Greek Salad (1950)(LONG!)

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CAN THE GREEKS COOK!
By Fannie Venos and Lillian Pritchard
The Dietz Press, Inc., Richmond, Va. (1950)

INTRODUCTION
(...)  While our contributions came from friends in many cities of the United States, the majority of them came from residents of our hometown, Tarpon Springs, Florida.  The Greek colony of this city is well-known throughout the United States and is one of the principal attractions on the West Coast of Florida.

Pg. 15:
   _SALAD RECIPES_
   GREEK SALAD
   A beautiful sight to see, in addition to being delightful to eat, is a colorful Greek salad tastefully arranged on a large platter built up into a peak at the center until it resembles a resplendent Christmas tree, shiny and green.
   The secret of the salad lies in the arranging of the many ingredients, and in the deft handling of the seasoning.  Large lettuce leaves are first placed on the platter, then the remainder of the lettuce is shredded and piled into a mound in the center of the platter.  Upon this mound are added the other vegetables, one here, one there, until the completed salad is ready to serve.
   Stories have been writted about the Greek Salads, and in many parts of the country these salads have become (Pg. 16--ed.) famous.  Above all, proper seasoning is the making of the salad.

1/2 head lettuce shredded
3 celery stalks chopped fine, leaves included
1 medium cucumber sliced
2 medium cucumber sliced lengthwise
1/2 green pepper sliced
4 Greek anchovies
Origano (Oregano?--ed.) salt and pepper
1/3 cup pure olive oil
1 small onion sliced thin
8 Greek olives
4 slices feta cheese
1/2 avocado sliced
Juice of 1 lemon or 2 tbsp. vinegar
   Wash anchovies thoroughly.  Wash and clean vegetables.  Arrange vegetables on large platter as follows: lettuce, celery, cucumbers, tomatoes, onions, green peppers, avocado.  Decorate with anchovies, olives and white cheese.  Sprinkle olive oil, lemon juice or vinegar, slat and pepper and orignao.  Serves 4-5.

   MIXED GREEN SALAD
   "Salata" (...)

Pg. 17:
   SPINACH SALAD
   "Spanaki Salata" (...)
   GREEK HOT POTATO SALAD
   "Patato Salata" (...)
   LIMA BEAN SALAD
   "Fasolya Salata"

Pg. 18:
   VEGETABLE SALAD GREEK STYLE
   "Salata" (...)
   GREEK SALAD DRESSING

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THE GRECIAN GOURMET
by The Recipe Committee
Mr. and Mrs. Club
St. Paul's Greek Orthodox Church
Hempstead, Long Island, New York (1961)

Pg. 96:
   Their love for vegetables is also confirmed in the famous Greek salad, which is almost indispensable in a Greek home.

Pg. 101:
   _SALADS_
ARTICHOKE HEART TOSSED SALAD (...)
BEAN SALAD, POLITIKO STYLE (...)
BEET SALAD (...)
CUCUMBER SALAD (...)

Pg. 102:
EGGPLANT SALAD (...)
GREEK HOT POTATO SALAD (...)
GREEK SALAD
The traditional Greek salad bowl consists of greens, chopped or torn into bite-size pieces (lettuce, chickory, escarole, romaine, endive, etc.), wedges of tomato, slices of cucumber, green pepper, chopped scallions or sliced onions, radishes, chopped parsley, anchovies, black olives, feta cheese.  Any or all of these ingredients may be used.  The wooden bowl is rubbed with garlic.  The dressing consists of one part lemon juice or wine vinegar to three parts olive oil, salt and pepper.  A sprinkling of oregano and dried mint may be added.  Fresh mint may be used in season.

Pg. 103:
STRINGBEAN SALAD (...)
TOMATO SALAD (...)

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CONSTANTINE COOKS
THE GREEK WAY
By Constantine (1913-1982)
The Ward Ritchie Press, Los Angeles, CA (1962)

Pg. 101:
   _SALADS_
THERE ARE NO "ACCORDING TO HOYLE" recipes for Greek salads.  It was Papa who inadvertantly explained how to put a Greek salad together.
   I had returned from play one afternoon, carrying an inflated ballooon.  Papa was alone, playing solitaire.  Since he didn't hear me come in, I thought it would be great fun to announce my presence by tiptoeing behind Papa and bursting the balloon.
   His reaction to the unexpected noise sent the cards sprawling.  He arose and with great restraint said, "_Ta ekanes salata_."  (Translation: "You made a salad out of them," which idiomatically means, "You've mixed everything up.")
   A Greek salad is made somewhat in the same manner.  Relieve the ice box of whatever salad-making ingredients are on hand.  Amounts to vary in accordance to how many you plant to serve.  Cut everything to bite size, mix it with equal amounts of olive oil and vinegar or lemon juice, salt and pepper to taste, granish with black olives and/or slabs of FETA cheese...PRESTO!...A Greek salad.
   The recipes which follow are more or less standard throughout Greece, both in restaurants and in home.

   Typical Greek Salad
Head of lettuce
Cucumbers
Scallions
Quartered tomatoes
Black olives
Olive oil
Vinegar
Salt and pepper to taste

Pg. 102:
   Classic Greek Salad
Head of lettuce
Quartered tomatoes
Cucumbers
Sliced boiled beets
Anchovies
Pieces of _Feta_ cheese
Black olives
Bell peppers
Olive oil
Vinegar
Salt and pepper to taste

The following are salads which stand out in my memory because they were concocted by Greeks.  Other than the fact that I have never encountered them anywhere but in Greek homes, they do have that unmistakable Greek flavor.

   Head of Lettuce Salad
1 quartered head of lettuce, _Feta_ cheese crumbled and mixed with equal parts of olive oil and vinegar.  Salt and pepper to taste.
METHOD:  Pour mixture over lettuce on individual salad plates.

   Demetrios Vilan's Tossed Green Salad (...)

Pg. 103:
   Aunt Helen's Potato Salad (...)

Pg. 104:
   Aunt Anna's Cucumber, Tomato and Onion Salad (...)
   Aunt Evanthea's Shredded Cabbage Salad (...)