A TASTE OF GREECE
Hotter than the devil’s bubble bath and we’re finally allowed outside… what a combo 😈
This week we’re mixing it up a little. Rellaaaax, we’re still giving you a recipe. But because you can frolic in a park (socially distanced) it’s going to be a picnic spread.
We’re doing shots of ouzo and heading to Greece for the best Mediterranean nibbles and a restaurant rec for when lockdown is over.
It’s a heatwave. You’re sweating violently from the upper lip area. There’s no way in hell we’re making moussaka. The centerpiece of your picnic is going to be a Greek salad. Simple, yes, but it packs a flavour punch that’ll shake your teeth 😬
There are two stories about its history. Wholesome and devious...
First - and most charming - the story goes that farmers would take tomatoes to the field with them. Cheeky-morning-snack situation. They’d keep it uncut and simply take a bite of tomato, a bite of feta, and a chunk of onion and chow down 🍅 Madness. Obvs the recipe was refined over the years to create the Greek salad.
The less fairytale version is that the Greek government made restaurants do set menus with set prices to appeal to tourists. And one of the menu items was a simple salad. Buttt the restaurateur got around it by adding slabs of feta. So it was no longer a bog standard salad they could charge whatever they wanted. GENIUS.
A zesty Greek salad is going to be your big central sharing dish, but you’ll also be making a fresh tzatziki and spiced feta. We get that that’s where your commitment level ends. So pick up some pita and olives from the shop too.
For the tzatsiki:
• 1/2 of a cucumber
• 1 1/2 cups of Greek yoghurt
• 2 minced garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• Dill (optional)
For the salad:
• 4 tomatoes chopped into wedges
• 1 cucumber peeled and chopped
• 1/2 red onion sliced thinly
• 16 Kalamata olives
• 1 tsp dried oregano
For the feta:
• Block of feta
• Olive oil to drizzle
• 1/4 tsp cumin seeds
• 1/4 tsp coriander seeds
• Parsley roughly chopped
1) For your tzatziki grate the cucumber and pat dry with kitchen towels. Mix together the yoghurt, garlic, oil, vinegar, and salt. Add the cucumber and dill to the mixture. Chill before serving.
2) For the salad combine all the ingredients in a bowl and stir through 4 tbsp of extra virgin olive oil. Season lightly.
3) You’ll want to top your salad with the spiced feta. Make it by crushing the cumin and coriander seeds with some pepper. Sprinkle the mixture over the feta and finish with oil.
Alternative recipe: just chuck everything in a Lidl bag, head down to the park and munch away like the farmers did. So rustic.
Our Restaurant Pick
Remember the good old days when you didn’t have to socially distance from other spanakopita (spinach pie) eaters?
Alexander The Great in London is a Grecian pleasure palace of food. Order pretty much anything and you’ll be set. But the beef stifado, grilled octopus, and sea bass are the heavy hitters.
This one’s a keeper - hit the Lucky button then save this trip for a happier time 💚