Fresh from the Garden Salads

This fresh, creamy tzatziki is a must-have for summer meals! Packed with crisp cucumber, rich Greek yogurt, and fragrant herbs, it's the perfect cool complement to warm pita, grilled vegetables, sandwiches, or even as a dip for your favorite snacks. Light, refreshing, and incredibly easy to make, this versatile sauce brings a burst of Mediterranean flavor to any dish.

Equipment:

• Clean kitchen towel  
• Box grater  
• Citrus juicer or reamer  

Ingredients:

• ½ cup finely grated cucumber  
• 1 cup thick whole milk Greek yogurt  
• 1 tablespoon fresh lemon juice  
• ½ tablespoon extra-virgin olive oil  
• 1 garlic clove, finely grated  
• ¼ teaspoon sea salt  
• 1 tablespoon chopped fresh dill  
• 1 tablespoon chopped fresh mint (optional)  

Instructions:

1. Prepare the Cucumber: Place the grated cucumber on a clean kitchen towel. Gently squeeze to remove some of the excess moisture—this helps keep your tzatziki thick and creamy.  
2. Mix the Sauce: In a medium mixing bowl, combine the cucumber, Greek yogurt, lemon juice, olive oil, grated garlic, sea salt, dill, and mint (if using). Stir until well blended.  
3. Chill & Serve: Refrigerate the tzatziki until you’re ready to serve. This allows the flavors to meld beautifully. Serve cold and enjoy!  

Melitzanosalata is a smoky, tangy Greek dip made from roasted eggplant, garlic, olive oil, and lemon. Simple yet packed with flavor, this rustic meze is traditionally served with warm pita or crusty bread. It's the Greek answer to baba ghanoush—with bold Mediterranean flair and a touch of oregano.

• 2 large eggplants
   
• 2 garlic cloves, minced
   
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
   
• 2 tablespoons fresh lemon juice
   
• 1 tablespoon red wine vinegar
   
• 1 teaspoon dried oregano
   
• Salt and freshly ground black pepper, to taste
   
• Optional garnish: chopped parsley, olives, or crumbled feta
   

1. Roast the Eggplants:
   Preheat the oven to 425°F (220°C). Prick eggplants with a fork and place them on a baking tray. Roast for 40–45 minutes, turning once, until the skins are charred and the flesh is very soft. Alternatively, roast them over an open flame for a smokier flavor.
    
2. Cool & Peel:
   Let the eggplants cool slightly, then peel off the skin and discard. Place the flesh in a strainer to drain excess moisture for 10–15 minutes.
    
3. Mix the Dip:
   In a bowl, mash the eggplant with a fork or pulse in a food processor for a smoother texture. Add garlic, olive oil, lemon juice, vinegar, oregano, salt, and pepper. Mix until well combined.
    
4. Serve:
   Transfer to a serving bowl. Drizzle with olive oil and garnish with parsley, olives, or feta if desired.
    

Serve with warm pita, grilled bread, or as part of a Greek meze spread alongside tzatziki, tirokafteri, and hummus.

Creamy, bold, and full of garlicky goodness, Skordalia is a classic Greek dip often served with fried fish, vegetables, or bread. Made with mashed potatoes, garlic, olive oil, and vinegar, it’s rustic and simple—but bursting with Mediterranean flavor.

• 1 pound (about 3 medium) Yukon Gold potatoes, peeled and cubed
   
• 4–5 garlic cloves, minced (adjust to taste)
   
• ½ cup extra-virgin olive oil
   
• 2 tablespoons white wine vinegar or fresh lemon juice
   
• Sea salt, to taste
   
• Optional garnish: chopped parsley, extra olive oil
   

1. Boil the Potatoes:
   Place peeled, cubed potatoes in a pot of salted water. Boil until fork-tender, about 15–20 minutes. Drain and let cool slightly.
    
2. Mash & Combine:
   In a bowl, mash the potatoes with a fork or potato masher. While still warm, add the minced garlic, olive oil (in a slow stream), and vinegar or lemon juice. Mix vigorously or use a hand mixer for a creamier texture.
    
3. Season:
   Add sea salt to taste. Adjust garlic, vinegar, or olive oil as desired to balance the flavor.
    
4. Serve:
   Transfer to a serving bowl. Drizzle with a little extra olive oil and garnish with chopped parsley, if desired.
    

Serve chilled or at room temperature with fried cod, grilled vegetables, pita bread, or as part of a meze platter.

Bold, creamy, and full of Mediterranean flair, Tirokafteri is a spicy Greek feta spread that brings a flavorful kick to any meze platter. Made with feta, roasted red pepper, olive oil, and a hint of chili, this addictive dip is perfect with warm pita, grilled vegetables, or even as a sandwich spread. Quick to prepare, and even quicker to disappear!

• 7 oz (200g) feta cheese, crumbled
   
• 1 small roasted red pepper (jarred or homemade), roughly chopped
   
• 2 tablespoons Greek yogurt (or plain full-fat)
   
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
   
• ½–1 fresh chili pepper or ½ teaspoon red pepper flakes (adjust to taste)
   
• 1 teaspoon red wine vinegar or lemon juice
   
• Freshly ground black pepper, to taste
   
• Optional garnish: chopped chili, olive oil, or fresh oregano
   

1. Blend the Ingredients:
   In a food processor, combine feta, roasted red pepper, yogurt, olive oil, chili, and vinegar or lemon juice. Blend until smooth and creamy, scraping down the sides as needed.
    
