Classic Greek Cuisine

Classic Greek cuisine is noteworthy for its use of fresh ingredients and modest use of seasonings, such as spices and herbs. For these reasons, Greek food is not only pleasing to your palate, but also pleasing to your health. Perhaps this is why the Mediterranean diet is now touted as being one of the healthiest on the planet. A brief look at the typical food staples that comprise Greek cuisine justifies this present surge in its notoriety.

Greeks eat seasonally, meaning that they favor only those foods that are in season. For example, if you're in Greece in the summer months, you'll find the horiatiki salata (translated as the 'Greek salad' in English) served daily at every household or restaurant table. This salad is a garden bonanza, consisting of fresh tomatoes, cucumbers, green bell peppers, onions, and olives. Topped with a generous dollop of Feta cheese, drizzled with extra virgin olive oil, and accompanied by Horiatiko psomi (fresh village bread), this simple salad, along with Hima or homemade wine, easily serves as the basis for an extended lunch, or a starter for a engaging dinner.

Likewise, in winter months, the Greek cooks use only those staples in season. For example, as a visitor to Greece at this time of year, you're likely to be served one of three salads: a lachano-marouli (a cabbage-salad), a lachano-carota salata (a cabbage-carrot salad), or simply a plain marouli (lettuce) salata; all of which will be accompanied by olive oil and fresh bread for dipping.

Greek cuisine is easy to simulate. You just need to use ingredients in season, few seasonings, and extra virgin olive oil (without which it would not be classic 'Greek'). Don't forget the wine and conversation!