Best Greek Recipes

We’ve all heard how great the Mediterranean diet is for our health, so we’re getting on board with these delicious and healthy Greek recipes.

A traditional Greek antipasto.

Serves 4 

Ingredients:

• 1 tomato
• 4 tortillas
• 1/2 cup olives
• 20 grams feta cheese
• Small bunch of parsley
• Salt, to taste
• Olive oil

Directions:

1. Slice the tomato, drizzle with olive oil and garnish with salt. Place onto the platter.
2. Cut the feta cheese into cubes and place alongside the tomato.
3. Place olives onto the platter and drizzle with olive oil and salt.
4. Toast tortillas on a grill until crispy, cut in half and fold.
5. Garnish with parsley and serve.

Serves 4

Ingredients:

• 1 cup sugar-free yoghurt
• 1/3 large zucchini
• 1/2 small lemon
• Small bunch of parsley
• Salt, to taste

Directions:

1. Grate the zucchini into a bowl.
2. Sprinkle with 1 teaspoon of salt and let it sit. This will draw the water out of the zucchini.
3. Rinse the zucchini with water and squeeze any remaining liquid out.
4. Place in a bowl and cover with 1 cup of yoghurt. Squeeze the half lemon into the bowl and stir.
5. Add salt to taste and garnish with chopped parsley.

More healthy dinner ideas: Low-carb dinners >>

Serves 4

Ingredients:

• 500 grams Kestrel or Pink Eye potatoes
• 2 lemons
• 1 medium onion, chopped
• Parsley, chopped
• Olive oil
• Salt

Directions:

1. Wash potatoes well and chop in half. Place into a large pot of water on a high heat.
2. Simmer for five minutes or until the potatoes are just tender.
3. Remove from the water, place onto a large platter or bowl and pat dry.
4. Add a tablespoon of olive oil to a pan on medium-high heat.
5. Add one third of the potatoes to the pan. If the potatoes are still wet, be careful of the oil spitting.
6. Chop the onion and mix in with the potatoes.
7. Sprinkle with salt and add 2 tablespoons of lemon juice.
8. Sauté until potatoes are crispy. Remove from the pan and place onto a platter. Sprinkle with lemon, salt to taste and fresh parsley.
9. Continue with the rest of the potatoes and serve.

Serves 4

Ingredients:

• 500 grams chicken breast
• 1 red capsicum
• 1/3 large zucchini
• Oregano
• 2 cloves of garlic, crushed
• Olive oil
• Salt
• 8 wooden skewers

Directions:

1. Chop the chicken into bite-sized pieces and blanch in a pot of water on a high heat.
2. Once the chicken is cooked through, removed from the water and place on a platter.
3. Rub olive oil, garlic, salt and oregano into the chicken.
4. Add 1 tablespoon of olive oil to a pan or grill on a medium heat.
5. Grill the chicken until crisp and golden, remove from pan and place onto a plate.
6. Chop the zucchini and capsicum into bite-sized pieces and sauté in a pan on medium-high heat.
7. Add olive oil, oregano and salt to taste.
8. Sauté or grill until crisp.
9. Thread the capsicum, zucchini and chicken onto the wooden skewers and add a squeeze of lemon to serve.

Food leftover? Make the most of your leftovers >>

Serves 4

Ingredients:

• 1 cucumber
• 1 tomato
• 20 grams feta cheese
• 8 olives
• 1 small onion
• Olive oil
• Salt

Directions:

1. Chop tomato, cucumber, onion and feta and mix in a bowl or large plate.
2. Add olives and parsley and drizzle with olive oil and a sprinkle of salt.
3. Dress with lemon or tzatziki.

More delicious ideas

Slow cooked lamb shanks
How to make delicious falafel wraps with yoghurt
Lamb and feta stuffed zucchini