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Greek Salad |
 3-4 tomatoes2 medium-sized cucumbers 1 sliced onion 1 lettuce (cut) 1 green sliced pepper 200 grams (7 oz) Feta cheese 3-4 tablespoons olive oil 2-3 table spoons vinegar 150 grams (5 oz) black olives 2 tablespoons caper (optional) Oregano Salt & Pepper First wash all the vegetables very well. Slice the tomatoes in thin quarters. Peel and slice thinly the cucumbers. Add the cucumbers, the lettuce, the oregano, the black olives, the onion, the green pepper and the caper (optional). Dress the salad with the olive oil, vinegar and salt and mix them. Add the Feta cheese broken into small pieces. The above recipe is for 5-6 servings. |
Aubergine Salad (Melitzanosalata) |
 5-6 servings4-5 eggplants (Aubergines) 2-3 ripe tomatoes, finely diced 1 small onion, grated 2 teaspoons parsley, finely chopped 150 grams (5 oz) refined oil The juice of one lemon Salt-pepper Pierce the eggplants with a fork, place them in a pan and bake in a medium oven for about an hour and a half. Remove the eggplants from the oven, let them cool and prepare them as follows: slice each eggplant in the middle and scoop out the pulp. Finely chop the pulp, drain it to remove all liquid and place it in a bowl. Drain the diced tomatoes and add them to the eggplant pulp along with onions, salt and pepper and parsley. Gradually add the lemon juice and oil while mixing all the time. Note: you may replace the refined oil with a jar of mayonnaise. |
Tzatziki |
 ½ kilo (1 lb 2 oz) strained
yogurt1 cucumber 4-5 cloves grated garlic 4 tablespoons Sitia Extra virgin olive oil 2 tablespoons vinegar Salt and Pepper Drain the cucumber. Mix the yogurt and the cucumber in a bowl. Add the garlic. Pour in the olive oil and vinegar alternately mixing with a mixer Serve it as an appetizer. |
Skorthalia |
| 1/3
lb Boiled Potatoes Skin and mash the garlic. Add the potatoes and mash them as well while slowly adding the olive oil. Salt and vinegar to taste. |
Homus |
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Taramosalata |
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Traditional
Cretan Salad (Dog Bread) |
Ripe red tomatoes Chop the tomatoes in cubes. Chop the onions, the cucumber and the green pepper in slices. Put the rusk on the bottom of a salad bowl. On top, spread a layer of tomato, onions, cucumber, parsley, olive oil and vinegar. Then spread a new layer of yogurt , salt and red pepper. Spread another layer of tomato, onions and cucumber and another one with yogurt. On top, spread the slices of green pepper, the chopped onion, salt, pepper, olive oil and vinegar. Lift the bowl and tilt it from one side to the other so that the sauce goes everywhere. Place it in the refrigerator and serve cool. sprinkle with the rest of the parsley before serving |
Patzaria
Salata (Beet Salad) |
Wash the beetroots and the stalks very well under cold running water many times to remove any dirt. Cut the most bottom part of the beet but leave the stalks and upper leaves intact. Boil the beets for 35 to 45 minutes or until tender (depending on size), and allow them to cool in their own water. When cool enough to handle, peel the beetroots, and cut them in rounds or quarters. Cut the stems in half or thirds, depending on length. Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well. This salad is an excellent accompaniment to fried or broiled fish. |
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5
- 6 Cloves of Knossos 
2 cups Chick peas (cooked)
1/4 lb Tarama (fish roe) 
4-5 Beetroots, with stalks and leaves