The inspiration for this recipe came to us from the classic Greek winter salad: boiled broccoli and cauliflower. This is a simple salad that usually accompanies fish, or other main dishes. Broccoli and cauliflower are cut in large pieces, boiled and then served with olive oil and lemon juice. It is very seasonal and in many households it is the salad which replaces the summer Greek salad.

So after a short trip to the market this week, we bought wonderful winter vegetables and decided to boil them, just like in the classic recipe. But of course, we will kick it up a notch. We’re adding our marinated artichoke hearts with leeks, olive oil and sunflower oil. They are perfect to enjoy on their own, but here, they completely transform our vegetables!

Often, recipes call for draining the artichokes -remember our tomato rice from a few weeks ago? It is, however such a pity to let all all this amazing flavoured olive oil go to waste. So we have decided to use it instead of a dressing! And of course, our beloved feta cheese turns this salad into a wonderful lunch! Add a few splashes of lemon juice or vinegar and you’ve got yourselves a delicious – and very easy to make- winter salad! An ode to the classic one.

Serves 2

1 small head of broccoli
1 small head of cauliflower
½ jar marinated artichoke hearts (in their oil)
150g feta cheese
salt, lemon juice or white wine vinegar (to serve)

Cut the broccoli and cauliflower in large florets. Place them in a large pot and cover with water. Boil for a few minutes, until you’ve reached your desired tenderness. We boiled ours quite a bit, to have the same texture as the buttery artichoke hearts, but you can also simply blanch them by submerging them for a few minutes in boiling water. Drain and set aside.

While the vegetables are still warm, place in a large bowl. Add the artichokes and their oil. Toss everything together until the vegetables are coated in the olive oil. Crumble the feta cheese and add to the salad.

Serve warm, with salt if desired and lemon or vinegar.

 


What we love most about autumn is the wonderful new colours at the market. Red apples, orange pumpkins, brown mushrooms and chestnuts! Fruit and veg in autumn always make us feel quite comforted and inspired. This week we got plenty of orange carrots from the market and decided to grate them. Somehow the idea of a grated carrot feels like a first step towards a very nutritious meal, wouldn’t you say? We’re making a salad, which is great for lunch, but it also makes for a wonderful side to some roasted chicken or your protein of choice. We’ve added bulgur wheat to make it more filling, raisins for some natural sweetness and a lemon-tahini dressing to add a…warm kick to it.

There is something nostalgic about this salad, as it somehow reminds us of when we first started Oliveology, 11 years ago. Back then, Greek tahini was rare to find, but such salads were gaining momentum, do you remember? Reminiscing of happier times past is comforting, and we couldn’t think of anything better than this recipe, to bring back some happy memories in the midst of this unusual autumn we are all experiencing.

Serves 4

50g bulgur, plus ¾ cups of water
4 large carrots
100g Corinth raisins
1 bunch of fresh herbs (we used dill and parsley)

Dressing
2 tbsp tahini
zest from 2 lemons
juice from 1 lemon
150ml olive oil
2 tbsp grape molasses
4 tbsp water
salt (to taste)

Place the bulgur wheat and water in a small pot and cook over medium heat until tender and all the water is absorbed, around 10-15min. Set aside to cool.

Peel and grate the carrots.

To make the dressing whisk together the tahini, lemon juice and zest. Add the grape molasses. Slowly add the olive oil and then the water, until you have a runny dressing. Season with salt.

In a large bowl toss together the bulgur wheat, carrots, raisins, dressing.
Finely chop the herbs and add just before serving.

Oh and this is great with some feta cheese!

 


This week we’ve got a very fresh, summery recipe from Ligia from TheDaringKitchen. Ligia shares our passion for fresh, healthy food – with a Greek twist of course! You can check out many of her recipes here, and of course follow her on instagram. So here it is, words and recipe by Ligia, right below. Enjoy!

Summer is here, which means fresh produce abounds! Make the most of the season’s finest veggies with this summery Greek Kale Salad. It’s filled with briny kalamata olives, juicy tomato, sweet onion, creamy feta, and finished with a simple vinaigrette flavoured with fresh oregano.

The salad is best if it’s left to marinate for a few minutes before serving. This softens up the kale, making it a bit more digestible and flavourful. It also uses two kinds of kale for a bit of flavour and textural variation, but you can always use just one, depending on what’s available near you.

