Salad

In blessed gardens nestled at the foot of the holy mountain, monks cultivate wholesome vegetables with love and care. Juicy tomatoes, crisp cucumbers, onions, and lettuce—pure ingredients transformed into refreshing salads bursting with color and flavor.
Beyond garden vegetables, monks enrich their salads with wild greens gathered from Mount Athos' slopes. Before dawn, with serenity in their hearts and knowledge in their hands, they embark on their search. Monastic wisdom guides their steps. They know which greens are edible, which possess healing properties, and which ones harmonize with their recipes.

Fasting

Shrimp salad

We boil our shrimps. We clean them well.

Fasting

Greek cabbage salad (Politiki)

We wash our vegetables well. We cut the lettuce into thin slices.

Fasting

Sauted greens

We cut all our ingredients into thick pieces. We boil them and strain them.

Non - Fasting

Tuna salad

We boil our potatoes with salt and clean them. At the same time, we put the tuna in a bowl and break it up with a fork.

Fasting

Boiled vegetable salad

We wash and drain our vegetables well. We cut them in medium-pieces.

Non - Fasting

Greek village salad (Horiatiki)

We wash our vegetables and cut them into slices. In a large bowl, we combine the tomatoes, cucumber, red onion and pepper.

Fasting

Lentil salad

In a saucepan, we combine the lentils and water. We bring to a boil, then reduce heat and simmer for about 20-25 minutes or until lentils are tender but not mushy.

Fasting

Monastic Garden Salad with Tropaeolum Flowers

We prepare the Vegetables. We wash all the vegetables thoroughly.

Fasting

Black eyed peas salad

We rinse our beans well and remove any stones that may be present. We boil our beans until they start to pop but do not start to mushy.

Fasting

Beetroot salad

We cut each beet to separate the bulb from the sprouts and leaves. We remove the leaves that are not in good condition.

Fasting

Roasted red peppers in a jar

We wash the peppers very well, cut them in half, remove the stems and seeds and let them drain. We spread the peppers in a pan with the outer side up and bake them at 180 degrees for 25 minutes.

Fasting