Kokkari's traditional Greek salad


Karpouzi me Feta (watermelon and feta)
Serves 6-8


  • 1/2 large seedless watermelon peeled and cut into 1-1.5 inch cubes
  • 12 oz Greek feta
  • 1/2 bunch small leaf Greek basil
  • Extra Virgin olive oil
  • pine nuts (optional)
  • fresh black pepper (optional)


  • Chill watermelon well
  • Place on a serving platter and crumble feta over top.
  • Sprinkle with pine nuts and basil leaves
  • Drizzle with olive oil and fresh ground black pepper.

    Horiatiki Greek Salad
    Serves 6


  • 24 oz Tomatoes
  • 12 oz Cucumbers
  • ½ oz Red Onion, julienne and rinsed with cold water
  • 12 oz Greek Feta, crumbled
  • 12 ea Kalamata Olives
  • 1 ea Green Bell Peppers, julienne


  • 1 Tbl Dried Greek Oregano
  • Pinch Salt and Pepper
  • 4 oz Extra Virgin Olive Oil
  • 3 oz Strong Red Wine Vinegar


  • Layer the cucumber and tomato on a large serving platter, season lightly with salt and pepper.
  • Top with a onion and green peppers, then crumbled feta cheese. Finish with the oregano, olive oil and vinegar in that order. Serve family style.

    About the chef:
    Erik Cosselmon's wide-ranging Mediterranean repertoire and strong, ingredient-driven style finds full expression in the Greek-inspired menus at San Francisco 's Kokkari and Palo Alto 's Evvia. Since being named executive chef of Kokkari in 2004, Cosselmon's brand of casual taverna cuisine has attracted even more devotees, earning Kokkari a place in the San Francisco Chronicle's "Top 100 Restaurants" every year since it opened.

    Websites: www.kokkari.com | www.evvia.net

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