Salads loaded with hearty pasta, protein-rich legumes, and fresh produce and herbs, help sustain you while fasting. Our focus is always to create Greek meals, especially those for fasting, that are flavorful, as well as quick and easy to make. The following recipe is so good you’ll want to serve it anytime!
 
The recipe below partners with the corresponding how-to episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

During Lent and other fasting periods, eating is about balance and this main-dish salad doesn’t disappoint with orzo pasta, grilled zucchini, Northern beans, and fresh basil tossed with our iconic ladolemono (olive oil-lemon) dressing. When not fasting, toss in 1/2 cup diced kasseri cheese for some added Greek flavor.
 
PREP TIME: 20 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
1 cup orzo pasta
2 medium zucchini (about 1 lb)
3 tablespoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 can (15 oz) Great Northern beans, rinsed and drained
1/4 cup chopped fresh basil leaves
 
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
1. Cook the orzo according to package directions, then drain and transfer to a bowl of cold water to prevent clumping and sticking.
 
2. Heat grill or grill pan. Slice the zucchini lengthwise and drizzle with 3 tablespoons olive oil. Season with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Let cool, then chop into cubes; set aside.
 
3. Meanwhile, make dressing: In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
 
4. Drain the orzo well and transfer to a large serving bowl. Toss in the zucchini, beans, and basil. Add the dressing and toss until combined well. (Can be made ahead. Cover and refrigerate up to 3 days.)
 
Recipe copyright © Kukla's Kouzina 
 
I hope you enjoy making our Greek Orzo-Bean Salad. Join us next week for another Lenten recipe—no meat, lots of flavor!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you how to recreate foods and beverages/cocktails right alongside us.

​The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The islands make use of the earth’s bounty when preparing meals. Ingredients like legumes, fresh produce, local dairy, fresh and dried herbs, and nuts give dishes their vibrant flavor while being sustainable and healthy. The following four salads are the perfect showcase for this bounty, focusing on Karpathian style!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

BLACK-EYED PEA SALAD (MAVROMATIKA FASOLIA SALATA) (episode S2 E5)
Popular in the Greek islands, a different version of this salad can be found as you travel from one to the other. Here’s how we do it in Karpathos, with a ladolemono (olive oil-lemon juice) dressing and toasted walnuts.
 
PREP TIME: 15 minutes 
COOKING TIME: about 40 minutes
SERVINGS: 6
 
2 cups dried black-eyed peas, picked over and rinsed
1 bay leaf
Sea salt
 
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil 
1/4 cup fresh lemon juice
2 tablespoons finely minced shallot
1 teaspoon chopped fresh thyme
1 minced garlic clove
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
1 celery rib, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
3/4 cup mixed baby green lettuces
1/2 cup torn arugula
1/4 cup chopped toasted walnuts
 
1. In a large saucepan, place the black-eyed peas and bay leaf. Season with salt and add enough cold water to cover the peas by 2 inches. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook until the peas are just tender but not mushy, about 40 minutes. Rinse under cold water and drain well through a colander. Discard the bay leaf.
 
2. Meanwhile, make ladolemono: In a small bowl, whisk together the olive oil and lemon juice until emulsified, then whisk in the shallot, thyme, garlic, salt, and pepper. Set aside.
 
3. In a serving bowl, toss together the black-eyed peas, celery, and parsley. (Can be made ahead. Cover and refrigerate up to 3 days. Bring to room temperature before serving.)
 
4. When ready to serve, toss the black-eyed-pea mixture with the ladolemono, lettuces, arugula, and walnuts.

CHICK-PITA SALAD  (episode S2 E6)
Chickpeas and toasted pita pair perfectly in this colorful salad. Fresh ingredients and a lemon-olive oil dressing are what Greek-Island eating is all about. Simple and delicious, this protein-packed dish can be served as a main course or as a side. The pita soaks up all the flavorful juices.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
DRESSING
1 cup extra-virgin olive oil 
1/3 cup fresh lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
*
2 cans chickpeas, rinsed and drained
2 cups grape tomatoes, halved
1 cup chopped seedless cucumber
1 cup arugula
1/2 cup chopped red bell pepper (seeds and stem removed)
1/4 cup chopped scallion (green part only)
1/4 cup chopped fresh flat-leaf parsley, plus sprig for garnish
2 tablespoons chopped fresh mint
1/2 cup crumbled Greek feta
Toasted Pita Tidbits, for serving
 
1. Make dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper. (Can be made ahead. Cover and refrigerate up to 1 day. Bring to room temperature before adding to salad.)
 
2. In a large serving bowl, toss together the chickpeas, tomato, cucumber, arugula, bell pepper, scallion, parsley, and mint.
 
