
A bright, rustic Greek village salad of sun-ripened tomatoes, crisp cucumber, and a wedge of feta lifted by oregano and good olive oil. It’s built, not tossed, so each bite keeps its fresh textures and bold flavors.
4 tomato, cut into wedges
1 cucumber, halved lengthwise and sliced
1 red onion, thinly sliced
1 green bell pepper, seeded and sliced
½ cup kalamata olives, pitted
8 oz feta cheese, block
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
1 tsp salt
½ tsp black pepper, freshly ground
Nutritional information is calculated using an ingredient database and should be considered an estimate.

A warm, fragrant Greek pilaf where sweet, softly sautéed leeks melt into tender rice enriched with butter and olive oil. Bright lemon and fresh dill lift the dish into something homey yet celebratory—perfect as a weeknight side or a simple main with a salad.

Crisp-edged zucchini fritters studded with salty feta and fresh herbs, pan-fried until golden and served with lemon for brightness. A rustic, quick-to-make Greek favorite that balances moisture-squeezed zucchini with a light, savory batter.

Slow-braised beef simmers in a warm tomato-wine sauce until tender, finishing with tender orzo that soaks up the juices for a comforting, family-style Greek bake. The dish balances rich, savory meat with bright tomato and a hint of cinnamon for a comforting, aromatic finish.