Recipes and Cooking Tips

• 2 cups Santorini Cherry Tomatoes (PDO), halved
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup Kalamata olives (PDO)
• 1/4 cup fresh parsley, chopped
• 200g Feta cheese (PDO), cubed or crumbled
• 1/4 cup Greek PDO olive oil (e.g., Kolymvari Chania Crete)
• 2 tbsp red wine vinegar
• Salt and pepper, to taste

1. In a large salad bowl, combine the Santorini Cherry Tomatoes, cucumber, red onion, green bell pepper, Kalamata olives, and parsley.
2. In a small bowl, whisk together the Greek PDO olive oil, red wine vinegar, salt, and pepper. Adjust the seasoning to taste.
3. Pour the dressing over the salad and toss gently to combine.
4. Top with the Feta cheese and serve immediately.

Cooking Tip: For an extra burst of flavor, marinate the Feta cheese in Greek PDO olive oil with a mix of herbs such as oregano, thyme, and rosemary for a few hours before adding it to the salad.

• 4 Leonidio Eggplants (PDO), halved lengthwise
• 1 cup long-grain rice, rinsed and drained
• 1 large onion, finely chopped
• 1/4 cup pine nuts
• 1/4 cup raisins or Vostizza Currants (PDO)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup Greek PDO olive oil (e.g., Sitia Lasithiou Kritis)
• 2 cups tomato sauce
• 1 lemon, juiced
• Salt and pepper, to taste

1. Preheat the oven to 180°C (350°F).
2. Scoop out the flesh of the Leonidio Eggplants, leaving a 1/2-inch-thick shell. Chop the scooped-out flesh and set aside.
3. In a large skillet, heat 2 tbsp of Greek PDO olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Stir in the rice, pine nuts, raisins or Vostizza Currants, chopped eggplant flesh, parsley, and mint. Season with salt and pepper and cook for 5 minutes, stirring occasionally.
5. Place the eggplant shells in a baking dish and fill with the rice mixture.
6. In a bowl, combine the tomato sauce, lemon juice, and remaining Greek PDO olive oil. Pour the mixture over the stuffed eggplants.
7. Cover the baking dish with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes, or until the eggplants are tender and the rice is cooked through.

Cooking Tip: Serve the stuffed Leonidio Eggplants with a dollop of Greek yogurt and a sprinkle of chopped fresh herbs for added creaminess and flavor.

• 1 kg Naxos Potatoes (PDO), peeled and cut into wedges
• 1 pinch Kozani Crocus (Greek Saffron) threads
• 2 tbsp hot water
• 1/4 cup Greek PDO olive oil (e.g., Kalamata)
• 2 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• Salt and pepper, to taste

1. Preheat the oven to 200°C (400°F).
2. In a small bowl, soak the Kozani Crocus threads in hot water for 5 minutes to release their flavor and color.
3. In a large mixing bowl, combine the Naxos Potatoes, Greek PDO olive oil, garlic, rosemary, salt, and pepper. Add the saffron-infused water and toss to coat the potatoes evenly.
4. Spread the potatoes in a single layer on a baking sheet and roast for 40-50 minutes, turning occasionally, until golden and crispy.
5. Cooking Tip: Serve the stuffed Leonidio Eggplants with a dollop of Greek yogurt and a sprinkle of chopped fresh herbs for added creaminess and flavor.

Cooking Tip: For a delicious variation, toss the roasted Naxos Potatoes with crumbled Feta cheese (PDO) and chopped Kalamata olives (PDO) before serving.