With this very simple and tasty salad, we met for the first time in the Sfakia region of Crete. To prepare it you need a small amount of ingredients, and the effect is great. The basic ingredient here is a certain bean known as 'black eye' with a very distinctive appearance. It is very popular in the world, unfortunately with the exception of Poland, therefore you may have a problem with buying it. The Greek salad is also prepared in an analogous way on the basis of other types of beans such as plain white, large Jasia, lentils or chickpeas. So if you do not manage to buy a black bean, you can simply reach for one of these ingredients.
Regardless of whether you decide on beans, lentils or chickpeas, the best and tastiest result you will get in a dried form, which should be pre-soaked and boiled. In a few stores you can find a black bean in cans, but the taste is slightly different from dried ones.
1. Beans should be poured in cold water and allowed to soak overnight for soaking. Then, pour out the water and rinse the beans thoroughly.
2. After refreshing with cold water, simmer the beans until they are soft.
3. Pour the drained beans into the bowl and mix together with the remaining ingredients finely chopped onion and parsley. Season them with salt and freshly ground black pepper.
4. Add juice from half a lemon and olive oil. Greeks give their salads oil very much, so let's not save too :)
Potato salad is fast to prepare, you can eat it either hot, at room temperature or straight from the fridge. The set of products needed for preparation is simply typical - we can find similar in a bean salad with a black eyelet.
This is one of our favorite salads of Greek cuisine. Along with the appearance of the young bean on sale, we absorb a lot of it. For a salad to come out tasty beans must be young, so in our latitude we can enjoy it for a very short time.
Halloumi cheese is one of our favorite Greek products. When grilled, it is an excellent snack and addition to other mezes. Recently, while studying our new acquisition, Vefa Alexiadou's lucky book on Greek cuisine, we found a new way to serve halloumi cheese.