In the summertime as the temperatures rise, refreshing and quick recipes are a great option. Many of our favorite fruits and vegetables are also at their peak this time of year, so enjoy them and the vitamins and nutrients they provide for overall good health. Try the following recipes with some Greek flare.
Watermelon, Cantaloupe, and Radish Salad
2 cups watermelon in bite-sized cubes
2 cups cantaloupe in bite-sized cubes
1/4 teaspoon Greek sea salt
2 limes, grated zest and juice
1 bunch (about 8 total) radishes, washed and thinly sliced
1/4 cup chopped mint, optional
1/2 cup Feta Dodonis, optional
Place watermelon and cantaloupe cubes in a bowl with the salt and set aside for about 30 minutes. Add the lime juice, zest, and radishes and mix together. Top with chopped mint and crumbled feta, if using, and serve immediately.
1/2 small-medium green cabbage
1/2 small-medium red cabbage
2 large carrots peeled
1/4 cup walnuts, coarsely chopped
3 tablespoons chopped pitted green or Kalamata olives
1/2 cup chopped fresh dill
For the dressing:
1/2 cup Greek extra virgin olive oil
2 tablespoons red wine vinegar
3 tablespoons fresh orange juice
1 tablespoon Dijon or Greek mustard
1 teaspoon Greek honey
Greek sea salt and freshly ground pepper, to taste
Using a food mandolin, shred the cabbages into thin slices or use a knife to slice finely. Coarsely grate the carrots. Place the shredded cabbages and grated carrots in a large mixing bowl. Add the walnuts, olives, and the dill.
To make the dressing, whisk together all the ingredients for the dressing in a bowl and add to the salad. Toss together and serve immediately.
Grilled Zucchini or Summer Squash
2 medium-large zucchinis or summer squash, sliced about 1/4-1/2 inch thick
1/2 teaspoon Greek sea salt, plus more to taste
1/4 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
2-4 tablespoons Greek extra virgin olive oil
Rinse and pat dry the the zucchini or summer squash, if preferred, you can peel them. Slice into 1/4-1/2 inch thick rounds. Remove any seeds, if needed. Place the slices in a large mixing bowl. Add the salt, pepper, oregano, the olive oil, and toss to coat completely. Clean and prep the grill. Heat the grill to medium and cook the vegetables until tender and grill marks form, a few minutes on each side. Remove from heat and place in a serving platter with fresh lemon juice, to taste.
Greek Watermelon Mojito
1 1/2 oz. rum
4 pieces (1-inch squares) fresh watermelon or 1 oz. fresh watermelon puree
1 oz. fresh lime juice
1 tablespoon Greek honey
3/4 oz. Greek sparkling water, or Perrier
6 mint leaves and one large mint sprig
In a tall mixing glass, muddle a piece of watermelon and the mint leaves with the honey. Add the rum and lime juice, then fill the glass with ice and shake vigorously. Strain over fresh ice into a glass. Top with Greek sparkling water or Perrier, and swirl gently. Garnish with the sprig of mint.