Serves: 4
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Dressing:
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh oregano, minced
1 teaspoon Dijon mustard
1 garlic clove, minced
Cracked black pepper, to taste
Kosher salt, to taste

Salad:
1 bunch curly kale, de-stemmed and torn into bite-sized pieces
1 bunch lacinato kale, de-stemmed and torn into bite-sized pieces
1 tomato, sliced
½ white onion, sliced
¼ cup Kalamata olives
½ cup crumbled feta cheese
Fresh oregano, minced, for garnish

In a large serving bowl, whisk together the olive oil, vinegar, oregano, mustard, oregano, garlic, pepper, and salt.

Add the kale, tomato, and onion. Toss to coat fully in the dressing.

Let the salad sit for at least 10 minutes, tossing occasionally.

Toss in the olives and feta cheese, just before serving.

Enjoy your salad!


Is it summer yet? The weather might be a bit confusing still, but we can’t help but feel that one of our favourite seasons is here. We kicked off June (and summer!) with our Greek Islands Cooking Workshop, where we got to taste and make amazing island recipes and wines. Our wonderful chef, Lida shared her passion for island foods, and –sneak peak to September-she is preparing another ‘island’ workshop! A Cretan one this time. Watch this space for updates on this and our other cooking workshops!

So this week, we have the ultimate summer recipe for you: a Horiatiki, also known as Greek salad. But with a twist. If you are looking for something refreshing and filling for those warm summer days or nights, look no further. Our bulgur wheat horiatiki is our go-to summer dish.

In the recipe below, you can cut the tomatoes, cucumber and onions in whichever way you like. We had plenty of time, so we went for small cubes. But if you are more rushed, then go for tomato wedges and roughly chop the cucumber and onions-it is equally delicious. And, as always, do not hesitate to add or omit ingredients! We’ve added fresh herbs for example. You adore feta? Double the quantity! You hate capers? Omit them. But not before you pop by our Borough Market shop to taste ours.

So get into the kitchen and let’s kick off this summer!

Serves 2:

100g bulgur wheat
4 tomatoes
1/2 cucumber
1 red onion
1 tbsp capers and
1/2 tub Kalamata olives or amfissa green olives (we used both)
Dried oregano (to taste)
5 tbsp olive oil
2 tbsp apple cider vinegar
100g feta cheese
a small bunch of fresh herbs (parsley, mint or dill – optional)
Salt

Place the bulgur wheat in 250ml of water in a medium-sized pot. Bring to the boil, then turn down the heat and let it cook until the water is absorbed. Remove from the heat and let it cool.

In the meantime, cut your tomatoes, cucumber and onion in small cubes. Place in a large bowl, along with the capers and olives. If using herbs, finely chop them and add them to the salad. Crumble the feta cheese on top. Add the cool bulgur wheat and oregano. Dress your salad with olive oil and vinegar and season with salt.

Serve with crusty bread. Happy summer everyone!

 


As the weather is getting colder and colder, we like adding colours to our dishes. Somehow eating colourful foods makes us feel warmer inside.

This week’s potato salad takes inspiration from the lemon-yogurt dressing we made a few weeks ago. In search of lovely ingredients to pair it with, we came up with this colourful dish.

You need to do a bit of chopping, but we find that the preparation of this potato salad is quite relaxing, as there is no ‘right’ way to chop your ingredients. And if you are like us and always looking for new, interesting ways to make food and get culinary inspiration, we have two wonderful cooking workshops coming up at the end of November and in December. Have a look at our website and book, spaces are filling up fast!

This potato salad is perfect for lunch, as it can be enjoyed at room temperature and makes for a lovely dinner, especially served warm.

Serves 6

1kg potatoes
2 small bunches spring onions
1 handfull of celery leaves
1 red pepper
1 green pepper
1 yellow pepper
1 cup cooked corn
1 small bunch of dill
50g capers
1 cup lemon-yogurt dressing

Peel the potatoes. In a large bowl with salted water boil the potatoes until tender but not mushy.

In the meantime prepare the rest of your ingredients.

Finely chop the spring onions. Place them in a large bowl (large enough to fit the potatoes afterwards). Cut the peppers in small cubes, strips or whichever shape you like. Add them in your bowl, along with the corn. Finely chop the dill and set aside.

When the potatoes are cooked and cool enough to handle, cut them in large bite-sized pieces. In your bowl, toss together the potatoes, vegetables, capers, dill, and lemon-yogurt dressing.

Serve warm or at room temperature.

 


This week we’ve got a special olive oil in store! It is our Lemongrass and Tarragon Olive oil.

