What would be in an ancient Greek salad?

Question

and how would you make one. all i know is that they didn't eat tomatoes

Answer 1

the ancient Greeks made salads out of lentils, beans, with mix with wild vegetables, the use to put honey and vinegar as also onion!
tomato cucumber green peppers and feta cheese as also olives came later on.
a simple ancient Greek salad it is the following
you prepare lentils just with water...1 hour boil
you drain them and you add one chopped onion in slices oregano salt and pepper 1 tablespoon honey , and 1 tablespoon vinegar..
extra virgin olive oil as much as you like and that's it!

kaliorexi = enjoy it!

Answer 2

Greek Chicken Salad:

3 cups shredded romaine lettuce
2 cups chopped cooked chicken
1 cup garbanzo beans, drained
2 tomatoes, cut into wedges
3/4 cup kalamata olives, pitted
Lemon-Herb Dressing
1 (4-ounce) package crumbled feta cheese

Combine first 5 ingredients in a large bowl. Toss with Lemon-Herb Dressing; top with cheese. Serve with toasted pita bread triangles.

Yield: 4 to 6 servings

Answer 3

In Ancient Greek μαρούλιον (maroulion) is lettuce. The words which can mean "salad" or "pile of leaves" are φυλλίς (phullis) and φυλλάς (phullas). τύβαρις (tubaris) was a Dorian salad, celery pickled in vinegar.

Answer 4

Here you go!

"Melitzanosalata"
Aubergine or Eggplant Dip/Salad

Ingredients

5-6 servings
4-5 eggplants
2-3 ripe tomatoes, finely diced
1 small onion, grated
2 teaspoons parsley, finely chopped
150 grams (5 oz) refined oil
The juice of one lemon
Salt-pepper

Instructions

Pierce the eggplants with a fork, place them in a pan and bake in a medium oven for about an hour and a half. Remove the eggplants from the oven, let them cool and prepare them as follows: slice each eggplant in the middle and scoop out the pulp.

Finely chop the pulp, drain it to remove all liquid and place it in a bowl. Drain the diced tomatoes and add them to the eggplant pulp along with onions, salt and pepper and parsley. Gradually add the lemon juice and oil while mixing all the time.

Note: you may replace the refined oil with a jar of mayonnaise.

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***Here is another recipe similar to the one above, but without tomatoes.

Melitzanosalata II: Eggplant Salad Appetizer without Tomato

I have friends who try to save time and make this in a blender or with a hand mixer, but it's very easy as is and gives a much more authentic texture and taste when mixed by hand. The key to a great tasting result is a well-charred eggplant. If possible, cook it over a wood-burning fire or grill with wood chips added.

INGREDIENTS:
1 large eggplant
1/2 cup of extra virgin olive oil
4 teaspoons of wine vinegar
3 cloves of garlic, minced
sea salt
freshly ground pepper

PREPARATION:
Pierce the eggplant with a fork and broil for 10-15 minutes until the eggplant turns black and is very soft. (Alternatively, char on the grill, or over an open flame.) Set to cool on a rack with paper towels underneath.

As soon as it can be handled, peel, chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.

Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. This goes well with salty cheeses and fish mezethes like anchovies.

Yield: about 1 1/2 cups
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"Fruit Salad of the Ancient Greeks"

1 honeydew melon
2 ripe peaches, pit removed and cut in to 1/2-inch pieces
2 pears, cored and cut in to 1/2-inch pieces
1 bunch red seedless grapes, removed from the stems
1/2 cup chopped almonds
1/2 cup yellow grapes
2 glasses dry red wine
1/2 cup honey

Cut the melon in half and remove the flesh carefully so as to leave the.
rind intact allowing it to be used as a pair of bowls. Cut the removed.
melon flesh in to 1" pieces. In a large bowl mix the fruit and the.
almonds. Divide the mixture between the two melon rinds.
In a small pan mix the honey and wine (or grape juice) and heat over a low.
flame stirring until the honey is dissolved. Pour the honeyed wine over.
the fruit in the two melon halves.
Refrigerate the whole for about an hour prior to serving.

Answer 5

Roman, but this book might still be a good place to start:

http://en.wikipedia.org/wiki/Apicius

http://web.onetel.com/~hibou/Apicius.html

There's an ancient Greek _fruit_ salad here...

http://www.greek-recipe.com/static/ancient/ancientrecipes.html

Answer 6

Olives

Answer 7

Really old lettuce.

Answer 8

olives
olive oil
cheeses