We are officially into the summer here in Greece and despite the pandemic people are trying to enjoy it as much as they can. Greece is also officially open for tourists and business as usual. Greek summer is all about the veggies, fish and pretty much anything that is edible and comes for the sea. In our house though, since we have a very aggressive meat eater - my hubby Kostas that is - having occasional BBQs is also very common. In our house we have created our own let's say balance. I myself am not a big fun of meat. I will eat it but only in special occasions. Same thing applies to our daughter. The boys in the family (including Tony), well let's just say they love flesh! So I like to think of my family as keeping the balance between veganism, vegetarianism, and the flesh eaters. So today is all about being vegan with a refreshing, tangy summer salad with orzo and fresh cut zucchini from our garden!
Enjoy everyone! Kostas, Dia, Ektoras, Daeira and of course Tony!
Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods.
It was Archestratos in 320 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years.Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.