Greek Kitchen
What to Cook
Real Greek food isn't complicated. It's rustic and simple — most dishes are one-pot or one-pan meals. Fresh vegetables, quality olive oil, herbs, and seasoned with lemon or tomato.
These recipes come from 30 years of cooking and learning in Greece, from yiayias who never measured anything, friends who shared family secrets, chefs, and home cooks who welcomed me into their kitchens. They became the foundation of my 10-year catering business. Now I want to share them with you.
How To Cook
Learn the method, then choose the recipe
If you want to understand how these dishes come together naturally, not just follow instructions, start with the Greek Way. Once you learn the method, cooking becomes simple and instinctive.
Greek Fava (Yellow Split Pea Puree)
Creamy Greek fava made from yellow split peas, olive oil, onion, and lemon, one of the essential dishes of the Greek table.
Horta (Greek Boiled Greens)
Simple boiled greens finished with olive oil and lemon or vinegar, one of the purest expressions of the Greek Mediterranean diet.
Eggplant with Yogurt (Melitzana me Giaourti)
Roasted eggplant layered with thick Greek yogurt, a simple summer salata served cold or at room temperature.
Melitzanosalata (Chunky Eggplant Salad)
A rustic melitzanosalata with roasted eggplant, tomato, onion, and capers, served as a bright Greek salata.
Roasted Vegetables
A flexible Greek method for roasting vegetables with olive oil, herbs, and acid, served hot or at room temperature.
Shrimp with Tomato & Feta (Garides Saganaki)
Greek shrimp in a bright tomato sauce finished with feta, equally at home as a meze or a simple main.
Cabbage and Carrot Salad
A crisp, refreshing Greek salad that comes together in minutes. The perfect side for any meal.
Maroulosalata (Greek Lettuce Salad)
A fresh, herby lettuce salad with green onions and dill — the everyday salad of Greek tables.
Spring Greens Salad with Fruit and Nuts
A versatile salad of tender greens topped with fresh fruit and toasted nuts — packed with polyphenols and absolutely delicious.
Steamed Vegetable Salad
Simple steamed vegetables dressed with lemon and olive oil — a Greek staple that's healthy, delicious, and keeps all week.
Tzatziki
Greece's iconic cucumber-yogurt sauce — cool, garlicky, and perfect with grilled meats or as a dip for vegetables and bread.
Beet Salad with Yogurt and Walnuts
Earthy beets paired with garlicky yogurt sauce and crunchy toasted walnuts. A classic Greek taverna salad.
Black Eyed Peas Salad
Tender black eyed peas tossed with fresh tomatoes, onions, garlic, and a simple olive oil vinaigrette. A protein-rich Greek classic.
Pickled Beets
Quick-pickled beets in red wine vinegar. A staple to keep in your refrigerator for instant Greek salads.
Tomato Feta Phyllo Tart
Crispy phyllo or puff pastry crust topped with creamy herbed feta and fresh tomatoes. A beautiful summer appetizer or light meal.
Dolmades (Stuffed Grape Leaves)
Tender grape leaves wrapped around herbed rice. A Mediterranean classic that's easier than it looks.
Horiatiki (Greek Village Salad)
The real Greek salad — chunky vegetables, a slab of feta, and generous olive oil. No lettuce required.
A Note on Olive Oil
Every recipe here calls for good olive oil — and plenty of it. Greeks don't measure olive oil in tablespoons. For authentic results, use a high-quality extra virgin olive oil and pour generously.
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