Greek Salad

Greek Salad

Greek Salad Ingredients:

Greek Dressing:

¼ c. red wine vinegar
2 t. dried oregano
2. T. fresh basil, finely chopped
1 clove fresh garlic, peeled and finely minced
2 t. red onion, finely minced
1 T. Dijon mustard
½ c. extra virgin olive oil
salt and pepper, to taste

Salad Ingredients:

2 large heads Romaine lettuce, washed, patted dry, and chopped into bite-sized pieces
4 oz. feta cheese, cut into small, uniformly sized pieces
8 oz can black olives, drained and roughly chopped
1 pint grape tomatoes, washed and cut in half lengthwise
1 large cucumber, peeled and sliced, then cut into quarters
¼ red onion, finely chopped

Garnish (optional):
additional dried oregano.

Greek Salad Directions:

Add red onion to a small glass bowl and barely cover with a mixture of equal parts water and red wine vinegar. Set aside.

In another small non-reactive bowl, combine vinegar, oregano, basil, garlic, red onion, and mustard. Slowly whisk in olive oil until the mixture is emulsified. Season with salt and pepper, to taste. Set aside.

Add prepared Romaine lettuce to a large oval serving bowl. Starting in the center, add the feta cheese to form a row. On each side of the feta, add a row of chopped black olives. Then add two rows of sliced grape tomatoes on the other side of the black olives. Finish by filling in the far end with the sliced cucumbers.

Once all ingredients are in place, drain the red onions and gently pat dry. Then carefully arrange them in a thin row on either side of the feta cheese. You want to wait until the end to add the onion to give them time to soak and to prevent them from falling down between the larger toppings and getting lost.

If desired, sprinkle the top with additional dried oregano and serve immediately with Greek Dressing – or cover and place in the refrigerator for up to one day before serving.

Tip: To reduce the bite of raw red onion, soak it in a small bowl of water and vinegar for up to half an hour before using.

Yield:
Total Prep Time: 30 minutes

Grilled Lemon Shrimp and Mushrooms

Grilled Lemon Shrimp and Mushrooms

Grilled Lemon Shrimp and Mushrooms

Ingredients for Grilled Lemon Shrimp and Mushrooms:

1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound large peeled and deveined shrimp
12 ounces fresh white mushrooms
2 medium-sized zucchini, sliced 1 inch thick (about 2 and 1/2 cups)
1 medium-sized red onion cut in 8 wedges
4 pitas, warmed

Greek Lemon Chicken

Ingredients:

6 whole lg. chicken breasts, boned and skinned
3 tbsp. olive oil
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
2 tsp. prepared mustard
1 c. milk
2 egg yolks
Freshly grated peel of 1 lemon
1 tsp. fresh lemon juice
1 tsp. dried dillweed
1/4 c. fresh parsley, minced
1 c. sour cream
1/4 c. butter, melted
1/2 c. feta cheese, crumbled
1 lb. angel hair pasta, cooked al dente and kept warm
1/2 c. muenster cheese, shredded

Marinade:
1 c. fruity white wine
1/4 c. olive oil
1/4 c. fresh lemon juice
1 tsp. lemon peel, freshly grated
1 tsp. salt
1 tsp. freshly ground black pepper
3 cloves garlic, crushed

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Greek Meatballs with Egg and Lemon Sauce

Ingredients:

1 1/2 lb Ground Lamb or Beef
1 tsp Dried oregano
1 med Onion, minced
Salt and pepper to taste
1 Clove Garlic, minced
3 Eggs
1/3 c Uncooked Rice
2 tbsp Vegetable oil
2 tbsp Minced parsley
Chicken or Beef stock
1 tsp Dried basil or mint
1/4 c Lemon juice

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Greek Hamburgers

Ingredients:

1 1/2 lb Ground Beef (lean)
3 tbsp Red wine (dry Burgundy)
2 tbsp Olive oil
2 tsp Oregano
3 Garlic cloves (minced)
2 tbsp Dijon mustard
salt and pepper to taste
toppings such as fried onions, lettuce, tomatoes, Dijon mustard

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