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Greek Salad
INGREDIENTS
• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon fresh chopped garlic
• 2 teaspoon wine vinegar
• 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
• Salt and freshly ground black pepper
• 2 large tomatoes, coarsely chopped
• 3/4 cucumber, peeled, seeded, coarsely chopped
• 1/2 red onion, peeled, chopped
• 1 bell pepper, seeded, coarsely chopped
• 1/2 cup pitted Kalamata Olives, coarsely chopped
• A heaping half cup crumbled feta cheese to top with
Mix all ingredients together and allow to macerate for 30 min
Tzatziki:
• 1 cup English cucumber grated and squeezed to remove moisture
• 1 cup plain Greek-style yogurt
• 4 tsp lemon juice
• 2 clove garlic minced
• 2 tbs Fresh Dill
• Salt & Pepper to taste
Mix all the ingredients together in a bowl and keep refrigerated
Souvlaki Marinade
• ¼ cup lemon juice preferably freshly squeezed
• ¼ cup olive oil
• 6 cloves garlic smashed
• 4-6 tsp dried oregano leaves less if powdered oregano, more if fresh
• 2 tsp salt
• Freshly ground pepper
Directions
Prepare the Souvlaki marinade by stirring together all the marinade ingredients in a small bowl. Rub on the prepared pork loin, then place in a plastic storage bag or wrap well with plastic wrap and refrigerate to marinate at least 30 minutes or up to 8 hours (the longer the better).
Greek Potatoes
Ingredients
• 1.2 kg / 2.5lb potatoes, starchy
• 1 1/2 cups / 375 ml chicken stock/broth, low sodium
• 1/2 cup / 125 ml olive oil
• 1/3 cup / 85 ml lemon juice
• 5 garlic cloves, minced
• 1 tbsp dried oregano
• 2 tsp salt
Instructions
1. Preheat oven to 200C/390F (standard) or 180C/350F for Convection oven.
2. Peel potatoes and cut into a Large Dice 1 ½ Cube.
3. Place in a roasting pan with all the other ingredients. Toss well.
4. Roast for 45 to 60 minutes. Turn potatoes, roast until the liquid is mostly absorbed by potatoes/evaporated and Golden Brown.
Original of the video here
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