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

Recipe by Peter Minaki