Sometimes simplicity isn’t so simple. A recipe with just a few easily prepared ingredients nevertheless demands care with the quality to make it truly shines.
Take the Greek salad, for example. In Greece, that’s horiatiki (xoriatiki), meaning “village salad,” a hint at its ubiquity. It’s a delicious, healthful dish with the bounty of a summer garden at its heart. While recipes may vary just a bit, as will the proportions, it’s worth taking the time to get those ingredients just right.
So I consulted Kelly Salonica Staikopoulos, author of a Greek cookbook series, “Kukla’s Kouzina: A Gourmet Journey Greek Island Style,” which includes two volumes (so far): “Spreads and Dips” and “Meze.” Both the books and a blog are filled with great recipes developed by her and her sister, Joanne Staikopoulos Marzella. Many of these were influenced by their mother, Mary (Kukla), a first-generation Greek American born in West Virginia. Both her daughters, however, were born back in Greece. Staikopoulos, her sister, and her niece Jackie also host a YouTube cooking channel. Staikopoulos walked me through the ingredients….