The islands make use of the earth’s bounty when preparing meals. Ingredients like legumes, fresh produce, local dairy, fresh and dried herbs, and nuts give dishes their vibrant flavor while being sustainable and healthy. The following four salads are the perfect showcase for this bounty, focusing on Karpathian style!
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
BLACK-EYED PEA SALAD (MAVROMATIKA FASOLIA SALATA) (episode S2 E5)
Popular in the Greek islands, a different version of this salad can be found as you travel from one to the other. Here’s how we do it in Karpathos, with a ladolemono (olive oil-lemon juice) dressing and toasted walnuts.
PREP TIME: 15 minutes
COOKING TIME: about 40 minutes
SERVINGS: 6
2 cups dried black-eyed peas, picked over and rinsed
1 bay leaf
Sea salt
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely minced shallot
1 teaspoon chopped fresh thyme
1 minced garlic clove
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
1 celery rib, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
3/4 cup mixed baby green lettuces
1/2 cup torn arugula
1/4 cup chopped toasted walnuts
1. In a large saucepan, place the black-eyed peas and bay leaf. Season with salt and add enough cold water to cover the peas by 2 inches. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook until the peas are just tender but not mushy, about 40 minutes. Rinse under cold water and drain well through a colander. Discard the bay leaf.
2. Meanwhile, make ladolemono: In a small bowl, whisk together the olive oil and lemon juice until emulsified, then whisk in the shallot, thyme, garlic, salt, and pepper. Set aside.
3. In a serving bowl, toss together the black-eyed peas, celery, and parsley. (Can be made ahead. Cover and refrigerate up to 3 days. Bring to room temperature before serving.)
4. When ready to serve, toss the black-eyed-pea mixture with the ladolemono, lettuces, arugula, and walnuts.
Popular in the Greek islands, a different version of this salad can be found as you travel from one to the other. Here’s how we do it in Karpathos, with a ladolemono (olive oil-lemon juice) dressing and toasted walnuts.
PREP TIME: 15 minutes
COOKING TIME: about 40 minutes
SERVINGS: 6
2 cups dried black-eyed peas, picked over and rinsed
1 bay leaf
Sea salt
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely minced shallot
1 teaspoon chopped fresh thyme
1 minced garlic clove
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
1 celery rib, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
3/4 cup mixed baby green lettuces
1/2 cup torn arugula
1/4 cup chopped toasted walnuts
1. In a large saucepan, place the black-eyed peas and bay leaf. Season with salt and add enough cold water to cover the peas by 2 inches. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook until the peas are just tender but not mushy, about 40 minutes. Rinse under cold water and drain well through a colander. Discard the bay leaf.
2. Meanwhile, make ladolemono: In a small bowl, whisk together the olive oil and lemon juice until emulsified, then whisk in the shallot, thyme, garlic, salt, and pepper. Set aside.
3. In a serving bowl, toss together the black-eyed peas, celery, and parsley. (Can be made ahead. Cover and refrigerate up to 3 days. Bring to room temperature before serving.)
4. When ready to serve, toss the black-eyed-pea mixture with the ladolemono, lettuces, arugula, and walnuts.
CHICK-PITA SALAD (episode S2 E6)
Chickpeas and toasted pita pair perfectly in this colorful 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 soaks up all the flavorful juices.
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
DRESSING
1 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
*
2 cans chickpeas, rinsed and drained
2 cups grape tomatoes, halved
1 cup chopped seedless cucumber
1 cup arugula
1/2 cup chopped red bell pepper (seeds and stem removed)
1/4 cup chopped scallion (green part only)
1/4 cup chopped fresh flat-leaf parsley, plus sprig for garnish
2 tablespoons chopped fresh mint
1/2 cup crumbled Greek feta
Toasted Pita Tidbits, for serving
1. Make dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper. (Can be made ahead. Cover and refrigerate up to 1 day. Bring to room temperature before adding to salad.)
2. In a large serving bowl, toss together the chickpeas, tomato, cucumber, arugula, bell pepper, scallion, parsley, and mint.
