Greek cuisine recipes: chickpea fritters and perfect salad tips

Greek island cuisine features revithokeftedes, a traditional chickpea fritter made from soaked chickpeas mixed with onion, garlic, parsley, mint, cumin and coriander, lightly bound with a little flour and fried in olive oil until golden. The dish, popular on the island of Syfos, is served with lemon wedges, tzatziki or Greek yogurt and fresh salad.

A complementary guide explains how to prepare an authentic Greek salad, emphasizing the use of high‑quality extra‑virgin olive oil, red wine vinegar, lemon juice, oregano, and optional Dijon mustard or honey in the vinaigrette. Fresh tomatoes, cucumbers, red onion, green peppers, Kalamata olives and creamy feta are cut into larger pieces to retain crunch, dressed just before serving, and finished with a drizzle of olive oil and a sprinkle of oregano.