Intro: Greek salad ( horiatiki ) isn’t about tossing a bunch of stuff together and calling it Mediterranean. It’s structured, simple, and deeply satisfying — a plate of raw ingredients that somehow feels like a proper meal. And no, there’s not a single leaf of lettuce in sight. It’s the kind of thing you throw together on a hot afternoon, pair with toasted bread, and suddenly feel like you’re on a terrace somewhere near the sea. What You’ll Need: Ripe tomatoes, chopped into w

Intro: Tzatziki is one of those things that shows up casually on the side of a plate… and ends up stealing the show. It’s creamy, garlicky, herby, and cold in the best way — exactly what you want when the food is hot and the weather is warm. Whether you’re dipping bread (we recommend Greek pita bread), spooning it over grilled veggies, or just eating it straight from the bowl (no judgment), tzatziki has a way of making everything feel more put together. What You’ll Need: 1 cu

Intro: Boiled greens might not sound like something to get excited about. But in Greece, horta vrasta  is a staple — and not in a sad side dish kind of way. It’s bright, tangy, earthy, and deeply satisfying in a way that only a dish this simple can be. You take wild greens (or whatever leafy greens you can get your hands on), boil them briefly, then dress them while still warm with good olive oil and fresh lemon juice. That’s it. No garlic, no pan-frying, no overthinking. Her

Intro: If bruschetta vacationed in Greece and came back more relaxed, it would be Dakos . This Cretan classic takes the same concept — crusty bread, juicy tomato, creamy cheese — and dials it up with sun-soaked ingredients, a tang of sea breeze, and, of course, a very generous drizzle of Olive3. This isn’t just a snack — it’s a five-minute escape to the Mediterranean. Dakos is a greek summer recipe, perfect for lazy lunches, aperitivo hour, or as a starter that makes your din