3. Toss the dressing into the salad with the feta and pita tidbits until combined well. Garnish with a parsley sprig, if desired, and serve.

BEET & GREENS SALAD (episode S2 E7)
There’s no substitute for the taste of fresh beets and this recipe brings out the sweetness of this vegetable. The root is packed with nutrients like fiber, folate (B9), manganese, potassium, iron, and vitamin C. The dark leafy greens (or horta as we call them) are high in calcium, vitamin K, and iron. Reported benefits include lowering blood pressure, improving digestion, and reducing the risk of diabetes. This salad uses all of this goodness to create a delicious first course or side dish. For a festive table, combine red, orange, and yellow varieties.
 
KOUZINA TIP: Beets can stain the hands once cooked, so wear rubber gloves.
 
PREP TIME: 40 minutes
BAKING TIME: about 1 hour
COOKING TIME: about 8 minutes
SERVINGS: 4
 
1 bunch orange and/or red beets (about 8) with greens
Extra-virgin olive oil
Sea salt
Freshly ground pepper
Balsamic vinegar, to taste
2 cloves minced garlic
2 tablespoons crumbled Greek feta (optional)
2 tablespoons lightly toasted chopped walnuts (optional)
 
1. Heat oven to 350°F. Cut beets off of stems (reserve greens, discard stems) and scrub to remove dirt/sand. Place on a sheet of heavy-duty foil large enough to enclose the beets and drizzle with olive oil, then season with salt and pepper. Tightly seal the beets in the foil, place in a baking pan, and bake about 1 hour, until the beets are fork tender. Remove from oven and let stand until cool enough to handle. Peel the beets and slice, then place in a shallow bowl with the oven juices. Drizzle with 1 to 2 tablespoons vinegar (to taste), 1 teaspoon olive oil, and season with salt and pepper. Serve warm or at room temperature.
 
2. Meanwhile, rinse the greens well under cold water to remove dirt/sand and tear into 3-inch pieces. In a large skillet or pot, heat 2 tablespoons olive oil over medium heat and sauté the garlic until aromatic, about 1 minute. Reduce heat to medium-low, add the greens, season with salt and pepper, and cook, stirring from bottom to top every couple of minutes, until wilted, about 8 minutes. Transfer to a serving bowl and drizzle with vinegar and olive oil. Taste and, if needed, season with additional salt and pepper. Serve warm alongside the beets sprinkled with feta and walnuts, if desired.

ORZO-BEAN SALAD (episode S2 E8)
Eating is about balance and this main-dish salad doesn’t disappoint with pasta, zucchini, beans, and cheese tossed with our iconic ladolemono (olive oil-lemon) dressing.
 
PREP TIME: 20 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
1 cup orzo
2 medium zucchini (about 1 lb)
3 tablespoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 can (15 oz) Northern beans, rinsed and drained
1/2 cup diced kasseri cheese
1/4 cup chopped fresh basil leaves
 
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
1. Cook the orzo according to package directions, then drain and transfer to a bowl of cold water to prevent clumping and sticking.
 
2. Heat grill. Slice the zucchini lengthwise and drizzle with 3 tablespoons olive oil. Season with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Let cool, then chop into cubes; set aside.
 
3. Meanwhile, make dressing: In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
 
4. Drain the orzo and transfer to a large serving bowl. Toss in the zucchini, beans, kasseri, and basil. Add the dressing and toss until combined well. (Can be made ahead. Cover and refrigerate up to 3 days.)
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our Greek-Island Salad recipes. Join us next week as we make lunchtime fun with It’s A Wrap!—four flips to satisfy every wrap desire, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube  cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

If you’re into Greek cooking (or eating), you know olive oil is good for you…or at least you’ve heard it was. Olive oil has been consumed in Greece since about 3500 B.C. and remains one of the most valued oils today for good reason, or should I say reasons?

health
Olive oil (extra virgin) contains monounsaturated fatty acids (MUFAs). The health benefits from MUFAs in extra-virgin olive oil include reducing the risk of heart disease, lowering overall cholesterol, benefiting those with type 2 diabetes, and can assist in cancer prevention. Olive oil also has anti-inflammatory properties. Preparing foods using olive oil instead of butter or margarine can help make you healthier on the inside. In addition to eating, ancient Greeks applied it (in small amounts) directly to the skin and hair to moisturize and protect from the elements, making them more beautiful on the outside.

choosing
Since you’re totally into olive oil and the whole Mediterranean-diet thing, you’re ready to set out on a journey to buy that special olive oil that will add flavor, and good health, to your life. Once at the market, you make a beeline for the oil aisle. You’re now standing in front of the olive oils, your eyes widen, your mouth drops open and you suddenly realize you need a GPS to figure out which direction to go in. The choices are so seemingly endless—cold-pressed, unfiltered, extra virgin, pure, light—that you end up wondering if you should grab the prettiest bottle or just run for the exit. (NOTE: Good olive oil does NOT come in plastic. Look for glass bottles or cans.) 

