This is the kind of food you see on Greek tables all summer long. Boiled greens, zucchini and potatoes may sound very simple, but with good olive oil and a little salt, they are anything but boring.
We often serve this platter when fish or seafood is on the table. It is one of those combinations that just belongs together, especially in the warmer months. The vegetables are cooked separately so each one keeps its own texture and flavor, then they are arranged together on a large platter and served for everyone to share.
In this version, I also add barley rusks with freshly grated tomato on top, which makes the whole plate feel even more complete.
There is nothing complicated about it. Just good vegetables, ripe tomato, olive oil and a few simple ingredients. That is exactly why it is such a favorite.
Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry
1 bunch wild greens or other leafy greens
2–3 small zucchini
2 medium potatoes
2 ripe tomatoes, grated
Lemon
Directions
Boil the greens, zucchini, and potatoes separately in lightly salted water, as each needs a different cooking time.
Drain well and allow them to cool slightly.
Arrange the boiled greens, zucchini, and potatoes together on a large serving platter.
Break the barley rusks into pieces and place them over the vegetables.
Spoon the freshly grated tomato generously over the rusks. Season with a little salt and finish everything with plenty of good-quality extra virgin olive oil.
Serve at room temperature, with lemon on the side if you like.
Note: Dakos rusks are quite hard, so we usually run them briefly under a little water before using them. Just wet them lightly to soften the surface. Don’t soak them.
Simple, wholesome Greek summer food—just a few ingredients, treated well.
If you love simple, fresh Greek food like this, you’ll find plenty more in Fast, Fresh & Greek, with 55 easy Mediterranean recipes and full page color photos.
Get your copy here: Fast Fresh and Greek
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