Naxos Island Salad Recipes

NAXOS ISLAND SALAD

Steps:

• Cook couscous, rice, or pasta according to package directions. Fluff couscous with fork, if using. If using rice, make sure all liquid is absorbed so the rice is dry, not sticky. If using orzo, rinse hot pasta in cool water and drain well.
• In a medium mixing bowl, combine cucumber, tomato, pepper, onion, olives, chickpeas, and parsley.
• In a small mixing bowl, whisk olive oil, lemon juice, and garlic. Season to taste with salt and freshly-ground black pepper.
• Add dressing to vegetable mixture and toss well.
• On a serving dish, arrange lettuce leaves, mound the couscous, rice, or pasta in center and cover with mixed vegetables.
• Sprinkle with feta, if using, and serve.

KITRóN (GREEK LEMON LIQUOR FROM NAXOS)

Steps:

• Wash lemons and lime under ho water.
• Thinly peel them, avoiding the white part of the peel because it would make the liquor bitter.
• Place the peel in a glass bottle or jar, fill in the Ouzo, seal the bottle and let stand in a cool lace for 12 days, shaking the bottle every now and then.
• On day 13, heat water and sugar, bring to a rolling boil and boil for 3 minutes, then let cool completely.
• Slowly pour ouzo from the bottle through a sieve lined with cheese cloth into a clean jar, then mix with sugar syrup and fill into a clean bottle.
• The liquor will keep forever in the unlikely case that you don't drink it -- .