side dish

Vintners Resort, a Tranquil Escape in Sonoma

Recently, my husband and I took a vacation to wine country and stayed at the Vintners Resort, nestled in the heart of Sonoma wine country. It provides a full-service resort that includes fine dining and wellness experiences. The room was spacious and offered the finest accommodations, with a stunning view of the vineyards.

Vintners Resort

Vintners Resort

 

For breakfast, we ate at the rustic River Vine restaurant inside the resort, which is currently serving breakfast to hotel guests only. Every dish was fresh, delicious, and beautifully presented.

Breakfast at the River Vine restaurant

Breakfast at the River Vine restaurant

 

River Vine restaurant

River Vine restaurant

 

John Ash & Co. is an upscale restaurant located on the premises and offers 5-star service and emphasizes seasonal cooking. It is the first restaurant in Sonoma County to follow the farm-to-table philosophy of cooking with seasonal, local ingredients.

My husband and I enjoyed some fresh oysters paired with a local sparkling wine as an aperitif. The ambiance was serene and romantic, and Christopher, the manager, was gracious and hospitable. The waitstaff was very attentive and courteous. For dinner, we relished on some gourmet-style short ribs over polenta, and pan seared scallops and prawns. This delectable meal would not be complete without a scrumptiously decadent trio of ice cream.

Fresh oysters paired with a 2015 Russian River Valley Brut Rose Fresh Hog Island oysters and 2015 Russian River Valley Brut Rose Vintners Resort

 

Pan Seared Diver Scallops & Gulf Prawns, paired with a local Brut 2015 Sparkling Rose

Pan Seared Diver Scallops & Gulf Prawns, paired with a local Brut 2015 Sparkling Rose

 

 

Braised boneless prime rib short ribs braciole over Front Porch Farms red floriani polenta Braised boneless prime rib short ribs braciole over Front Porch Farms red floriani polenta

 

Ice Cream trio: Mexican hot cocoa, lemon bar, and peach with orange hazelnut biscotti Ice Cream trio: Mexican hot cocoa, lemon bar, and peach with orange hazelnut biscotti

 

The bar area is quaint with a cozy feel.

Relaxing at the quaint bar

Relaxing at the quaint bar

 

Mr. is enjoying the outdoor pool Mr. is enjoying the outdoor pool

 

Beautiful landscape Beautiful landscape

 

Posing with the grapes Posing with the grapes

 

Enjoying one of the stunning fountains Enjoying one of the stunning fountains

 

Pool area near the spa

Pool area near the spa

 

Vintners Resort's lobby

Vintners Resort’s lobby

 

A glorious day at Vintners Resort

A glorious day at Vintners Resort

 

Beautiful flowers

Beautiful flowers

 

The landscape is lush and meticulously maintained, and the property is surrounded by verdant vineyards offering a spectacular backdrop for wedding photography. We had fun walking through the vineyards and captured some outstanding photos. The resort has an outdoor pool and a new spa. “Vi La Vita spa” is a state-of-the-art facility designed for relaxation and pure joie de vivre! It was a fantastic way to decompress and enjoy La Dolce Far Niente (the sweetness of doing nothing).

The check-in process was contactless, and travelers should feel safe staying at this resort. The management took the highest level of precautions to ensure our safety.

The weather was glorious, and we enjoyed strolling through the property while admiring the beauty of nature. We would stay there again!

Vintners Resort

Vintners Resort

 

Visit Sonoma and stay at the charming Vintners Resort! You will thank me for this recommendation.

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Tignanello Amore Mio!

2017 Tignanello

2017 Tignanello

 

2017 Tignanello

2017 Tignanello

2017 Tignanello with Filet Mignon

2017 Tignanello with Filet Mignon

Zucchini with Feta cheese

Zucchini with Feta cheese

Alaskan King Crabs

Alaskan King Crabs

 

2017 Tignanello by Marchesi Antinori. Iconic, sexy, exuberant, and alluring are some of the descriptions that I find very felicitous for this Super Tuscan. It is an exquisite wine made with 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc. After decanting it for 3 hours using the vSpin vase, (without the motorized apparatus- I was too lazy and busy cooking) all the aromas finally opened up. This wine is incredibly young, full-bodied, but sang to me in Italian in the most romantic way. Exotic, dark plums, sweet spices, cedar, tobacco, leather stimulate my taste buds, showing fine tannins with an extraordinary finish. This wine is meticulously well-crafted and has excellent aging potential in the cellar.

