On April 27, we'll make our return to the Mediterranean with a voyage calling on Mykonos and Santorini. One of the things we're most looking forward to? The food! After all, one of the best ways to experience a culture is to experience the food. The fresh, farm-to-table flavors of the Mediterranean are hard to top.
Can't you imagine yourself having a leisurely lunch in Santorini, soaking up the sun? The wonderful thing about this July cruise is that the Azamara Journey will arrive in port at 7:30am, before the crowds of tourists, and won't depart until 10:00pm. That leaves you plenty of time to eat, sightsee, and take in a famous Santorini sunset!
One of our favorite places to visit in Greece is Sparta. This former military powerhouse is now a hot destination for foodies. Sparta is nestled among mountains and the Valley of the Eurotas River. The fragrant lemon and olive groves in the valley provide the town with a heavenly scent. You can learn more about Greek culture and cuisine when you explore the Museum of the Olive and Greek Olive Oil. Visit in August 2015 during this voyage.
Though nothing beats the real thing, it's easy to have a delicous dinner of Greek cuisine at home. To start, serve fresh pita bread with tzatziki dip. Grill some souvlaki skewers and halloumi cheese, and serve alongside rice pilaf and salad. And don't forget the life of the party - Ouzo!
Robert van Rijsbergen is the Corporate Executive Chef for Azamara Club Cruises. He says, "A Greek Salad is quite simple and very popular. The perfect summer salad if you ask me."
Though Americanized versions of Greek Salad often include lettuce or other greens, a true Greek Salad does not.
Make your Greek Salad stand out from the crowd by using Robert's unique recipe! In this salad, Robert uses olive tapenade instead of regular olives, uses creamy feta instead of cubes of cheese, and chops vegetables on an angle rather than dicing. The result? A delicious Greek Salad with a twist that's sure to wow your friends and family!
Greek Salad With A Twist (Makes Six Servings)
- 1 cucumber, unpeeled, seeded, and sliced 1/4-inch thick in an angle
- 1 red bell pepper, large-diced
- 1 green bell pepper, large-diced
- 1 yellow bell pepper, large-diced
- 1 cup cherry or grape tomatoes, halved
- 1/2 red onion, julienned
- 5 scallions, sliced on an angle
- 1/2 pound feta cheese, blended until creamy (you can add a little sour cream)
- 1/2 cup olive tapenade
- Small bunch flat parsley
- Rosemary or thyme croutons
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
Place the chopped cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour most of the vinaigrette over the vegetables and toss lightly. Set aside for 30 minutes to allow the flavors to blend.
Add the creamy feta, scallions and olives tapenade on top immediately before serving. Garnish with croutons and flat parsley. Drizzle the rest of the vinaigrette around each serving of salad, and serve at room temperature.
More recommended voyages to Greece:
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