Greek Salad

Ever since my travels to Greece, I am in love with Greek salad. The tomatoes, the cucumber and, of course, a lot of feta cheese. This variation is a perfect accompaniment to lamb burgers.

Ingredients

1 large cucumber, unpeeled, seeded, quartered and cut into 1/4 inch slices
1 large red pepper, stem removed, seeded and cut into bite sized pieces
1 pint cherry or grape tomatoes, halved
1/2 of a medium-sized red onion, thin slices cut into quarters
1/2 lb feta cheese (not the crumbled variety) cut into 1/2 inch cubes
1/2 cup black or kalamata olives, pitted
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. Dijon mustard
1/4 cup red wine vinegar
1 tsp. salt
1/2 tsp. black pepper
1/2 cup olive oil

Instructions

Place cucumbers, red pepper, tomatoes and red onion in bowl. Stir gently to combine.
For the dressing, whisk together garlic, oregano, mustard, vinegar, salt, and pepper in a small bowl. Still whisking, slowly add olive oil, creating an emulsion. Pour the dressing over the vegetables. Add the feta cheese and olives. Toss gently. Allow to sit at room temperature for 30 minutes before serving.  Serve at room temperature.

One Skillet Greek Chicken

"I Wash You Dry" is a great source of wonderful recipes, including this dish.  This entree has layers of delicious Greek flavors.

Ingredients

1 - 2 Tablespoons olive oil
1 tsp oregano
Salt and pepper
6 - 8 boneless chicken thighs
3 cloves minced garlic
1 cup uncooked orzo pasta
14 ounces chicken broth
1 cup pitted kalmata olives, halved
1 tsp. dill weed
1 tsp lemon zest
3 handfuls baby spinach leaves
1/2 cup crumbled feta cheese
1/4 cup roasted red bell pepper, chopped
1/4 cup diced red onion

Instructions

Preheat oven to 425 degrees.
In large oven-proof skillet, heat oil over medium high heat.  Season chicken with salt, pepper and oregano on both sides. Sear in skillet for three minutes; flip and sear other side for three minutes. Transfer skillet to oven and cook for 10 - 15 minutes or until chicken is done.
Transfer chicken to plate and cover with foil to keep warm.
Discard any fat from the skillet.
Return the skillet to the burner over medium heat. Saute garlic until fragrant and then add in orzo, chicken broth and olives. Bring the mixture to a boil, reduce heat, cover and simmer for 10 - 15 minutes or until pasta is tender.
Stir in dill weed, lemon zest and spinach. Stir until spinach wilts. Return chicken to skillet and warm.
Top with onion, red pepper and feta cheese.

Greek Lamb Meatball Appetizer with Tzatziki Sauce

Delicious meatball appetizers!

Ingredients for the meatballs:

1 pound ground lamb
1/3 cup crumbled feta cheese
1/4 cup sliced green onions
2 Tablespoon bread crumbs
2 Tablespoons chopped fresh parsley
1 teaspoon cumin
1 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg, lightly beaten

Ingredients for the Tzatziki sauce:

1 cup peeled and shredded cucumber
2 teaspoons salt
1 cup plain Greek yoghurt
2 cloves minced garlic
1 Tablespoon lemon juice
2 Tablespoons minced fresh dill
2 Tablespoons minced fresh mint

Instructions:

In large bowl, combine all meatball ingredients. Using your hands, thoroughly combine the mixture.
Cover and refrigerate for one hour. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.  Roll lamb mixture into 1 1/2 inch meatballs. Lay onto prepared baking sheet.
Bake for about 20  minutes or until meatballs are slightly crispy on the outside and no longer pink inside.
Serve immediately with tzatziki sauce.

For the tzatziki sauce, place shredded cucumber in a colander and sprinkle with salt. Toss to coat evenly. Let the cucumber sit over a bowl for about 30 minutes. Press the cucumber to remove as much water as possible. Combine with remaining ingredients. Keep cold until ready to use.

This recipe was adapted from Nutmeg Nanny.

Greek Pizza

Ingredients

1/2 cup mayonnaise
4 minced garlic cloves
1 cup crumbled feta cheese, divided
1 12-inch pre-baked Italian pizza crust
1/2 cup oil-packed sun dried tomatoes, drained and chopped plus 1 Tablespoon of the oil
1/4 cup Kalamata olives, chopped
1 teaspoon oregano
2 cups baby spinach leaves
1/2 small red onion, halved and thinly sliced

Instructions

Adjust oven rack to lowest spot in oven and heat oven to 450 degrees.
Mix mayonnaise, garlic and 1/2 cup feta cheese in small bowl.
Place pizza crust on cookie sheet and spread mayonnaise mixture evenly on top.
Top with sun-dried tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
Toss spinach, onion and 1 Tablespoon sun-dried tomato oil altogether.
Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese.
Return to oven and bake about 2 minutes longer.