The afternoon started with some Alaskan King crabs as appetizers, and for dinner, I served a roasted filet mignon, with an (optional) gravy made with a roux (butter and flour), salt, freshly ground black pepper, beef stock, dashes of Worcestershire sauce, tarragon, and drippings from the meat. I also prepared stir-fried zucchini and added Feta cheese to elevate the dish. It’s a terrific way to enjoy your veggies! On the menu, there were also roasted potatoes and onions for the big eaters. It was a fun gathering with my family celebrating a special occasion: our wedding anniversary! All the spices in the food and that of the wine intertwined beautifully to create a symphony of memorable flavors. It was an outstanding food & wine pairing experience.

“Tenuta Tignanello estate is in the heart of Chianti Classico, in the gently rolling hillsides between the Greve and Pesa river valleys. Two of the estate’s prized vineyards are on the same hillside, Tignanello, and Solaia, on soils that originated from marine marlstone from the Pliocene period rich in limestone and schist. The vines enjoy hot temperatures during the day and cooler evenings throughout the growing season. The estate’s two signature wines, Solaia and Tignanello, are produced from these vineyards and have been defined by the international press as “among the most influential wines in the history of Italian viticulture”. According to Marchesi Antinori, Solaia and Tignanello are an ongoing challenge and a never-ending passion. The Tignanello estate has vineyards of indigenous Sangiovese grapes as well as some other untraditional varieties such as Cabernet Franc.” ~ Marchesi Antinori website.

I’ve been fortunate to have tasted the 2016 vintage as well at a lavish birthday party on a cruise ship. Celebratory wine like this one should be relished during special moments to add more meaning to the occasion.  

Some day, I hope you will get to experience a “Tig” moment. 

Happy Sipping From Gina’s Kitchen

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Winner of 2019 “Salice Salentino Bloggers Award”
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier

To obtain a signed copy of my cookbook:

Cuisines, Corkscrews & Cultures


It’s also available on Amazon Italy, Spain, Great Britain, France, Japan, Australia, and other countries.

Zucchini with Mint is like Summer in a Bowl

Summertime is synonymous with eating light meals and grilling in the outdoors. In June of 2017, I visited Positano on the Amalfi Coast and dined at the famous Chez Black restaurant. As a side dish, I ordered zucchini marinated in vinegar and mint. It was light, delicious, and healthy. Today, I am sharing with you a similar version called Zucchine alle Scapece that is popular in Naples, Italy. Typically, the zucchini is sliced thin, and fried in peanut or corn oil, but in this recipe, I am grilling them for a healthier option. Not having to turn the stove on is also a great way to keep your house cool. If you are vegan or vegetarian, this dish has your name written all over it. Grab your apron, and let’s get cooking!

Difficulty level: Easy – Serves 3-4 as a side dish

      Ingredients: 

  • 3 zucchini cut lengthwise
  • Salt to taste
  • Freshly ground black pepper to taste, optional
  • Extra virgin olive oil, plus more to drizzle on top
  • 1/4 cup red wine vinegar
  • 1 handful of freshly chopped mint
  • 2 garlic cloves, sliced thin

    Preparation:

    1.Season zucchini with salt and pepper, liberally
    2. Drizzle with olive oil, mix well
    3. Pre-heat grill on medium high, and place the zucchini on a single layer
    4. Cover the grill, and cook for 15-20 minutes until fork-tender, turning occasionally.
    5. Let the zucchini cool off and cut them up in 2-3 pieces. Place them in a medium-sized bowl.
    6. Add vinegar, mint, garlic, and mix well.
    7. Drizzle with olive oil to finishZucchini in Naples, Italy Zucchini in Naples, Italy

    Zucchine alle Scapece

    Zucchine alle Scapece

    Zucchini with Mint in Gina's Kitchen

    Zucchini with Mint in Gina’s Kitchen

     

    I hope you will try this light and summery dish and share your thoughts with me. Until then, enjoy the summer!

    Happy Cooking from my Kitchen to Yours,
    Gina Martino Zarcadoolas, aka Foodiewinelover
    Culinary Personality, Food & Wine Blogger
    Author of the cookbook: Cuisines, Corkscrews & Cultures
    Winner of 2019 “Salice Salentino Bloggers Award”
    Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
    Level-2 Certified Sommelier

    To obtain a signed copy of my cookbook:

    Cuisines, Corkscrews & Cultures


    It’s also available on Amazon Italy, Spain, Great Britain, France, Japan, Australia, and more.

