes.
3. In a small bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, and a pinch each of salt and pepper. Toss just enough dressing into the salad to lightly coat but not so much that it pools at the bottom of the bowl. Top the salad with pine nuts and cheese. Serve immediately.
Arugula salad gets an upgrade with the addition of a typical Karpathian green, kritamo. Kritamo (also known as samphire or wild sea fennel because of its resemblance to fennel/anise in flavor) grows on rocky seashores and has a slightly bitter element, pairing nicely with the arugula. It’s available in Mediterranean markets in a jar and is sold fresh in some Whole Foods markets, as well as online. Fennel is a good substitute if you can’t find kritamo, as we demonstrated in our video. We grilled the fennel to bring out its delicate flavor.
PREP TIME: 15 minutes
COOKING TIME: 5 minutes
SERVINGS: 4
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 cup kritamo (samphire/wild sea fennel), cut into 2-inch pieces (or very thinly sliced fennel, grilled)
4 cups arugula
1 pint grape tomatoes, halved
2 tablespoons fresh lemon juice
Sea salt
Freshly ground pepper
2 tablespoons pine nuts, toasted
Shaved kasseri or graviera cheese (or Parmigiano-Reggiano)
1. In a grill pan over medium heat, heat 2 tablespoons olive oil. Add the kritamo or fennel and sauté, stirring occasionally, until softened and golden brown around edges, about 5 minutes. Let cool.
2. In a large serving bowl, toss together the arugula, kritamo or fennel, and tomatoes.
3. In a small bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, and a pinch each of salt and pepper. Toss just enough dressing into the salad to lightly coat but not so much that it pools at the bottom of the bowl. Top the salad with pine nuts and cheese. Serve immediately.
Tuesday
CHICKPEA SALAD (episode 158)
Here, the chickpeas aren’t just in the salad, they are the salad. Fresh ingredients and a lemon-olive oil dressing are what Greek-island eating is all about. Simple and delicious, this protein-packed dish can be served as a main course or as a side. The pita will soak up all the flavorful juices.
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
1 (29-ounce) can chickpeas, rinsed and drained well
1 cup grape tomatoes, halved
Half of 1 seedless cucumber, peeled and diced
1/4 cup chopped fresh flat-leaf parsley, plus a sprig for garnish
1 large shallot, finely chopped
*
LADOLEMONO DRESSING
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
*
Lightly toasted pita bread, for serving
1. In a large serving bowl, toss together the chickpeas, tomatoes, cucumber, parsley, and shallot.
2. Make Ladolemono Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Toss into the salad until combined well. (Can be made ahead. Cover and refrigerate up to 1 day.) Garnish with a parsley sprig, if desired, and serve with pita.
Here, the chickpeas aren’t just in the salad, they are the salad. Fresh ingredients and a lemon-olive oil dressing are what Greek-island eating is all about. Simple and delicious, this protein-packed dish can be served as a main course or as a side. The pita will soak up all the flavorful juices.
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
1 (29-ounce) can chickpeas, rinsed and drained well
1 cup grape tomatoes, halved
Half of 1 seedless cucumber, peeled and diced
1/4 cup chopped fresh flat-leaf parsley, plus a sprig for garnish
1 large shallot, finely chopped
*
LADOLEMONO DRESSING
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
*
Lightly toasted pita bread, for serving
1. In a large serving bowl, toss together the chickpeas, tomatoes, cucumber, parsley, and shallot.
2. Make Ladolemono Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Toss into the salad until combined well. (Can be made ahead. Cover and refrigerate up to 1 day.) Garnish with a parsley sprig, if desired, and serve with pita.
Wednesday
ORANGE SALAD (episode 159)
A plain citrus salad is no match for this Greek-tailored flipped version with feta and olives adding the perfect balance to the sweetness of the oranges. A drizzle of olive oil and sprinkle of Aleppo pepper give the salad a lovely finish. Fast, easy, and always in season, this salad makes a refreshing first course.
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
3 naval oranges, peeled and sliced
1 small red onion, halved lengthwise and thinly sliced
1/4 cup sliced pitted kalamata olives
1/4 cup crumbled Greek feta
2 tablespoons extra-virgin olive oil
Pinch Aleppo pepper
On a large serving platter, arrange the orange slices, overlapping slightly. Top with the onion, olives, and feta. Drizzle olive oil over the top and lightly sprinkle with the pepper.
