Zucchini Chips Recipe

Kolokythakia tiganita (zucchini chips) are a simple and delicious starter, side, or even as a snack that can be eaten any time of the day!

You can serve these zucchini chips as they are, otherwise drizzle some lemon on top, crumble some Feta cheese on them; otherwise, we also like to pair them with tzatziki (dip). 


– 6 x zucchinis, sliced very fine

– 1.5 x cups plain flour

– salt & pepper to taste

– 1 x cup olive oil for frying


– Lightly salt zucchini slices and set aside.

– Place flour in a large plastic bag and add pepper and zucchinis. Seal bag shut.

– Shake the bag for a minute or so, till flour completely covers all zucchini slices.

– Add oil to the frying pan and allow to heat.

– Working in small batches, place zucchini slices in hot oil and lightly fry until golden brown on each side.

– Place on paper towel to absorb excess oil.

– Place on serving platter and serve while hot.

Image and recipe by IN+SIGHTS GREECE © (Copyright) 

Fasolakia Ladera Recipe

Green beans and potatoes, braised in a fresh tomato and extra virgin olive oil sauce is one of Greece’s most popular vegetarian dishes. This simple and flavoursome recipe is also a one pot wonder! 

  • 1 x kg green beans, washed & ends trimmed
  • 6 x baby potatoes, peeled & halved
  • 5 x ripe Roma tomatoes, blended into a sauce
  • 1 x Spanish onion, finely chopped
  • 2 x cloves garlic, finely chopped
  • salt & pepper to taste
  • 1/3 x cup extra virgin olive oil
  • 2 x cups water
  • Add oil to a large saucepan and add string beans. Saute for two minutes.
  • Add fresh tomato sauce, onion and garlic and saute for another few minutes. 
  • Add potatoes, zucchini, water, salt and pepper and stir.
  • Lower heat to medium and allow to cook with lid on, for an hour or until beans are tender and water has reduced. Stir frequently. 

*Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Greek Lentil Soup Recipe

Fakes is nutritious, filling and so simple to make. There are many versions of this Greek lentil soup and we like to include a little rice in our dish, as lentils and rice eaten together offer a good source of complete protein, fibre, iron and other essential minerals!


250 x grams brown lentils

8 x cups of water

1 x onion, finely chopped

2 x garlic cloves, finely chopped

1 x carrot, peeled and finely chopped

2 x celery sticks, finely chopped

1x bay leaf

3 x tomatoes, blended

2 x tablespoons rice 

1/4x  cup of olive oil

Salt and pepper to taste

1 tablespoon vinegar (optional) 


-Wash lentils thoroughly and place in a pot with water covering them. Bring to a boil.

-Drain lentils and set aside in pot.

-Finely chop carrots, celery and onion.

-Blend tomatoes.  

-Place pot with lentils over medium heat and add water, tomatoes, celery, carrots, onion, garlic, rice, bay leaf and a drop of olive oil. Stir with a wooden spoon and allow to simmer (with the lid on) at low to medium heat for about 40 minutes.

-In the last few minutes of cooking add salt, pepper, remaining olive oil and vinegar. 

-Stir well and serve. 

*Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Santorini Domatokeftedes Recipe

One of the most popular local dishes from the island of Santorini is Domatokeftedes (tomato fritters), which features fresh tomatoes, shallots, basil and mint. 

Tip: Make sure you use tomatoes that aren’t too ripe, as you need the flesh of the tomato to get the right consistency for your fritters. 

  • 10 x tomatoes, chopped
  • 6 x shallots, chopped
  • 2 x garlic cloves, grated
  • 1/4 x cup mint, chopped
  • 1/4 x cup basil, chopped
  • 1 x tablespoon baking powder
  • 3/4 x cup plain flour
  • olive oil for frying
  • salt & pepper to taste
  • Place chopped tomatoes, shallots, garlic, basil and mint into a bowl and mix together with your hands.
  • Add baking powder, salt, pepper and flour and mix with a wooden spoon. If the mixture is too runny, add a few more tablespoons of flour. 
  • Gather a small handful of the mixture and shape into small fritters. Repeat until all mixture has been made into round, flat balls.  
  • Pour olive oil into a fry pan, so that it is covered about 4cm deep.
  • Place fritters one by one into hot oil and cook for about 4 minutes on each side or until they are golden brown and cooked through. 
  • Place on a paper towel to absorb excess oil and then transfer to serving dish. 

*Recipe & Image by IN+SIGHTS GREECE © (Copyright) 

Traditional Manestra Recipe

This pasta with fresh tomato sauce dish is a one-pot wonder known as Manestra, Kritharaki or Orzo. With just a few simple ingredients you can whip up this delicious and popular Greek recipe in less than an hour! 


1/2 x cup olive oil

500 x grams Orzo

5 x ripe tomatoes

1 x large Spanish onion

2 x cloves garlic

Salt & pepper to taste

1.5 x litres water

Feta (optional)


-Blend or grate tomatoes and set aside. 

-Finely chop onion and garlic.

-Heat oil in a deep saucepan and sauté onion and garlic for a minute.

-Add blended tomatoes and allow to cook for about 5 minutes on medium/high heat.

-Add Orzo and pour in water. Add salt and pepper and stir. 

-Allow to cook for around 30 minutes on medium heat and stir frequently so it won’t stick. If liquid reduces quickly, add more water. 

Tip: Sprinkle some Feta on top for some extra flavour!

*Recipe and Image by IN+SIGHTS GREECE © (Copyright)