2. Adjust Seasoning:
   Taste and add black pepper or more chili for extra heat. Blend again to combine.
    
3. Serve:
   Transfer to a small bowl and drizzle with olive oil. Garnish with chopped chili or herbs if desired.
    

Serve chilled or at room temperature with warm pita bread, crackers, or fresh-cut veggies. Also pairs beautifully with grilled meats or as part of a pikilia platter.

Taramosalata is a silky, savory Greek dip made with cured fish roe (typically cod or carp), olive oil, lemon juice, and either bread or potatoes. Creamy and briny with a citrusy lift, it’s a staple of Greek meze tables, especially during Lent. Serve it chilled with warm pita, olives, or fresh vegetables for dipping.

• ½ cup tarama (carp or cod roe, pink or white)
   
• 3–4 thick slices of day-old white bread, crusts removed and soaked in water, then squeezed dry
   
• ½ small onion, grated or finely chopped
   
• ½ cup extra-virgin olive oil
   
• 2–3 tablespoons fresh lemon juice (to taste)
   
• 1–2 tablespoons cold water (if needed to adjust texture)
   
• Optional garnish: olive oil drizzle, capers, olives, or parsley
   

1. Prepare the Bread:
   Soak the bread slices in water until soft, then squeeze out the excess moisture.
    
2. Blend the Base:
   In a food processor, add the tarama, bread, and onion. Pulse until smooth.
    
3. Add Oil & Lemon:
   With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture becomes thick and creamy. Add cold water as needed to reach your desired consistency.
    
4. Taste & Adjust:
   Add more lemon juice or olive oil to balance the flavor, if desired.
    
5. Serve:
   Spoon into a bowl, drizzle with olive oil, and garnish with capers, parsley, or olives if desired. Serve chilled.
    

Taramosalata is best served cold with warm pita, cucumber slices, or alongside other meze dishes like dolmades and melitzanosalata.

Bright, fresh, and packed with flavor, basil pesto is one of my favorite condiments to keep on hand. It's incredibly versatile—toss it with pasta, drizzle it over roasted veggies, spread it on sandwiches, or swirl it into soups. This easy, classic recipe comes together quickly in a food processor and can be customized to your taste.

Equipment:

• Food processor (I love using my Cuisinart for the perfect smooth texture)  

Ingredients – Basic Basil Pesto:

• ½ cup toasted pine nuts  
• 2 tablespoons fresh lemon juice  
• 1 small garlic clove  
• ¼ teaspoon sea salt  
• Freshly ground black pepper, to taste  
• 2 cups fresh basil leaves  
• ¼ cup extra-virgin olive oil (plus more for desired consistency)  
• ¼ cup freshly grated Parmesan cheese (optional)  

Instructions:

1. Blend the Base: In a food processor, combine the toasted pine nuts, lemon juice, garlic, sea salt, and a few grinds of black pepper. Pulse until the mixture is well chopped.  
2. Add the Basil: Add the fresh basil leaves and pulse again until everything is combined.  
3. Incorporate the Oil: With the processor running, slowly drizzle in the olive oil and pulse until the pesto reaches your desired texture. For a smoother, more pourable pesto, simply add a bit more olive oil.  
4. Finish with Cheese (Optional): If using Parmesan, add it in and pulse just until incorporated.  

This vibrant pesto stores well in the fridge for several days and can even be frozen for longer storage. It’s a delicious way to add a burst of flavor to nearly any dish.

This zesty little Greek number is sunshine in a jar!  Made with just olive oil, lemon juice, garlic, and oregano, it’s the kind of dressing that instantly brightens up grilled veggies, seafood, or even a simple salad. Quick to whisk, hard to forget—because everything tastes better with a splash of Ladolemono!

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Sea salt and black pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Drizzle over grilled vegetables, fish, or salads.

Crispy, golden, and irresistibly flavorful, Kalamarakia Tiganita is a classic Greek appetizer. Lightly coated in flour and seasoned with oregano, these tender calamari rings are fried until perfectly crunchy and served with lemon wedges for a zesty finish. A staple at seaside tavernas, this dish brings a taste of the Aegean to your table.

• 1½ pounds cleaned calamari (rings and tentacles), patted dry
   
• ¾ cup all-purpose flour
   
• 2 teaspoons dried oregano
   
• ½ teaspoon sea salt
   
• Freshly ground black pepper, to taste
   
• Olive oil or sunflower oil, for frying
   
• Lemon wedges, for serving
   
• Optional garnish: extra dried oregano or chopped parsley
   

1. Prep the Calamari:
   Make sure the calamari is thoroughly cleaned and patted dry with paper towels to avoid excess moisture.
    
2. Season the Flour:
   In a shallow bowl, combine the flour, oregano, salt, and pepper.
    
3. Dredge:
   Toss the calamari pieces in the seasoned flour until evenly coated. Shake off excess.
    
4. Heat the Oil:
   In a deep skillet or frying pan, heat about 1 inch of oil over medium-high heat until hot (about 350°F / 175°C).
    
5. Fry the Calamari:
   Fry the calamari in batches for 2–3 minutes per side, or until golden and crisp. Avoid overcrowding the pan. Remove with a slotted spoon and drain on paper towels.
    
6. Serve:
   Transfer to a platter, sprinkle with a little extra oregano, and serve hot with lemon wedges.
    

Pair with a chilled glass of ouzo, tzatziki, or a fresh village salad for the ultimate Greek appetizer experience.

Pikilia Tiganiton is a delicious assortment of traditional Greek fried appetizers—perfect for sharing! This crispy and golden meze platter usually includes zucchini chips, eggplant slices, feta saganaki, and fried peppers, all served with a side of tzatziki or lemon wedges. It's rustic, comforting, and bursting with flavor—Greek hospitality on a plate!

