Greek salad, or horiatiki salata

Country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives. Greek salad can be served as a side dish or as a light meal with some crusty bread.



3 tablespoons extra virgin olive oil

1½ tablespoons lemon juice

1 clove garlic—minced

½ teaspoon dried oregano

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper, and extra for garnish

3 tomatoes—cut into wedges

¼ red onion—sliced into rings 

½ cucumber—sliced into thick half-moons

½ green pepper (capsicum)—julienned

4 oz (120g) feta cheese—cut into small cubes
16 kalamata olives 

Melitzanosalata Greek Eggplant Deep

2 large eggplants    

3 Tablespoons fresh lemon juice

3 medium-sized cloves garlic, minced

1/2 cup extra virginy olive oil      

1/2 cup  parsley

chopped salt & pepper



Preheat the oven to 400 F.  Use a fork to prick the eggplants all over.  Put them on a baking sheet and bake for 30-40 minutes.  Remove and drain on a paper towel if needed.  Let cool until they can be handled.  Cut them in half and scoop all the insides out into a food processor.  Add minced garlic and lemon juice.  Pulse a few times to combine.  Continue to pulse while adding a steady stream of extra virgin olive oil.  Stir in parsley, salt and pepper.


1/2 cup Extra Virgin Olive Oil

1/4 cup Fresh Lemon Juice

1 Clove Garlic, pressed

1 teaspoon  Dried Oregano Leaves

1/2 teaspoon Kosher Salt

4-5 turns of Fresh Ground Black Pepper


Measure out all ingredients and add to a salad dressing container or jar.

Shake. Pour. Swoon.

Store salad dressing in the fridge. But pull out 10-15 minutes prior to using to warm up the solidified oil.


oil drop