Black eyed pea salad with chopped tomatoes and cucumber, plus sweet pepper and corn for sweetness and extra virgin olive oil and vinegar for a tangy mix.
Diane Kochilas (who also provided the photo) likes to use small lentils for this gluten-free vegetarian salad. She provides useful precise directions for cooking the lentils, to avoid overcooking them.
This is a popular recipe for the famous Greek salad, which is called “Horiatiki,” or village salad, in Greece. Photo by Kamran Aydinov on Freepik.
This is the best-known Cretan salad, also called “kritikos dakos.” According to Olive Tomato, “It is delicious, it is healthy, it is the ultimate representation of the Mediterranean diet, straight from Crete.” Photo from Pexels by Dana Tentis.
This is Diane Kochilas’s version (and photo) of “the World’s Best Salad!” It uses dakos, a kind of rusk, or paximadi in Greek, and is “a meal in itself, easy to make, filling and very nutritious.”
As explained by dietician Elena Paravantes, “this classic arugula parmesan salad is full of delicious ingredients that complement each other: spicy arugula pairs with nutty and salty parmesan and sweet sundried tomatoes.”
Also featuring walnuts and olive oil, this is “a simple and delicious recipe, yet filling and full of all those nutrients we want such as protein, fiber, antioxidants, good fats and good carbs,” as we learn from Olive Tomato.
As Olive Tomato indicates, this is a “hearty, colorful and scrumptious cabbage salad for all occasions. Cabbage is tossed with red pepper and chickpeas and finished with a dressing flavored with spices.”
You can roast various vegetables for a salad, but this olive oil and avocado dressing adds a unique touch.
This is a beautiful Greek salad with the gorgeous color of beets.
A recipe for bulgur salad with herbs, tomato, cucumber, and an olive oil dressing.
“Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese”–plus olive oil, of course!
While Greeks typically boil their wild greens, dandelion greens can also be sauteed in olive oil, as in this recipe.
This is a simple, basic dressing recipe with lemon juice instead of vinegar, plus variations using herbs and/or garlic.
Here is a very useful basic vinaigrette (salad dressing) recipe from Oldways, with several possible variations.