Xoriatiki Food

XORIATIKI

Steps:

• Mix tomatoes, cucumber, onion, and lettuce in a salad bowl; top with the olives and Feta cheese.
• Combine the dressing ingredients; pour over salad and toss.
• Add pepper to taste.

HORIATIKI SALATA

Steps:

• Slice tomatoes in half then each half into thick wedges.
• Slice each onion quarter thinly.
• Place the first 5 ingredients into a bowl, along with 2 tablespoons plus 2 teaspoons of the olive oil.
• Season with salt and pepper and gently toss to mix everything and coating with the oil.
• Place the slices of feta on top of the salad, drizzle the reserved 1 teaspoon olive oil over the cheese and sprinkle the oregano over all.

XORIATIKI (GREEK "VILLAGE" SALAD)

Steps:

• Cut the vegetables in slices and mix in a salad bowl.
• Top with the olives, capers and oregano and cover with"crumbled" feta cheese.
• Pour the olive oil evenly.

GREEK HORIATIKI SALAD

Steps:

• Cut your tomatoes into wedges over the bowl that you're serving the salad in, so that any extra juices land in the bowl. Add onion slices. Liberally season with salt and oregano. Mix and allow tomatoes to sit at room temperature for at least 30 minutes, up to 2 hours, so that the salt releases the tomatoes' juices.
• Mix in feta cheese, cucumber, bell pepper, and olives just before serving. Stir everything together. Drizzle with olive oil.

PEPPERMINT PATTIES

Steps:

• In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
• In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

HORIATIKI SALATA: GREEK SALAD

Steps:

• Preparation:.
• Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
• Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
• Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.
• Additional ingredients.
• Anchovies: if you like this salty fish, add a couple to the salad before tossing.
• Capers: toss in a few if you like them.

HORIATIKI SALATA

Steps:

• Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
• Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice).
• Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings.
• Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano and salt, pour olive oil over the salad, and toss.
• Just before serving, place the feta on top of the salad, either as a slice or crumbled and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.

TIROPITA

Steps:

• Melt 6 tablespoons butter in small saucepan over medium-low heat. Whisk in the flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in the milk, stirring constantly with a whisk or wooden spoon. Add the salt and nutmeg, stirring occasionally, until mixture is bubbly and thickened, 5 to 10 minutes.
• Mash the feta cheese with a fork in a bowl and stir in the grated kefalotiri, beaten eggs, and parsley. Pour in the hot white sauce and mix well.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Line the buttered baking dish with a sheet of phyllo dough and brush it with melted butter; keep the remaining phyllo sheets covered with plastic wrap while you work. Repeat with half of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in the cheese filling.
• Lay the remaining pastry sheets on top of the filling, brushing each with butter. Brush the top of the last sheet with butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
• Bake in the preheated oven until the pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.