Mediterranean cuisine for every day

Vleeta – Amaranth – Bλήτα

7 comments May 16th, 2009 | By | Category: Recipes, Salads and Dressings


Vleeta is my favourite summer salad. People often think that Vleeta is just some odd green growing in the wild but actually it is one of the oldest cultural plants existing, the Amaranth. Already the Aztecs and Incas had planted and consumed it. The grains can be used, which is tradition in Africa, but as well the greens which is the case here in Greece.
Vleeta makes a nice salad but serves as well as a side dish for fish.
Amaranth is rich in the vitamins A, K, B6 and C, besides that it supplies us with Calcium, iron, magnesium, copper and zinc.

Preparation time: 5 minutes
Cooking time: 10 minutes
Very simple recipe

Ingredients :

  • 1/2 kilo of very fresh vlita
  • 1/2 finely chopped onion
  • some olive oil
  • juice of half a lemon
  • Salt and fresh pepper


Wash the Vleeta and put it into a pot with boiling water. Boil it for 10 minutes. Drain it well and place it on a platter. Put chopped onion some lemon juice and a good sip of olive oil over it. Season with salt and pepper.

The german version of this recipe “Vlita” you can find here.
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  1. [...] Das Rezept “Vleeta” können Sie hier in Englischer Sprache lesen. [...]

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  3. Are you certain this is a photo of vleeta? I own a restaurant on Santorini and Vleeta is on my menu often as well as beet root salad….this looks like the beet root greens/tops due to the slight reddish color of the stalks, vleeta is just green. Perhaps a Greek served you this dish thinking you wouldn’t know the difference? I hope not….shame on them if so! LOL

  4. [...] Vleeta on Tobias Cooks! (cooked Greek amaranth greens salad) [...]

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  6. @ Lisa: I am cooking lots of Vleeta and it often has purple or reddish stalks. Not only the Vleeta i get on the market but also the Vleeta I buy at the supermarkets. Maybe you have a special breed of Vleeta in Santorini :)

  7. I am Greek American and since I was a little girl my family has planted and eaten “vleeta.”
    I never the English word for it until about a year ago.
    My yiayia always told me to cook it with a potato. We serve it just as you have written on your recipe-except that we add a boiled potato with the greens.

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