Mixed Greens with Feta and prosciutto salad is a salad that “became” Greek, given the fact that Greeks adore greens and prosciutto. It can be eaten as the whole meal if days are extremely hot. It’s tasty, nutritious, and very filling. What is great about this salad is the different texture of its ingredients. Let alone the different taste you experience with each bite. Greens and cucumbers need good chewing in order to release their full flavor, tomatoes – juicy and sweet as Greek tomatoes are – slide through your mouth, feta and prosciutto make your tongue work slowly and roll those bites and crumbles for a long time, and pine nuts are there to force you to do a little bit of additional work with your teeth, chasing them around so you can crush them. The whole art of eating and enjoying it! And the final satisfaction that Mixed Greens with Feta and prosciutto gives you, is something unbeatable. Like a crescendo!
This salad is probably one of the most “rich” salads in terms of ingredients. Sometimes people thing the more ingredients they mix in their salad bowls, they eat healthier. Not necessarily. The reality is that we crave a good taste. And in order to have that good taste, the more doesn’t mean the better – not necessarily. The right combination of ingredients is the real art. Look at more traditional Greek salads – they are basically very simple creations but with perfectly matched ingredients. In that sense this, Mixed Greens with Feta and prosciutto salad is considered “rich”. And still, all its ingredients complement each other. You can take out something, of course, but before you do that, try this salad in its full appearance and flavor.
Mixed Greens with Feta and prosciutto Recipe
- Mixed Greens (of your choice)
- Cucumbers, sliced
- Tomatoes, sliced
- Italian prosciutto (crudo)
- Feta, crumbles
- Pine nuts
- Chives, chopped
- Olive oil
Mixed greens could be of your choice – spring mix is perfectly ok, but if you go with iceberg lettuce, radicchio and watercress (for example) you won’t make a mistake. Greens are here a bed for the other ingredients and the only important thing is to avoid some of the very tarty greens. Whatever greens you are using, wash them thoroughly and dry a little (either using a kitchen towel or kitchen paper) so that they can easier absorb the olive oil once you pour it over the leaves. Wash and slice the tomatoes and layer the slices randomly over the greens. Do the same with cucumbers but don’t peel them. Wash the cucumbers really well and slice rounds – dark green skin will give a salad a colorful look. Add the slices of cucumbers now and sprinkle crumbles of feta over the salad to be. Roll a few thin slices of Italian prosciutto.
Cut a few additional pieces to throw in the mix. At the end, chop the chives, sprinkle them over everything, and salt the salad. You can pour more olive oil over the top ingredients or simply bring the oil at the table so that everyone can season with oil his or her own portion of the salad. We don’t recommend any vinegar to be used in this salad. But freshly squeezed lemon juice can go really well – it matches everything, including prosciutto.
Greek names of the ingredients of the Mixed Greens with Feta and Prosciutto Salad
- Olive oil = elaiolado, ελαιόλαδο
- Salt = alati, αλάτι
- prosciutto = prosouto, προσούτο
- Mixed greens = anameikti prasini salata, ανάμεικτη πράσινη σαλάτα
- Chives = prasoulida, πρασουλίδα
- Feta = feta, φέτα
- Tomatoes = ntomates, Ντομάτες
- Cucumbers = aggouria, αγγούρια
- Pine nuts = koukounaria, κουκουνάρια