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A Greek Summer Dinner

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True to the nature of Greek cuisine, this menu shows off summer produce at the height of its glory: eggplant, tomatoes, cucumbers, apricots. To start off are little one-bite hors d’oeuvres of creamy feta rolled up in a slice of grilled eggplant.  The main event is a dinner salad of sliced grilled chicken breast over cherry tomatoes, cucumbers, and red onions. On the side are uber-crispy potatoes (the trick is cooking twice: boil, then smash, then pan-fry), seasoned with plenty of oregano. And for dessert, a parfait of Greek yogurt with a slow-cooked apricot preserve, reminiscent of “spoon fruits” that are so popular in Greece.

Menu Timeline

One Day Ahead

  • Make the apricot preserves.

2 Hours Ahead

  • Boil and cool the potatoes.

90 Minutes Ahead

  • Grill the eggplant.
  • Pound and prep the chicken breasts.


1 Hour Ahead

  • Grill the chicken breasts.
  • Make the eggplant roll-ups while the chicken rests.

30 Minutes Ahead

  • Assemble the chicken salads.

Just before serving

  • Sear the potatoes.

After dinner

  • Assemble the parfaits.

The Menu


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