ANCIENT GREEK SANDALS

COOK WITH AGS

During this difficult time, we are finding comfort in not only the ritual of cooking, but in sharing recipes with families and friends. If you are fortunate enough to have access to fresh food (and we sincerely hope you all do) we invite you to cook alongside us as we share some of our favourite Greek recipes, made with simple and few ingredients

COOK WITH AGS
Tuesday 14 April 2020

 

During this difficult time, we are finding comfort in not only the ritual of cooking, but in sharing recipes with families and friends. If you are fortunate enough to have access to fresh food (and we sincerely hope you all do) we invite you to cook alongside us as we share some of our favourite Greek recipes, made with simple and few ingredients. If you do, please be sure to share a snap on Instagram with #CookwithAGS - we would love to see you enjoy these meals with us! 

For our first recipe, we’ve taken inspiration from our Co-Founder & Designer Christina Martini’s close friend since their studies in London, Christina Kotsilelou. The two Christinas remain close to this day - and we are honoured to work with her at AGS. Christina Kotsilelou designed the menu for our store launch in Athens, and we share a passion for simple, fresh and time-honoured methods - found both in her cooking and in our craft.  

Christina K is known for her Greek vegetarian recipes with a twist, and we are delighted to share with you her…  

Classic Greek Salad

Serves 4-6

Usually, we prefer to use the small black wrinkly olive variety, or Kalamata olives - but use whatever you have to hand. Similarly, omit any ingredients you don’t have access to at this time, there are no rules here! 

4 large ripe tomatoes

1 cucumber

1 small red onion

1/2 green bell pepper

16-18 olives 

200g good quality feta cheese 

A handful of capers from a jar

1 tsp dry oregano (or fresh, if you have it) 

1/4 cup extra virgin olive oil 

2 tbsp red wine vinegar (optional) 

Salt and pepper to taste 

1. Wash and chop the tomatoes in wedges. Wash and chop the cucumber (peel if the cucumber is not organic), deseed and slice the bell pepper, and finally slice the onion into very thin rounds. 

2. In a large bowl, combine all of the above and mix well, adding the olive oil, vinegar (if using), salt and pepper. Let marinade for a while, as you chop he feta cheese into small cubes and drain your capers. 

3. Top your salad with the chopped feta cheese, capers, olives, and finish off with the oregano. Enjoy with some rustic sourdough bread to mop up all the delicious olive oil! 

For more of Christina’s recipes, check our blog every Friday, where we’ll be continuing our #CookwithAGS series! 

You can also find her at http://christinakotsilelou.com/ and on Instagram https://instagram.com/_vegstuff?igshid=vqbs37jp6z6o