Mixed Salad with Apple

Mixed Salad with Apple is the traditional Greek salad with a few new ingredients. Greeks love their traditional cuisine as much as that’s possible but they also like to experiment. The secret for the Mixed Salad with Apple is in the dressing.

Of course, the base for all Greek salads is olive oil but in this case the oil is enriched with orange flavored balsamic vinegar  and apple vinegar. The fruity taste of those two vinegars compliments olive oil nicely. The tarty-bittery-crispy flavor of orange and apple vinegars additionally releases the flavors of dry thyme and oregano.

Arugula, frizee ( kind of lettuce), sour apples and gruyere (cheese), all with their distinctive tastes, represent a somewhat unique and pleasant combination for your taste-buds. Added to the most traditional tomatoes and olives, they create a rich combination which alone can be enough for anyone’s gourmet tooth. Given that richness, the Mixed Salad with Apple goes best with simply grilled meat (chicken, for example) or roasted mushrooms.

Mixed Salad with Apple Recipe

mixed salad with apple

  • Arugula
  • Frizee
  • Apples
  • Tomatoes
  • Olives
  • Gruyere cheese
  • Balsamic vinegar with orange
  • Olive oil
  • Apple vinegar
  • Thyme
  • Oregano

Wash the arugula and frizee well, dry the leaves with the kitchen towel, cut them with your hands and place them in the salad bowl. Wash tomatoes and apples, chopped them in relatively small, square pieces, and add to the green mixture.

Now cut the gruyere cheese in pieces of the similar shape as apples (esthetics!!!) and add to the bowl. Cut the olives in rounds and add them as well. Mix all the ingredients well and bath them in the yummy dressing.

Dressing should be prepared in advance so that all ingredients could mix and exchange their flavors. In a small bottle or jar, mix olive oil, balsamic vinegar with orange flavor, apple vinegar and dry herbs – thyme and oregano, and shake it well. Set aside at room temperature and leave it for a whie, shaking it from time to time. You can make a bigger quantity of this dressing and keep in the fridge.

However, for the best result is important to take a desired amount of dressing out of the fridge at least one hour before using it since the flavors fully blossom at room temperature.

Greek names of the ingredients of the Mixed Salad with Apple

  • Arugula (rocket) = roka, σπανάκι
  • Frisee Lettuce = kineziko lahano, κινέζικο λάχανο
  • Olive oil = elaiolado, ελαιόλαδο
  • Salt = alati, αλάτι
  • Tomatoes = ntomates, Ντομάτες
  • Olives: elies, ελιές
  • Gruyere cheese: graviera, γραβιέρα
  • Thyme: thymari, θυμάρι
  • Oregano: rigani, ρίγανη
  • Balsamic vinegar with orange: valsamiko ksidi me portokali, βαλσαμικο ξυδι με πορτοκαλι
  • Apple vinegar: miloksido, μηλόξυδο

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One Response to Mixed Salad with Apple

  1. Mike Corbeil April 7, 2012 at 16:47 #

    Frisee Lettuce :

    Is that what is called “laitue frisé” in French, by chance?

    I don’t think it’s the “laitue frisé” here in southeastern, Quebec, Canada, for having searched a little more lead to the Wikipedia page for Mesclun and it says that one of the ingredients is frisée. That word is hyperlinked to a page for frisee or frisée, but that redirects to the page for Endive, which shows a “leaf vegetable belonging to the daisy family”, and it’s very frisé(e), alright; curly, in English.

    Dandelion is of the endive family and if the frizee you’re referring to isn’t available here, then leaves of dandelion can probably be used, instead. I don’t know if the tastes are similar, but dandelion leaf has a bitter taste that most people wouldn’t want to eat, when eating only this leaf. In a mixed salad though, it’s great.

    What’s called “laitue frisée” here in Sherbrooke, Quebec, and surely the rest of the province refers to a large-leafed lettuce that has leaves that’re loosely apart, as opposed to Romaine and Iceberg lettuces, f.e. And these curly lettuce leafs aren’t bitter, or if they are, then they very mildly are, for they’re very easy to eat alone.

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