Greek Salad

• 2 cups romaine lettuce, torn into bite-size pieces
• 1/2 cup cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, sliced
• 1/4 cup kalamata olives, pitted
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Combine the lettuce, cucumber, tomatoes, onion, olives, and feta cheese in a bowl. Add the olive oil, vinegar, salt, and pepper, and toss to combine.

Greek Meatballs

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup red onion, grated or finely chopped
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• Salt and pepper to taste

Preheat the oven to 375°F. In a large bowl, combine the ground beef, breadcrumbs, onion, egg, garlic, oregano, cinnamon, salt, and pepper. Mix well and shape into meatballs. Place the meatballs on a baking sheet and bake for 20-25 minutes, or until cooked through.

Tzatziki

• 1 cup plain Greek yogurt
• 1/2 cup cucumber, grated or finely chopped
• 1 clove garlic, minced
• 1 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill (or 1 tsp dried dill)
• Salt and pepper to taste

In a bowl, combine the yogurt, cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper. Mix well and refrigerate for at least 30 minutes before serving.