No, we’re not Greek, but I was in a Mediterranean kind of mood.
We had Fathers Day yesterday because one of my nieces is on her way to Loras Sports Camp today. But not before some Father’s Day corn shuckin’
Made Greek Flank Steak from How Sweet it Is. Her platter was the inspiration for the whole meal.
But also made Slow Cooker Greek Pork from Pinch of Yum. This was seriously easy and good. The only thing I did differently was add about 1/2 cup chicken broth and cooked on High 6 hours then shredded it and left in on Low for another hour.
Made a tomato cucumber salad using Dak’s Spices no-salt Super Greek seasoning. They make a bunch of salt-free seasonings that are very yummy. Not an ad, I just like these seasonings for when one needs to watch salt intake (thanks swollen ankle!!).
Greek Tomato Cucumber Salad
WHAT YOU NEED
1 cucumber seeded and diced
1 container grape tomatoes, chopped
1/2 red onion, finely diced
1/4 cup crumble feta cheese
1/4 flat leaf parsley, chopped
3 TBSP extra virgin olive oil
1 1/2 TBSP red wine vinegar
1/2 tsp dried oregano
1 tsp Dak’s Super Greek seasoning (or you could increase oregano and add 1/2 tsp each of dill, dried garlic, and dried onion)
1 clove garlic, minced
WHAT YOU DO
Place the vegetables in a bowl. Combine dressing ingredients (oil to garlic) in jar and shake until emulsified. Pour dressing over veggies and toss. Add the feta and parsley and toss again.
Then assemble the platter. Place the meat on platter and add whatever fixings you want. I added Skordalia, a homemade Tzatziki sauce, black olives, pita halves, dried apricots, whatever floats your boat. Not pictured, corn on the cob, jello and, sigh, buttered noodles.
Here’s hoping you have a silly
and ultimately relaxing Father’s Day, just like these guys.
Happy Father’s Day everyone! Have a great week.