This special oil is made from semi ripe olives crushed with fresh lemongrass and tarragon. We use 1200g of semi-ripe olives to produce 100ml of this cold extracted oil. It has a very fresh flavour and intense aromas. And pairs perfectly with fish and green vegetables. Think of some grilled whole sea bass. Or some steamed cod. Freshly cut crunchy vegetables. This olive oil.

But we will not prepare fish this week. How are we going to use it? We are making a very summery salad. With zucchini, corn and feta cheese. The combination of flavours is familiar, but this flavoured olive oil takes it to a whole other level. We used corn on the cob because it’s in season. Please do, it’s easy to handle and tastes so much better than the frozen or tinned one!

This recipe serves 2 as main or 4 as a starter (with leftovers)

500g zucchini
2 pieces of corn on the cob
5-6 zuchinni blossoms (optional)
100g feta cheese, crumbled
6tbsp lemongrass and tarragon olive oil (plus more to serve)
3 tbsp lemon juice (plus more to serve)
½ small bunch of parsley, finely chopped
salt

Place the corn in a large pot of salted water. Bring to the boil, then lower the heat to medium and cook until the kernels are tender, around 20 minutes. Remove and let cool. Once the corn is cool enough to handle, remove the kernels. To do so, place your corn vertically against your chopping board. Running the knife parallel to the corn, remove all kernels. They should fall on your board. Collect and place in a large bowl.

Cut your zucchini in thin rounds. Blanch for 5 minutes –or until tender- in a large pot with boiling salted water. You can use the water from the corn. Drain and place in a large bowl with ice water to cool it down. Drain again. You can skip this step and just use raw zucchini. Place your zucchini in the bowl with the corn.

Add the feta cheese, parsley and zucchini blossoms (if using). Season with salt, flavoured oil and lemon juice. Gently toss everything together. Serve with more lemon juice and flavoured oil.

 


Remember our herby oil from last week? Well, we actually ended up making more and used it in various ways! This week we have a recipe for you with our favourite summer vegetable: aubergine! We love aubergine because it reminds us of our childhood summers. You see, in Greece this vegetable is used only during the summer and takes part in many traditional recipes, such as moussakas or briam. Some people also stuff it with rice or mince, or even bulgur wheat (and we actually did so in our last cooking workshop)!

This recipe is adapted from Bon Appetit, one of our favourite magazines. The dish includes gently fried aubergine, crunchy cucumber, tangy Greek yogurt and caramelised onions. Our herby oil helps bring everything together.

And a little secret: You can plate this dish for your guests, or, what we prefer is to lay all ingredients (fried aubergine, cut cucumber, yogurt, caramelised onions, herby oil and so forth) separate at the table and let everyone make their own version.

Serves 2 as main with leftovers or 4 as a side

700g (4 medium-small) aubergines
4tbsp olive oil
salt, pepper
1 tsp dried oregano

1 medium onion
4 cloves of garlic
1tbsp olive oil

1 large cucumber
a small bunch of fresh spinach

To serve:
4 tbsp Greek yogurt (optional)
4 tbsp herby oil

Cut the aubergine in bite-sized pieces. In a shallow frying pan, and over medium heat place 2 tbsp of olive oil and half of the aubergine. You need to form a single layer, so that the aubergine doesn’t steam. Season with salt, pepper and ½ tsp of dried oregano. Gently fry the aubergine for approximately 10min until cooked inside and charred outside. Remove from the pan and set aside. Repeat with the remaining olive oil and the aubergine. Remove and set aside too.

Finely chop your onion and garlic.
Using the same frying pan, place 1tbsp of olive oil and over medium heat gently fry the onion, for approximately 5min, until translucent. Add the garlic and cook for 5 more minutes, until everything is caramelised. Remove and set aside.

Cut your cucumber in bite-sized pieces. Wash and dry your spinach.

To serve, lay the yogurt on each plate. Top with aubergine, onions, cucumber, spinach. Add the herby oil. Instead of the herby oil you can of course drizzle some olive oil and add fresh chopped herbs.

 


Spring vegetables excite us, you must know this by now. And it is always a challenge to find new things to do with all these greens that are popping up in the market.

This week we decided to use one of our favourite staples, lentils. We usually associate lentils with comforting winter soups, or nutritious salads. But how about something…lighter? This dish is filled with all sorts of green things. The way we think about food is reflected on this lentil salad.

So follow us, take a walk around the market, and put in your basket all the greens that inspire you. We got a selection of broad beans, peas, sugar snap peas, zucchini, avocado and leeks. And to make it even more exciting, we’ve added crushed nuts on top of the salad. You could also crank it up a notch by adding some feta cheese or galomyzithra cheese, but we decided to keep this one vegan.

