For the asparagus:
¼ red onion, finely chopped
2 scallions, finely sliced
5 ounces feta cheese, cubed or crumbled
3-4 dried figs, sliced
¼ cup Kalamata olives, chopped
1 bell pepper, chopped
3-4 radishes, thinly sliced
For the vinaigrette:
Set the oven to “Broil”.
Place the asparagus on a sheet pan and drizzle with olive oil. Season with salt and pepper. Toss to coat and spread them out on a single flat layer.
Roast under the broiler until tender and slightly brown. About 8 minutes. Keep an eye on them so that they do not burn.
Combine the vinaigrette ingredients in a small mixing bowl and whisk well until combined.
Place the remaining vegetables in a large bowl. Pour the vinaigrette over them and toss to coat. Add the feta cheese and figs and toss until combined.
As soon as the asparagus is ready, take it out of the oven and allow it to come to room temperature.
You may chop the asparagus into 2-inch pieces and toss into the salad or place a layer of the asparagus onto a serving dish and top with the salad.
Serve immediately with toasted bread alongside any meat dish.
This dish also tastes great with poached or boiled eggs on top. Enjoy!
PRINT THIS RECIPE HERE:
2 Perfectly boiled eggs
1 cup diced tomatoes
2 mini bell peppers sliced
¼ cup finely chopped onion
2 Kalamata olives pitted and sliced
Feta cheese crumbled
2-4 tablespoons Greek olive oil
Salt and freshly ground black pepper, to taste
Combine the tomatoes, onions, peppers, and olives in a bowl. Season with salt and pepper and toss to combine.
Slice the boiled eggs in half or into quarters and place on top of the vegetables.
Drizzle with olive oil and season with salt and pepper. Crumble some feta over the top and enjoy with some toasted bread.
The instructions for perfectly boiled eggs are in my Brunch cookbook and are very easy to follow. Enjoy!
1/2 cup taramas (carp roe)
3-4 slices bread, soaked in 1 cup water
1 onion, chopped
4 cloves garlic, peeled
juice of 1 lemon
salt and pepper
3/4 cup olive oil plus more for cooking onions and garlic
garnish: chopped parsley, olives, and toasted pita
Combine onion and garlic cloves with a few tablespoons of olive oil in a pan. Cook over medium heat about 15 minutes or until onion and garlic become soft and golden. Allow to cool.
Place cooked onion and garlic in a food processor and blend until smooth.
Squeeze as much water from the soaked bread as possible.
Add the bread to the processor and puree until smooth.
Add the taramas with the lemon juice and blend.
While the food processor is on, stream in the olive oil and puree until the dip is smooth and thick.
This dip tasted best cold.
Serve with chopped vegetables or pita bread for dipping.
Makes about 2 cups:
8 Kalamata olives, pitted
1 garlic clove, peeled
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup fresh parsley
1/4 cup fresh basil leaves
2-4 tablespoons lemon juice
salt and pepper to taste
This dressing can be made in a blender or a food processor. I love making it in my Vitamix.
Just puree all of the ingredients until completely smooth. Taste and adjust seasoning if needed by adding more lemon juice or salt and pepper.
Store in the refrigerator. It stays fresh for about 1 week.
1/2 cup bulgur wheat, or quinoa
1 cup boiling water
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 bunch scallions, finely chopped (about 1 cup)
1 bunch parsley, finely chopped
1/4 cup mint, finely chopped
1 cucumber, diced
2-3 tomatoes, diced (or 1 pint grape tomatoes, halved)
1 teaspoon dried oregano
salt and freshly ground pepper to taste
Garnish: feta cheese (optional)
Place bulgur wheat in a bowl and pour the boiling water over it along with 1/4 cup lemon juice. Cover the bowl and let stand at least 15 minutes until the liquid is absorbed. Season with salt and allow to cool.
In a large bowl, combine all of herbs and vegetables. Toss in the cooked bulgur wheat.
Dress with the olive oil and lemon juice.
Season with salt and pepper.
Garnish with feta and serve alongside anything.
2 cups uncooked small pasta such as orecchiette, bow tie, or elbows
1 cup diced green bell pepper
1-2 cups cherry tomatoes, halved
1/4 cup or more sliced olives
1 cup crumbled feta cheese
1 (6 ounce jar) artichoke hearts
Cook the pasta al dente in salted boiling water. Drain and place in a large bowl.
Prepare the ladolemono dressing and set aside.
Drain the artichoke hearts and cut in half.
Combine all of the ingredients together and toss well with the dressing.
Taste and adjust seasoning if desired.
Serve immediately or chill in the refrigerator and serve cold.
1 Dako (barley rusk), toasted whole grain bread may be substituted
Extra virgin olive oil
Feta cheese (about 1/4 cup)
2 Kalamata olives, sliced and pitted
optional: bell pepper slices
If using toasted bread, do not wet it at all.
Begin by dipping the rusk in water. Do this quickly so that the rusk moistens but does not soak in the water. The flavor should come from the tomatoes and olive oil, not the water.
Place the moistened rusk on a plate.
Grate one of the tomatoes on a box grater and chop the other.
Drizzle some olive oil over the rusk.
Top with the grated tomato. Season with some sea salt.
Place the chopped tomato over the grated and season with more sea salt.
Crumble the feta cheese on top and garnish with the sliced olives.
Slice the shallot finely and add it to your rusk.
Drizzle generously with more olive oil and add the dried oregano on top.
Eat this as soon as possible.
You can find the barley rusks here: http://amzn.to/2ba32i3
A great treat to enjoy during the summer when the most delicious fruits are in season. This recipe serves a lot of people so keep that in mind. It stays fresh in the refrigerator the day after you prepare it. It never gets wasted in our home. I love to eat it for breakfast the next day when it's extra cold and all of the flavors have come together.
3 mangoes, peeled and cubed
2 oranges, cut into chunks
1 apple, diced
2 cups grapes, halved
1 pear, diced
3 peaches, diced
4 bananas, peeled and sliced
10 strawberries, sliced
3 cups mango nectar
1/4 - 1/2 teaspoon pink salt
1/4 teaspoon black pepper
Place all fruits in a large bowl. Pour mango nectar over them. Season with salt and pepper and mix well.
Refrigerate for at least 3 hours then serve.
Some great substitutes or additions are: plums, apricots, blueberries, cantaloupe or your favorite summer fruits. Just make sure to buy the best, most ripe ffruit that you can find.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!