When I think back to my homeland Greece, I picture the sun in an azure sky, a clear blue sea, and of course an introduction to tasty foods composed of hundreds of recipes that are like an ancient mosaic. A mosaic ready to satisfy the most difficult palates.
So what is the secret that gives Greek cooking its rightfully distinguished place?
An important one is the great variety of ingredients used in Greek cuisine, given by the Greek soil, which offers its gifts abundantly all year around.
Greece has seasonal products available all year around that are always fresh and available for daily consumption from local and open weather markets.
They are fresh, good, delicious, healthy, and produced in large quantities. Even a simple meal is tasty.
Below is a recipe for potato salad; it’s my creation in true Greek style. My mother made a similar recipe for decades, and I added my own twist to it.
I love to recreate and improve old recipes; I use my sixth or seventh sense, a feeling in a way, by adding extra new ingredients — and guess what? It never fails.
This potato salad is a great side dish to have at lunch or for dinner.
- 500 grams potatoes, sliced in half rounds
- 2 medium sized red onions, chopped and sliced in halves
- 1 garlic clove, very fine chopped
- Small hot red chili, very fine chopped
- 1 slice of lime
- Fresh dried oregano
- 200 grams Greek feta cheese; leave as a block to place on top
- Greek sea salt
- ½ cup Greek extra virgin olive oil, half tea cup and extra
- 6 fresh mint leaves
- Balsamic vinegar or malted white vinegar
- 1 tsp English mustard
- Boil sliced potatoes, then leave to cool
- Place all the ingredients into a big bowl and mix together
- Served as is or cold
Written by George Orfanos