What makes a good Greek salad lies in the quality of the produce and the balance of the seasoning, it’s important to be quite generous with your dressing.
• 1 small red onion, peeled
• 1⁄2 cucumber or 1 small cucumber, peeled
• 1 long green pepper, ideally, or 1⁄2 green bell pepper, cored and deseeded • 20 ripe baby plum tomatoes, halved
• a few capers
• a few Kalamata olives
• pinch of dried oregano
• drizzle of extra virgin olive oil
• 180g (6 1⁄4 oz) feta cheese, crumbled
• 160ml (5 1⁄2 fl oz) extra virgin olive oil • 3 tablespoons red wine vinegar
• 1 tablespoon honey
Dice the onion, cucumber and green pepper. Add to a large bowl with the tomatoes, capers and olives, and season well with a good pinch of salt. Toss to combine. Mix the ingredients for the vinaigrette together in a small bowl until the honey has dissolved. Pour the vinaigrette over the salad, add the oregano and extra virgin olive oil and mix thoroughly. Finally, scatter over the feta.
A Hellenic kitchen without feta is like a fisherman without a fishing rod. Feta is eaten all day long, breakfast lunch and dinner.
Makes 2 cups
• 1 poblano chile
• 1/2 pound Greek feta cheese
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 tablespoons Greek-style whole-milk yogurt, homemade or purchased • Pinch of cayenne pepper
• 1 tablespoon finely sliced scallion
Roast the poblano chile, if using, under a broiler or directly over a gas flame, turning until blackened all over. Put the charred chile in a bowl and cover tightly with plastic wrap; let steam until cool to the touch, about 10 minutes. Remove the skin and the seeds and chop as finely as possible. Crumble the feta into a bowl. Add the finely chopped poblano, the 3 tablespoons olive oil, and the yogurt. Mix until well blended. Stir in the cayenne. Serve at room temperature, drizzled with olive oil and garnished with scallion.
Sea bream is one of the many Mediterranean fish to be found in abundance in Greek waters, although it’s also common in the Atlantic. Grilling is the traditional treatment for this fish, originating from the Cyclades, but preparing it as a tartare is the new trend that has taken over the Greece.
Finely dice the fish fillets. Add to a glass or ceramic bowl with the rest of the main ingredients, mix together and set aside at room temperature while you prepare the avocado mousse. Cut each avocado in half and remove the stone, then peel the flesh. Add to a food processor or blender with the rest of the ingredients and blend until creamy. To serve, divide the avocado mousse between plates and arrange the sea bream tartare on top.
A rustic spicy Greek dish made with sausages and peppers in a rich tomato sauce. Perfect over a glass of red wine or tsipouro! Paired with salty kefalotyri cheese or tangy feta, lots of crusty bread, to dig in all the delicious sauce, it is guaranteed to warm you up during the cold winter’s days.
4 spicy Thessaloniki style sausages, sliced • 1 onion, roughly chopped
2 cloves of garlic, finely chopped
1 orange pepper, roughly chopped
1 yellow pepper, roughly chopped
1 sweet red pepper, roughly chopped
1 can of chopped tomatoes
a cup of water
4-5 tbsps olive oil
1/2 glass of red wine
2 chili peppers
a pinch of paprika
sea salt and freshly ground pepper
Place a saucepan over high heat, add one tbsp of olive oil and sauté the sausages, until nicely coloured. Remove with a slotted spoon and drain on some kitchen paper and leave them aside.
Into the same pan, add the rest of the olive oil, the chopped onion and season with freshly ground pepper; sauté for a minute. Add the garlic and sauté for one more minute. Add the peppers and continue sautéing.
Deglaze with the red wine, scraping the bottom of the pan, with all the delicacies, and wait for it to evaporate. Then add the canned tomatoes, a cup of water, the herbs and spices, turn the heat down to medium and cook for 25-30 minutes with the lid on, until the peppers tenderise.
Add the sausages and cook a little bit longer, until the sauce thickens. Serve while still hot.
Reassuring and comforting, traditional local cooking, the cooking of our childhood, takes us back to the age of innocence, meals taken around the family table with grandparents and relatives. There the taste of the family core was connected with the communal local taste and, even beyond, with the collective national taste.
The “Greek Breakfast” showcases many of the Greek products at the heart of the mediterranean diet. The bread, rusks, olive oil, olives, yoghurt, honey and fresh fruit create the basis of the “Greek Breakfast”.
The Greek cuisine and the traditional local products of Greece are globally famous for their taste and nutritional benefits. They support a balanced diet model, which ensures better quality of life, well- being and physical health in general. Not to mention their unique taste…
Taste is as subjective as beauty and this is why some foods are very common in a culture while outsiders think of them as strange or even weird. Greece does have some of these dishes. We compiled a list with the ones we think are the strangest. Some of these foods are eaten only during special occasions and holidays while others might be local to a specific area.
There’s something for every taste in mainland Greece. Find out what can satisfy your cravings.
Your epic Greek vacation is about to start and all you can think about is all the delicious food you’ll get to taste while you’re there.
Fortunately we’ve got the perfect thing to tide you over until then — a selection of food blogs and vlogs that’ll keep your mouth watering, and possibly even inspire you to try a recipe or two.
One of the most influential Greek chefs, Lefteris Lazarou, chef-patron of the emblematic restaurant “Varoulko” and the newest “arrival” “Bites & Wine” in Piraeus, takes us on a trip down memory lane and opens up about his humble beginnings, his love of the city of Piraeus and his plans for the future.
Nikos Roussos may have left the family silversmith business to become a chef, but his Funky Gourmet restaurant in Athens is pure gold. With two Michelin stars and a thoroughly modern outlook on traditional Greek food, it continues to break new ground. Roussos will share his experience as mentor to the Mediterranean region finalist Constadina Voulgari at S.Pellegrino Young Chef 2018.
Winning Greece’s first ‘MasterChef’ title in 2010, Akis Petretzikis has gone on to become one of the country’s most loved food presenters and creative chefs.
Whether it’s cooking traditional Greek dishes or presenting cuisines from other parts of the world- Akis brings new pleasure into how food looks and tastes.