GREEK VILLAGE SALAD (HORIATIKI SALATA)

Horiatiki salata, or Greek Village Salad is a classic Greek salad that is simple, rustic and chunky, and it’s tossed in homemade Greek dressing!

Serves 4

Ingredients:

2 large ripe tomatoes, cut into 1-inch dice (about 1 cup)
1 red or green bell pepper, cored, seeded and cut into 1/2-inch dice
1/2 large English cucumber, peeled, cut into 1/2-inch dice
1/4 red onion, cut into thin slices
1/2 cup kalamata olives, pitted
4 ounces feta cheese, crumbled or cubed
1 tablespoon fresh oregano leaves, chopped
2 to 4 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

Directions:

To a medium serving bowl add all ingredients; toss gently to coat. Taste and adjust seasoning with vinegar, salt and pepper.

Serve immediately or transfer to refrigerator in an airtight food storage container for up to 3 days.

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LEMON CHICKEN SOUVLAKI


Serves 4

Ingredients:

For the Chicken Souvlaki Marinade:
3 medium garlic cloves, minced
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon sweet paprika
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh parsley leaves
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Tzatziki Sauce, for serving (Recipe Follows)

When ready to grill, remove chicken from marinade and discard marinade. Thread chicken pieces onto skewers, leaving 1/4 inch between pieces.
Preheat a grill or grill pan to medium-high heat. Using a silicone brush, coat the grill with oil and place skewers on the grill. Grill until cooked completely, 6 to 8 minutes, turning halfway through.

To serve, transfer skewers to a medium platter and serve with sliced tomatoes, sliced red onion, tzatziki sauce and pita.

This dish can also be served with hummus or a Greek salad on the side.

TZATZIKI SAUCE

Tzatziki is traditionally served as a dip or an accompaniment to various appetizers and grilled meat dishes.

Yields about 3 cups

Ingredients:
1/2 English cucumber
1/2 teaspoon sea salt, plus more to taste
2 cups whole-milk Greek yogurt
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint leaves
Freshly ground black pepper, to taste

Directions:

Grate cucumber and transfer to a fine-mesh sieve set over a medium bowl;
toss with the 1/2 teaspoon salt. Let cucumber stand for 10 minutes and then
press with the back of a spoon to expel liquid; discard any excess liquid.

Transfer cucumber to a medium bowl and add remaining ingredients; stir to
combine. Taste and adjust seasoning with salt and pepper. Cover and refrigerate
until needed; tzatziki will last 2 to 3 days stored this way.

Cook’s Notes:
No grater? No problem. Just use a knife to cut the cucumber into a fine dice or julienne.

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Roasted Chicken with Stone Fruits and Red Onion

This recipe was originally created by Melissa Clark, for the New York Times. It is a sheet-pan dinner of roast chicken, plums and red onions. She came up with it as a dish appropriate to Rosh Hashana, the Jewish New Year, which begins on September 18, 2020 but it’s outstanding meal that can grace any table for a great family style meal.

This sticky, bright-flavored joyful meal is beautiful to behold and easy to make. This sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren’t available, you can substitute another stone fruit including cherries, peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this dish with rice pilaf, couscous, polenta or warm flatbread for a festive meal.

Recipe Adapted from

Melissa Clark

New York Times Cooking September 2020

 

Serves 4 to 6

Ingredients:

2 teaspoons fennel seeds 2 tablespoons fresh lemon juice

1 teaspoon grated lemon or orange zest

4 garlic cloves, finely grated

2 teaspoons honey

¼ teaspoon ground allspice

A very large pinch crushed red-pepper flakes, or to taste

One whole 3 1/2 pound chicken, cut into parts

Kosher salt, to taste

Ground black pepper, to taste

2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices

1/2 cup cherries, pitted and halved

1/2 cup nectarines, pitted and cut into 3/4-inch thick slices

6 fresh thyme sprigs

1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges

Extra-virgin olive oil, for drizzling

⅔ cup torn mint, basil or cilantro leaves (or a combination), for garnish

Maldon salt flakes, for garnish

 

Directions:

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes. Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade.

Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, heat the oven to 425 º F. Put the chicken pieces, fruit and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt.

Drizzle everything with olive oil. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.

To serve, transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky Maldon salt.

 

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