Delicious Grecian Goddess Greek Salad

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This is a wonderful salad to share at the table with family, friends and loved ones.

Here is the recipe for a quick and delicious Greek Village Salad. It is one of the staples of a healthy Mediterranean Greek diet, which research has shown contributes to living a healthier and longer life. I just love the sweet crunch of the red peppers, the refreshing cucumbers, the succulent vine ripe tomatoes, the creamy, crumbly feta cheese and the Mediterranean sun-kissed Kalamata olives. For dressing I use lemon, extra virgin olive oil, oregano and garlic salt to taste. If available, I prefer to use sheep’s milk feta which is softer. If not, then try goat milk feta. In Greece, most feta is a combination of sheep and goats’s milk. The growing popularity of Greek Salads in US restaurants is actually an American variation which includes lettuce. This recipe is for a traditional “Horiatiki Salata” (Village Salad), most common in Greece, which does not include lettuce.

For a total mini Greek vacation play Greek music from “Zorba” and dance your way to the table. Greek music just seems to make mealtime more lively! As you eat your Grecian Goddess Village Salad visualize yourself feeling like a goddess and sitting in a taverna (restaurant) on a beautiful Greek island overlooking the Mediterranean Sea. You can also watch the video I hosted in beautiful Santorini, Greece called A Greek Island’s Destination Cooking Class. It was chosen as #1 NY Times about.com culinary gift.
Go here to order the DVD or watch some clips.     OPA!

A Grecian Goddess Greek Village Salad

Ingredients:

3-4 tomatoes quarted
6 oz feta cheese in cubes 1 medium sized cucumber sliced and quartered
1 sliced onion (optional)
2 medium sized red peppers sliced
1/2 cup-1 cup Kalamata olives
3-4 tablespoons of extra virgin olive oil
sprinkle of dried, ground oregano,
squeeze of 1/2 lemon
garlic salt to taste

Method:

Mix bite size sliced ingredients, olives and toss with olive oil, oregano, lemon and garlic salt to taste. Add feta cheese on top and serve.

Please credit this recipe to its creator – Cynthia Daddona:

Cynthia is the author Diary of A Modern Day Goddess® – a guide to creating a life that nurtures your body, mind and soul. She also hosts Romancing the Table® website/vblog which celebrates life, love and food. For recipes, photos, podcasts and videos go to her Romancing the Table.com. To see a clip or order A Greek Island Destination Cooking Class (DVD/video) that Cynthia hosted in Santorini, Greece go to www.RomancingTheTable.com or www.CelebrateGreece.com   If you have any questions or culinary food memories she can be contacted via cynthia@moderndaygoddess.com

  Grecian Goddess Burgers

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Here is a recipe for quick and delicious Grecian Goddess Lamb Burgers to have anytime — indoors and especially for summer grilling. It is Greek food recipe I created with a modern day goddess twist. It starts with my Grecian Goddess Greek Salad to be placed inside the pita along with a small lamb burger. I like to use the word Grecian Goddess in the name of this recipe, because it is so delicious that after you eat it will make you feel like a Greek god or goddess! The ingredients in the recipe are some of the staples of a healthy Mediterranean diet, known for contributing to living a healthier and longer life. I just love the sweet crunch of the red peppers, refreshing cucumbers, succulent vine ripe tomatoes, creamy crumbly feta cheese and Kalamata olives that have been ripened in the Mediterranean sun. This recipe uses ground lamb which I have found prepared in a speciality markets here in Santa Barbara, California. You can also ask the meat department of your local store to prepare some for you. Lamb is the national dish in Greece.

For the Grecian Goddess Greek salad, I prefer to use sheep’s milk feta which can be milder in taste and softer in texture. If not, then try goat milk feta. If these are not available, then cow’s milk. In Greece, most feta is a combination of sheep and goat’s milk. For dressing, I use lemon, extra virgin olive oil and oregano. In the US, restaurants will often serve an American variation of the Greek salad which includes lettuce, but this Grecian Goddess Greek salad is a “Horiatiki Salata”, (Village Salad) which is most common in Greece and doesn’t include lettuce. The village salad and is my favorite salad. For vegetarians or vegetarian guests, serve only the Grecian Goddess salad with pita and feta (a good source of protein.) For a mini Greek vacation atmosphere, play Greek music from Zorba the Greek (Zorba the Greek), and dance your way to the table. As you eat your Grecian Goddess Lamb Burgers visualize yourself sitting in a taverna (small, traditional restaurant) on a Greek island overlooking the Mediterranean Sea. For some post-dinner Greek entertainment, watch the video I hosted in beautiful Santorini, Greece called A Greek Island’s Destination Cooking Class (DVD), which was voted the #1 by NY Times About.com Greek food Guide culinary travel gift. Opa!

