The Clearwater GreekFest is happening this weekend! There will be food, live music, dancers, cooking demonstrations, and more.
It starts today, October 25, and runs through Sunday, October 27 at the Holy Trinity Greek Orthodox Church located at 409 S Old Coachman Road in Clearwater.
All net proceeds will be going to local disaster relief efforts from the recent hurricanes.
For more information, visit ClearwaterGreekFest.com.
Horiatiki Salata
(Village Greek Salad)
Courtesy of Kathy Pantelis
Dressing:
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Salad:
- Sliced onions, green bell peppers, tomatoes, cucumber, crumbled Feta cheese, and Kalamata olives.
- Mix oil, vinegar, oregano, salt, pepper, and garlic powder in a glass salad dressing bottle. Shake well.
- Toss with onions, peppers, tomatoes, cucumbers, feta and olives.
- Do not refrigerate dressing.
- Shake before each use.
Tirokafteri
(Spicy Greek Feta Cheese Dip)
Courtesy of John and Kathy Pantelis
Ingredients
- 3 red peppers washed (or 8 ounces jar roasted red peppers)
- 1/2 cup organic Greek olive oil
- 1 tbsp white wine vinegar
- 500 g. (or 1 pound) feta cheese cut into large chunks
- 2 tbsp Greek yogurt
- 1 tsp red pepper flakes
Instructions
- If using jarred roasted red peppers, skip this step and go to step 2. Place the peppers on a baking tray lined with parchment paper. Roast for five minutes in preheated oven at 180oC / 356oF / Gas mark 4. Carefully remove the skin (wearing gloves) and cut them in chunks.
- Add peppers, organic Greek olive oil and white wine vinegar in blender. Blend for 1 minute until smooth. Add feta cheese, Greek yogurt and red pepper flakes and blend for 2 more minutes until creamy. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to set.
- Serve as meze with toasted bread, pita, flatbread or french fries.
