Greek Food, Cooking and Recipe Community

What Makes a Perfect Greek Salad?

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redsoxdw_

redsoxdw_

Active member
I've always loved a traditional Greek village salad (horiatiki), and the older I get, the more I appreciate how simple it is. For me, the perfect Greek salad starts with ripe tomatoes, cucumber, red onion, olives, a generous piece of feta on top, good olive oil, and a sprinkle of oregano. No lettuce—just the classic ingredients.

That got me wondering how everyone else likes their Greek salad. Do you prefer the traditional village-style version, or do you add other ingredients? I've seen some people include green peppers, capers, or even different types of cheese depending on the region.

I'm also curious about dressing preferences. Do you stick with olive oil, oregano, and maybe a little vinegar, or do you use something more elaborate?

What makes a Greek salad perfect in your opinion? I'd love to hear about family traditions, regional variations, and any tips for making it extra flavorful.
 
I have to admit, I'm pretty traditional when it comes to Greek salad. Whenever I order one, I'm always hoping it's going to be the classic horiatiki with tomatoes, cucumber, onion, olives, feta, olive oil, and oregano. I don't mind green peppers since I've seen them served that way quite a bit, but I tend to prefer keeping everything else simple.

I also think really good tomatoes make or break the salad. When they're perfectly ripe, it hardly seems like you need much more than olive oil and oregano.

I'm curious about the regional differences, though. Are capers common in certain parts of Greece? And do people in different regions use different types of olives or cheese? I'd love to hear what everyone has seen while traveling or what their families have always made at home.
 
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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.

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.

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

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.

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