Now this is a real simple recipe and a staple in Greece. You will find it as an accompaniment with other main dishes or eaten as a meal with some nice crusty bread straight from the bakery…or you can make your own! Even if you think you can’t do anything in the kitchen, you can make this. It’s as simple as cutting the vegetables and throwing some kalamata black olives and chunks of feta on top, and the dressing is just as simple!

You will need:

• 2 large ripe tomatoes, you can use roma, campari or smaller varieties if you prefer, cut into medium chunks
• 1 medium English cucumber, cut horizontally and then chopped in large chunks. Traditionally the cucumber is peeled but I like using it all
• 1 small green pepper, sliced
• 1 small white onion, sliced
• 4 oz feta cheese, cut in chunks
• 1/4 cup of Kalamata black olives, pitted or not
• 1/4 cup extra virgin olive oil
• 1/8 cup apple cider vinegar
• 1 tsp dried oregano
• Salt, to taste
• 1 loaf of Italian or French bread, or make your own rustic bread.

Steps:

1. Add your tomatoes to a nice salad bowl and top with cucumber, green pepper, white onion, feta cheese and black olives and top with oregano.
2. Drizzle the olive oil over the top and then the vinegar. Toss well to combine and add salt to taste.
3. After the juices from the tomatoes have macerated with the olive oil and vinegar it makes for a wonderful tasting juice. Make sure you dip some of that bread into the juices as you eat the salad!

Kali Orexi!

Horiatiki Salata

Greek Village Salad

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Course Salad

Cuisine Greek

Ingredients

  

• 2 large ripe tomatoes you can use roma, campari or smaller varieties if you prefer, cut into medium chunks
• 1 medium English cucumber cut horizontally and then chopped in large chunks. Traditionally the cucumber is peeled but I like using it all
• 1 small green pepper sliced
• 1 small white onion sliced
• 4 oz feta cheese cut in chunks
• 1/4 cup of Kalamata black olives pitted or not
• 1/4 cup extra virgin olive oil
• 1/8 cup apple cider vinegar
• 1 tsp dried oregano
• Salt to taste
• 1 loaf of Italian or French bread or make your own rustic bread.

Instructions

 

• Add your tomatoes to a nice salad bowl and top with cucumber, green pepper, white onion, feta cheese and black olives and top with oregano.
• Drizzle the olive oil over the top and then the vinegar. Toss well to combine and add salt to taste.
• After the juices from the tomatoes have macerated with the olive oil and vinegar it makes for a wonderful tasting juice. Make sure you dip some of that bread into the juices as you eat the salad!

This simple lemon sauce is classically served with stuffed grape leaves. In Greek cuisine, you typically make an egg lemon sauce (avgolemono) but I prefer it without the egg for dolmathes, plus the sauce is more silky and alot easier to make then with the egg. With this simple lemon sauce, if you want, you can also throw in some capers and a garlic clove for flavor, cook for 5 minutes, and throw it over some browned chicken or pork cutlets (breaded or not) to create a piccata dish.

You will need:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups of vegetable or chicken broth (or liquid from the dolmathes pot, if you made some)
• 2 lemons, juiced (if you are using the liquid from dolmathes then you don’t need the extra lemon, unless you want it extra extra lemony)
• Salt & pepper, to taste

Steps:

1. Melt butter in medium pot over low heat.
2. Once butter is melted, add in flour and mix with a whisk to incorporate. Cook for 1-2 minutes as you stir.
3. Slowly add 2 cups of liquid, whisking well as you go. You do not want lumps to form in your sauce. If you get lumps then keep whisking until they are gone.
4. Once you have incorporated the liquid, add the lemon juice, if you didn’t use liquid from the dolmathes (or if you did use the liquid from the dolmathes you can still add extra lemon if want a more lemony flavor), and stir well.
5. Let simmer for a few minutes, add salt and pepper, to taste, and enjoy!

Kali Orexi!

Simple Lemon Sauce

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Cuisine Greek

Ingredients

  

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups of vegetable or chicken broth or liquid from the dolmathes pot, if you made some
• 2 lemons juiced (if you are using the liquid from dolmathes then you don’t need the extra lemon, unless you want it extra extra lemony)
• Salt & pepper to taste

Instructions

 

• Melt butter in medium pot over low heat.
• Once butter is melted, add in flour and mix with a whisk to incorporate. Cook for 1-2 minutes as you stir.
• Slowly add 2 cups of liquid, whisking well as you go. You do not want lumps to form in your sauce. If you get lumps then keep whisking until they are gone.
• Once you have incorporated the liquid, add the lemon juice, if you didn’t use liquid from the dolmathes (or if you did use the liquid from the dolmathes you can still add extra lemon if want a more lemony flavor), and stir well.
• Let simmer for a few minutes, add salt and pepper, to taste, and enjoy!