Another recipe which I found in Greek chef and restaurateur Theodore Kyriakou’s ‘real greek food', which he co-authored with food writer Charles Campion. So simple, so delicious and so quintessentially Greek! A really quick to make, fabulous side dish to serve with grilled meat and fish dishes, or with pasta and rice dishes. This recipe - for a classic lettuce salad - is from the island of Cos and, apparently, "from everywhere else in Greece"! When you come across a recipe like this one, you cannot be in the least surprised that Kyriakou maintains that “the term “Greek Salad” is one of the most abused in the world”.
We love this simple salad. It is very popular here in Greece, especially in winter, and often accompanies a rich, roast meat and is eaten to 'clean the mouth'. Lemon juice is also good in the vinaigrette instead of vinegar. This recipe is 100% authentic.
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Wow, this was really good! I wasn't expecting much because the recipe almost looked too simple. But it is so light and fresh tasting, and the fresh dill really takes it to a whole new level. Thanks for sharing!
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LOVED IT! I've made it three days in a row now...can't get enough of this light tasting, refreshing salad. I'm including a shake of garlic salt and some shredded parmesan too. Thank you Bluemoon Downunder, this is a keeper for sure! Made for Potluck Tag, please see my rating system as I rate tougher than most.
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