My Big Fat Greek Dinner Club
Baked Feta with Tomatoes
recipe courtesy of Smitten Kitchen
1 cup cherry tomatoes, halved
1/3 cup chopped, pitted Kalmata olives
1 clove garlic, minced
1/4 cup thinly sliced red onion (oops, I forgot this)
2 tablespoons finely-chopped fresh flat-leaf parsley, divided
1 teaspoon dried oregano
1 teaspoon olive oil
Freshly ground black pepper
1 8- to 10-ounce block feta
Crackers, flatbread**, pita chips, or crostini, for dipping
In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.
Heat oven to 400°F. Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.
The feta will not melt, just warm and soften. Garnish with parsley and serve with crackers; eat immediately. As it cools, the feta will firm up again - the dish can be returned to the oven to soften it again (this works great with leftovers, too!).
**flatbread! yay!
recipe courtesy of Smitten Kitchen
1 cup cherry tomatoes, halved
1/3 cup chopped, pitted Kalmata olives
1 clove garlic, minced
1/4 cup thinly sliced red onion (oops, I forgot this)
2 tablespoons finely-chopped fresh flat-leaf parsley, divided
1 teaspoon dried oregano
1 teaspoon olive oil
Freshly ground black pepper
1 8- to 10-ounce block feta
Crackers, flatbread**, pita chips, or crostini, for dipping
In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.
Heat oven to 400°F. Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.
The feta will not melt, just warm and soften. Garnish with parsley and serve with crackers; eat immediately. As it cools, the feta will firm up again - the dish can be returned to the oven to soften it again (this works great with leftovers, too!).
**flatbread! yay!
Crisp Rosemary Flatbread
recipe courtesy of Smitten Kitchen
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary, plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool. Make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
recipe courtesy of Smitten Kitchen
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary, plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool. Make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Just a dry Assyrtiko mixed with some sparkling water and grapefruit slices for a refreshing Greek summer cocktail.
Orzo, Feta & Kalamata Olive Salad
recipe adapted from Fork This
1/2 lb orzo
1 cup kalamata olives, coarsely chopped
1/2 red onion, diced
1 roasted red pepper, diced
2 cloves garlic, minced
1/2 cup crumbled feta cheese
3 tablespoons extra virgin olive oil
juice of one lemon
1 teaspoon balsamic vinegar
Cook the orzo in salted boiling water until just tender, drain and rinse with cold water to stop the cooking. Add olives, onion, red pepper, garlic and feta. Combine olive oil, lemon juice and vinegar separately, then toss all ingredients together. Add salt and freshly ground pepper to taste. Chill for an hour to blend the flavors.
recipe adapted from Fork This
1/2 lb orzo
1 cup kalamata olives, coarsely chopped
1/2 red onion, diced
1 roasted red pepper, diced
2 cloves garlic, minced
1/2 cup crumbled feta cheese
3 tablespoons extra virgin olive oil
juice of one lemon
1 teaspoon balsamic vinegar
Cook the orzo in salted boiling water until just tender, drain and rinse with cold water to stop the cooking. Add olives, onion, red pepper, garlic and feta. Combine olive oil, lemon juice and vinegar separately, then toss all ingredients together. Add salt and freshly ground pepper to taste. Chill for an hour to blend the flavors.
Greek Salad
(from Allrecipes.com)
Ingredients
Directions
(from Allrecipes.com)
Ingredients
- 3 large ripe tomatoes, chopped
- 2 cucumbers, peeled and chopped
- 1 small red onion, chopped
- 1/4 cup olive oil
- 4 teaspoons lemon juice
Directions
- In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.