Τρίτη, 22 Μαρτίου 2016

Greek Salad


INGREDIENTS

    • 3/4 pound tomatoes, seeded, diced (about 2 cups)
    • 2 cups diced seeded peeled cucumber (from about 1 large)
    • 1 cup diced red bell pepper (from about 1 large)
    • 1/4 cup pitted kalamata olives or other brine-cured black olives, halved
    • 1/4 cup diced red onion
    • 3 tablespoons chopped fresh Italian parsley
    • 3 tablespoons extra-virgin olive oil
    • 1/2 teaspoon dried oregano
    • 1/4 cup crumbled feta cheese (about 2 ounces)

PREPARATION

    1. Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Δευτέρα, 21 Μαρτίου 2016

Tzatziki


    Ingredients


    • 2 medium cucumbers
    • 6 cloves garlic, peeled
    • Salt
    • 2 lbs (4 cups) Greek-style yogurt
    • 2 tbsp vinegar
    • Freshly ground black pepper
    • 4 tbsp olive oil

    Preparation:
    Grate the peeled cucumbers and place in a colander, weighted down with a plate for about 15 minutes, so that some of their liquid drains out. Gather up in some muslin and squeeze any remaining liquid out. Place the garlic cloves and a little salt in a mortar. Crush with the pestle until the garlic is pureed.
    Put the cucumber, garlic, yogurt, vinegar and pepper into a food processor. Blend until smooth, slowly adding the oil while the blades are running. Cover and refrigerate until ready to use.