Classic Greek Salad (Good for 4person)

 1 teaspoon Dijon mustard

 1 teaspoon Kosher or coarse salt, or to taste
 ½ teaspoon finely minced garlic
 ½ teaspoon fresh ground black pepper
 ¼ teaspoon red pepper flakes (optional)

Salad:
 ½ seedless cucumber, or 2 Persian
cucumbers
 8 cups sliced romaine lettuce hearts
 1 cup diced red onion
Dressing:  1 cup halved cherry tomatoes
 ½ cup extra-virgin olive oil  ⅓ Pound feta cheese, cut into ⅓ -inch-thick
 ⅓ cup red wine vinegar slices
 1 teaspoon dried oregano, plus more for  1 teaspoon fresh oregano leaves (optional)
sprinkling

 In a container combine the olive oil, vinegar, 1 teaspoon dried oregano, mustard, salt, garlic, pepper, and
red pepper flakes (if using). Shake well to combine.
 If you are using a seedless cucumber (which of course are never fully seedless), slice the cucumber in half
lengthwise, and scrape out the seeds with a teaspoon. Slice the cucumber. If you are using small person
cucumbers, simply slice them.
 In a large mixing bowl, combine the lettuce, red onion, tomatoes, and cucumber. Shake the dressing once
more to combine, and pour over about half of the dressing. Toss the salad. Transfer to a shallow serving
bowl. Place the slices of feta on top, and drizzle over a bit more of the dressing. Sprinkle over a bit of dried
oregano, and the fresh oregano leaves, if using.

Mosaiko recipe (Greek Chocolate and Biscuits Dessert)

250g unsalted butter, melted (9 ounces)
200g icing sugar (7 ounces)
3 tbsp. cocoa powder
2 eggs (separated into whites and yolks).
2 tbsp. cognac or orange juice
1 tsp. vanilla extract
300g petit beurre, crushed (11 ounces)
a pinch of salt
a pinch of sugar
Instructions

 To prepare the mosaiko, separate the eggs into whites and yolks.
 Add the egg whites, a pinch of salt and a pinch of sugar in the mixer’s bowl. Make sure your egg whites,
bowl and whisk attachments are clean and free of any water. Whisk the egg whites until white and foamy.
Add 35g icing sugar and whisk until the mixture is very thick and glossy and a long trailing peak forms when
the whisk is lifted (meringues).
 In the meantime melt the butter. Pour the melted butter into a large bowl, add the icing sugar, the cocoa
powder, the vanilla extract and whisk to combine. Add the egg yolks and whisk. Add the meringues and
blend with light circular movements. At the end add the crushed biscuits and mix.
 Layer a rectangular baking cake tin with some plastic wrap and pour in the mixture. Place in the fridge or the
freezer for 1-2 hours.
 Turn the form upside down onto a platter; remove the plastic wrap and serve the mosaiko in slices with
some vanilla ice cream. Store in the fridge.
 Chicken Souvlaki with Tzatziki Sauce Recipe
Prep time: 25 minutes
Cook time: 7 minutes
Marinating time: 30 minutes
Yield: Serves 3 to 4

INGREDIENTS
 1 1/4 pound boneless, skinless chicken  2 lemons, thinly sliced
breasts, trimmed of excess fat Tzatziki:
 1 teaspoon salt  1 cup plain yogurt
 2 tablespoons plain yogurt  2 cloves of garlic, minced (about 2
 2 cloves garlic, minced (about 2 teaspoons) teaspoons)
 1 tablespoon minced fresh oregano (or 1 1/2  1/2 teaspoon kosher salt
teaspoons dried oregano)  1/8 teaspoon black pepper
 1/8 teaspoon freshly ground black pepper  1 tablespoon lemon juice
 1 teaspoon lemon juice  1 cucumber, peeled
 1 tablespoon extra-virgin olive oil plus more
for the grill
METHOD

1 Soak the skewers: If using bamboo or wooden skewers, place them in water to soak while you prepare the recipe.
You'll need either 4 flat skewers or 8 regular round skewers.

2 Cut chicken breasts, marinate: Cut the chicken breasts into 1 1/2 to 2 inch chunks. Place in a bowl and sprinkle with
salt. Add the yogurt, minced garlic, oregano, pepper, lemon juice, and olive oil to the bowl with the chicken, stir to
combine. Marinate for 30 minutes to an hour.

3 Make yogurt tzatziki sauce: While the chicken is marinating, make the tzatziki. In a medium bowl stir to combine the
yogurt, minced garlic, salt, pepper, and lemon juice.

Grate the cucumber with the large holes of a box grater. Place in a strainer and press with your hands to squeeze out
excess moisture. Add the grated cucumber to the yogurt mixture.

4 Thread skewers with chicken and lemon slices: Prepare your grill for direct high heat. While the grill is heating,
prepare the skewers. Use either flat bamboo or metal skewers or double up regular bamboo skewers so that the
chicken is easier to turn on the grill. Thread the chicken pieces onto the skewers with a lemon slice folded over like a
taco between each piece of chicken.

5 Grill: When the grill is ready brush the grill grates with a little olive oil (use a paper towel folded over several times
and dipped in olive oil, hold with tongs). Brush some olive oil over the chicken skewers as well. Place the chicken
skewers directly over the hottest part of the grill and cover the grill.

Allow to sear on one side (about 2 to 3 minutes), then turn the chicken skewers over to the other side, cover and cook
2 to 3 minutes more, until the chicken is browned and just cooked through.

Remove from grill and serve immediately with tzatziki sauce.

 Greek Pasta with Shrimp, Feta, and Olives

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4 servings

Author: Just a Little Bit of Bacon

Ingredients

 12 oz thin spaghetti  1/2 tsp kosher salt

 3 tbsp olive oil, divided, one with the shrimp,  4 cloves garlic, minced
two with the onions  1/2 cup pitted kalamata olives
 1 lb large or extra-large shrimp, shelled and  2 tbsp fresh lemon juice
tails removed  2 tsp lemon zest
 1/4 cup brandy  1/4 tsp red pepper flakes
 1 medium white onion, chopped  3 oz feta cheese
 2 bell peppers, sliced  1/2 cup chopped fresh parsley
Instructions

Heat a large pot of water for the spaghetti. Salt it well and cook the pasta to package directions, minus 1 minute.
Scoop out 1 cup of pasta water and drain the pasta.

Heat 1 tablespoon of olive oil in a large saute pan on medium-high. (DO NOT use nonstick.) Dry the shrimp well and
add them to the pan. Saute, turning frequently, for about 1-2 minutes. Your shrimp should be starting to cook, but not
be cooked through.

Dim the lights. This will help you see the flames. Add the brandy to the pan and give a few seconds to warm through,
then take the pan off the heat. (And away from any flames if you have a gas cooktop!)

Using a long match or lighter, carefully light the brandy. Swirl the pan to allow the flames to reach all the brandy.
When it goes out, try again and see if you can get the brandy lit. If you can, swirl, and wait. If you can't, you're done
and move the shrimp and juices to a bowl.

Add the remaining 2 tablespoons of olive oil to the pan and heat until it's shimmering. Add the onion, bell pepper, and
salt. Saute for 5-6 minutes. Add the garlic and saute for 1 minute more.

Add the cooked pasta, pasta water, olives, lemon juice, lemon zest, red pepper flakes, and the juices from the
reserved shrimp to the saute pan. Cook, tossing the pasta often, until the sauce comes together, thickens, and coats
the pasta, about 2-3 minutes. Stir in the shrimp and let it heat through.

Add the feta and parsley and toss. Serve.