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blopez34

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I got turned onto this salad recently and I realize that it's such a nice change of pace from the salads I usually make. I love how it doesn't use lettuce because I don't always seem to have it on hand.

Here is the combination I like for mine. How do you guys like making it?

- tomatoes
- cucumber
- green bell peppers
- red onion or scallion
- kalamata olives
- feta cheese
- plenty of olive oil
- oregano

I like it a bit room temperature so after I make it, I set it on the counter for maybe 45 minutes before I dive in. It also gives the flavors a chance to meld together. I would like to try making other combinations!
 
So, I don't like raw onions and I love capers. So, this is what I do - it is a bit different than what you listed, but your version sounds good too:

- tomatoes
- cucumbers
- Greek olives of any kind
- Feta
- Caper berries (the big berries)
- Bell peppers of any color
- Fresh oregano from my plant!
- Greek olive oil that I brought back from Crete
 
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I got turned onto this salad recently and I realize that it's such a nice change of pace from the salads I usually make. I love how it doesn't use lettuce because I don't always seem to have it on hand.

Here is the combination I like for mine. How do you guys like making it?

- tomatoes
- cucumber
- green bell peppers
- red onion or scallion
- kalamata olives
- feta cheese
- plenty of olive oil
- oregano

I like it a bit room temperature so after I make it, I set it on the counter for maybe 45 minutes before I dive in. It also gives the flavors a chance to meld together. I would like to try making other combinations!
That sounds good to me. You do need some kind of acid in the dressing, either vinegar (red wine, not white) or lemon juice. I prefer vinegar. While traditional Greek salad does not have lettuce, some of us here in the US use lettuce, nothing wrong with that. While some use a variety of parts of each, I like close to equal parts of oil and vinegar, with the vinegar being less in proportion. Have seen many recipes that use Dijon mustard in the dressing, but I've not used that, don't recall anyone in my family using it either.

The oregano should be Greek oregano, either purchased at an ethnic grocery or online. Do you know the variety you're growing? If you like it, that's fine. But an FYI, oregano in regular grocery stores, is not the right flavor. Greek oregano is fairly strong and pungent and makes its presence known!

As for other ingredients, some garbanzo beans are nice, maybe a bit of chopped fresh parsley or some sliced radishes, sometimes I'll add a bit of chopped fresh mint, if I have it. I chop one or two cloves of garlic and let sit in the vinegar for about 10 minutes, as it takes away the rawness of the garlic, and combine that with the olive oil, usually shake in a jar, and pour on salad.

I like the salad best at room temp like you said; it's not the same cold, especially the tomatoes.
 
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That sounds good to me. You do need some kind of acid in the dressing, either vinegar (red wine, not white) or lemon juice. I prefer vinegar. While traditional Greek salad does not have lettuce, some of us here in the US use lettuce, nothing wrong with that. While some use a variety of parts of each, I like close to equal parts of oil and vinegar, with the vinegar being less in proportion. Have seen many recipes that use Dijon mustard in the dressing, but I've not used that, don't recall anyone in my family using it either.

The oregano should be Greek oregano, either purchased at an ethnic grocery or online. Do you know the variety you're growing? If you like it, that's fine. But an FYI, oregano in regular grocery stores, is not the right flavor. Greek oregano is fairly strong and pungent and makes its presence known!

As for other ingredients, some garbanzo beans are nice, maybe a bit of chopped fresh parsley or some sliced radishes, sometimes I'll add a bit of chopped fresh mint, if I have it. I chop one or two cloves of garlic and let sit in the vinegar for about 10 minutes, as it takes away the rawness of the garlic, and combine that with the olive oil, usually shake in a jar, and pour on salad.

I like the salad best at room temp like you said; it's not the same cold, especially the tomatoes.

These are great tips! I am hesitant about the acid because when the tomatoes are fresh and the juices puddle at the bottom, that seems to have enough acid for my tastes, especially when mixed with the other flavors. But I did notice that when the tomatoes aren't as fresh, the salad could benefit from some acid. I think I am going to start! Thanks for the insights.
 
You're welcome! I do think wine vinegar is an important part of the dressing. Some use ratios that are almost equal, though you could use 3 parts oil to 1 part vinegar. You might want to try it that way first, and you can always increase the vinegar, and use what you like tastes the best.
 
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You're welcome! I do think wine vinegar is an important part of the dressing. Some use ratios that are almost equal, though you could use 3 parts oil to 1 part vinegar. You might want to try it that way first, and you can always increase the vinegar, and use what you like tastes the best.
I have realized it definitely depends on my mood. Thank you for weighing in!
 

Bougatsa Recipe to Try

I went to Greece and loved the Bougatsa I used to buy on the street. I thought I would share a recipe I found. I have never made it before. Does this look like the real deal? I don't want to dive in, only to realize the recipe was flawed from the beginning.

Ingredients​

For the Custard:​

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup fine semolina
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)

For the Assembly:​

  • 1 package (about 1 pound) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • Confectioners' sugar, for dusting
  • Ground cinnamon, for dusting

Instructions​

Preparing the Custard:​

  1. In a medium saucepan, combine the milk and half the sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
  2. In a large bowl, whisk together the remaining sugar and semolina. Add the eggs and whisk until the mixture is smooth and pale.
  3. Gradually temper the egg mixture by adding a cup of the warm milk while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 10-15 minutes). Remove from heat, stir in the vanilla extract and lemon zest (if using), and set aside to cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

Preparing the Phyllo:​

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully unroll the phyllo dough. Cover the sheets with a damp towel to prevent drying out.
  3. Lay one sheet of phyllo in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have used about half of the phyllo.
  4. Pour the custard over the phyllo layers, spreading evenly.

Assembly and Baking:​

  1. Continue layering and buttering the remaining phyllo sheets on top of the custard.
  2. Using a sharp knife, score the top layers of phyllo into pieces – this will make cutting the bougatsa easier after baking.
  3. Bake for 45-50 minutes, or until the phyllo is golden brown and crisp.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Before serving, sift generously with confectioners' sugar and sprinkle with cinnamon to taste.

Greek Vegetable Casserole Recipe (Briam)

Now that it is lent, I will be making this a lot. I bring it to lenten potlucks at my church and I make it all the time at home. Here's a recipe I use - I do change up the vegetables sometimes depending on what I can find. I might omit eggplant, for example, and I would replace it with two additional zucchini.

Ingredients:​

  • 2 medium zucchinis, sliced
  • 2 eggplants, sliced
  • 4 medium potatoes, peeled and sliced
  • 1 large red onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp oregano, dried
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup feta cheese, crumbled (optional)

Instructions:​

  1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
  2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
  3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
  4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.

How to make Koulouri - sesame bread rings?

When I went to Greece, one of my favorite snacks were the koulouri - or sesame bread rings.

I'm on a quest to recreate the delectable Greek Koulouri at home – those delightful sesame-crusted bread rings that are a staple street food in Greece. They are perfect for breakfast or as a snack any time of day, and I absolutely love their chewy texture and the rich taste that comes from being encrusted with toasted sesame seeds.

Is it a simple matter of taking any bread recipe and forming it into rings, and then putting sesame seeds on the rings? Or is it a bit more to it than that?

Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


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