Chef’s Summer Recipes: Jim Botsacos’ Greek Garden Salad

1x1.trans Chef’s Summer Recipes: Jim Botsacos Greek Garden Salad

You know that things are being done right when a restaurant has dominated the New York Dining scene for over 15 years. This is the case with Founding chef/partner of Molyvos, Jim Botsacos. Molyvos has been serving authentic, yet high end Greek cuisine to hungry New Yorkers since 1997.  Botsacos has added a spin to traditional Greek dishes, infusing modern touches yet respecting their tradition. .

Botsacos also is chef/partner of Abboccato, which opened in October 2004. At this Midtown Manhattan restaurant, Botsacos creates a menu of updated Italian classics, that harken back to his Italian heritage.

We asked chef Bostacos to share a recipe that he felt personified summer. He told us “Nothing is better than digging into a crisp Garden Greek Salad on a hot summer day. Not only is the recipe quick and easy but it’s tasty too. Incorporating many of the Mediterranean diet staples, this dish is a perfect addition to a summer BBQ or day at the beach. Not to mention, farmers markets will be in abundance so home cooks will be able to pick up most the key ingredients at a local farmers market.

Try this gorgeous recipe at home, and make your reservations at his restaurants next time you visit NYC.

1x1.trans Chef’s Summer Recipes: Jim Botsacos Greek Garden Salad

Ingredients:

Greek Garden Salad

  • 9 Kumato Tomatoes
  • 1 Hothouse cucumber, peeled cut lengthwise cut crosswise into quarter inch slices
  • 1 Small Red Onion, julienne
  • 20 Kalamata Olives, pitted and thinly sliced crosswise
  • 6 pieces Feta Cheese cut into 1 ½ ounce squares
  • 2 Tbs Capers, well drained
  • Red Wine Vinaigrette (recipe follows)
  • 1 tsp Dried Greek Oregano
  • Coarse Salt and Freshly Ground Pepper

Method:

  1. Core the tomatoes. Cut each tomato in half crosswise, and then cut each half into half again so that you have 4 tomato wedges. Place the pieces in a mixing bowl. Add the cucumber, julienned onions, olives and the capers.
  2. Add the vinaigrette and toss to coat. Taste and season with oregano and salt and pepper to taste.
  3. Place an equal portion of the salad on each of 6 salad plates or bowls. Top with a square of Feta Cheese.

Red Wine Vinaigrette

Ingredients:

  • ¼ cup Red Wine Vinegar
  • 1 Garlic Clove, peeled and smashed
  • 1 tsp Dried Greek Oregano
  • ½ cup New Greek Cuisine Extra Virgin Olive Oil
  • Coarse Salt and freshly ground Pepper

Method:

  1. Combine the vinegar with the garlic and oregano in a small mixing bowl. Add the oil and, using a wire whisk, beat constantly until the mixture is emulsified. Season with salt and pepper to taste and set aside until ready to use.
  2. Whisk briefly before using.

Molyvos is located at 10019 871 7th Ave, New York, NY 10019, United States

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1x1.trans Chef’s Summer Recipes: Jim Botsacos Greek Garden Salad
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
1x1.trans Chef’s Summer Recipes: Jim Botsacos Greek Garden Salad

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