For 2 people you will need:

1 avocado
150g lentils
100g various spring vegetables (peas, broad beans, sugar snap peas)
1 zucchini
1 leek
4tbsp olive oil
25g mixed nuts (walnuts, almonds)
1-2tbsp red wine vinegar
salt

Boil the lentils in salted water for around 20min until cooked but not mushy. Drain and rinse under cold water. Set aside.

Finely chop the leek. Place the leek in a frying pan, over medium low heat with the olive oil. Cook until soft but not caramelised.

In the meantime, cut the zucchini and avocado in small cubes. Rinse your spring vegetables under cold water and drain.

Add the zucchini to your frying pan with the leek and cook for 4-5min until tender. Add your spring vegetables and cook for 2 more minutes.

Place everything together with the lentils and avocado in a large bowl. Stir and season with salt. Serve with the crushed nuts and by drizzling vinegar on every plate.


We really love more substantial salads. Salads that have crunchy things, some grains, loads of vegetables. The bulgur-asparagus is one of our favourites. But we wouldn’t say no to a pasta salad either. You see, when the weather is hot these dishes make for the perfect dinner.

For this week’s recipe our inspiration came from our wine tasting event at the end of May. Over the course of a few hours we tasted many fascinating wines and grape varieties from the island of Santorini (including a life changing mavrotragano). But let’s circle back to food. You see, we had some cucumbers left from the wine tasting. I like cucumbers, they are very refreshing and crunchy, a very good combination of characteristics for a vegetable if you ask me.

So this week we have for you a non-grain/grain bowl. For this dish we have swapped the grains for dakos barley croutons. Trust me, these little croutons make you feel full, body and soul. Dakos rusks are delicious. If you haven’t tried our traditional dakos salad, now is the time to do so!

For this week’s recipe we also used our mature 6-month feta cheese, made from sheep’s and goats’ milk and matured in wooden barrels. And yes, this feta cheese was also part of our wine tasting!

Creamy avocado and a light olive oil and red wine vinegar dressing complete this dish. So come by the market and get everything you need for a spring salad less ordinary. Did we say it is also super easy to make?

For 2 people you will need:
1 cup dakos barley croutons
1 medium cucumber, cut in sticks
70g feta cheese
1 large avocado
5tbsp olive oil
2 tbsp red wine vinegar
salt

In a large bowl place the dakos croutons and cucumber. Cut the feta cheese in cubes or crumble. Slice the avocado. Add feta and avocado to your bowl. Drizzle the olive oil and vinegar. Toss well so that all ingredients are mixed together and coated in olive oil and vinegar. Season with salt.


St George’s day here in the UK marks the beginning of asparagus season. As you know, all of us at Oliveology love cooking with ingredients that are in season. And the writer of this blog post loves asparagus!

Our lovely guest chef Despoina was part of Borough Market’s celebration for St George’s day, making delicious recipes with some of our ingredients! If you want more, you can find her at the Borough Market Cookhouse along with our very own Marianna in our two upcoming cooking workshops in May and June.

So with spring in its full swing and the sun shining, this week we have also prepared for you a recipe with, what else, asparagus. With green all around us in London parks we couldn’t but combine asparagus with fresh green vegetables. So get your basket, come by the market and get all your ingredients for a green grain bowl! Oh, and this one has a zingy green yogurt dressing to go with it. This dish is perfect to take with you for a lunch in the park, or enjoy for dinner in a warm evening.

For 2 people you will need:

100g bulgur wheat, cooked
1 small bunch of asparagus
1 medium cucumber
1 avocado
a handful of seasonal greens (we used fresh spinach)
1 bunch of fresh mint
1 bunch of chives
100g Greek yogurt
2 tbsp olive oil
1 tbsp grape molasses
zest of 1 lemon
juice of half a lemon
salt

 

Dressing: finely chop your herbs. In a small bowl mix the yogurt, herbs, lemon zest. Season with salt and add lemon juice to taste.

Asparagus: Cut the asparagus. We finely chopped the stalks and kept the tops. But you can do whatever you prefer. Blanch the asparagus in boiling water for 2 minutes. Place in a bowl with ice cold water to stop them from cooking further.

Veg: Cut the cucumber in bite-sized pieces. Slice the avocado.

In a large bowl, mix your bulgur wheat with asparagus, cucumber, and half of the dressing. Place in bowls, top with the sliced avocado and seasonal greens. Serve with fresh herbs, more dressing and lemon wedges.