We were lucky enough to have squeezed in a quick trip to Greece just before the lock-downs began. We had such a fun time and found all of the wonderful nooks and crannies of Athens that many people may miss.
Besides all of the incredible ancient sites and amazing museums, we found ourselves wandering down dark narrow streets with top to bottom graffiti covered walls. We were told that when you really begin to wonder if you’re crazy to be strolling these roads, go further. We did, and we were rewarded with a vibrant art, music and food scene.
Most of the streets in Athens were lined with citrus and olive trees. It is a city where tzatziki, feta, cucumbers and olives seemed to be served at every meal. The food was incredibly fresh tasting and the people were warm and friendly. Mediterranean food in general is fabulously luscious and healthy, so we fully indulged all of the Greek fare.
I’ve had a bit of a craving for marinated feta and tzatziki lately, so I put together a platter with some homemade flatbread, olives and grilled veggies.
Tzatziki is delicious served with meats, fish, veggies and pita or flatbread. Marinated feta is wonderful on salads, grilled veggies, crumbled over soups and stews
Marinated Feta Cheese
I packed the cheese into four small French canning jars with fresh rosemary from my garden, bay leaves, pink peppercorns, lemon rind and topped it off with olive oil. Yummy.
- 1 pound cube of feta cheese
- 2-3 cups extra virgin olive oil
- Rind of one lemon
- 4 bay leaves
- 8 sprigs of rosemary
- 2 teaspoons pink, green or black whole peppercorns
- Cut the feta into large chunks that will fit into your jars and place into jars.
- Press herbs and lemon rind around the cheese.
- Sprinkle some peppercorns around the cheese.
- Pour enough oil over the cheese to cover it.
- Close jars and let sit out for a few hours and then refrigerate.
- Allow to marinate for 4-7 days while the flavors infuse the cheese.
Creamy Tzatziki
I used full fat Greek yogurt to make the tzatziki. I found the tzatziki I ate in Greece was mild and not too garlicky, which I liked.
- 1 cup Fage 5% fat Greek yogurt
- ½ cucumber, seeded, finely chopped or grated
- 2 cloves garlic, minced very fine or mashed
- 1 tablespoons fresh dill or mint, chopped fine
- 2-3 tablespoons extra virgin olive oil
- Press the chopped or grated cucumber into a fine sieve to remove as much liquid as possible (or squeeze in a tea towel or paper towel).
- In a small bowl, mix the yogurt, cucumber, garlic and herbs.
- Season with salt and freshly ground pepper.
- Place in a serving dish and drizzle a few tablespoons of olive oil over the top.
Enjoy!