Gina’s Eggplant Caponata

 

Eggplant Caponata

Eggplant Caponata

Eggplant, also known as aubergine is probably my all-time favorite veggie. It’s so versatile and is used in many cuisines throughout the world. Today, I am sharing with you my eggplant caponata that I have been making for many years. I have tweaked it a little, to reflect the ingredients in the traditional version. It originated in Sicily and there are a few recipe variations. Traditionally it’s served with hard boiled eggs and crusty bread. Ideally, I recommend using green Sicilian olives, but to stay within budget, I use pimiento-stuffed Spanish olives. This recipe can be doubled for a larger crowd.

Serves: 2-4 as a side dish or 4-6 as an appetizer – Level of difficulty: Easy – Prepping time: 5 minutes  Cooking time: 15-20 minutes.

Ingredients:

  • 1 medium eggplant, cut-up in cubes*
  • 1 – 1.25 tsp. sea salt
  • Freshly ground black pepper to taste
  • 1/4 cup extra-virgin olive oil + more to drizzle
  • 1/4 cup onions chopped
  • 1/4 cup celery, chopped
  • 1 tbsp. tomato paste
  • 1/4 cup tomatoes, chopped *
  • 1/4 cup Pimiento-stuffed Spanish olives, drained
  • 1 tbsp. capers, rinsed
  • 2 tsp. red wine vinegar
  • 1-2 pinches of sugar (dissolved in vinegar)
  • pine nuts, optional
  • basil, cut into chiffonade for garnish

    Preparation:

    1) Season the eggplant with salt and pepper.
    2) In a large non-stick skillet over medium-high heat, heat olive oil, sautee onions and celery for about 2-3 minutes. Stir occasionally.
    3) Add eggplant, it will absorb the oil, it’s ok, just keep stirring to avoid burning for 2 minutes or so.
    4) Add tomato paste, brown until it caramelizes, another 2 minutes. Keep stirring.  Add tomatoes, olives, capers, vinegar/sugar, pine nuts.
    5) Lower the flame to medium and cover with a lid. Let it simmer for about 10-15 minutes. Stir occasionally. Remove.
    6) Serve in a bowl. Drizzle with olive oil, garnish with basil.

Wine pairing suggestion: A Nero d’Avola for red, or  Insolia for white wine lovers. Both grape varieties are indigenous to Sicily and would make a stunning pairing with the caponata.

Cook’s notes: 1) I used Pomi brand chopped tomatoes. If you want it to have more sauce, add more tomatoes.  You can certainly use fresh tomatoes. 2) Feel free to add more oil, if you need to. 3)  Buy the eggplant the day before or preferably the same day if possible to ensure freshness.

Buon Appetito!

Base recipe, method of cooking and photos
by Gina Martino Zarcadoolas for Foodiewinelover
My Food, Wine & Travel Lifestyles

Healthier version of Eggplant Parmigiana

Eggplant, also called aubergine, or melanzane (in Italian) is so versatile, and by far one of my favorite veggies. I love to make it different ways, and enjoy experimenting with them. This time, I decided to make an eggless and breadcrumb-free eggplant parm, an Italian dish believed to have originated in the Southern part of Italy. The result of this dish is  surprisingly delightful. First and foremost,  make sure you pick very fresh eggplants, preferably on the day you are cooking them.  I realize that it’s  not always possible in today’s busy lives. If that’s the case, get it a day or two before cooking it. You do not want an eggplant that’s been sitting in your veggie bin for 2 weeks. I assure you, that will make a world of difference.  You want to look for an eggplant that is smooth, without any bruises, and firm to the touch. Parmigiana is a style/method of cooking, using  tomato sauce and  mozzarella cheese.

Eggplants

Eggplants

Broiled Eggplants

Broiled Eggplants

       Ingredients:

  • 2 large eggplant cut lengthwise
  • Sea salt & freshly ground pepper to taste
  • Lots of olive oil ( make sure you have a full bottle on hand)
  • 3-4 cloves of garlic, chopped
  • 1-2 basil leaves
  • 1 container chopped tomatoes 26.46 oz.  Pomi brand
  •  1/2 jar of Mid’s sauce or (about 16 oz of your favorite meatless tomato sauce)
  • 12 oz. fresh mozzarella, sliced
  •  Parmigiano Reggiano, Parmesan cheese to taste

