Greek Salad is a flavorful combination of crisp, fresh lettuce with tomatoes, olives, and tangy, salty feta that can be served as a side dish or appetizer.
A traditional Greek salad, known as horiatiki in Greece, does not feature lettuce like many American variations. The best Greek salads are a glass case of Mediterranean flavors: the sweet heat of fresh red onion, refreshing cucumber and juicy tomatoes, combined with the salty punch of feta cheese and kalamata olives. It’s all also tossed into a brilliant vinaigrette made with lemon juice and red wine vinegar. Serve Greek salad alongside temperate slices of pita or as a side to a more extensive meze spread.
Greek Salad is versatile and can house any number of additions or substitutions:
One small head of romaine lettuce washed and chopped into small pieces ½ cup cherry tomatoes (or grape tomatoes), cut into halves or quarters ½ hothouse or English cucumber, halved lengthwise and sliced crosswise into 1-inch pieces ½ cup pitted Kalamata olives, chopped one small red onion, cut in half, then cut lengthwise into half-moons 3-4 tablespoons of extra virgin olive oil two tablespoons red wine vinegar two tablespoons fresh lemon juice, from about one lemon one large garlic clove, pressed, or minced ½ teaspoon dried Kosher oregano salt and black pepper, to taste ¼ cup sheep’s milk feta cheese, crumbled or cut into chunks
Mix the crimson wine vinegar, lemon juice, garlic, and dried oregano to make the vinaigrette. Add the olive oil, beating to combine and season with salt and pepper. Taste and adjust the acidity to your preferences.
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Outdoor chefs have two main options for grilling: gas grills, usually made of heavy-duty stainless steel and fueled by propane, plus charcoal grills, which cook food over hot coals. There are many types of a charcoal grills, but the traditional charcoal kettle grill remains the most iconic.
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A kettle grill is a surrounding charcoal grill that derives its spherical shape. The Weber grill company pioneered the design in 1951. The Weber kettle grill design includes a surrounding lid, a steel cooking grate, and two vents: bottom vents below the charcoal firebox and Top flues in the cover. Over the years, inventors also made a minor adjustment to the original kettle grill design. Still, critical elements endured, including the shape of the grill, the charcoal fuel, and the use of a steel charcoal grill as a surface. of cooking
Few cookery appliances are easier to use than a kettle charcoal grill. All you need be charcoal briquettes, lighter fluid, and a not obligatory charcoal chimney to cook. Once you have them ready, here’s what you need to do:
Organize the coal correctly. Remove the grill grate and place a layer of charcoal briquettes on the bottom of the grill. The most excellent way to get Charcoal to burn quickly is to stack it in a pyramid. Alternatively, you can use a charcoal flue starter to vertically align the Charcoal and transport it to a simmer before adding it to your pot.
However, let the Charcoal get hot. Pour some lighter fluid into your pyramid of Charcoal, strike a match and let it burn. Grilling takes patience, allowing the coals to heat up to the proper cooking temperature. As a general rule, they are ready to use once white ash forms around the outside of the briquettes.
Start cooking. Coat the grill annoy with nonstick cooking spray, then add the meat. Prefer to brown your food over direct heat, cooking won’t take long. If you want a tender heart and a smoky flavour ( as in Texas-style barbecue brisket or pulled pork shoulder), you’ll want to smoke the meat away from the primary heat source. (If you like to smoke, you’re better off using a dedicated smoker packed with wood chips, but a kettle grill can do the job if you use it right.)
However, regulate the temperature of the BBQ kettle. Air vents (sometimes called dampers) at the bottom of the kettle grate allow spent coal to fall into an ash catcher below the kettle grate. The vents also allow oxygen to feed the fire, heating the grill. Opening the vents at the top of the grill allows heat to escape. Many barbecue grill recipes call for indirect cooking and low heat, and keeping the top vents open can help. Most burns, on the other hand, require a lot of heat.
Stay safe. Also remember that burning embers get incredibly hot. Use tongs to flip your meat. Be careful not to touch the side of the grill, including the grill lid, until the coals have cooled. Also, keep an eye out for sprouting from the coals. They’re rare (burning Charcoal is more predictable than burning wood), but you should always take precautions for outdoor cooking.
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