For the Fried Zucchini & Eggplant:

• 1 zucchini, thinly sliced
   
• 1 small eggplant, thinly sliced
   
• Salt, for sprinkling
   
• ½ cup all-purpose flour, for dredging
   
• Olive oil, for frying
   

For Feta Saganaki:

• 1 thick slice of firm feta cheese (about ½-inch thick)
   
• 2 tablespoons all-purpose flour
   
• Olive oil, for frying
   

For Fried Peppers:

• 4 small green peppers (or mild chili peppers), whole
   
• Olive oil, for frying
   
• Sea salt, to taste
   

To Serve:

• Tzatziki sauce or lemon wedges
   
• Optional: a sprinkle of dried oregano
   

1. Prepare the Vegetables:
   Lightly salt the zucchini and eggplant slices and let them sit for 10–15 minutes to release excess moisture. Pat dry with a paper towel.
    
2. Fry the Zucchini & Eggplant:
   Heat olive oil in a skillet over medium heat. Dredge the slices in flour and fry in batches until golden and crisp on both sides. Drain on paper towels.
    
3. Make the Feta Saganaki:
   Lightly flour the feta slice. In a clean skillet, heat a bit of olive oil and sear the feta until golden on both sides, about 1–2 minutes per side. Handle gently so it doesn't break apart.
    
4. Fry the Peppers:
   In the same pan, fry the whole peppers until blistered and softened. Sprinkle with sea salt.
    
5. Assemble the Platter:
   Arrange the zucchini, eggplant, fried feta, and peppers on a large plate. Serve immediately with tzatziki or lemon wedges, and a sprinkle of dried oregano if desired.
    

Pair with crusty bread and a glass of ouzo or white wine for the ultimate Greek meze experience!

Tender, smoky, and bursting with flavor, grilled octopus is a beloved meze in Greek cuisine. Slowly simmered until fork-tender and then charred over a hot grill, it's finished with a drizzle of olive oil, lemon juice, and a generous sprinkle of oregano. Simple, rustic, and unforgettable.

• 2–3 pounds octopus, cleaned
   
• 1 small onion, halved
   
• 2 bay leaves
   
• 1 teaspoon whole peppercorns
   
• 2 tablespoons red wine vinegar
   
• 3 tablespoons extra-virgin olive oil (plus more for grilling and serving)
   
• Juice of 1 lemon
   
• 1–2 teaspoons dried oregano
   
• Sea salt and freshly ground black pepper, to taste
   
• Optional garnish: fresh parsley and extra lemon wedges
   

1. Simmer the Octopus:
   Place the cleaned octopus in a large pot and add enough water to cover. Add the onion, bay leaves, peppercorns, and red wine vinegar. Bring to a simmer over medium heat (do not boil), cover, and cook gently for 45–60 minutes, or until the octopus is tender when pierced with a knife.
    
2. Cool and Prep:
   Remove the octopus from the pot and let it cool slightly. Cut into manageable pieces—typically separating the tentacles and trimming any excess head or membrane.
    
3. Marinate:
   In a bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Toss the octopus pieces in the marinade and let sit for 20–30 minutes (or refrigerate for up to 24 hours).
    
4. Grill:
   Preheat a grill or grill pan over high heat. Lightly oil the grates. Grill the octopus for 3–4 minutes per side, or until nicely charred and smoky. Avoid overcooking to keep the texture tender.
    
5. Serve:
   Transfer to a serving platter, drizzle with more olive oil, sprinkle with additional oregano, and garnish with parsley and lemon wedges.
    

Serving Tip:
Serve with warm pita, a side of fava or horta (boiled greens), and a glass of ouzo or crisp white wine.
 

A little block of heaven! This warm and melty grilled feta is simple, rustic, and impossibly good. Roasted with juicy tomatoes, a drizzle of olive oil, and a sprinkle of oregano, it's a Greek meze that feels like a hug in every bite. Serve it with warm bread and let the dipping begin!

Ingredients:

• 1 block of feta cheese (about 6 oz)
• 1 small tomato, thinly sliced
• 1/2 teaspoon dried oregano
• 1 tablespoon extra-virgin olive oil
• Optional: pinch of chili flakes

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place feta on a piece of parchment-lined foil. Top with tomato slices, oregano, and olive oil.
3. Wrap loosely and bake for 15 minutes.
4. Unwrap and broil for 2-3 minutes until slightly golden. Serve warm.

Golden, crispy, and bursting with lemony herb flavor, these roasted potatoes are a Greek classic. Tossed with olive oil, garlic, and plenty of oregano, they crisp up beautifully in the oven while staying tender on the inside. They're the ultimate side dish—simple, hearty, and always a crowd favorite at the dinner table.

Ingredients:

• 4 large potatoes, peeled and cut into wedges
• 1/4 cup extra-virgin olive oil
• Juice of 1 lemon
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• Sea salt and freshly ground black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Spread on a baking sheet and roast for 40-45 minutes, flipping halfway, until golden and crispy.
    

This easy grilled asparagus recipe is a go-to side dish during spring and summer. Lightly charred, tender, and full of flavor, it’s seasoned simply with olive oil, salt, pepper, and a squeeze of fresh lemon juice. It’s the perfect accompaniment to any grilled main or seasonal spread.

