Blites salad with fresh tomato, garlic, onion and olive-vinegar sauce
One of my summer food obsessions are blites –these tasty greens that are one of the greek summer food landmarks and look forward to them every year this season!
Just like with the strawberries, blites are consumed right away when they show up at the market!
And they are even better, when they are cut and given to me as a present straight from a farm in Crete along with other goodies: zucchini, potatoes, lemons and snails (they are a very common meze in cretan diet, cooked in various ways and full of proteins –check out cretan gastronomy blog for more about them!).
These first summer blites were cooked both ways: with the simpliest and yet most delicious way of just boiling them and serve them with salt, lots of lemon or vinegar and an extra virgin olive oil –just perfect!
The other way is this salad with nice fresh red tomatoes and olive-vinegar sauce. Delicious too with a nice slice of fresh baked bread!
From chef Vasilis Kallidis, Gastronomer magazine, July 2007
- 1 kg blites cleaned and well washed
- 2 fresh tomatoes
- 2 garlic cloves
- 1 onion, medium sized
- 1 cup of parsley, finely chopped
For the sauce
- 8 tbsp olive oil
- 4 tbsp white vinegar (I didn’t have any and used balsamic-that was just fine)
- 1 tsp mustard
- A pinch of salt
- In a big pot, put lots of water to boil. Pour salt and the blites and let them boil for about 10-12’, pushing them down with a big fork every time they come up, ready to boil over. Strain them, put them in a big plate and let them cold.
- Take the tomatoes, unpeel a small part of them and start grating them with a grater over the blites.
- Smash garlic over them too, grate onion and sprinkle over the parsley.
- Make the sauce: in a small jar with a tight cap, pour all the sauce ingredients and shake well. Pour the sauce all over the blites salad and enjoy with lots of bread!
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