    Preparation:
    1) Season the eggplant with salt and pepper, let them sit for 10 minutes. Place on a metal tray, drizzle them with olive oil and broil for about 7-8 minutes on each side.  Do this in 2 batches. Set aside.
    2) Pre-heat oven to 375 degrees.
    3) In the meanwhile, in a medium saucepan, on medium-heat, heat 1-2 tbsp. olive oil. Sautee the garlic for 1 minute. Add the tomatoes and tomato sauce, basil.  Bring to a boil and simmer on low for 10 minutes. Season with salt and pepper if necessary. Turn the burner off and set aside. Cover to keep it warm.
    4) Time to start mounting the eggplant as if you are making a lasagna. Smear some sauce on the bottom of a large glass casserole (Pyrex) pan, line up the eggplant (as shown on my photo) top with sauce, mozzarella cheese and parmesan. Repeat once more and finish with mozzarella. Cover with foil.
    5) Bake in the oven for about 30 minutes. Uncover, and broil for about 5 minutes. Remove from the oven. Let it sit for 10 minutes before cutting. Use a spatula. Hope you will try this delicious version of Eggplant Parmigiana. It has no breadcrumbs and no  eggs. However, it will soak up some olive oil (which is healthy, but beware of calories)

    Please check out my traditional eggplant recipe:  Chicken & Eggplant Parm recipe (chicken is optional) Notice, I use different sauce, that’s because I like to change things up. ———>  https://foodiewinelover.com/2015/08/17/chicken-eggplant-parmigiana/

    Cook’s note: Never place glass dish on the bottom of the oven rack. Use the second from the bottom.

    Wine pairing suggestions: Chianti, Chianti Classico or any medium-bodied red wine will work.

Happy Cooking from My Kitchen to Yours,

Gina Zarcadoolas/Foodiewinelover
My Food, Wine & Travel Lifestyles

Back To My Roots, A Delicious Greek Cookbook

Back To My Roots
Krystina Kalapothakos is a chef with a Greek soul, as she puts it. She blogs over at Kouzounas Kitchen.  Kouzouna is her grandmother’s maiden name, and not to be confused with Kouzina, which means kitchen in Greek. I met her online a little over a year ago, via a Twitter friend.  She is the founder of a wonderful group on Facebook called: Foodify.  We follow each other on social media, and share each other’s recipes with our audience.  Krystina is inspired by her yiayia, (grandma in Greek), who left her legacy, along with some traditional Greek recipes. That’s where Krystina gets her passion for cooking, and baking.  She has some delectable recipes on her blog, but recently decided to put together her first cookbook. Although, it’s been a lifelong dream of hers, it took her a little less than 3 months to put it together. I admire her commitment, determination, and love for Greek cuisine.  I got a copy of her cookbook, and was pleased with the heartwarming story she shares with us, along with some delightful, and authentic dishes. It didn’t take me long to try her Spanakorizo, Rice with Spinach. I made it in my kitchen, and it was an instant hit with my family. Today, I will share with you, this delicious Greek dish from her newly published cookbook, Back To My Roots, Sharing Recipes From The Villages Of Greece.

Spanakorizo (Spinach & Rice)

Ingredients:

  • 1 pound of fresh spinach (If you are using swiss chard, you can do half swiss chard & half spinach)
  • 1/4 cup olive oil
  • 1 cup chopped fresh onion
  • 1 leek finely chopped
  • 2 garlic cloves finely chopped
  • 1 lemon (reserve juice and zest)
  • 1/4 cup fresh chopped dill
  • 1/4 cup fresh chopped basil
  • 1/4 cup fresh chopped mint
  • 1.5 teaspoon dried Greek oregano
  • 1 cup Basmati rice
  • 3 cups water
  • 1.5 tsp sea salt
  • 1 Pinch ground cumin
  • 1 pinch black pepper
  • Balsamic Vinegar (Reserve for the finish plate)

Method:

  1. Heat olive oil in large pan over medium heat.

2) Saute onions and leeks until they become translucent. (About 5 minutes.)

3) Add garlic, and sauté for 1 minute.

4) Add lemon zest, dill, basil, mint, oregano, cumin, swiss chard, and spinach. Cook until the spinach has wilted down.

5) Stir in the rice, and water. Bring to a boil.

6) Reduce the heat, and place the lid over the pan. Let the rice cook for approximately 20 minutes.

7) When the mixture has cooled, stir in the lemon juice and balsamic vinegar.

Enjoy with some fresh Feta over the top.