Ingredients:

• 1 bunch fresh asparagus, woody ends trimmed
   
• Extra-virgin olive oil, for drizzling
   
• Sea salt and freshly ground black pepper, to taste
   
• Lemon wedges, for serving
   

Instructions:

1. Preheat the Grill:
   Heat your grill or grill pan to medium-high heat.
    
2. Season the Asparagus:
   Arrange the trimmed asparagus spears on a large plate or tray. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Toss well to coat evenly.
    
3. Grill to Perfection:
   Place the asparagus directly on the hot grill grates. Cook for 6 to 8 minutes, turning occasionally, until lightly charred and tender but still bright green.
    
4. Finish & Serve:
   Transfer to a serving platter, squeeze fresh lemon juice over the top, and season to taste. Serve warm.
    

Arakas is a comforting and wholesome Greek dish featuring tender green peas simmered in a rich tomato and olive oil sauce with herbs and vegetables. It’s part of the traditional “ladera” family of dishes—vegetables cooked in olive oil—making it naturally vegan, hearty, and packed with flavor.

• 1 pound (450g) frozen or fresh green peas
   
• 1/4 cup extra-virgin olive oil
   
• 1 medium onion, finely chopped
   
• 2–3 spring onions (optional), sliced
   
• 1 medium carrot, diced
   
• 1 medium potato, diced (optional for heartier version)
   
• 1/2 cup crushed tomatoes or 1 grated fresh tomato
   
• 1 tablespoon tomato paste
   
• 1/2 cup water
   
• 2 tablespoons chopped fresh dill or parsley
   
• Salt and freshly ground black pepper, to taste
   
• Optional: lemon wedges for serving
   

1. Sauté the Vegetables:
   In a large pot, heat olive oil over medium heat. Add the chopped onion and spring onions (if using) and sauté for 3–4 minutes until soft and translucent. Add the diced carrot (and potato, if using) and cook for another 5 minutes.
    
2. Add Tomatoes and Simmer:
   Stir in the tomato paste, crushed tomatoes, and water. Bring to a simmer and cook for 5–7 minutes.
    
3. Add Peas and Season:
   Add the peas to the pot. Season with salt, pepper, and stir well. Cover and simmer on low heat for about 25–30 minutes, or until the vegetables are tender and the sauce is rich.
    
4. Finish with Herbs:
   Stir in the chopped dill or parsley and adjust seasoning to taste.
    
5. Serve:
   Let the dish rest for 10 minutes. Serve warm or at room temperature, drizzled with extra olive oil and a squeeze of lemon if desired.
    

Serve with crusty bread or alongside feta cheese and olives for a light, balanced meal.

Crispy on the outside and fluffy on the inside, these Greek-style fried potatoes are seasoned with dried oregano and crumbled feta for a salty, herby, irresistible finish. Served hot and golden, they’re perfect as a meze, side dish, or a comfort food snack—especially when paired with a squeeze of lemon.

• 4 large potatoes (Yukon Gold or Russet), peeled and cut into thick fries or wedges
   
• Olive oil or sunflower oil, for frying
   
• 1 teaspoon dried oregano
   
• Sea salt, to taste
   
• Freshly ground black pepper, optional
   
• ½ cup crumbled feta cheese
   
• Optional: lemon wedges, chopped fresh parsley for garnish
   

1. Prepare the Potatoes:
   Place the cut potatoes in a bowl of cold water and soak for 30 minutes. This removes excess starch and helps them crisp up. Drain and pat dry thoroughly with a towel.
    
2. Fry the Potatoes:
   Heat a generous amount of oil in a deep frying pan over medium-high heat. Once hot, add the potatoes in batches and fry until golden brown and crispy—about 6–8 minutes per batch. Remove with a slotted spoon and drain on paper towels.
    
3. Season:
   While still hot, sprinkle with sea salt, dried oregano, and black pepper if desired.
    
4. Top with Feta:
   Transfer to a serving plate and generously sprinkle crumbled feta over the hot potatoes so it slightly melts.
    
5. Serve:
   Garnish with lemon wedges and fresh parsley if using. Serve immediately.
    

These potatoes are excellent on their own or served alongside grilled meats, fried eggs, or a fresh tomato salad.
 

This rustic, herb-scented flatbread is a delicious nod to traditional Greek baking. Soft on the inside with a golden, slightly crisp crust, it’s brushed with olive oil and sprinkled with oregano for a simple yet irresistible flavor. Perfect for dipping, wrapping, or serving alongside soups and salads—this flatbread turns any meal into a Greek feast.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet dry yeast (2 1/4 tsp)
• 1 tablespoon dried oregano
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 3/4 cup warm water

Instructions:

1. Combine warm water, yeast, and sugar. Let sit 10 min.
2. Mix flour, salt, oregano, and olive oil in a large bowl. Add yeast mixture and knead until smooth.
3. Cover and let rise 1 hour.
4. Roll into a rectangle, place on a baking sheet, and brush with olive oil.
5. Bake at 400°F (200°C) for 20-25 minutes. Serve warm.

This classic appetizer is the perfect way to celebrate fresh summer produce. Crisp slices of toasted baguette are topped with sweet, juicy tomatoes, fragrant basil, and a hint of garlic and balsamic. It’s simple, elegant, and absolutely irresistible.

Because this recipe is so minimal, the key is using the best ingredients you can find—ripe tomatoes, good olive oil, and a fresh baguette make all the difference.

