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dpappas87

Active member
Now that tomatoes are at their peak, I've been trying to think of more traditional Greek dishes that really let fresh, ripe tomatoes shine. Of course, horiatiki salad immediately comes to mind, but I know there have to be plenty of other favorites that make the most of summer tomatoes.

I'd love to get some ideas for dishes to make while good tomatoes are in season. They can be simple family recipes, classic village dishes, or something that's more specific to a particular region of Greece. I'm open to just about anything, whether it's a main course, side dish, or even an appetizer.

What are your favorite Greek dishes that feature fresh tomatoes? Are there any recipes you make every summer because the tomatoes are simply too good to pass up? I'd love to hear your recommendations.
 

Lamb Souvlaki Marinade Ideas

I've always marinated lamb souvlaki in a simple ladolemono (olive oil, lemon juice, garlic, oregano, salt, and pepper), and it's consistently delicious. Lately, though, I've been hearing about all kinds of other methods, and it's made me curious.

One person I know swears by nothing more than olive oil, garlic powder, salt, and pepper. Others add dried oregano to that mix, while I've even seen people say they use bottled Greek dressing as a quick marinade. It seems like everyone has their own approach!

I'm wondering what is considered the more traditional method in Greece. Is there a classic marinade that most families use, or does it vary by region and household? Do you prefer fresh garlic or garlic powder? Lemon before grilling, after grilling, or both?

I'd love to hear your favorite lamb souvlaki marinades, family recipes, and any tips you've picked up over the years.

What to order in tavernas in Greece?

I'm hoping to spend some time in Greece this fall, and one thing I'm really looking forward to is eating at traditional tavernas. The problem is that every menu seems to have so many delicious choices that I know I'll have trouble deciding!

Of course, I'll probably order classics like souvlaki, moussaka, and Greek salad at some point, but I'd really like to branch out and try dishes that locals order or specialties that visitors sometimes overlook.

If you could recommend just a few must-order items, what would they be? Are there any regional dishes, seasonal favorites, or lesser-known recipes that are especially good in the fall?

I'd also love to know if there are dishes you almost always order when you visit a taverna. Looking forward to hearing everyone's recommendations and maybe discovering a few new favorites before my trip!

Best Ladera Dishes for Summer?

I've been trying to cook more traditional Greek ladera dishes this summer, especially since the local farm stands and farmers markets are overflowing with beautiful fresh vegetables. Every week something different catches my eye, and I'd love to make the most of what's in season rather than following the same recipes over and over.

For those of you who cook Greek food regularly, which vegetables do you always grab when they look especially good? Are there certain ladera dishes that really shine when tomatoes, zucchini, eggplant, green beans, peppers, or other summer produce are at their peak?

I'm hoping to build a list of go-to summer favorites that highlight fresh ingredients and authentic Greek flavors. I'd love to hear what you make every year and any family recipes or regional specialties you'd recommend!

Tips for Making Homemade Loukaniko?

I’ve been thinking about trying to make homemade loukaniko, and I’m finally ready to give it a shot. I have a KitchenAid mixer with the meat grinder and sausage stuffing attachments, so I think I have the equipment I need. Now I just need to figure out how to get the flavors right!

I absolutely love loukaniko grilled, especially when it gets a little charred on the outside and stays juicy inside. For those of you who make your own, what seasonings and proportions do you use? I know recipes can vary quite a bit depending on the region and family tradition. I’m especially curious about orange peel, garlic, oregano, fennel, and other spices.

Any tips on the best meat-to-fat ratio, casing size, or grilling method would also be appreciated. I’d love to get as close as possible to traditional Greek flavor!

Traditional Greek Dishes Using Wild Greens

I enjoy collecting wild greens during the summer, and I’ve been looking for more traditional Greek ways to use them. I live outside of Greece, so I obviously don’t have access to all the same varieties of horta that grow there, but I can find quite a few edible wild greens locally.

I usually keep things simple and boil the greens, then serve them with olive oil and lemon. However, I know there must be many other traditional dishes that use wild greens. I’ve heard of hortopita and different regional pies, but I’d love to learn about soups, stews, rice dishes, or other recipes that incorporate them.

Which traditional Greek dishes use wild greens? Are there particular combinations of greens that work best for certain recipes? I’d also be interested in hearing how your family prepares horta or whether you substitute locally available wild greens when living outside Greece.
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