Bright and light recipes for the summer: Greek Salads and Lemon Fish.
Easy Greek Summer Salad
Courtesy of Tina Peroulas
Fresh veggies: tomatoes, cucumbers, olives, and feta cheese – crumbled or sliced; dill, salt, pepper, olive oil to taste.
Greek Peasant Salad (Salata Horiatiki)
Courtesy of the Greek Orthodox Church, Knoxville, TN
- 3-4 tomatoes, cut in wedges
- 2 cucumbers, sliced
- 1 green pepper, thinly sliced in rings
- 1 onion, thinly sliced in rings (preferably red onion)
- 1 cup of Feta cheese, crumbled
- Black Greek olives
- Capers
- 1/3 cup flat leaf parsley, snipped
Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon oregano
- 1 clove garlic, crushed
Arrange above ingredients on one or more platters, depending on number of guests and shape of the table. Sprinkle snipped parsley over salad. Pour dressing over all just before serving.
Lemon Fish (Ladolemono Psari)
Courtesy of the Greek Orthodox Church, Knoxville, TN
- 1 pound fish fillets
- 2 tablespoons of olive oil
- 2 tablespoons of flour
- 1-3/4 cups water
- 3 tablespoons lemon juice
- 1 tablespoon parsley
- ½ teaspoon paprika
- ¼ teaspoon allspice
- 1 tablespoon sugar
- 1 teaspoon basil
- 1 teaspoon minced onion
- ¼ teaspoon salt
In a large skillet, heat oil and flour, blending well. Gradually add water and lemon juice, stirring until thick and smooth. Add remaining ingredients except for fish. Simmer for 5 minutes. Place fillets in skillet with sauce. Cover and simmer 25 minutes.
