I almost always have enough Greek ingredients in my fridge to toss together a Greek salad or put a “Greek spin” on something typically American. Some common staples in my fridge and pantry are – but not limited to- plain, nonfat Greek yogurt we buy it in bulk, bell peppers, seedless cucumbers, ripe tomatoes – in the winter I always get the cherry tomatoes; they are the only ones that still taste like a tomato, white, red, and sweet potatoes , red onions, fresh and/or frozen spinach, feta cheese, kefalotyri -a type of hard cheese you grate,kalamata olives, garlic, Greek oregano, fresh dill – or blended fresh dill in a tube, mint – dry or fresh, bay leaves, cinnamon sticks, pita bread or chips, chickpeas or premade hummus, fresh lemons, mountain honey, frozen phyllo, ouzo, and of course tons of olive oil.
Having that on hand made it a breeze to throw together a little Greek-inspired dip to take along to a party I was heading out the door to in less than 20 minutes. There are definitely some shortcuts you can take too if you do not want to spend the time making homemade hummus and tzatziki.
Ingredients
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