I’m Greek, so it’s time to share my ultimate Greek salad recipe (aka “horiatiki”).
Ingredients (for 2)
* 1 beef tomato
* 1/3 of a small cucumber, peeled
* 1/6 of a green bell pepper
* 1/6 of a large onion
* 1/4 feta cheese (~50 grams)
* 6 olives
* oregano, some lemon juice, a bit of salt
* 3 tablespoons of virgin olive oil
1. Cut the tomato in 6 vertical slices. Cut the cucumber in round, thin-ish slices. Cut the green pepper in thin vertical slices. Cut the red onion in vertical slices (not too thin). Cut the cheese in cubes. Place all above ingredients and the 6 olives into a big salad bowl.
2. Sprinkle with the oregano, lemon juice and salt. Add the olive oil. Mix well.
Tip: If you don’t have the time to prepare the salad when also preparing lunch/dinner, after step 1 you can secure the bowl with a transparent wrap paper and place it in your fridge. As long as the step 2 ingredients have not being mixed into the bowl, the salad’s ingredients can keep fresh for up to 5 hours!
A traditional French salad for the new age.
Ingredients (for 2, 10gr of carbs per person)
* 10-12 large shrimp
* 1/2 of a cucumber
* 1/2 of a pomelo or a whole grapefruit
* 2-3 TBspoons of fresh chopped basil
* 2 heaping TBspoons of Pegan mayonnaise
* 1-2 TBspoons of lime or lemon juice (optional)
* Freshly cracked black pepper
* Salt to taste
1. Boil your shrimp in some boiling water for a few minutes. When done, put them in a colander and let lots of cold water run through them. Remove their shell and their vein on the back of their body. If you are using fresh, de-shelled and already-cooked shrimp, omit this step.
2. Place the citrus on a steady surface and hold it from the top. Using a big knife cut the outer part of your citrus fruit from top to bottom, all around it (it’s ok if a bit of the fruit goes to waste using this method). Then cut it in the middle (height-wise), and remove the skin from each segment. Place the main fruit (without any skin) on a big salad bowl, in chunks.
3. Peel the cucumber, cut it in two length-wise, and then two more times (so you get 4 long segments). Run the knife through each of these segments to remove some of the seeds (you can eat these while you’re preparing the salad…). Slice the cucumber segments in 1/3″ slices.
4. Add the cooled shrimp in the salad bowl, the cucumber, and the chopped basil. Crack some black pepper, and add some salt. Taste a small bit of the citrus fruit. If the fruit is bitter, then you don’t need to add the lime juice. But if your fruit is rather sweet, then squeeze some lime or lemon juice (1 or 2 TBspoons depending on the sweetness of the main citrus).
5. Add the mayo, and carefully mix everything well using a spoon. Add more mayo if required. Serve immediately and enjoy!