This Greek recipe is for greens (horta) with lemon-olive oil dressing (lado lemono).
Use at least a 1/2 lb. of uncooked greens per person (kale, escarole, collared greens, arugula, swiss chard, mustard greens, frisee, curly endive, dandelion greens, etc).
1/2 cup (or a little < 1/2 c.) olive oil
1/4 c. fresh lemon juice
pinch of salt, black pepper
Wash the greens well, through several rinses. Bring a large pot of water 3/4 full to a boil. Be sure to remove the heavy rib sections and leaf stems from the leaves of the coarser greens (kale, collard greens, chard, etc). Add greens to the water, and parboil uncovered until tender (3-8 minutes, depending on type of greens). Meanwhile, stir together the ingredients for the dressing, adding salt and pepper to taste. Once tender, remove greens from heat, and drain well. If you want to eat the greens cool rather than room temp or warm, run the tender greens under cool water, bringing the post-parboil to a full stop – be sure to drain them a second time, or gently squeeze or press the water from the greens. Serve dressed with the ladolemono.
This is a recipe for shopska salata – ‘shopska’ refers to residents of Sofia (Shoppi). I ate this every day I was in Bulgaria and it never got played out. Probably because I ate a different version of it everywhere I went, despite the fact that all shopska salata seems based on the same tomato-cucumber-feta trinity. Technically, the cheese is not feta but sirene. It is a white brine cow/sheep cheese for which feta is a fair substitute.
4 green onions, chopped
4 medium size tomatoes, cubed
1 cucumber, cubed
1 green pepper- seeded, roasted, peeled, and chopped
1 red pepper- seeded, roasted, peeled, and chopped
feta cheese, to be grated over salad
salt, pepper, vinegar and olive oil
I have made this salad often without peppers, green onions, parsley, or vinegar. The printed recipe for shopska salad generally tends to include these things, but the shopskas I was fed did not always. The easiest way to deal with roasting the peppers seems to be cutting them into strips and baking them in the oven with olive oil and salt until they are soft and sweet, then adding them, peeled and chopped, to the salad once they have cooled to room temperature. Dress the cucumber, tomato, peppers, green onion, and parsley in salt and pepper, and lightly in vinegar and oil. The presentation for this salad involves piling the vegetable ingredients on a plate, and lastly, covering them with grated feta.