Greek Recipes

Thank you to The Olive Table for providing these recipes for us to share!

Ladolemono – Greek Lemon Marinade

Use on grilled or roasted vegetables and greens

1 cup Extra-Virgin Olive Oil

1/2 cup Lemon Juice

1 Tbs. Dried Oregano

1 tsp. Salt

1/4 tsp. freshly ground Pepper

Marinate vegetables for 30 minutes or overnight

Greek Salad Dressing

1/2 cup olive oil

1/3 cup red wine vinegar

3 Tbsp water

1 tsp lemon juice

2 tsp dried oregano

1 tsp garlic powder

1 tsp minced dried onion

1 tsp mustard powder

pinch of sugar

1 tsp salt/pepper

Combine dry ingredients in a bowl and mix well. Add wet ingredients, except for the oil. Once the wet/dry ingredients are combined, drizzle in olive oil as you stir. For a creamy version, pulse dressing in the blender 2 or 3 times until well combined.

Greek Village Salad (Horiatiki)

This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano.

Serves 2

Ingredients:

2 tbsp. roughly chopped fresh parsley, plus more for garnish

2 medium vine-ripened tomatoes, cut into 1 1⁄2″ pieces

1 small cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4″ pieces

1⁄2 medium white onion, thinly sliced (I prefer red onion)

3 tbsp. extra-virgin olive oil  (more if you want to dip bread at the end!)

1 tbsp. red wine vinegar (optional)

1⁄8 tsp. dried oregano, plus more

Kosher salt and freshly ground black pepper, to taste

6 oz. feta, cut into thick slabs

8 Kalamata olives

Instructions:

Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over cucumber mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano; season with pepper.

The best part is dipping bread into the remaining oil, feta and tomato juice/seeds!

Feta Scallion Dip (Recipe via Bobby Flay)

Ingredients:

12 scallions, dark green and pale green parts only, chopped

1 scallion, thinly sliced for garnish

1⁄4 cup extra virgin olive oil, plus extra for brushing the pitas

2 teaspoons grated lemon zest

2 tablespoons fresh lemon juice

1 lb feta, crumbled

salt, to taste

fresh ground black pepper, to taste

6 pocketless pita breads

Preparation:

Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth. (If you don’t have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth). Add the feta and process until smooth.

Scrape the mixture into a serving bowl. (The dip can be made up to this point a few hours in advance, covered and kept refrigerated). Bring to cool room temperature before serving).

When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.

Heat your grill to high.  Brush the pitas with a little oil and sprinkle with salt and pepper. Grill the pitas for 1 minute on each side, until lightly browned. Remove from the grill and cut each pita into 8 wedges for serving. Serve warm with the dip