11. Saganaki (fried cheese)
Simple but delicious! Cheese saganaki is a thick slice of firm Greek cheese (usually kefalotyri, kasseri, or graviera) that’s lightly dredged in flour and pan-fried in olive oil until golden and crispy on the outside, soft and melty inside. Always finished with a squeeze of lemon.
12. Kolokithokeftedes (zucchini fritters)
A staple in many Greek restaurants, these kolokithokeftedes pair perfectly with a glass of ouzo. Kolokithi’ means zucchini, whereas ‘Keftedes’ means meatballs. So the literal combination of the two, ‘kolokithokeftedes,’ is translated to Zucchini meatballs, or loosely Zucchini Fritters. What really distinguishes these zucchini fritters is the incorporation of tangy feta and fresh herbs.
🥗 Salads
13. Salad Dark
Dakos (ντάκος) is a traditional Cretan salad that combines the freshness of ripe tomatoes and the creaminess of feta with the rustic crunch of barley rusks. It’s sometimes called Cretan bruschetta because of its layered style, but the flavors are distinctively Greek.
14. Greek Salad (Horiatiki)
Greek salad, called Horiatic or Greek Village Saladis one of the most popular summer salad recipes in Greece and one of the most iconic dishes of Greek cuisine. Greek salad is usually served as a side dish next to the main course, but you can also have it for lunch or as a light dinner. To make it more satiating you can definitely add 1-2 barley rusks which will soak up all the juices.