Make the salad first, then the Greek Goddess Dressing, next the burgers and then assemble as per the instructions below:

A) Grecian Goddess Greek Salad

(To be enjoyed alone or inside the pita bread with the Grecian Goddess Burger and Grecian Goddess dressing)

3-4 tomatoes quartered
1 medium sized cucumber sliced and quartered
2 medium sized red peppers sliced
1/2 cup-1 cup Kalamata olives
6 oz feta cheese in cubes (preferably made from sheep’s and/or goat’s milk)
1 sliced, small red onion (optional)
3-4 tablespoons of extra virgin olive oil
A sprinkle of dried, ground oregano (preferably Greek oregano, if available)
Juice of 1/2 of a lemon (Medium size)
Garlic salt to taste

Mix bite sized ingredients and toss with olive oil, oregano, lemon and garlic salt to taste. TIP: For freshening the flavor of dried oregano, rub between the palms of your clean hands as you sprinkle it on your salad.

B) Greek Goddess Dressing

3/4 cup of plain, Greek Style, full fat yogurt
1/8 cup mayonnaise
1/4 teaspoon of garlic salt
1 teaspoon of fresh mint finely chopped
Drizzle olive oil to taste
1 teaspoon of honey
(LEMON)
Garnish with mint

C) Grecian Goddess Burgers

1 pound ground lamb or turkey if desired (I think ground Lamb works best)
1 teaspoon of garlic salt
1 tablespoon of fresh, chopped oregano (If using dried, use 1/2 tsp)
1 tablespoon of fresh, chopped spearmint or mint (If using dried, use 1/4 tsp)
1 tablespoon of plain, Greek Style Yogurt (full fat)
4-6 pita breads cut in half (I prefer thicker Pita bread)

Mix all ingredients, except pita bread, and form into small, ground meat patties. Cook in frying pan until done.

Assembling the Grecian Goddess Lamb Burger – Lightly warm the pitas in a toaster or an oven until soft. TIP: You can also double the pitas by cutting in half and placing one inside the other. First, spread dressing inside warmed pita. Second, put burgers in half and insert into pita halves. Third, place Greek Salad around inserted burgers. Use napkin or square foil to cover bottom of pita. Serve with extra Greek salad on the side. Enjoy! For more recipes and tips for celebrating Life, Love, Mediterranean Food and Travel, sign up for our newsletter at www.RomancingTheTable.com.

  Chilled Heirloom Tomato Soup

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CHILLED HEIRLOOM TOMATO SOUP

Ingredients:

2 Red Heirloom Tomatoes (Brandywine)
2 Yellow Heirloom Tomatoes
5 French Shallots
1/4 cup Extra Virgin Olive Oil
2 large stems Basil
Salt and Pepper
Water from 1 Thai coconut
1 tbsp powdered lecithin
1 oz rainbow micro greens

Method:

In 2 separate pans separate the red and yellow tomatoes
Slice up the shallots and basil and spread evenly over both pans of tomatoes
Drizzle olive oils over the tomatoes. Roast in a 375°F oven for 20 Minutes
Remove the pans of tomatoes and allow to cool
ass the contents of each pan through a juicer first the yellow then the red
Season both soup purees with salt and white pepper
Place both red & yellow soups into pour spout jugs & refrigerate for 2-4 hours
When plating the soup pour both color soups simultaneously slowly into opposite ends
of the soup bowl
To garnish mix the lecithin into the coconut water and froth with a wisk. Allow 20 second for the bubble to set on top and skin off a small bit of foam for the center of the soup
Place a small amount of the micro greens in the middle to garnish

Serves 5 people