Greek Side Dishes. Authentic Greek Recipes.

Greek side dish recipes are often so versatile that they can be served with a variety of mains, including meat, fish, vegetarian or barbecue dishes. As such, these Mediterranean delights will enhance any table in either a formal or informal setting. Anyone who has visited Greece of the Greek islands, will have sampled this countries culinary faire and, fortunately, delicious Greek side dish recipes can be quickly and easily re-created at home.

If, on the other hand, you have not had the pleasure of sampling authentic Greek side dishes, this is your opportunity. So go on, what are you waiting for? Get cooking!

Tzatziki. (cucmber dip)

Ingredients.

1 cup of Greek yogurt.

1 cup of sour cream.

2 cucumbers, peeled and diced.

2 cloves of garlic, grated or finely chopped.

2 tbsp chopped, fresh dill.

1 tbsp vinegar.

3 tbsp olive oil.

Pinch of salt and freshly ground black pepper.

To Prepare.

• In a bowl, combine the garlic, vinegar, olive oil and salt and pepper.
• Using a different bowl, whisk together the yogurt and sour cream, until well combined.
• Add the vinegar and olive oil mixture to the yogurt and sour cream. Mix thoroughly.
• Add the diced cucumber and dill.
• Cover and refrigerate for 2 to 3 hours.

Greek Tomatoes.

Ingredients.

4 large tomatoes, sliced.

1 medium onion, sliced into rings.

1/2 cup of crumbled feta cheese.

Handful of chopped fresh parsley.

1 tbsp Olive oil.

To Prepare.

• On a serving plate, arrange a single layer of onion and cover with a single layer of tomato.
• Combine the crumbled feta and parsley, and then sprinkle over the top of the onion and tomatoes.
• Season and drizzle with olive oil

Refrigerate until needed.

Stuffed Vine Leaves. (Dolmathes)

Ingredients.

3 medium onions, finely chopped.

Juice of 2 lemons.

Cup of olive oil.

Handful of chopped, fresh dill.

Handful of chopped parsley.

13/4 cups of white rice.

1 jar of grape leaves, drained and washed.

To Prepare.

• Heat some oil in a suitably sized saucepan. Saute the onions over a moderate heat until softened.
• Add the rice and saute for 1-2 minutes. Add 31/2 cups of water and the juice from one lemon.
• Cover and simmer over low heat for 20 minutes, or until the rice is cooked and all the water has disappeared.
• Add the dill and parsley.
• Slice the stems from the grape leaves and put a tablespoonful of the rice mixture into the center of the leaf. Fold one edge of the leaf over and roll tightly.
• Place the stuffed leaves, folded side down, into a baking dish. Drizzle over some olive oil and the remaining lemon juice.
• Add enough water to the dish to cover approximately half of the stuffed leaves.
• Cover with foil, and bake in a preheated oven at 190°C/375°F for 45 min.