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Greek Village Salad (HOREEYATIKO SALATA)


From Peaches:

I had this beautiful salad in Greece while climbing to the Acropolis in one of the many cafes on the  side of a  mountain.  The area is fondly known as the PLAKA, which means “fun” in Greek, and they are not kidding!  Many Greeks go there to celebrate special times or just for a bite.  I go where the Greeks go- as they know where the best foods are to be found.  Nobody is ever disappointed at a Greek cafe.  They compete with one another to MAKE THE BEST OF EVERYTHING!!

If you are making this at home, it is important to try to buy Imported Greek Feta as the cheese makes all the difference in the world.   I have brought this to many dinner parties and everyone has enjoyed it as much as I have.  I hope you do too.  KALI  ORAXI EVERYONE!!

Note:  The ingredients are simple but it is important to select the best veggies wherever you shop.  For instance not just any tomato will do.  Of course right out of your garden tomatoes are the best but we are not there yet. Vine ripe tomatoes work perfectly as do the long English seedless cucumbers.

Ingredients ( Serves 6):

  • 4-5 vine ripe tomatoes cut into chunks (nice ripe ones)
  •  1 English Cucumber, unpeeled, cut in half lengthwise and sliced crosswise
  • 1/2 large red onion thinly sliced
  • 1 medium green pepper very thinly sliced
  • 1/4 cup capers rinsed and drained well
  • about 24 pitted Kalamata olives left whole
  • 1/2 pound really good imported Feta sliced into 3 1/2 inch slabs

Layer all ingredients and top with slabs of Feta.  Dress the salad with a mixture of EXTRA virgin olive oil and red wine vinegar.  Sprinkle lightly with oregano, salt and freshly ground pepper.


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EASY BREEZY CHICKEN THIGHS

From a tiny BEACH kitchen:

What could be easier or faster?  With just a few items from your panty, you will have dinner on the table in short order.

Look for a package of chicken thighs devoid of skin and fat.  Cut away the fat as much as you can.   Less sit ups tomorrow.  Seriously.  

You don’t have to slice and dice.  Just  buy vegetables already cut up.  Saves time and is always worth it.  This dish also works well with petite canned tomatoes.  It’s tough to find good tomatoes in winter~  unless you live near my Dad… in Florida.   

Ingredients:

  • Package of chicken thighs
  • 3 fresh tomatoes / or can of petite diced tomatoes
  • teaspoon of capers
  • diced garlic clove, or three
  • Half of chopped medium red onion
  • Small package of sliced baby bella mushrooms
  • Handful of green olives
  • Cup of chicken broth

Let’s get started!

Saute the chicken thighs in EVOO (extra virgin Olive Oil) or Pam Spray if that works for you.  Brown on both sides and add crushed pepper and salt.   This can take up to 5 minutes on each side.  Keep the heat medium to avoid smoking up your kitchen.   

See how  the thighs are good and brown?   Now simply add half a cup of chicken broth, 3 real chopped tomatoes,( or a can of diced tomatoes) a teaspoon of capers, half a diced red onion, a few olives, clove of diced garlic, & the entire package of sliced mushrooms. 

Let everything hang out together uncovered for 8 to 10 minutes on medium heat until vegetables are soft.    Boil up some pasta if have the time.  Or serve with a crusty bread to scoop up the sauce. 

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