To Make The Greek Salad: Chop lettuce. Using a
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
Mix all ingredients together in large bowl. Let stand in fridge for 30 minutes to slightly set. Form patties grill over low to med low heat to keep from burning. Cook well done. Serve with mayo mixture, lettuce, and tomato. Enjoy!
Mix lemon juice, oil, garlic, oregano, and Old Bay together until well blended. Place Chicken is a ziptop bag and pour marinade over it. Place in the fridge for at least 3 hours (overnight is best!). Before baking, salt and pepper the meat to taste. Grill Chicken until internal temp is 160 degrees F.
Great to serve over a Greek Salad (lettuce, tomatoes, cucumbers, green peppers, feta cheese and olives with Greek Dressing).
Kali Orexi! Good Appetite!
ave tried out other Faki recipes. Here are my favorite additions
easoning for your favorite savory Greek recipes.
nd crusty bread (as all Greek recipes seem to).
pulpy puree. It is best NOT to use a blender
he balsamic vinegar, olive oil, greek seasoning, and southern flavoring together
teaspoon of all-purpose Greek seasoning and hot sauce. Soak
For the vinaigrette: In a small bowl, whisk all ingredients together. Season with salt and pepper to taste.
For the Greek Salad Skewers: On a coctail pick, skewer first a tomato, followed by a piece of cucumber, feta, red onion, green pepper and olive. Repeat until you have done all the cocktail picks. Arrange skewers on a serving platter and spoon vinaigrette over.
Mix all ingredients together and enjoy!
Toss vegetables with dressing, Refrigerate overnight for best flavor.
ervings.
Farm Journal's Best Ever Recipes.
hours but overnight for best results.
If using wooden
rust.
The pita is best slightly warm or at room
dd the carrot, celery flakes, greek seasonings, chicken bouillon and 4
For the Creamy Greek Dressing: Stir together yogurt, sour
Combine olives, Greek peppers, garlic, marinated mushrooms, cherry tomatoes in a large bowl and toss.
Add Greek seasoning, fresh Greek oregano, parsley, Kalamata balsamic vinegar, Greek olive oil and toss.
Cover with plastic and let stand for 2-hours.
Place olives in a bowl to serve or on a platter.
Garnish with Fresh Chopped Oregano and Feta Cheese.
r overnight.
For the Greek salad, combine tomatoes, cucumbers, red