A plain citrus salad is no match for this Greek-tailored flipped version with feta and olives adding the perfect balance to the sweetness of the oranges. A drizzle of olive oil and sprinkle of Aleppo pepper give the salad a lovely finish. Fast, easy, and always in season, this salad makes a refreshing first course.
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
3 naval oranges, peeled and sliced
1 small red onion, halved lengthwise and thinly sliced
1/4 cup sliced pitted kalamata olives
1/4 cup crumbled Greek feta
2 tablespoons extra-virgin olive oil
Pinch Aleppo pepper
On a large serving platter, arrange the orange slices, overlapping slightly. Top with the onion, olives, and feta. Drizzle olive oil over the top and lightly sprinkle with the pepper.
Thursday
GRILLED HALLOUMI AND WATERMELON SALAD (episode 160)
Fruit salad just flipped sweet and savory. Halloumi, a firm cheese from Cyprus, grills without melting through the grates, so it’s our go-to for dishes like this. The watermelon’s sweetness is deliciously complemented by the salty halloumi. If you prefer not to grill the watermelon, omit brushing it with olive oil and simply toss the cold cubes into the salad. If using figs, to grill, first lightly brush with olive oil.
PREP TIME: 10 minutes
COOKING TIME: 5 minutes
SERVINGS: 4
Extra-virgin olive oil
4 cups cubed firm seedless watermelon
1 (7-ounce) package halloumi cheese, cubed
1 cup seedless white grapes (or fresh figs*, lightly grilled, if desired)
2 tablespoons chopped fresh mint, plus a sprig for garnish
2 tablespoons to 1/4 cup toasted chopped walnuts or almond slices
1. Lightly oil 2 skewers for the cheese. Lightly brush the watermelon and cheese with olive oil. Skewer each separately and grill over medium heat, turning frequently, until grill marks appear on all sides, about 3 minutes total for watermelon, 5 minutes for cheese. Let cool slightly.
2. Slide the watermelon and cheese off of the skewers into a large serving bowl. Gently toss with grapes (or figs) and mint. Sprinkle with nuts, garnish with mint, and serve.
*Figs: If using dried figs, rehydrate first by placing in a microwave-safe bowl with 2 tablespoons water. Cover and microwave on High for 30 seconds, turn over, cover, and microwave 20 seconds more, until softened. Transfer to paper towels to drain about 10 minutes before grilling.
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our week of Salad Flips. Join us next week for Anytime Flips—four flips to enjoy any time of the day, breakfast, lunch, or dinner!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
Until then~
Kali orexi! Good appetite!
Kelly
Fruit salad just flipped sweet and savory. Halloumi, a firm cheese from Cyprus, grills without melting through the grates, so it’s our go-to for dishes like this. The watermelon’s sweetness is deliciously complemented by the salty halloumi. If you prefer not to grill the watermelon, omit brushing it with olive oil and simply toss the cold cubes into the salad. If using figs, to grill, first lightly brush with olive oil.
PREP TIME: 10 minutes
COOKING TIME: 5 minutes
SERVINGS: 4
Extra-virgin olive oil
4 cups cubed firm seedless watermelon
1 (7-ounce) package halloumi cheese, cubed
1 cup seedless white grapes (or fresh figs*, lightly grilled, if desired)
2 tablespoons chopped fresh mint, plus a sprig for garnish
2 tablespoons to 1/4 cup toasted chopped walnuts or almond slices
1. Lightly oil 2 skewers for the cheese. Lightly brush the watermelon and cheese with olive oil. Skewer each separately and grill over medium heat, turning frequently, until grill marks appear on all sides, about 3 minutes total for watermelon, 5 minutes for cheese. Let cool slightly.
2. Slide the watermelon and cheese off of the skewers into a large serving bowl. Gently toss with grapes (or figs) and mint. Sprinkle with nuts, garnish with mint, and serve.
*Figs: If using dried figs, rehydrate first by placing in a microwave-safe bowl with 2 tablespoons water. Cover and microwave on High for 30 seconds, turn over, cover, and microwave 20 seconds more, until softened. Transfer to paper towels to drain about 10 minutes before grilling.
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our week of Salad Flips. Join us next week for Anytime Flips—four flips to enjoy any time of the day, breakfast, lunch, or dinner!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
Until then~
Kali orexi! Good appetite!
Kelly
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
