Acropolis Salad Recipes

ABSOLUTELY FABULOUS GREEK/HOUSE DRESSING

Steps:

• In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

ACROPOLIS SALAD

Steps:

• Bring water to a boil then add lentils. Stir, then bring back up to a boil.
• Cover the lentils and turn down to a simmer then cook for 20 minutes or until lentils are tender and liquid is all soaked up.
• Put lentils in a bowl to cool.
• Preheat oven to 400 degrees F.
• Put your cubes of eggplant onto 2 baking sheets and toss them with the olive oil, salt, pepper, and garlic powder.
• Roast the eggplant for 10 minutes then remove them to a bowl to cool.
• Chop the drained artichokes then add them along with the lentils and eggplant to a large salad bowl. Toss them together to mix. Add the reserved marinade, feta, and lemon juice and continue to toss.
• Finally, add the cucumber and toss one more time.
• Serve immediately warm or may chill for a cold salad.
• Garnish with chopped fresh parsley upon serving. (optional).

GREEK SALAD

Steps:

• Chop the tomatoes into rough chunks; remove and discard the seeds. Place the tomatoes in a large bowl and add a few pinches of kosher salt.
• Thinly slice the red onion. Peel alternating strips from the cucumbers, making a striped pattern with the peel (alternatively, remove the peel entirely). Cut the cucumbers in half and use a spoon to remove the seeds; then, cut them into ½-inch pieces.
• In a large bowl, combine the tomatoes, red onion, and cucumbers with the Kalamata olives, feta cheese crumbles, olive oil, and red wine vinegar. If desired, add the dried oregano and capers. Gently mix to combine.
• Serve immediately, or let sit at room temperature for several minutes to allow the flavors to meld.

SALAD OF BOILED POTATOES, AVOCADO AND CRESS

Steps:

• Cook the new potatoes in salted boiling water until very tender, then drain. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks (however you really like) and place in a bowl. Slice any large potatoes in half--this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl. Throw the cress in, then add a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress. This is brilliant with chicken, fish or as a salad on its own, especially in the summer.;