Ingredients:

• 1 baguette, sliced into ¼-inch thick pieces
   
• Extra-virgin olive oil, for drizzling
   
• 2 pounds ripe tomatoes, diced
   
• ½ cup fresh basil leaves, cut into chiffonade
   
• 2 garlic cloves, grated
   
• 1 teaspoon balsamic vinegar
   
• ½ teaspoon sea salt
   
• Freshly ground black pepper, to taste
   
• Flaky sea salt, for garnish
   

Instructions:

1. Toast the Bread:
   Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Arrange the baguette slices in a single layer, drizzle both sides lightly with olive oil, and bake for 10 to 12 minutes, or until golden and crisp.
    
2. Prepare the Topping:
   While the bread toasts, mix the diced tomatoes, basil, grated garlic, balsamic vinegar, sea salt, and a few grinds of black pepper in a large bowl. Taste and adjust the seasoning as needed.
    
3. Assemble the Bruschetta:
   Remove the toasted bread from the oven. Using a slotted spoon, scoop the tomato mixture onto each slice, leaving behind excess liquid to keep the bread crisp. Drizzle lightly with olive oil and finish with a sprinkle of flaky sea salt.
    
4. Serve Immediately:
   Enjoy your bruschetta fresh—it's best served right after assembling while the bread is still warm and crisp.
    

These black bean tacos are a quick, flavorful, and satisfying dinner option—perfect for busy weeknights or casual gatherings. With savory spiced beans, tangy pickled cabbage, and creamy toppings, every bite is bursting with texture and taste. Prep the pickled cabbage and cilantro lime crema ahead of time to make assembly fast and easy.

Ingredients:

• 2 tablespoons extra virgin olive oil
   
• ½ medium white onion, diced
   
• 1 jalapeño pepper, diced
   
• 3 garlic cloves, chopped
   
• 1 teaspoon sea salt
   
• 1½ tablespoons taco seasoning
   
• Pinch of cayenne pepper (optional)
   
• 3 cups cooked black beans, drained and rinsed (reserve ½ cup bean liquid)
   
• 1 tablespoon fresh lime juice, plus lime wedges for serving
   
• 6 to 8 tortillas, warmed
   

Toppings:

• Pickled cabbage
   
• Cilantro lime crema (see note for vegan alternative)
   
• Cotija cheese (optional)
   
• Sliced jalapeño peppers
   
• Fresh cilantro
   

Instructions:

1. Sauté the Aromatics:
   In a medium pot or large skillet, heat the olive oil over medium heat. Add the diced onion, jalapeño, garlic, and salt. Cook, stirring occasionally, for about 8 minutes, until softened and fragrant.
    
2. Add Spices & Beans:
   Stir in the taco seasoning and cayenne (if using) and cook for 1 minute more. Add the black beans and ¼ cup of the reserved bean liquid. Cook for 5 to 8 minutes, or until the veggies are soft and the mixture is thick. Add more bean liquid if the pan becomes dry.
    
3. Mash & Finish:
   Lightly mash some of the beans with the back of a spoon to give the mixture a creamy texture. Stir in the lime juice and adjust seasoning to taste.
    
4. Assemble the Tacos:
   Spoon the black bean mixture into warm tortillas. Top with pickled cabbage, cilantro lime crema, Cotija cheese, jalapeños, and cilantro. Serve with extra lime wedges.
    

Notes:

• Make it vegan: Omit the Cotija cheese and replace the crema with guacamole or a vegan avocado sauce using vegan mayo.
   
• Prep ahead tips: Pickled cabbage can be made up to 2 weeks in advance, crema lasts up to 5 days, and beans can be pre-cooked and refrigerated for 3 days.
   

Tender chicken and golden potatoes are roasted together in a zesty, aromatic blend of lemon, oregano, and olive oil. This traditional Greek dish is hearty, flavorful, and incredibly easy to prepare—perfect for a comforting family dinner.

For the Marinade:

• ¼ cup extra-virgin olive oil
   
• Juice of 2 lemons
   
• Zest of 1 lemon
   
• 4 garlic cloves, minced
   
• 2 teaspoons dried oregano
   
• 1 teaspoon sea salt
   
• ½ teaspoon freshly ground black pepper
   
• Optional: ½ teaspoon paprika or chili flakes for extra flavor
   

For the Dish:

• 4 bone-in, skin-on chicken thighs (or drumsticks)
   
• 4 medium Yukon Gold potatoes, peeled and cut into wedges
   
• 1 small red onion, cut into thick slices
   
• ½ cup chicken broth or water
   
• Fresh oregano sprigs or chopped parsley, for garnish
   
• Lemon wedges, for serving
   

1. Preheat Oven:
   Preheat your oven to 400°F (200°C).
    
2. Prepare Marinade:
   In a small bowl, whisk together the olive oil, lemon juice and zest, garlic, oregano, salt, pepper, and paprika (if using).
    
3. Marinate the Chicken:
   Place the chicken thighs in a large bowl or zip-top bag. Pour half of the marinade over the chicken, coating thoroughly. Let sit for at least 15 minutes (or refrigerate up to 4 hours for deeper flavor).
    
4. Toss the Potatoes:
   In a large roasting pan or baking dish, add the potato wedges and red onion. Drizzle with the remaining marinade and toss to coat evenly.
    
5. Assemble for Roasting:
   Nestle the marinated chicken thighs into the pan with the potatoes and onions. Pour the chicken broth or water into the bottom of the pan (this keeps the meat moist and creates a delicious pan sauce).
    
6. Roast:
   Roast uncovered for 45 to 50 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C), and the potatoes are tender and slightly crisped on the edges.
    
7. Finish & Serve:
   Garnish with fresh oregano or parsley and serve with lemon wedges for extra brightness.
    

Serve with a simple Greek salad or steamed greens and crusty bread to soak up the pan juices.