I highly recommend this cookbook, and Krystina is in the process of getting it on Amazon. In the meanwhile, if you are interested in owning one, please email her, at kouzounaslive@gmail.com, write “cookbook” under subject, and she will get back to you. This would make a lovely Christmas, Hanukkah, or birthday gift.

Krystina Kalapothakos

Krystina Kalapothakos

Meet Krystina Kalapothakos, the name behind the lovely blog, Kouzounas Kitchen.

Follow her on Twitter: —–> KouzounasKitchen
Follow her on Facebook: —>KouzounasKitchen

I want to thank her for her generous contribution to the culinary world, and for featuring my shrimp Saganaki in her cookbook. I hope you will try this recipe, and get her book.

Update: 3/11/2016 – Since this blog post, Krystina has published her book on Amazon and you can obtain a copy by clicking on this link: http://www.amazon.com/Back-My-Roots-Krystina-Kalapothakos/dp/0692638679/ref=sr_1_1?ie=UTF8&qid=1456905437&sr=8-1&keywords=krystina+kalapothakos

Spanakorizo

Kali Orexi (Bon Appetit) in Greek

Butternut Squash, Fall Soup Challenge

Butternut Squash – Source: Wikipedia

Butternut Squash

I belong to a wonderful group of food bloggers on Facebook called Foodify, and I am one of the proud admins.  Occasionally, we feature an event, challenging our members with a recipe contest. The most recent event is called: The Fall Soup Challenge.  The recipe must include a seasonal veggie, and/or legumes, and must not exceed 6 ingredients, excluding salt & pepper.  I picked butternut squash, because the color reflects the wonderful hues associated with the fall season, and l love the rich flavors. I wanted to add onions, but I would have had to use oil, and that would have put me over the limit. Here is a recipe that I created in my kitchen, and I am happy to share it with all of you. As the members post their recipes on our Facebook Event Page, I will be sharing their blog links on here. Please check back, as I will be updating from time to time, to include every participant.

Serves: 3-4  Level of difficulty: Easy – medium

Ingredients:

  • 4 cups butternut squash, cubed
  • 3.5 cups water *
  • 1 sage leaf, + more for garnish
  • Nutmeg, 10-12 grates + more for garnish
  • Salt & pepper
  • 1/4 cup heavy cream, optional
    Preparation:

    1) Place the butternut squash and water in a medium-sized pot. Over medium-high heat, bring to a boil, cook for 5 minutes or until tender.

    2)  With a large slotted spoon, pick the butternut squash (leaving the water in the pot) and put in a  food processor. Pulse it until it’s pureed.

    3) (if you were sautéing onions, this would be the time to do it, in a small frying pan)  Place the butternut squash purée back in the pot, add 1 sage leaf, nutmeg, salt & pepper and simmer for at least 15 minutes, stirring occasionally.

    4) Slowly add the cream, stir, and cook for an additional 5 minutes. Garnish with sage leaves, and nutmeg.  Serve in a soup bowl.

    This was a lovely side to a Turkey, Brie and Green Apple Sandwich that I also prepared that evening.

    * You can substitute the water with a low sodium chicken or vegetable broth for added richness.

    Butternut Squash Soup
    Foodify Fall Food Challenge Participants:  

    Roasted Carrot Saffron Soup  From Kicking back the Pebbles

    Vegetarian Coconut Pumpkin Curry Soup by Kouzounas Kitchen

    Thai Flavored Lentil and Squash Soup by Crackle and Temper

    Beet Soup with Veggie Chips by Art and Kitchen

    I hope you will attempt to make these delicious fall soups, and share your experience with us.  Happy Cooking From My Kitchen to Yours!

    Gina ~ Foodiewinelover

    Super-High-Res-with-White-BG

Perfectly Broiled Butternut Squash

Tis The Season for Butternut Squash! Everyone, including myself, always strive to get the perfect color on roasted butternut squash. I always bake them, but I am never fully satisfied the way they come out. I decided to broil them, and the result was magical. I ran out quickly, and left my son Peter-John in charge. He took over the kitchen, and turned them occasionally.  Upon returning home, they were already on the serving dish draining on paper towels.  I could not believe how beautiful and colorful they looked in such a short period. If you love your veggies, this delicious and nutritious side dish is for you.

