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Recipes

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.

Dressing

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.

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