Cretan summer salad of boiled vegetables
  1 kilo blite leaves
¼ kilo nightshade
½ kilo baby courgettes
½ kilo baby new potatoes
6 small boiled tomatoes
salt, oil, vinegar
Boiled salads are very popular in Crete. This particular version is a favourite in the villages of the Rethymnon area. Although traditional in character, it has all the finesse of a sophisticated dish.
Boil the vegetables in the following order, in a large pan of well-salted water.
First the potatoes; 10 minutes later add the courgettes; very soon after them put in the leaves of blite and nightshade; last come the tomatoes. Leave to boil well.
Remove and serve on a platter: the greens in the middle with the tomatoes on top and the potatoes and courgettes all around.
Each diner fills his/her plate with the vegetables, pierces the tomato on top with the fork and then dresses with oil and vinegar.
The harmonious flavours of the sweet blite, the acerbic nightshade, the bland potatoes and courgettes compose a magnificent dish that can be eaten on its own with plenty of olives or as an accompaniment to fried fish or meatballs.
Very summery, very Cretan, very tasty. Choose the wine according to the other dishes in your meal. But if you insist, we suggest a light white with refreshing acidity: Zitsa, Santorini.
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