This past summer I found some Vlita (amaranth) at a pop-up gardening while picking up tomato and pepper plants. The vlita was an impulse buy and upon returning from Greece, I see that it flourished in my garden.
The tomatoes also did well this year (thanks to my father’s care) and today I am going to share a dish that pairs vlita and tomatoes.
Vlita are boiled as per usual and they are paired with ripe grated tomato that’s punched up with some minced garlic, salt, pepper and a splash of wine vinegar. I’ve thrown in a boiled zucchini (just like the tavernas do).
If you have vlita in your garden, give this a go and if not – check out your local Asian supermarket for them.
Vlita With Grated Tomato
Course: AppetizersCuisine: GreekDifficulty: Easy4
servings10
minutes4
minutesIngredients
1kg of vlita leaves (remove any large stems – keep the slender ones)
1 zucchini
1 Tbsp. sea salt
pinch of baking soda
1 large ripe tomato, grated
1 small clove of garlic, minced
salt and pepper to taste
1 Tbsp. red wine vinegar
extra-virgin olive oil
pinch of dried Greek oregano
Directions
- Place a medium pot of water on your stovetop, add zucchini and cover and bring to a boil. Rinse your vlita under cold water and strain.
- Once water comes to a boil, add salt and a pinch of baking soda and add your vlita. Stir to move the vlita around so it wilts and fits in the pot. Cover and simmer for approx. 4 minutes or until stems are tender.
- Remove from heat and pour into a strainer. Transfer to a boil, add salt (if needed) and a few glugs of olive oil, stir to combine.
- Into a bowl, mix your grated tomato, garlic, salt, pepper and vinegar.
- Make cuts into the zucchini and place on the side of your plate/bowl. Lay a couple of tablespoons of tomato on the bottom and place the vlita on top. Spoon over the remaining tomato over your vlita and drizzle with more olive oil and sprinkle some dried Greek oregano. Serve warm or room temperature.