Yemista is a classic dish straight from the Greek countryside—sun-ripened vegetables stuffed with a fragrant mixture of rice, herbs, and olive oil, then baked until meltingly tender. Traditionally made with tomatoes and bell peppers, this dish is hearty yet light, and it’s just as delicious warm as it is at room temperature. A true celebration of Mediterranean simplicity and flavor.

• 4 large ripe tomatoes
   
• 4 large bell peppers (any color)
   
• ¾ cup uncooked white rice
   
• 1 medium onion, finely chopped
   
• 3 garlic cloves, minced
   
• ½ cup fresh parsley, chopped
   
• 2 tablespoons fresh mint or 1 tablespoon dried mint
   
• 1 tablespoon dried oregano
   
• ½ cup extra-virgin olive oil, divided
   
• ½ cup tomato pulp (from scooped tomatoes)
   
• 1 tablespoon tomato paste
   
• ½ teaspoon sugar
   
• Sea salt and freshly ground black pepper, to taste
   
• 1 cup water or vegetable broth
   
• Optional: 1–2 potatoes, peeled and cut into wedges (to roast alongside)
   

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
    
2. Prepare the Vegetables:
   Slice the tops off the tomatoes and peppers (keep as lids) and gently scoop out the tomato pulp with a spoon. Set aside ½ cup of the tomato pulp for the filling. Remove seeds and membranes from peppers. Arrange hollowed vegetables in a large baking dish.
    
3. Sauté the Filling:
   In a large skillet, heat half the olive oil over medium heat. Add the chopped onion and garlic, sauté until soft and translucent (about 5 minutes). Stir in the rice, reserved tomato pulp, tomato paste, parsley, mint, oregano, sugar, salt, and pepper. Cook for 2–3 minutes until the mixture is fragrant and well combined.
    
4. Assemble the Yemista:
   Fill each tomato and pepper about ¾ full with the rice mixture (it will expand while cooking). Replace the tops. If using potatoes, tuck the wedges around the stuffed vegetables.
    
5. Bake:
   Drizzle the remaining olive oil and the water or broth into the base of the dish. Cover loosely with foil and bake for 50 minutes. Remove foil and bake uncovered for another 15–20 minutes, or until the vegetables are soft and slightly charred and the rice is cooked through.
    
6. Serve:
   Let cool for 15–20 minutes before serving to allow flavors to settle. Yemista is traditionally served warm or at room temperature with crusty bread or feta cheese on the side.

Ribeye steak is one of the most beloved cuts of beef, known for its rich marbling, tenderness, and deep flavor. Thanks to its generous fat content, it pan-sears beautifully, creating a golden crust while remaining juicy and flavorful inside. This simple preparation highlights the natural quality of the ribeye, complemented by fresh rosemary for an aromatic finish.

Ingredients:

• Ribeye steaks (well-marbled, bone-in or boneless)  
• Olive oil (note: the oil will smoke during searing)  
• Kosher salt  
• Freshly ground black pepper  
• Fresh rosemary sprigs  
• Optional: butter (for basting and added richness)  

Instructions:

1. Season & Marinate: Generously season all sides of the ribeye steaks with kosher salt and black pepper. For enhanced tenderness and flavor, place the steaks in an airtight plastic bag and refrigerate for at least 4 hours, or up to 48 hours.  
2. Bring to Room Temperature: About 45 minutes before cooking, remove the steaks from the refrigerator to allow them to come to room temperature. This ensures even cooking.  
3. Heat the Skillet: Preheat a large (12-inch) skillet over medium-high heat. Add a drizzle of olive oil and a tablespoon of butter, heating until the mixture just begins to smoke.  
4. Sear the Steaks: Carefully place the steaks in the hot skillet and nestle a few rosemary sprigs around them. Sear for 3 to 4 minutes per side, or until the internal temperature reaches 125–130°F for medium-rare.  
5. Rest: Transfer the steaks to a cutting board or clean plate. Tent loosely with foil and let rest for 5 to 6 minutes. The internal temperature will continue to rise slightly, reaching a perfect medium-rare (130–135°F).  

Serve with your favorite sides and enjoy a restaurant-quality steak right at home.

Pastitsio is a beloved Greek comfort dish, often described as the Greek lasagna. It features layers of tubular pasta, spiced meat sauce, and a creamy béchamel topping, all baked to golden perfection. Rich, hearty, and deeply satisfying, it’s a favorite at family gatherings and festive tables.

For the Pasta Base:

• 1 pound (450g) pastitsio pasta (or bucatini/ziti)
   
• 2 tablespoons butter or olive oil
   
• 2 eggs, lightly beaten
   
• ½ cup grated kefalotyri or Parmesan cheese
   

For the Meat Sauce:

• 2 tablespoons olive oil
   
• 1 onion, finely chopped
   
• 2 garlic cloves, minced
   
• 1½ pounds ground beef or lamb
   
• ½ cup red wine
   
• 1 cup crushed tomatoes
   
• 2 tablespoons tomato paste
   
• 1 teaspoon ground cinnamon
   
• ½ teaspoon ground allspice
   
• Salt and pepper, to taste
   
• ½ cup chopped parsley (optional)
   

For the Béchamel Sauce:

• 4 tablespoons butter
   
• ½ cup all-purpose flour
   
• 4 cups whole milk, warmed
   
• ½ teaspoon ground nutmeg
   
• Salt and white pepper, to taste
   
• 2 eggs, beaten
   
• ½ cup grated kefalotyri or Parmesan cheese
   

1. Cook the Pasta:
   Boil the pasta until just al dente. Drain and toss with butter, beaten eggs, and cheese. Set aside.
    
