The light, bright flavors of the Mediterranean lend themselves well to late summer in the Northwest as sun-baked heirloom tomatoes, crisp cucumbers and fresh herbs continue to ripen in abundance. Take advantage of the bounty this week with a menu starring a produce-packed Greek salad accented by lemony olives, salty sheep’s milk feta and purslane. A crisp Kalamata olive loaf, housemade tzatziki sauce and fresh figs complete this fitting feast for the last precious days of summer.
Greek Salad with Heirloom Tomatoes & Purslane
This lettuce-less salad gets a snappy update from fresh purslane, plus a mixture of green and Kalamata olives.
Greek Potatoes with Lemon & Feta
The trick to the wonderful depth of flavor in this recipe is marinating the feta cheese in lemon juice while the potatoes bake!
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.
Grilled Fresh Figs with Ice Cream & Honey
Drizzled with honey, these lightly-grilled, caramelized figs are truly addicting.