3. Toss the dressing into the salad with the feta and pita tidbits until combined well. Garnish with a parsley sprig, if desired, and serve.
Chickpeas and toasted pita pair perfectly in this colorful 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 soaks up all the flavorful juices.
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
DRESSING
1 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
*
2 cans chickpeas, rinsed and drained
2 cups grape tomatoes, halved
1 cup chopped seedless cucumber
1 cup arugula
1/2 cup chopped red bell pepper (seeds and stem removed)
1/4 cup chopped scallion (green part only)
1/4 cup chopped fresh flat-leaf parsley, plus sprig for garnish
2 tablespoons chopped fresh mint
1/2 cup crumbled Greek feta
Toasted Pita Tidbits, for serving
1. Make dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper. (Can be made ahead. Cover and refrigerate up to 1 day. Bring to room temperature before adding to salad.)
2. In a large serving bowl, toss together the chickpeas, tomato, cucumber, arugula, bell pepper, scallion, parsley, and mint.
3. Toss the dressing into the salad with the feta and pita tidbits until combined well. Garnish with a parsley sprig, if desired, and serve.
BEET & GREENS SALAD (episode S2 E7)
There’s no substitute for the taste of fresh beets and this recipe brings out the sweetness of this vegetable. The root is packed with nutrients like fiber, folate (B9), manganese, potassium, iron, and vitamin C. The dark leafy greens (or horta as we call them) are high in calcium, vitamin K, and iron. Reported benefits include lowering blood pressure, improving digestion, and reducing the risk of diabetes. This salad uses all of this goodness to create a delicious first course or side dish. For a festive table, combine red, orange, and yellow varieties.
KOUZINA TIP: Beets can stain the hands once cooked, so wear rubber gloves.
PREP TIME: 40 minutes
BAKING TIME: about 1 hour
COOKING TIME: about 8 minutes
SERVINGS: 4
1 bunch orange and/or red beets (about 8) with greens
Extra-virgin olive oil
Sea salt
Freshly ground pepper
Balsamic vinegar, to taste
2 cloves minced garlic
2 tablespoons crumbled Greek feta (optional)
2 tablespoons lightly toasted chopped walnuts (optional)
1. Heat oven to 350°F. Cut beets off of stems (reserve greens, discard stems) and scrub to remove dirt/sand. Place on a sheet of heavy-duty foil large enough to enclose the beets and drizzle with olive oil, then season with salt and pepper. Tightly seal the beets in the foil, place in a baking pan, and bake about 1 hour, until the beets are fork tender. Remove from oven and let stand until cool enough to handle. Peel the beets and slice, then place in a shallow bowl with the oven juices. Drizzle with 1 to 2 tablespoons vinegar (to taste), 1 teaspoon olive oil, and season with salt and pepper. Serve warm or at room temperature.
2. Meanwhile, rinse the greens well under cold water to remove dirt/sand and tear into 3-inch pieces. In a large skillet or pot, heat 2 tablespoons olive oil over medium heat and sauté the garlic until aromatic, about 1 minute. Reduce heat to medium-low, add the greens, season with salt and pepper, and cook, stirring from bottom to top every couple of minutes, until wilted, about 8 minutes. Transfer to a serving bowl and drizzle with vinegar and olive oil. Taste and, if needed, season with additional salt and pepper. Serve warm alongside the beets sprinkled with feta and walnuts, if desired.
There’s no substitute for the taste of fresh beets and this recipe brings out the sweetness of this vegetable. The root is packed with nutrients like fiber, folate (B9), manganese, potassium, iron, and vitamin C. The dark leafy greens (or horta as we call them) are high in calcium, vitamin K, and iron. Reported benefits include lowering blood pressure, improving digestion, and reducing the risk of diabetes. This salad uses all of this goodness to create a delicious first course or side dish. For a festive table, combine red, orange, and yellow varieties.
KOUZINA TIP: Beets can stain the hands once cooked, so wear rubber gloves.