2. Prepare the Meat Sauce:
   Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until soft. Add the ground meat and cook until browned. Stir in wine, then add tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer uncovered for 20–25 minutes until thickened. Stir in parsley and set aside.
    
3. Make the Béchamel:
   In a saucepan, melt butter. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk, whisking constantly to avoid lumps. Cook until thickened. Remove from heat, stir in nutmeg, salt, and pepper. Cool slightly, then whisk in beaten eggs and cheese.
    
4. Assemble:
   Preheat oven to 350°F (175°C). In a buttered 9x13-inch baking dish, layer half the pasta, followed by the meat sauce, then the remaining pasta. Pour the béchamel over the top, smoothing evenly.
    
5. Bake:
   Bake uncovered for 45–50 minutes, or until the top is golden brown. Let rest at least 20–30 minutes before slicing.
    

Pastitsio is even better the next day! Serve with a fresh green salad and a glass of dry red wine for a traditional Greek meal.

Juicy, tender, and packed with flavor, Paidakia Arnisia are Greek-style lamb chops marinated in olive oil, lemon juice, garlic, and oregano, then grilled to perfection. Whether cooked over charcoal or in a skillet, they’re rustic, mouthwatering, and a true staple at any Greek table—especially during festive gatherings or Sunday lunch.

• 2 pounds lamb chops (rib or loin chops)
   
• ¼ cup extra-virgin olive oil
   
• Juice of 2 lemons
   
• Zest of 1 lemon
   
• 4 garlic cloves, minced
   
• 2 teaspoons dried oregano
   
• 1 teaspoon sea salt
   
• ½ teaspoon freshly ground black pepper
   
• Optional: ½ teaspoon crushed red pepper flakes
   
• Fresh oregano or parsley, for garnish
   
• Lemon wedges, for serving
   

1. Marinate the Lamb Chops:
   In a bowl or zip-top bag, combine olive oil, lemon juice and zest, garlic, oregano, salt, pepper, and red pepper flakes (if using). Add the lamb chops and toss to coat well. Marinate in the refrigerator for at least 2 hours or overnight for best flavor.
    
2. Bring to Room Temperature:
   Remove lamb chops from the fridge 30 minutes before cooking to bring to room temperature.
    
3. Grill or Pan-Sear:
   Heat a grill or cast-iron skillet over medium-high heat. Grill the chops for about 3–4 minutes per side for medium-rare, or longer to your preferred doneness. For extra char, press gently onto the hot surface.
    
4. Rest & Serve:
   Let the lamb chops rest for 5 minutes before serving. Garnish with fresh oregano or parsley and serve with lemon wedges for a bright, zesty finish.
    

Pair with roasted potatoes, tzatziki, or a simple Greek salad for a full taverna-style meal.

Garides Scharas are juicy, marinated shrimp grilled to perfection and finished with lemon, oregano, and a drizzle of olive oil. This simple yet flavorful dish brings all the brightness of the Mediterranean to your table in just minutes. Serve as a meze, over salad, or with warm pita and tzatziki for a light and satisfying meal.

• 1½ pounds large shrimp, peeled and deveined (tails on optional)
   
• 3 tablespoons extra-virgin olive oil
   
• Juice of 1 lemon
   
• Zest of 1 lemon
   
• 3 garlic cloves, minced
   
• 2 teaspoons dried oregano
   
• ½ teaspoon sea salt
   
• ¼ teaspoon freshly ground black pepper
   
• Optional: chili flakes or fresh parsley for garnish
   
• Lemon wedges, for serving
   

1. Marinate the Shrimp:
   In a bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Add shrimp and toss to coat. Let marinate for 20–30 minutes in the refrigerator.
    
2. Preheat the Grill:
   Heat an outdoor grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.
    
3. Grill the Shrimp:
   Thread shrimp onto skewers (if using) and grill for 2–3 minutes per side, or until pink, slightly charred, and cooked through.
    
4. Serve:
   Transfer to a platter, drizzle with additional olive oil, and sprinkle with more oregano or fresh parsley. Serve hot with lemon wedges.
    

Pair with a Greek salad, grilled vegetables, or orzo for a complete Mediterranean meal. Excellent with ouzo or crisp white wine.

Lahanodolmades are tender cabbage leaves stuffed with a flavorful mixture of ground meat, rice, and herbs, simmered in broth and finished with a luscious egg-lemon (avgolemono) sauce. This beloved Greek dish is warming, hearty, and bursting with the bright citrusy finish of avgolemono—perfect for a comforting family meal.

For the Rolls:

• 1 large green cabbage
   
• 1 pound ground beef, lamb, or a mix
   
• ½ cup uncooked short-grain or medium-grain rice
   
• 1 small onion, finely grated
   
• 2 tablespoons chopped fresh dill or parsley
   
• Salt and freshly ground black pepper, to taste
   
• 3 tablespoons extra-virgin olive oil
   
• 4 cups vegetable or chicken broth
   

For the Avgolemono Sauce:

• 2 eggs
   
• Juice of 2 lemons
   
• 1 ladle hot broth from the pot
   

1. Prepare the Cabbage Leaves:
   Bring a large pot of water to a boil. Core the cabbage and blanch it in the boiling water for a few minutes, peeling away the outer leaves as they soften. Continue until you have 12–15 pliable leaves. Trim the thick stem from each leaf.
    
2. Make the Filling:
   In a bowl, mix ground meat, rice, grated onion, herbs, olive oil, salt, and pepper until well combined.
    
