Karpouzi me Feta (watermelon and feta)
Ingredients: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)
Method: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
Ingredients: 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
Dressing:1 Tbl Dried Greek Oregano
Pinch Salt and Pepper
4 oz Extra Virgin Olive Oil
3 oz Strong Red Wine Vinegar
Method: 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