Summer in Greece comes with its own rituals.

A table on the terrace. A few close friends. Small glasses filled with ice-cold ouzo. Three or four plates of ‘meze’ (our Greek so-called small plates to share) placed in the middle. A carafe that somehow keeps refilling itself throughout the evening.

These are the summer nights that require very little preparation yet offer so much in return. Glasses clink, laughter mingles with conversation, people pick at dishes between stories and jokes, and even life’s more serious discussions seem easier to have with the gentle company of ouzo.

The ideal host, of course, isn’t trapped in the kitchen all evening. ‘Meze’ should either be prepared in advance—like a marinated octopus—or cooked quickly enough to reach the table before the first round of drinks is finished. Once the plates are served, nobody should need to get up again except to fetch another carafe.

Good company needs nothing more than presence.

The rest is summer’s doing. It lifts our spirits, fuels our anticipation for the holidays still to come and makes even the biggest worries feel a little smaller. And then there is the food: simple, flavorful dishes that pair perfectly with the anise notes of ouzo. Seafood, seasonal produce and recipes that celebrate the ingredients, aromas and traditions of the Greek countryside.

These are the tastes that transport us, if only for an evening, to the places we’d all rather be.

Photo: Giorgos Drakopoulos Food styling: Olivia Artemis Webb

Steamed Mussels with Soutzouki and Tarragon

By Dora Sakagianni

Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: Easy

Serves 4

Ingredients

• 100g leek, finely chopped
• 100g onion, finely chopped
• 100g ouzo
• 10g garlic, finely chopped
• 50g soutzouki sausage, finely chopped
• 150g cherry tomatoes, quartered
• 500g fresh mussels
• 2 sprigs tarragon, finely chopped
• Zest of ½ lemon (or more, to taste)
• 20ml extra virgin olive oil
• 30g cold butter

Method

1. Clean the mussels thoroughly, removing the beards. Discard any shells that are already open.
2. Heat the olive oil in a saucepan and sauté the soutzouki over low heat until lightly browned and it releases its oils. Remove and set aside.
3. Using the same pan and cooking fat, sauté the leek and onion over low heat until softened but not coloured. Add the garlic and cook briefly, then add the cherry tomatoes. Continue cooking for about 10 minutes until the vegetables soften.
4. Add the mussels and deglaze with the ouzo. Return the sausage to the pan, cover with a lid and reduce the heat slightly. Cook for 7-8 minutes until the mussels open.
5. Remove the mussels from the pan, discarding any that remain closed. Add the lemon zest, tarragon and finally the cold butter.
6. Remove from the heat and stir until the butter melts into the sauce. Do not allow the sauce to boil excessively, as the liquid from the mussels becomes increasingly salty as it reduces.
7. Serve the mussels in a bowl, spoon over the sauce and accompany with toasted bread.

Chef’s tip: If you don’t have tarragon or prefer a different flavour, substitute dill or parsley. Do not add salt, as both the sausage and mussels are naturally salty.

Photo: Giorgos Drakopoulos Food styling: Olivia Artemis Webb

Santorini Tomato Fritters

By Kostas Angelopoulos

Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty: Easy

Serves 5

Ingredients

• 500g ripe tomatoes or Santorini cherry tomatoes (when in season)
• 500g onion
• 4 tbsp fresh mint, finely chopped
• 10 fresh basil leaves, finely chopped
• Self-raising flour
• Salt and pepper
• Olive oil for frying

Method

1. Finely chop the onions and cook them gently in a little olive oil until softened. Set aside to cool.
2. Finely chop the tomatoes and place them in a bowl. Add the onions and the remaining ingredients except the flour. Mix well.
3. Gradually add spoonfuls of flour until the mixture becomes fairly thick. Refrigerate to allow the flavours to develop and the mixture to firm up further.
4. Heat olive oil in a frying pan. Once hot, drop spoonfuls of the mixture into the oil. Fry until golden on one side, then turn and cook on the other.
5. Transfer to kitchen paper to drain excess oil.
6. Serve with sheep’s milk yogurt flavoured with mint and lemon zest, or with white taramasalata topped with caper leaves.

Chef’s tip: Before removing the fritters from the pan, gently press them down to create a flatter shape.

Photo: Giorgos Drakopoulos Food styling: Olivia Artemis Webb

Steamed Shrimp with Ouzo

By Christos Lapas

Preparation time: 20 minutes
Cooking time: 15 minutes
Difficulty: Easy

Serves 4

Ingredients

• 16 large shrimp
• 4 tbsp extra virgin olive oil
• 1 leek, finely chopped
• 1 spring onion, finely chopped
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 shot of ouzo
• 1 shot of lemon juice
• ¼ bunch parsley, finely chopped
• 150ml vegetable stock

Method

1. Peel the shrimp and remove the digestive tract from the back, leaving the heads and tails attached.
2. Heat the olive oil in a non-stick pan and sauté the leek, onions and garlic.
3. Deglaze with the ouzo and add the vegetable stock.
4. Add the shrimp, lemon juice and parsley. Cook for 3-4 minutes, season with salt and pepper to taste and serve immediately while hot.

Crispy Zucchini Fries in Batter

By Maro Diakatou

Preparation time: 15 minutes
Frying time: 10 minutes
Difficulty: Easy

Serves 4

Ingredients

• 3 medium zucchini
• 1 cup flour, plus extra for dusting
• 2 tbsp cornflour
• 1 tbsp dried mint
• 2 tbsp yogurt
• 250ml soda water
• Salt and pepper
• Oil for frying

Method

1. Slice the zucchini lengthwise and remove most of the seeds. Cut into sticks of your preferred size.
2. Sprinkle with a little salt and leave in a colander to release excess moisture.
3. In a bowl, combine the flour, cornflour, dried mint, salt and pepper. Add the yogurt, then gradually whisk in the soda water until you have a slightly thick batter.
4. Heat oil in a frying pan over medium-high heat.
5. Dust the zucchini sticks lightly with flour, then dip them into the batter. Allow any excess batter to drip off before frying in batches until golden and crisp.
6. Serve immediately.

Photo: Giorgos Drakopoulos Food styling: Olivia Artemis Webb

Octopus Marinated with Vinegar

By Fryni Sykioti

Preparation time: 10 minutes
Cooking time: 50 minutes
Difficulty: Easy

Serves 8

Ingredients

• 1 fresh octopus (1.5-2kg), well tenderised
• 1 wine glass extra virgin olive oil
• 1 wine glass good-quality vinegar
• Freshly ground black pepper

Method

1. Cut the octopus into evenly sized pieces, approximately 5cm long.
2. Place in a saucepan without adding water and cook over low heat.
3. As it cooks, the octopus will release its own liquid. Once most of that liquid has evaporated, test for tenderness. If it is still firm, add a little water and continue cooking until fully tender.
4. When the octopus is ready, add the olive oil and vinegar and bring to a boil.
5. Cook until the sauce thickens slightly. Remove from the heat and serve.
6. This traditional Greek meze can be served warm or at room temperature, making it ideal for long summer evenings around the table.