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Salonika Salad

Fettuccine.Inn's picture
This Salonika Salad is from my Mom's cookbook; an easy to prepare treat for any occasion! An irresitible combination of pasta, veggies, and cheese - this Salonika Salad is something you must not want to miss out on!
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Vegetable oil 1 Tablespoon
  Large shell macaroni 2 Cup (32 tbs), uncooked
  Head of lettuce 1 Small, broken into bite size pieces
  Red cabbage head 1⁄4 Small, thinly sliced
  Endive leaves 4 , thinly sliced
  Green onions 3 , thinly sliced
  Tomatoes 2 Small, cut in eighths
  Artichoke hearts 1⁄2 Can (5 oz), drained, quartered
  Mild pickled peppers 1⁄2 Cup (8 tbs)
  Ripe olives 6
  Feta cheese 2 Ounce, crumbled
  Anchovy fillets 6 (For Garnish)
For garlic & oil dressing:
  Garlic 1 Clove (5 gm), pressed
  Salt 2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Tablespoon
  Dried oregano 1 Tablespoon
  Dried tarragon 1⁄8 Teaspoon

Prepare Garlic & Oil Dressing.
Set aside.
Bring water to a rapid boil in a heavy 4 quart saucepan.
Add salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni until tender but firm, stirring occasionally.
Rinse with cold water.
Drain again.
Place cooked macaroni in a medium bowl.
Toss with 1 tablespoon Garlic & Oil Dressing.
Refrigerate while preparing salad greens.
In a large salad bowl, combine lettuce, cabbage, endive, green onions, tomatoes, artichoke hearts, peppers and ripe olives.
Add chilled, cooked macaroni.
Toss with about 1/2 cup Garlic & Oil Dressing or just enough to coat the greens.
Sprinkle with feta cheese.
Garnish with anchovy fillets.
Makes 8 servings.
Garlic & Oil Dressing: In a medium jar with a tight lid, combine all ingredients.
Shake well.
Store leftover dressing in the refrigerator.
Makes about 1 cup.

Recipe Summary

Side Dish

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Salonika Salad Recipe