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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!
 

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

greek-honey.jpg

Most common seafood in Greece?

What is the most common seafood in Greece?

I recall having an abundance of delicious, fresh caught seafood but I can't remember the names of most of the fish. I had delicious octopus and that's the only thing I remember for sure.

I am going to Greece again - I thought I would try to figure what are some fish and other seafood, besides octopus, that I should look forward to?

I see octopus everywhere. I think I may have eaten fresh sardines at one point. Maybe some calamari and a different kind of lobster, too...

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).

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?

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.
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