Skordalia (called Aliada in the Ionian islands) is a thick garlic dip or spread, preferably made with a mortar and pestle.
Skordalia can be made with a variety of ingredients, such as potatoes, walnuts, almonds, or soaked stale bread – often eaten alongside fish and/or beets.
A greek village salad, or horiatiki salata, is a traditional salad that doesn’t have any lettuce in it. It is made with fresh tomatoes, cucumber, green peppers, kalamata olives, red onion, feta, and sometimes a few pepperoncini peppers thrown in for fun.
Giant beans with skordalia offers a bit of a twist to the typical greek giant beans due to the addition of skordalia (a garlic and potato puree). This dish consists of simple ingredients, yet the flavour is full and complex.
