RECIPES - Salads

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White beet and black eyed bean salad

Let the beans soften for 8 hours in cool water. Strain and transfer them to a pot with boiling water. Let them boil for 30 minutes to soften well. Rinse the white beet well and remove the hard parts and yellow leaves. Put the white beet leaves in

Urchin Salad

A very tasty salad that can be found in most traditional fish taverns in kriti

Salad with raw wild greens

Rinse all the wild greens and vegetables well, then chop them. Mix them all for 1-2 minutes, then sprinkle with salt and dress with olive oil and vinegar.

Salad with golden thistle and broad beans

Place beans in a plastic bowl and top them with water. Let them stand for 8 hours to soften. Then strain and let them stand again for 25-30 minutes. Bring water to a boil in a pot and add beans. Chop the golden thistle in large pieces and boil

Salad with fennel and yoghurt

Chop the fennels and mix with the cucumber and radishes. Add the lemon juice, season with salt and pepper and transfer the salad into a deep bowl. Add the cucumber and mint and mix all with a spatula for 2-3 minutes. Top the salad with the

Raw spiny chicory salad

Put the wild greens in a plastic bowl and top with water. Let it stand in water for about one hour. Remove the spiny chicory from the bowl and rinse well under tap water. Do not chop it. Place it back into the same or a different bowl and pour

Mixed legumes salad

Soak all legumes in cool water in separate bowls and let them stand for 6 hours. First boil the wheat in a pot for 20 minutes. Replenish the water in the pot and when the wheat is done, add the broad beans, the beans and chickpeas and boil for

Lima beans salad

Soak the beans in cool water for 10 hours, then strain and boil for 20 minutes. Strain the beans and boil them again in fresh water for 10 more minutes. Strain and transfer them into a salad bowl. Season the beans with salt, add onions and dress

Fish-roe salad

Mash the fish-roe, the potatoes and onions, until you get a smooth paste. Add the olive oil and the lemon juice in small quantities. Garnish with olives and the heart of a lettuce or with finely chopped parsley. Instead of potatoes you can use

Eggplant salad

Prick the eggplants with a fork and cook them in the oven. When done, peel and place them in a blender along with the olive oil and salt. Blend them to a pulp, and then gradually add the garlic and olive oil in small quantities. Remove the pulp