Your quest for the perfect olive oil for your needs ends here with a basic OO rundown, including various uses for each, so you can stop the guesswork and start drizzling, pouring, and dipping.

Olive oils are categorized based on their degree of acidity. The lower the acidity, the more fruity and flavorful the oil. When you see “cold-pressed” on the label it means the oil was extracted from the olives using a chemical-free process (applying only pressure), producing a natural, low-acidity level—a good thing! “Unfiltered” means that the oil did not undergo a filtering treatment, leaving tiny particles of olive fruit (the gist) in the oil, which translates into more flavor in the oil and less handling when it comes to processing—a purist’s dream!

Extra virgin olive oil, the cold-pressed, first pressing of the olives, is 1 percent or less acid (the lowest acidity of all the olive oils). This is the fruitiest and most expensive olive oil so you wouldn’t use it much for cooking (high heat/frying can break down the flavor so it would be a waste) but it’s the ONLY oil you’d want to eat raw, like on salads, drizzled over cooked foods, and for dipping (think fresh, crusty bread!).

Virgin olive oil is also a first press oil but with a slightly higher acidity of 1 to 3 percent. Good for low- or medium-heat cooking (when you want the flavor of the olives in your food) and eating raw (though not as flavorful as extra virgin).

Fino olive oil is an extra-virgin and virgin blend. Also good for low- or medium-heat cooking and eating raw.

Olive oil or pure olive oil is a blend of refined olive oil (chemicals are used to extract the oil from the olives) and virgin or extra virgin. Not so “pure,” huh? The chemicals are enough of a reason to stay away from this one!

Light olive oil is lighter in color and olive flavor because it has undergone an extremely fine filtration process, which gives it a higher smoke point, making it ideal for high-heat frying. Because of its bland flavor, it’s perfect for the kind of baking or cooking where a more flavorful olive oil would be overpowering. If you want the benefits of olive oil but not the rich taste, then this is the all-purpose oil for you.

Our Kukla’s basic rule of thumb was “the darker green the color is, the better the olive oil will be.” She was right of course! The deeper the color, the more intense the olive favor. But sometimes it’s hard to tell as some bottles are tinted to protect the oil from light, which can cause it to oxidize and loose its fruity flavor and health-promoting nutrients. In ancient times, olive oil was stored in animal skins, which was great for protecting it from the elements but, because of its contact with an animal product, it was a restricted food when fasting or during Lent, a practice/tradition still observed to some extent by the Greek Orthodox church today.

olive oil fraud
The sale of fake extra-virgin olive oil has been a major issue of late. The phony olive oil is usually diluted with inexpensive soybean or sunflower oil, or it’s combined with chemically-refined olive oil. To find out if your EVOO is real, refrigerate it overnight. If it solidifies in the refrigerator, it’s most likely the real deal (unless it was mixed with a lower grade olive oil). Genuine olive oil smells and tastes fresh and vibrant, so go with your senses! Check out the Olive Oil Times for more on this subject.

regions
The best olive oils are imported and the primary countries  they come from are in the Mediterranean—Greece, Italy, Spain, and France. The growing region, soil components, and climate greatly affect the flavor, color, and aroma of the olive oil produced. For these reasons, the olive oils from Greece have achieved an unsurpassed level of excellence, which is why they’re so coveted worldwide. 

But even buying Greek has its choices. If you go to a Greek market you’ll find several olive oils from different regions. Oils listed as “Kalamata” are not necessarily made with Kalamata olives (if that’s what you’re looking for). Kalamata is a region in Greece and where Kalamata olives come from, but the region also produces other kinds of olives used to make oil, so read the label. If you’re confused (and a lot of people are), use Kukla’s rule of thumb. Look for the darkest color, and, if you’re serving it at the table, go extra-virgin with the lowest acidity. Our favorite is Karpathian olive oil—fruity, low-acid, and completely delicious. Unfortunately what’s made in Karpathos, stays in Karpathos…unless you go for a visit and buy some to bring home. Since the island of Crete is a neighbor, it’s not surprising that its oil is also notable—0 to .7 percent acidity, cold pressed, unfiltered, extra virgin…and it’s available in the U.S. Olive oil from Crete (above left) is what we use in our recipes and it makes a noticeable and delicious difference. Also highly recommended (by Kukla's Kouzina) is Mentis Estate extra-virgin olive oil from Laconia, Greece—a pure unblended olive oil with an acidity of less than 0.5%. This aromatic and fruity oil is well-balanced with characteristics described as pine, floral, nutty, buttery, and pungent, with a hint of artichoke. Once you dip your bread in this oil you'll be spoiled forever!

