Salmagundi’s Greek Salad

There are many versions of Greek salads and salads in general. Food historians write about salads as defined as mixed greens with dressings and were certainly enjoyed by ancient Greeks. As time progressed, salads became more complex and developed according to local ingredients. Salads, as we know them today were first popular in the Renaissance.

But the basis for the word salad is partially based on the Latin word ‘sal’, referring to salt. While the term salad derived from Latin word ‘sal’ (salt), and ‘salted foods’ during the classical times included raw vegetables dressed with oil, vinegar and or salt.

In the 1700’s salads composing varying ingredients were popular in England and called Salmagundi or chef’s salad. These salads included ingredients that the chef believed were suitable for a dinner and were mostly garden fresh, hence “chef’s salad” was born.

I include in my salad: basil, red onion, ginger, lemon rind, Paximadi (dried bread) and endive (underneath) and fennel mixed with cherry tomatoes.

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