TZATZIKI SALAD is a Greek favourite often served in ceremonial dinners(such as marriage and baptism), celebrations and every day dinners at home or in restaurants. It goes well with meat and is often used in the famous Greek dish “gyros” for those familiar with modern Greek gastronomy. It is also used as a vegetables, potatoes or rice salad dressing. It can also be used as a salad accompanying meat or chicken, in a sandwich as well as on its own with bread or crackers as appetizers.The consumption is defined as the quantity of tablespoons and a recommended quantity would usually be 3 tablespoons of tzatziki per sitting. It can be kept in the fridge and enjoyed at anytime.
7oz or 500gr strained yogurt
1-2 large cucumbers
2-4 cloves of garlic
1 tablespoon of vinegar
2-3 teaspoons of freshly chopped dill
3 tablespoons of Olive Myth extra virgin olive oil
¼ teaspoon of sea salt
Wash and peel the cucumbers (although peeling may be optional). Grate the cucumbers using the rougher edge of the grater and put the mush in a strainer. Press the mush to remove excess liquids using your fingers. Peel the cloves of garlic, put them in a mortar and mash them. Place the yogurt in a bowl and add the cucumber and garlic mush to it. Slowly add Olive Myth extra virgin olive oil, vinegar stirring gently and continuously. You can taste the mix and add more olive oil, vinegar or salt according to your preferences. At the end, add the dill and stir. Cover the “tzatziki” salad and place it into the fridge for 2-3 hours before serving. Once ready to serve, place it in a small platter and decorate it with chopped drill, olives or radishes.
GREEK SALAD or “horiatiki salata”, is a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives. Greek salad can be served as a side dish or as a light meal with some crusty bread.
3 tablespoons Olive Myth extra virgin olive oil
1½ tablespoons lemon juice
1 clove garlic—minced
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper,
and extra for garnish
3 tomatoes—cut into wedges
¼ red onion—sliced into rings
½ cucumber—sliced into thick half-moons
½ green pepper (capsicum)—julienned
4 oz (120g) feta cheese—cut into small cubes
16 kalamata olives
PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper.
BLACKEYE BEANS SALAD can be served either with red meat or chicken or as a meal by itself. It is a delicious salad for all seasons. Recommended for a balanced and low cholesterol diet. It is typically served with a slice of bread and accompanied by either some feta cheese or olives.
5 oz or 150gr blackeye beans
5 spring onions or 2 red onions finely chopped
2 tablespoons of Olive Myth extra virgin olive oil
1 teaspoon of fresh dill
1 teaspoon of fresh parsley
¼ teaspoon of sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon of vinegar
4 cloves of garlic (optional)
2-3 leaves of lettuce
Wash the beans well and boil until they split.Do not let them over-boil for they will turn into mush. Taste one or two beans to make sure they are edible. Remove the beans from the heat and strain them.Wash and finely chop the onions, dill and parsley. Put the beans into a deep plate and add the vegetables, salt, black pepper, Olive Myth extra virgin olive oil, vinegar and (optionally) garlic. Stir the mixture well. Your delicious and colourful salad is ready to serve on a platter.