3. Form the Rolls:
   Place a spoonful of filling near the base of each cabbage leaf. Fold in the sides and roll up tightly like a burrito.
    
4. Assemble in Pot:
   Line the bottom of a large pot with leftover or torn cabbage leaves to prevent sticking. Place the rolls seam-side down, tightly packed in layers.
    
5. Add Broth & Simmer:
   Pour the broth over the rolls—just enough to cover. Weigh down the rolls with a heatproof plate to keep them from floating. Bring to a simmer, cover, and cook on low heat for 45–60 minutes, or until rice and meat are fully cooked.
    
6. Make Avgolemono Sauce:
   In a bowl, beat the eggs until frothy, then slowly whisk in the lemon juice. While whisking constantly, slowly ladle in a bit of the hot broth to temper the eggs.
    
7. Add to the Pot:
   Gently pour the avgolemono sauce into the pot, shaking it gently to distribute (do not stir vigorously). Simmer on low heat for 2–3 more minutes without boiling, then remove from heat.
    
8. Serve:
   Serve warm with a drizzle of olive oil and extra lemon wedges if desired.
    

Lahanodolmades pair beautifully with crusty bread and a simple salad of cucumbers, dill, and yogurt.

Moussaka is a beloved layered casserole made with roasted eggplant, rich meat sauce, and a luxurious béchamel topping. It's the ultimate Greek comfort food—hearty, flavorful, and perfect for feeding a crowd. Each layer brings something special, and when baked together, the result is a golden, bubbling masterpiece.

For the Eggplant Layer:

• 3 large eggplants, sliced into ½-inch rounds
   
• Olive oil, for brushing
   
• Salt
   

For the Meat Sauce:

• 2 tablespoons olive oil
   
• 1 onion, finely chopped
   
• 2 garlic cloves, minced
   
• 1½ pounds ground beef or lamb
   
• ½ cup red wine (optional)
   
• 1 tablespoon tomato paste
   
• 1 cup crushed tomatoes
   
• ½ teaspoon ground cinnamon
   
• Salt and pepper, to taste
   
• ¼ cup chopped parsley
   

For the Béchamel Sauce:

• 4 tablespoons butter
   
• ½ cup all-purpose flour
   
• 4 cups whole milk, warmed
   
• Salt and white pepper, to taste
   
• ¼ teaspoon ground nutmeg
   
• 2 eggs, beaten
   
• ½ cup grated Parmesan or kefalotyri cheese
   

1. Prep the Eggplants:
   Preheat oven to 400°F (200°C). Lay eggplant slices on baking sheets, sprinkle with salt, and let sit for 20 minutes to draw out bitterness. Pat dry, brush with olive oil, and roast for 20–25 minutes, flipping halfway, until tender and lightly browned.
    
2. Make the Meat Sauce:
   In a large pan, heat olive oil. Add onion and garlic, sauté until soft. Add ground meat and cook until browned. Stir in tomato paste, crushed tomatoes, cinnamon, salt, pepper, and wine (if using). Simmer for 20 minutes, then stir in parsley. Set aside.
    
3. Make the Béchamel:
   In a saucepan, melt butter. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk, whisking constantly. Cook until thickened. Season with salt, pepper, and nutmeg. Let cool slightly, then whisk in eggs and cheese.
    
4. Assemble the Moussaka:
   In a 9x13-inch baking dish, layer half the eggplant, all of the meat sauce, the remaining eggplant, and top with béchamel sauce, spreading evenly.
    
5. Bake:
   Reduce oven to 350°F (175°C) and bake uncovered for 45–50 minutes, or until the top is golden and bubbling. Let rest for at least 30 minutes before serving.
    

Moussaka is best served warm—not hot—with a green salad or crusty bread. It also reheats beautifully the next day.

This traditional Greek dish is as beautiful as it is flavorful. A whole white fish is baked to perfection with olive oil, lemon, garlic, and oregano, then topped with fresh herbs for a light, aromatic finish. Simple and wholesome, it brings the taste of the Aegean straight to your table—perfect for a special gathering or a nourishing weeknight meal.

Ingredients:

• 1 whole white fish (sea bass or branzino), cleaned
• 2 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 small tomato, sliced
• Fresh parsley or oregano for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place fish on parchment-lined baking tray.
3. Mix olive oil, lemon juice, garlic, oregano; rub inside and over the fish.
4. Stuff with tomato slices. Bake 25–30 minutes until cooked through.
5. Garnish with fresh herbs and serve with lemon wedges.

This simple yet elegant preparation brings out the natural richness of the salmon, perfectly balanced with the earthy rosemary and zesty lemon.

Ingredients:

1.5 lb. salmon fillet, skin left on 1 tablespoon of extra virgin olive oil 1 tablespoon chopped, fresh rosemary 1/2 teaspoon kosher salt or coarse sea salt 1/2 teaspoon fresh ground black pepper lemon wedges

Directions:

1. Preheat your grill to medium-high heat.  
2. Rinse the salmon fillet under cool water and gently pat it dry with paper towels.  
3. Rub both the skin and flesh sides of the salmon with olive oil to keep it moist and flavorful.  
4. Season the flesh side evenly with chopped fresh rosemary, salt, and black pepper.  
5. Lightly oil the grill grate to prevent sticking, then place the salmon skin-side down directly on the grill.  
6. Close the lid and grill for 10 to 12 minutes, or until the salmon flakes easily with a fork.  
7. Carefully transfer the fillet to a serving platter using a wide spatula.  
8. Squeeze fresh lemon juice over the top just before serving, and garnish with additional lemon wedges on the side.