Serves: 3-4  Degree of difficulty: Easy
butternut-squash

Ingredients:

  • 1 lb. of butternut squash, cubed
  •  Sea salt, and freshly ground pepper, to taste
  • 2- 3 sprigs of fresh thyme, de-stemmed, + more for garnish
  • Extra virgin olive oil to drizzle

Preparation:

  1. Place the oven shelf about 11 inches away from the burner.  Turn the broiler on high.

2. In the meantime, on a flat metal tray, scatter the butternut squash cubes in a single layer. Season with salt, pepper, and thyme. Drizzle 2-3  times with olive oil. I use an oil bottle spout to give me more control.

3. Place the tray with butternut squash  in the broiler.  The trick is to turn them occasionally, using a metal spatula (it doesn’t have to be one by one) for about 10 minutes , or until they obtain a golden brown color. Remove from the oven.

4.  Layer the bottom of a serving dish with some paper towels to soak up any excess oil, and plate the butternut squash. This step will prevent them from becoming soggy. Serve immediately. This was a lovely accompaniment to a red grouper, but it was so good, that it barely made it to the table.

image

I hope you will try this recipe in your kitchen, and share your experience with us. Happy Cooking from My Kitchen to Yours!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.

Foodiewinelover

 

 

Mango Salsa

Mango

Mango Salsa

Mango Salsa

Mangos are cultivated throughout various regions of the world.  There are many varieties that are used in chutneys, salsas, or simply eaten raw.  They are a delicious and versatile fruit, and very refreshing in the summertime. In several cultures, its fruit and leaves are ritually used as floral decorations at public celebrations, and religious ceremonies. Recently, I participated in an event on Facebook, that required the use of mangos, as an ingredient. Of course, I had to get involved, and decided to make a quick and easy salsa. This dish can be eaten by itself, with tortillas, or over white fish. I have used it on cod-fish, and it came out delicious.

Ingredients:

Mango Salsa

  • 1 ripe mango, diced
  • 1/4 red bell pepper, diced
  • Jalapeño, chopped to taste (optional)
  • 1 handful of cilantro, chopped
  • Himalayan salt and freshly ground pepper, to taste
  • Sprinkles of turmeric
  • Juice of one lime
  • drizzle of extra virgin olive oil 

    Preparation:

Combined all the ingredients and chill in the fridge for at least an hour.

Bon Appetit!

Delectable Greek Salad

Santorini, Greece

Santorini, Greece

Santorini, Greece

Santorini, Greece

Acropolis, Athens

Acropolis, Athens

 

I love Greek cuisine, and one of the easiest dishes to make, is a classic Delectable Greek Salad. When I make it here in the US, I usually use Romaine or iceberg lettuce along with the other ingredients. Surprisingly, when I was in Greece, I found out, their authentic salad did not call for any lettuce. Back in 2008, taking pictures of food wasn’t popular like today. I don’t have any to share with you because Instagram was non-existent then. However, I will share some of my personal photos taken while visiting some of the famous and breathtaking Greek islands, Santorini, Mykonos, Rhodes and Athens.

Serves 2-4 as a side – Add Grilled Chicken or Salmon, and make it a meal for 2.  Difficulty, super easy.

Ingredients:

  • 1 tomato, cut up in wedges
  • 1/2 cucumber, cut up in wedges
  • 1 small red onion, sliced
  •  A handful of Kalamata olives
  • 1/2 green pepper, diced
  • 3-4 oz. of Feta cheese, crumbled, and a square for garnish
  • Red wine vinegar, lots of drizzle to taste
  • Extra virgin olive oil, to your heart’s content
  • Himalayan sea salt, or sea salt, to taste
  • Freshly ground pepper, to taste
  • 1/2 – 3/4 teaspoon oregano

Preparation:

Place the tomatoes, Feta cheese, cucumbers, onions, olives, peppers in a medium-sized bowl. Drizzle with red wine vinegar, and a generous amount of olive oil. Season with salt, pepper and oregano. Mix well. Garnish with a nice piece of Feta. Voila! You got yourself a lovely and refreshing Greek salad.

Tips #1)  Always use more olive oil than vinegar. In general, the ratio is 2-3 parts oil for 1 part vinegar.

Tip #2) You can eye-ball the measurements, use a jar with a spout, it gives you more control. Most of all, as a homecook, you should always taste your food. If you like it, the chances are, your loved ones will too.

I hope you will make this delicious salad, and bring it to a picnic!

Happy Memorial Day Weekend!

Kali Orexi!

Delectable Greek Salad

Greek Salad

 

Greek Salad

Mykonos

Mykonos

 

Rhodes, Greece

Rhodes

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