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toniiv

Active member
I absolutely love summer especially because of all the fresh produce. When tomatoes are at their peak, nothing beats a classic horiatiki salad with crisp cucumbers, olives, onion, and that thick slab of feta. But I know there are so many more Greek salads worth trying, and I’d love your recommendations!

I’ve had maroulosalata before and enjoyed it—so simple but refreshing. I also think lahanosalata (cabbage salad) can be great for summer cookouts, especially when dressed with lemon and olive oil. But I’m curious—what other traditional or regional Greek salads do you make in the summer?

Are there any grain-based salads like with kritharaki or bulgur? Any lesser-known village-style recipes? Warm or cold versions with legumes? I’d love to discover some new ones to rotate into my weekly meals.
 
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I’m totally with you—Greek summer salads are the best, especially when the ingredients are at their peak. Beyond horiatiki and maroulosalata, I love pantzarosalata (beet salad with garlic and yogurt or just olive oil and vinegar)—super cooling and earthy. Another favorite is revithosalata, a chilled chickpea salad with red onion, parsley, olive oil, and lemon. It’s filling but still light enough for summer.

You mentioned grain-based—yes! I’ve had pligouri (bulgur) salad with tomatoes, mint, scallions, and lemon. Almost like a Greek-style tabbouleh. And kritharoto salads with orzo, roasted vegetables, and crumbled feta work great served cold.

Also look into xoriatiki me paximadi—basically horiatiki layered over soaked barley rusks. It’s hearty and perfect for outdoor meals. And don’t overlook fasolakia salata—green beans blanched and tossed with garlic, olive oil, and lemon.
 

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.
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