Crete, Greece
Aginares salata
Αγκινάρες σαλάτα
A salad of boiled artichoke hearts dressed with lemon, olive oil, dill and sometimes potato, served cold as a spring meze across Greece.
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Crete, Greece
Askordoulakous
Ασκόρδουλακοι
Salad of the bulbs of wild tassel hyacinth, boiled repeatedly to lose their bitterness, then dressed with olive oil and lemon — an island and Peloponnesian meze.
Crete, Greece
Dakos
Ντάκος
Cretan salad of a barley rusk (paximadi) topped with grated tomato, feta or mizithra, olive oil, and oregano. A meze and island classic, crunchy and fresh, a Cretan specialty, a summer staple.
Greece
Greek Salad
Χωριάτικη
Greek village salad: tomatoes, cucumbers, onions, peppers, olives, and a thick slab of feta, dressed with olive oil and oregano. The national salad, fresh and tangy, a summer staple.
Greece
Lahanosalata
Λαχανοσαλάτα
Greek cabbage and carrot salad with lemon-oil dressing, a crunchy, tangy side. A winter and home classic, served with grilled meats, a refreshing and healthy salad.
Greece
Marouli
Μαρούλι
Greek lettuce salad with spring onions, dill, and a lemon-oil dressing. A light, refreshing side salad, a home and taverna classic, served with bread, a spring and summer dish.
Greece
Pantzarosalata
Παντζαροσαλάτα
Greek beetroot salad of boiled beets with garlic, olive oil, and vinegar, often with yogurt. A tangy, earthy, colorful side or meze, a taverna and home classic, served cold.
Serbia
Russian Salad
Ensaladilla rusa
A creamy potato salad with carrots, peas, tuna, olives, and mayonnaire, topped with anchovy or piquillo pepper, a ubiquitous Spanish tapa.
South Aegean, Greece
Salatouri
Σαλατούρι
A chilled salad of poached octopus or cuttlefish dressed with olive oil, vinegar, caper and parsley, standard meze on island taverna lists.