Short excerpt from Crete: Under the Grecian Sun, the romantic, culinary-travel documentary with The Goddess and the Greek®. Watch more at CelebrateGreece.com
@Celebrategreece
Everything you ever wanted to know about what constitutes a Greek salad, but were afraid to ask! Award-winning host Cynthia Daddona and James Stathis (“The Goddess and the Greek®) speak with an expert, Yiannis Economou, in the town of Chania on the Greek island of Crete (Greece).
Learn more at:
https://www.celebrategreece.com/crete-under-the-grecian-sun
I in
heaven even ha’s Greek korei Village
salad has a regional flare seen here
with stathi a cre and green that
contributes to longevity Greek salad
love that look at these
tomatoes so fresh Greek salad can be a
little bit of a
liberty the one thing that if you show a
Greek person and they will say it’s a
bad restaurant and the No No in a Greek
salad is lettuce lettuce or
cabbage when you make a real Greek salad
usually cut the tomato you salt it okay
and you press it a little bit you mush
it a little bit so that it gets it
juices out and then you cut up the
Cucumber the pepper and you salt a
little bit again and then you put the
olives the olives already have salt they
don’t need salting and the feta which
doesn’t need salting
and then you put the
oil there’s bread already stopping in
it I throw the bread right in
global oh man my sweetheart’s favorite
or take the bread and dip it in the
juice but they
have bread you have good Greek bread oh
man I in
heaven