PREP TIME: 40 minutes
BAKING TIME: about 1 hour
COOKING TIME: about 8 minutes
SERVINGS: 4
1 bunch orange and/or red beets (about 8) with greens
Extra-virgin olive oil
Sea salt
Freshly ground pepper
Balsamic vinegar, to taste
2 cloves minced garlic
2 tablespoons crumbled Greek feta (optional)
2 tablespoons lightly toasted chopped walnuts (optional)
1. Heat oven to 350°F. Cut beets off of stems (reserve greens, discard stems) and scrub to remove dirt/sand. Place on a sheet of heavy-duty foil large enough to enclose the beets and drizzle with olive oil, then season with salt and pepper. Tightly seal the beets in the foil, place in a baking pan, and bake about 1 hour, until the beets are fork tender. Remove from oven and let stand until cool enough to handle. Peel the beets and slice, then place in a shallow bowl with the oven juices. Drizzle with 1 to 2 tablespoons vinegar (to taste), 1 teaspoon olive oil, and season with salt and pepper. Serve warm or at room temperature.
2. Meanwhile, rinse the greens well under cold water to remove dirt/sand and tear into 3-inch pieces. In a large skillet or pot, heat 2 tablespoons olive oil over medium heat and sauté the garlic until aromatic, about 1 minute. Reduce heat to medium-low, add the greens, season with salt and pepper, and cook, stirring from bottom to top every couple of minutes, until wilted, about 8 minutes. Transfer to a serving bowl and drizzle with vinegar and olive oil. Taste and, if needed, season with additional salt and pepper. Serve warm alongside the beets sprinkled with feta and walnuts, if desired.
ORZO-BEAN SALAD (episode S2 E8)
Eating is about balance and this main-dish salad doesn’t disappoint with pasta, zucchini, beans, and cheese tossed with our iconic ladolemono (olive oil-lemon) dressing.
PREP TIME: 20 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6
1 cup orzo
2 medium zucchini (about 1 lb)
3 tablespoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 can (15 oz) Northern beans, rinsed and drained
1/2 cup diced kasseri cheese
1/4 cup chopped fresh basil leaves
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1. Cook the orzo according to package directions, then drain and transfer to a bowl of cold water to prevent clumping and sticking.
2. Heat grill. Slice the zucchini lengthwise and drizzle with 3 tablespoons olive oil. Season with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Let cool, then chop into cubes; set aside.
3. Meanwhile, make dressing: In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
4. Drain the orzo and transfer to a large serving bowl. Toss in the zucchini, beans, kasseri, and basil. Add the dressing and toss until combined well. (Can be made ahead. Cover and refrigerate up to 3 days.)
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our Greek-Island Salad recipes. Join us next week as we make lunchtime fun with It’s A Wrap!—four flips to satisfy every wrap desire, Greek style!
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 and on YouTube next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Eating is about balance and this main-dish salad doesn’t disappoint with pasta, zucchini, beans, and cheese tossed with our iconic ladolemono (olive oil-lemon) dressing.
PREP TIME: 20 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6
1 cup orzo
2 medium zucchini (about 1 lb)
3 tablespoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 can (15 oz) Northern beans, rinsed and drained
1/2 cup diced kasseri cheese
1/4 cup chopped fresh basil leaves
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1. Cook the orzo according to package directions, then drain and transfer to a bowl of cold water to prevent clumping and sticking.
2. Heat grill. Slice the zucchini lengthwise and drizzle with 3 tablespoons olive oil. Season with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Let cool, then chop into cubes; set aside.
3. Meanwhile, make dressing: In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
4. Drain the orzo and transfer to a large serving bowl. Toss in the zucchini, beans, kasseri, and basil. Add the dressing and toss until combined well. (Can be made ahead. Cover and refrigerate up to 3 days.)
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our Greek-Island Salad recipes. Join us next week as we make lunchtime fun with It’s A Wrap!—four flips to satisfy every wrap desire, Greek style!
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 and on YouTube next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series 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 © 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
