Peckerwood Summer Café Series: Greek Summer Feast

 

 

Welcome to Peckerwood’s Summer Series, where menus become love letters to place and memory. Today, we wander through Greece—whitewashed islands, olive groves, smoky grills, and ancient myths whispering between stones. This is more than feeding—it’s seduction. I could write about Greece forever, and we will revisit it during the chillier months for comfort baked dishes and stews. However, for summer, it's all about grilled food and fresh summer produce. I didn’t add measurements because I rarely measure recipes, especially when it comes to Greek food, which I make to taste. I have added some resources, so if it is new to you and you want to explore further, you can do so with confidence. Enjoy, book your tickets for a holiday, and here is a tiny peek into foods to explore by region. 

\Regions & A Taste Map of Greece
 

Greece isn’t one plate—it’s a mosaic of terrains, diners, gods, and stories. Each taste transports you:
 

Santorini
 Volcanic clifftops, sea-baked tomatoes, capers, and cherry eggplants. Think grilled seafood, lemon kisses, and sunsets in indigo. (Must-see: Caldera views at Oia.)
Crete
 Wispy winds, rugged terrain, plate-smashing olive oil, bold lamb with oregano, and even snails. (Visit Chania’s old Venetian port.)
Epirus & Thessaly
 High mountains, smoky cheese pies, hearty grains—where Zeus once roamed.
Macedonia & Thrace
 Earthy mushrooms, saffron-spiced pork stews. (Stop by Byzantine Philippi.)
Peloponnese
 Ancient Sparta, vinegar-roasted meats, Kalamata olives. (Theatre of Epidaurus is a must.)
Ionian Islands
 Venetian cafés, sofrito, mint-scented sea breezes.
Athens
 Where neon meets nostalgia—urban spin on classic souvlaki and mezze.

 

Gods were woven into this land—Poseidon guards the grills, Hera nods to every olive tree, Aphrodite sprinkles her salad, and Dionysus uncorks every bottle.

 

 

 
Appetizers & Salads: A Subtle Seduction
Tzatziki Cucumber Salad
 Grated cucumber, garlic, olive oil, dill—all cooled in Greek yogurt. It’s a kiss of Mediterranean freshness.
Dakos (Cretan Rusk Salad) 
Barley rusks drenched in tomato and olive oil, topped with feta, olives, capers and oregano—rustic yet regal.
Marinated & Grilled Octopus
 Boiled then kissed by flames, marinated in red wine vinegar, olive oil, lemon, and oregano.
Horta (Wild Greens)
 Simple leaves steamed and served with olive oil and lemon—clean, bitter, and soulful.

Grilled Mains: Where Magic Meets Flame
Grilled Whole Fish (Santorini-style)
 Branzino brushed with mint, parsley, lemon, and charcoal char. Drizzle with sea-salty olive oil.
Swordfish with Ouzo & Garlic
 Swordfish steaks swim in ouzo-marinated zest—fast-grilled for festival-level flavor.
Souvlaki Trio (Lamb, Chicken, Pork)
 Marinades bold and varied:
Lamb with rosemary/lemon
Chicken with yogurt/paprika
Pork with wine/oregano


Flame-seared, wrapped in pita with tzatziki and village swagger.

Paidakia (Charred Lamb Chops)
Garlic-mustard-lemon marinade, grilled until pink in the center—Zeus would approve.

Vegetarian Courses: Demeter’s Presence
Halloumi with Honey & Thyme
Cheese that squeaks, charred and sweetened—dripping honey, dotted with figs.

Gemista (Stuffed Tomatoes & Peppers) 
Rice, pine nuts, mint, and onion baked in tomato buckets—sweet, savory, sun-soaked.
Spanakopita (Spinach & Feta Pie)
 Flaky phyllo, creamy feta, and dill layers—and 100% soul food.
Briam (Greek Ratatouille)
 Slow-roasted zucchini, eggplant, potatoes, and tomato—all drenched in olive oil and summer rain. <I love this so much. I love making it because it is so savory, and even better the next day. I make it when the tomatoes are lovely because it isn’t the same with canned tomatoes to me. 

Desserts: Sweet Echoes of the Aegean
Greek Yogurt with Honey & Almonds 
A spoonful of Greek fat, honey-thick, almond-crisp, finished with mint or rose petals.
Karpouzi (Watermelon & Feta Salad)
 Sweet cubes, salty crumbles, minty lines—hot-day perfection.
Loukoumades (Honey Donuts) 
Tiny honey-glazed puffs with a cinnamon whisper—divine indulgence.

Drinks: Dionysian Reveries
Ouzo Spritz
 Licorice-scented spirit with sparkling water, lemon, mint—cool and confusingly smooth.
Greek Frappe
 Shaken instant coffee over ice—a frothy, caffeinated declaration that summer persists.
Retsina Sangria
 Pine-kissed resinated wine, citrus, peaches, and bubbles—wild tradition, tamed.

Dive deeper with:
Homemade Pita
 Yeast-dough pockets, pan-seared to puffed perfection.
Melitzanosalata
 Smoky eggplant, garlic, parsley, olive oil—dip like you mean it.
Taramosalata Pink fish roe spread with olive oil, lemon, and bread—salty, smooth, seductive.

 

 

For recipes that go rookie → expert, head to:
Diane Kochilas’ “My Greek Table” – a legend in preserving regional classics 
MyGreekDish.com – authentic, local-sourced guidance 
Souvlaki For the Soul – traditional recipes with heart
Follow Diane Kochilas on Instagram (@dianekochilas) for step‑by‑step videos—from Ikaria with love.

Places to Dream About
Oia, Santorini – pastel skies over the calder
Chania, Crete – market alleys and Venetian edge
Meteora – hermit monasteries suspended in clouds
Delphi – where oracles met their fate under olive shade
Naxos – temple ruins, mountain paths, and potato pilgrimage
 

This isn’t nostalgia—it’s a transformation. Cook with sunlit olive oil. Grill under open sky. Invite someone you want to whisper Greek poetry to, swim in the blue seas, dance all night and forget about your troubles. Embrace life. Relax. This is romance in edible form.

Dedicated to Bree(zy) our favorite Greek.

photos: Getty,  Cedric Angeles, Greek Food blog