Greek Salad
Serves: 4

2 large ripe tomatoes, cut into medium pieces or wedges
1 cucumber, sliced
1 small red onion, thinly sliced
1 green pepper, sliced
150g feta cheese, crumbled
handful eleon Green Olives
4 tablespoons eleon Extra Virgin Olive oil
1 tablespoon vinegar
salt & freshly ground black pepper to taste
1 teaspoon dried oregano

You combine the tomatoes, cucumber, onion and pepper in a shallow salad bowl and sprinkle with salt.  You let it sit for some minutes and then sprinkle the feta cheese and eleon Green Olives over the salad.  Then you drizzle with the vinegar and eleon Extra Virgin Olive Oil.  In the end you sprinkle with oregano and pepper to taste.

Tzatziki (Greek Yogurt Cucumber Dip)

2 cups greek strained yogurt
1 cucumber  peeled and diced
1 tablespoon dill freshly chopped
3 tablespoons eleon Extra Virgin Olive Oil
1 tablespoon  vinegar
2 cloves garlic finely minced
1/2 tablespoon  salt
1/4 tablespoon pepper
fresh dill  chopped

You mix until well combined, the eleon Extra Virgin Olive Oil with the vinegar, garlic, salt, and pepper in a bowl. Add the eleon Extra Virgin Olive Oil mixture to the yogurt and mix well.  Finally, you add the cucumber and the chopped fresh dill. Chill for at least two hours before serving.

Greek oven-roasted vegetables (Briam)
Serves 6

1kg potatoes sliced
½ kg courgettes sliced (3-4 medium sized)
½ kg aubergines sliced (2 medium sized)
½ kg ripe tomatoes
4 onions
2-3 green peppers
parsley freshly chopped
1 teacup eleon Extra Virgin Olive Oil
salt & pepper

Peel and cut the potatoes, courgettes, aubergines, green peppers, onions in slices.
Place the vegetables in  layers in a large baking pan, season with salt and pepper, add the parsley and half of the tomatoes smashed.  Put the remaining tomatoes sliced on top of the vegetables.
Finally pour the cup of eleon Extra Virgin Olive Oil and add some hot water.
Bake in a preheated oven at 200C for almost 1 ½.
Serve warm or cold with tzatziki or feta cheese and fresh bread.