In the end it really comes down personal to taste, so narrow down your choices, buy a small bottle, and try it out. If you’re happy with it, you can go back for a larger bottle or can. If there’s room for improvement, try a different one. Make it a tasty adventure of discovery and enjoy the journey to good food and good health! As Kukla would say "Stin iyia sou!"  To your health!

storing
You’ve got your bottle of olive oil, now what? Store it in a cool, dark place, like your kitchen cupboard (away from the stove) for up to 6 months. If you use a lot of it, you can buy a large can (which is less expensive than buying it by the bottle) and pour it into a tinted bottle fitted with a spout (wine bottles are perfect, just wash them out first). That way you can refill the bottle as needed and keep the bulk of the oil stored and protected.

cooking
Enjoy your olive oil in this fresh summertime pasta dish and start your own Odyssey!

Pasta with Tomatoes, Kalamata Olives, and Feta
A refreshing and tasty recipe with authentic Greek flavor that's quick and easy to make!

Serves 3 to 4 people

Ingredients 
1 ¾ pounds pasta (any shape is fine)
3 or 4 tomatoes, seeded and cut into 1/2-inch pieces or
       1 pint cherry tomatoes, halved
9 ounces imported feta cheese, crumbled
1/2 cup pitted kalamata olives
3 tablespoons drained capers
2 teaspoons fresh thyme leaves
1/4 teaspoon sea salt, plus more for cooking pasta
1/8 teaspoon freshly-ground black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
Fresh flat-leaf parsley, for garnish

Preparation
1. Cook the pasta according to package directions until al dente. Drain.
2. Meanwhile, in a large heatproof serving bowl, combine the tomatoes, feta, olives, capers, thyme, salt, and pepper.
3. In a medium skillet, heat the olive oil over moderately low heat until hot but not smoking, about 1 minute. Add the cooked drained pasta to the olive oil and toss just until coated and heated through, about 1 minute. Remove from heat, add the pasta and any oil in the skillet to the tomato mixture, and toss until combined. Lightly drizzle with olive oil and garnish with parsley, if desired.

Serve and enjoy!
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com

shopping
Mentis Estate
Titan Foods (Astoria, NY)
Mediterranean Foods (Astoria, NY)

We hope you had fun in this one-on-one with olive oil. For more on the process of making olive oil with a visit to our favorite producer, Mentis Estate, read next week's blog: Olive Oil~Branch to Bottle. Stay tuned for more upcoming blogs on Greek ingredients, with recipes that will make them shine!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday.

Until then~
Kali orexi! Good appetite!

Kelly

resourses
Mayo Clinic: Mediterranean Diet for Heart Health
CNN: The 5 Things You May Not Know About Olive Oil
Whole Foods: The World’s Healthiest Foods

Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!     

Web design by Kelly Salonica Staikopoulos

Greek pasta or zymarika (ζυμαρικά, pronounced zee-mah-ree-KAH), meaning made from dough, comes in a multitude of unique shapes and sizes—from rice to straw to squares to nests—that have stylized a number of popular and ancient foods of the region. 

Some are made simply with durum-wheat semolina or flour, while more complex pastas have added eggs and/or dairy. Their flavorful versatility makes them staples in the Greek kouzina so we put together a guide of the most used zymarika, followed by in-store and online purchase options.

The following in-store and online options will have you saying “YES”!

What’s Misko? It’s our favorite brand (and Greece's) for durum-wheat pastas. Misko always cooks up perfectly, firm but tender, and never mushy. We've tried others in a pinch and can say from experience, when you're making something special, this brand will never let you down. 

For trahana we like Sitos brand, and for pourgouri, Lisko from Cyprus is our preference.

If you’re in the New York City area you can find these Greek pastas (and more) at the following markets:

Titan Foods
25-56 31st Street
LIC, N.Y, 11102
718-626-7771

Mediterranean Foods (2 locations)
22-78 35th Street
Astoria, NY 11105
718-721-0266
 
30-12 34th Street
Astoria, NY 11103
718-728-6166

If you don’t live near these markets but have a Greek Orthodox church nearby, chances are they know of a Greek/Mediterranean shop in the area.

Online shopping is the next best thing (or maybe the first). Here’s where you can find Greek pasta, as well as other foods and items:

Recipiada
Greek International Food Market
greekshops.com
Amazon

I hope you enjoyed Pasta Kouzina. These pastas will also be featured in recipes in our upcoming cookbook! Stay tuned for more uniquely Greek and Karpathian foods that you can add to your kouzina pantry. 

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos