Let's Dish With Linda Lou

Where You Taste The Love

Greek Village Salad

Greek Village Salad (2)

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Horiatiki or Greek Village Salad is a traditional Greek salad with no lettuce. Rustic and simple to make.

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Hot House Cucumber



Red Onion

grape tomatoes

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Kalamata Olives

Kalamata Olives (2)





Fresh Mint Leaves


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Olive Oil

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Greek Village Salad (2)




Prep Time: 25 minutes
Total Time: 25 minutes
Yields: 4 to 6 servings
Equipment: large mixing bowl, chef’s knife, jelly jar with a tight-fitting lid, tongs

Ingredients For Greek Vinaigrette:
1 large lemon, juiced (2 tablespoons)
1/2 teaspoon of Dijon mustard
1/2 teaspoon of granulated sugar
1/2 clove of garlic, freshly grated
1/4 cup of *E.V.O.O.
1 tablespoon of Feta, finely crumbled
1/2 teaspoon of dried oregano
1/2 teaspoon of Kosher salt
1/4 teaspoon of fresh ground black pepper

Directions For  the Greek Vinaigrette:
Place all the above ingredients into an 8-ounce jelly jar with a tight-fitting lid. Shake well before using. Store at room temperature.
Note: For extra Greek Vinaigrette, double the recipe.

Ingredients For Salad:
2 pints of heirloom cherry tomatoes, halved
1 hothouse cucumber (English cucumber) slice into half-moons then quartered
1 7-ounce package of organic feta cheese, 1 1/2-inch cube
1/2 red onion, cut into half-moons, thinly sliced
1/4 cup of whole Kalamata olives, pitted and chopped (optional)
2 tablespoons of fresh oregano leaves, roughly chopped
2 tablespoon of fresh mint leaves, roughly chopped

1 loaf of Ciabatta bread, sliced (14 to 16 slices)
1/2 cup of olive oil
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons of freshly ground black pepper

1 package of Gyro/pita bread grilled (no oil needed)

Directions For Grilled Ciabatta/ Pita Bread:
Preheat an indoor grill pan over medium-high heat. Arrange the sliced Ciabatta onto the grill pan. Drizzle the olive oil over each slice. Sprinkle each slice with Kosher salt and fresh ground black pepper. Grill for 2 to 3 minutes per side. Transfer to a bread basket lined with paper towels. Serve hot or at room temperature.

For the Gyro/pita bread, place two at a time on the grill pan. Grill for 1 to 2 minutes per side. Cut in half then in half again forming four triangles.

Directions For Greek Salad:
In a large mixing bowl add the halved tomatoes, sliced onions, diced cucumber, Kalamata olives (optional), diced feta cheese, freshly chopped oregano leaves, and freshly chopped mint leaves. Gently toss to combine.

Transfer the Greek Village Salad into a large salad bowl. Shake up the Greek Vinaigrette really well. Start by adding 1/2 cup of the Greek Vinaigrette over the salad, toss to combine. Add more if needed.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

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Mussels Oreganata


I’m originally from New Jersey. We grew up eating a lot of black mussels. So when I found these PEI (Prince Edward Island) mussels I knew they would be perfect to use in my Mussels Oreganata. 

First, I need to clip a few fresh herbs from my Organic Hanging Herb Garden. This recipe is super easy to make and a great first course if you serving pasta. This is my Mussels Oreganata.








Flat Leaf Italian Parsley






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fresh basil

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Olive Oil


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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yields: 4 servings (6 per person)
Equipment: 6-quart saucepot, 1 large stockpot with a tight-fitting lid,2 rimmed baking sheet pans, spider

24 PEI (Prince Edward Island) mussels, beards removed and cleaned
3 1/2 cups Chardonnay
6 garlic cloves, 3 smashed, 3 grated
2 tablespoons shallots, finely minced
1 tablespoon of Pernod
1 cup Italian breadcrumbs, seasoned
3/4 cup *E.V.O.O., plus extra for drizzling over top
4 tablespoons fresh oregano leaves, chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped
2 tablespoons mint leaves, finely chopped
2 tablespoons basil, finely chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Lemon wedges for garnish
Fresh oregano sprigs for garnish

Preheat broiler.
First, fill a sink with very cold water. Add 2 tablespoons of all-purpose flour, swish the water around with your hands. Place the mussels into the sink. Mussels act like filters and will drink in the flour/water mixture and spit it back out along with any sand they may be holding.

Note: Discard any mussels that are open and/or cracked, they’re no longer alive.

Using a stiff brush, scrub the shells to remove any barnacles or debris that may be attached to the outside of the mussel. Grasp the beard, the fibrous clump, and pull out swiftly towards the hinged end. Rinse thoroughly, transfer cleaned mussels to a large saucepot, set aside.

In a large stockpot, over high heat add 3 smashed garlic cloves and the Chardonnay. Bring to a boil.

Next, add the mussels and cover. Steam for 3 to 4 minutes, or until they’ve all opened. Using a spider (a large slotted ladle) discard any unopened mussels. Those are no good.

Remove the top shell from each one of the mussels (yielding 24 mussels on the half-shell). Arrange the half-shells in a single layer (12 on each pan) onto  2 rimmed baking sheet pans, lined with foil.

In a large mixing bowl, add breadcrumbs, Pernod, olive oil, oregano, mint, basil, parsley, grated garlic, minced shallot, Kosher salt, and fresh ground black pepper, stir to combine.

Top each of the mussels with the breadcrumb mixture. Drizzle each one with *E.V.O.O. Broil for 2 to 3 minutes or until the topping is golden brown.

To Serve: Arrange 6 Mussels Oreganata on each serving plate. Garnish with lemon wedges and a sprig of fresh oregano.

*E.V.O.O. is an acronym for extra virgin olive oil.

My Hanging Organic Herb Garden

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Cheesy Garlic Ciabatta Bread

Cheesy Garlic Bread (1)

This Cheesy Garlic Ciabatta Bread is great for mopping up that extra tomato sauce you might have on your plate.

Tuscan Garlic Ciabatta Bread (1)

Tuscan Garlic Ciabatta Bread (2)

Flat Leaf Italian Parsley

Sweet Basil (2)

Basil and Italian flat-leaf parsley

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Cheesy Garlic Bread (2)


Cheesy Garlic Bread (3)

Cheesy Garlic Bread (1)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 4 servings
Equipment: 1 rimmed baking sheet pan

1 loaf of Tuscan Garlic Ciabatta bread (substitute regular Ciabatta)

Ingredients For *Compound Butter:
1 stick (8 tablespoons) of butter, unsalted and room temperature
2 cloves garlic, freshly grated
2 tablespoons of Italian flat-leaf parsley, finely chopped
2 tablespoons of basil leaves, finely chopped
1 tablespoon of oregano leaves, finely chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups finely grated mozzarella cheese

Preheat oven to 400-degrees F.
Cut it in half down the center of the loaf and open into two halves. In a large bowl mix together the ingredients for the *compound butter. Spread the *compound butter over both halves, cover completely. Add the finely grated Mozzarella cheese to one half. Put the two halves together and wrap with foil. Bake for 20 to 25 minutes.

Unwrap the foil and slice. Serve hot.

*Compound butter: A mixture of butter and supplementary ingredients such as herbs, spices, fresh garlic, salt, and pepper.

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