Greek Country Salad

(Horiatiki Salata)

 

 

3 red firm tomatoes

1 fresh cucumber

1 red onion

1 green bell pepper

10 or as many-as-you-like black Kalamata or green olives.

6-oz. (170 gr.) Greek Feta cheese - sliced or crumbled.

½ cup olive oil

4 Tbs red wine vinegar

Oregano, salt and pepper

 

Cut the tomatoes into small wedges. Peel and slice the cucumber into thin slices, repeat the same with green pepper and red onion slices.

 

In a deep salad platter arrange the tomatoes, then the cucumber, pepper and onion. Place the crumbled or sliced feta cheese on top and sprinkle the oregano.

 

Last, whisk in a bowl the vinegar with salt and pepper. Add in a steady stream the olive oil.

 

For extra flavor add 1 tsp fresh lemon juice and dress the salad only when you are ready to serve it. You do not have to toss it.  The dressing makes its way all over!

 

 

 

Greek Country Salad

 

 

(Horiatiki Salata)

 

3 red firm tomatoes (from the farmer's market)

1 fresh cucumber

1 red onion

1 green bell pepper

10 or as many-as-you-like black Kalamata or green olives.

6-oz. (170 gr.) Greek Feta cheese - sliced or crumbled.

½ cup olive oil

4 Tbs red wine vinegar

Oregano, salt and pepper

Cut the tomatoes into small wedges. Peel and slice the cucumber into thin slices, repeat the same with green pepper and red onion slices.

In a deep salad platter arrange the tomatoes, then the cucumber, pepper and onion. Place the crumbled or sliced feta cheese on top and sprinkle the oregano.

 
Last, whisk in a bowl the vinegar with salt and pepper. Add in a steady stream the olive oil.

For extra flavor add 1 tsp fresh lemon juice and dress the salad only when you are ready to serve it. You do not have to toss it.  The dressing makes its way all over!

 

 

 

 

 

 

Cucumber and yogurt dip

(TZATZIKI)

1 large cucumber - peeled and grated (cheese grater)

2 cups plain Greek yogurt

2 cloves pressed garlic.

2 TBS red wine vinegar.

4 TBS olive oil.

Few mint leaves

Salt and white pepper to taste.

Start by squeezing the grated cucumber to get rid of all the moisture.  Gently fold yogurt into cucumber, add the garlic, olive oil, vinegar, salt and pepper.  Continue mixing very gently until all is mixed.  Cover and place in refrigerator until you are ready to serve it.  It is really good cold.  Serve by folding in some mint leaves and keep a few for the top. You can keep tzatziki for up to three days.  Enjoy, but make sure everyone at the dinner table has a little taste otherwise the garlic will influence the quality of the fellowship the rest of the evening.

 

 

 

 

CHICKEN WITH POTATOES (KOTOPOULO ME PATATES)

 

 

1 whole chicken cut up in six pieces
6-8  large potatoes
juice of two fresh lemons
3/4  cup olive oil
4 fresh cut up garlic cloves
½ tsp oregano

A handful of fresh rosemary
salt and pepper

Clean the chicken and wash it very well.  Peel and wash the potatoes and cut them in medium size chunks .  Place the chicken in a roasting pan, arrange the potatoes around it together with the garlic.  Sprinkle the oregano, rosemary,  salt and pepper.  Pour the olive oil and lemon over the chicken and potatoes and toss together.  Add about 1/8 cup water at the bottom of pan and cook for at least 1 ¼  hour at the mid  lower rack of your oven.  Temperature should be  375F.  When the potatoes and chicken have a nice golden color and they are tender to the fork  you are done.  Make a Greek salad, you will find the recipe later, tzatziki dip and fresh country bread  will put a big smile on everyone's face.  Enjoy!