Primavera - 15 Greek delicious side dishes!

.

For those of you who have tasted all those Greek side dishes, but also for you who havent tasted any of that at all, here are some easy and quick recipes that will definitely satisfy even your most taste-demanding guests! What wonders can someone do with simple but fresh ingredients is being described in this e-book. Some of the recipes are perfect to serve as appetizers but some will also be perfect as a main dish for your family. Either way these 15 recipes will make your table look like it has come right from the Aegean Sea!

Enjoy!!!

It is always there on our tables during summer months of the year and it is even tastier if it's made with your own vegetables that you grow yourself. A traditional Greek salad can be found in just about any Greek restaurant anywhere in the world. But what makes such a salad authentic, and how can you make one at home when you can't get to a Greek place? This recipe is simple and can impress your dinner guests!

Ingredients for 2 portions:

• 1 cucumber
• 3 middle-sized tomatoes
• 1 red or green pepper
• 200 g Feta cheese
• 4 lettuce leaves (optional)
• A handful of olives
• 1 red onion
• 1 tablespoon dry oregano
• Sea salt
• Extra virgin olive oil

Preparation

1. Dice the cucumber, pepper and tomatoes in a bowl and season them with grated sea salt and olive oil. Take two plates and lay two lettuce leaves in each. Separate the vegetables in the plates.
2. Slice the onion finely and put it on top of the plates.
3. Put equal amount of olives in both plates.
4. Dice the cheese and put it on top of the two salads.
5. Sprinkle oregano all over the plates and drizzle a little more olive oil on top.

Tip: Minced fresh parsley matches perfect with this salad.

People will fork fight over it, that's for sure!!It is called "saganaki"(pronounced sah-ghah-NAH-kee) and is served as an appetizer. This Greek Fried Cheese recipe is so simple, quick and easy and yet so delicious. Kefalotiri or Kefalograviera cheese are both Greek sheep's milk cheeses, the former white and sharp, the latter more yellow and a little milder. Both are available at most cheese shops.

Ingredients:

• 2 tbsp all-purpose flour
• 1 slice Kefalotiri or Kefalograviera cheese
• 1/3 cup extra-virgin olive oil
• 1 tbsp ouzo, brandy or vodka
• 1 lemon wedge

Preparation:

1. Spread flour on a plate and press both sides of cheese into the flour to coat. Discard remaining flour.
2. In a small frying pan, heat oil over medium heat until it is hot enough to produce small bubbles.
3. Fry cheese, turning once, until it gets golden brown (for about 4 minutes).
4. Using a spatula, transfer it to a plate.
5. In a small saucepan, heat ouzo over high heat until it is steaming hot.
6. Finally at table, pour ouzo over cheese and ignite. When flames subside, squeeze lemon over cheese.

Makes 2 to 4 servings according to how much you like it. ;-)

This is so good you will have people fighting over it! Make a double batch, or you'll be sorry! The key to great crispy zucchini is to slice thinly and fry at high heat so the zucchini has time to cook but not absorb a lot of oil. Use a cheese slicer, mandolin, or long-bladed knife to get uniformly thin slices.

Ingredients:

• 1 large zucchini, washed, trimmed, cut into strips or rolls 1/8 to 3/16 inch thick

• Olive oil

• 1/2 tablespoon salt

  For the batter:

• 8 ounces of bottled soda water

• 1/2 teaspoon sea salt

• 3/4 cup all-purpose flour

Preparation

1. Prepare zucchini: Cut zucchini slices in half if they are long. Slices measuring about 3 inches long work best.
2. Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
3. Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk to mix.
4. Fry: Bring oil to high heat. Coat zucchini in the batter, use a fork to place pieces in oil and fry until they get golden on both sides and batter puffs up.
5. Drain on absorbent paper towel just long enough to remove excess oil.
6. Serve hot.

If you have ever visited Greece, then you are probably familiar with greek tzatziki! Some people think it is a sause but for Greeks it is kind of a thick salad that is used to accompany bbq'd meats but can be used in more diverse ways. First it can be used as a salad dressing. Then there is the option of dipping your baked bread or breadstick in it. But feel free to try it with fried zucchini or eggplant slices! It matches perfectly!

Ingredients:

• 1kg superthick yoghurt (greek yoghurt)
• 1 cucumber
• 2 garlic cloves
• 5 tablespoons mayonaise (olive oil is more common but mayonaise will make it smoother)
• 1 tablespoon minced fresh dill
• salt-pepper

Preparation:

1. Peel the cucamber and grate it on a box grater, add some salt and leave it for 10-15 minutes for it to drain. Then squeeze it between your hands to remove any liquid.
2. Mix all the ingredients together and taste it. You can add more salt and pepper if you find it necessary.
3. Put it in a resealable container. (The yoghurt container you used will do just fine)
4. Allow it to sit in the refrigerator for 2 hours at least in order to allow the flavors to come out.

Marinated olives are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.

Ingredients

• 1/2 cup white wine
• 1/4 cup canola oil
• 3 tablespoons salt-free seasoning blend
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons each grated orange, lemon and lime peels
• 3 tablespoons each orange, lemon and lime juices
• 4 cups mixed pitted olives

Preparation

In a large bowl, combine the first five ingredients. Add citrus peels and juices; whisk until blended. Add olives and toss to coat. Refrigerate, covered, at least 4 hours before serving.

Yield: 4 cups.

This is a delicious dip that works with red and green peppers. In Greek it is called Tyrokafteri (pronounced: tee-roh-kahf-teh-REE) and it takes only about 15 minutes to prepare.

Ingredients

• 1/2 pound of feta cheese
• 1 pepper (mild to hot, depending on preference)
• Olive oil