Going Greek



It was with a smile that I alighted in the tiny airport on one of the Greek islands where I’ve just spent a few days. Somehow the islands and indeed resorts all round the Mediterranean have this same beautiful smell that just says ‘holiday’ to me. Maybe it’s the scent of hot pine and herbs that fill the air, or the hot earth itself.Either way – you can probably guess that food is why I’m there – or at least forms one of the cornerstones of any international break I make. The med is home to some absolutely fantastic nosh – simple and pure, unfussy and for the most part eaten al fresco – a Greek friend I was visiting told me they ate outdoors at least six months of the year.

I’d forgotten quite how exquisite it is to eat a piece of fish grilled over wood, a wedge of lemon on the side, aromatic and juicy; a basket of fresh bread and a salad of tomatoes that have seen sun every day of their lives and cucumbers that have texture and flavour, more robust than their English cousins. All this eaten a stone’s throw from the turquoise Adriatic where after you’ve eaten your fill you can go and soak your toes. Eating doesn’t get much better than that.

Click here for our recipes for char-grilled halloumi, nectarine and prosciutto salad, for crushed new potatoes with mint and feta and lamb kebabs with cucumber and feta relish

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One comment

  1. The simplicity of the Greek kitchen is what wins you over! No fuss, only GREAT fresh, seasonal ingredients. What more do you need?

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