Side Dishes

4 recipes

Horiatiki (Greek Village Salad)

Tomatoes cut into thick wedges, cucumber peeled in stripes and cut into chunky rounds, red onion sliced thin and soaked in cold water 5 minutes (mellows the bite), green bell pepper sliced into rings, kalamata olives stoned or whole at the cook's discretion. Pile in a shallow bowl. A whole slab of feta sits on top, uncrumbled, dignified. Olive oil pours over, red-wine vinegar splashes, oregano sprinkles. Rest for 10 minutes before serving so the tomato juices mix with the oil.

15 minutes Serves4

Melitzanosalata (Greek Aubergine Dip)

Whole aubergines char directly over flame or under a hot grill until the skin blackens and the inside collapses to softness. Cool, peel, drain on a sieve 15 minutes to release excess water. Roughly chop the flesh; mix with crushed garlic, lemon juice, olive oil, red-wine vinegar, chopped parsley, salt and pepper. Taste and balance. Serve in a wide bowl with a generous drizzle of olive oil.

40 minutes Serves4-6

Tirokafteri (Spicy Feta Dip)

Roasted red pepper (jarred or homemade) blends with feta, cream cheese, garlic, chilli, olive oil and red-wine vinegar until smooth but with a slight texture. Tastes for heat, add a second chilli if mild. Chills for 30 minutes for the flavours to meld. Served in a shallow bowl with a drizzle of olive oil, a pinch of paprika and a sprinkle of oregano. Eats with warm pita.

35 minutes Serves4-6

Tzatziki

Cucumber grates, salts, sits in a sieve to drain. Squeezed thoroughly. Mixes with thick Greek yogurt, crushed garlic, dill (or mint), olive oil, lemon and salt. Served chilled with a final swirl of oil and dill on top.

45 minutes Serves4-6