Greek Salad or a Horiatiki ( which means a village salad) is the most popular dish that can be found in every Eatery- establishment in Greece , especially during the summer. Greek salad is very easy to make like a lot of Greek recipes and even though many restaurants have changed the look and the way of making it through the years, the true recipe requires tomatoes, cucumber, onions, green peppers, olives from the local region and of course feta cheese.
You will need.
1 Kg firm, ripe tomatoes 1 peeled cucumber Salt & vinegar 1 medium onion 1 green sweet pepper (bell pepper) 180 gr. Feta cheese 80 gr. Olives ( Kalamata type) A good pinch of dried oregano 1/3 cup extra virgin olive oil
1. Cut the tomatoes into wedges or chunks, depending on the size (not slices) 2. Slice the cucumber, onion and pepper. 3. Arrange in a bowl or deep plate, season with a dash of vinegar and salt to taste, and toss. Lay the feta cheese in a single slice on top, surrounding with the olives, sprinkle with oregano and pour the extra virgin olive oil over all.
Gigantes or giant beans which means Giants is a nice side dish that can be eaten with feta cheese or combined with meat meals like lamb. It is normally served in our taverna as a starter or part of a small meze.
½ kg Butterbeans, soaked overnight 2 medium onions finely chopped 1 can tomatoes finely chopped 1 fresh red chilli pepper ½ fresh red sweet pepper finely chopped 1 cup celery leaves and stem roughly chopped 1 cup carrots in thin slices 1 cup olive oil 1 teaspoonful oregano Salt & pepper to taste
Boil the butterbeans in a large pan for 15 minutes removing the foam that rises to the top of the water with a wooden spoon before the beans come to boiling point. (Make sure the water you use to boil is not too hard in minerals. If you are not sure use botteld water otherwisw your beans will not go soft.)
Transfer the beans to another large pan and add enough boiled water to cover them.
Add the finely chopped onions and cook slowly until they are soft but not over boiled.
Transfer the beans and onions to a shallow oven dish and add all the other ingredients apart from the olive oil. Add just enough of the water from the pan to cover them.
Add the olive oil and seasoning to taste. Bake in a pre-heated moderate oven for 40 minutes or until they colour nicely and the sauce has thickened.
Mix zucchini and salt in a strainer; set a weighted plate on top; let drain for 30 minutes. Transfer zucchini to a tea towel; squeeze out liquid. Mix zucchini, parsley, kefalotyri cheese, flower, onions, pickled red pepper and egg in a bowl. Season with pepper; divide mixture into 12 balls. Press balls into 3⁄4"-thick patties. Pour oil into a 4-qt. pot to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 315°. Working in 2 batches, fry patties until browned and crisp, 5–6 minutes. Using a slotted spoon, transfer fritters to paper towels. Serve with a spoonful Tzatziki.
I found this recipe and thought… how many of you have asked me about how to make courgete-keftedes during the past years?
With this post I will try to send your our: Love, happiness and best wishes form the Brouklis Family!!