2 cups plain whole-milk yogurt (14 to 16 oz; preferably Greek)
1 (14- to 16-oz) seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, and cored
1 1/2 teaspoons kosher salt
2 medium garlic cloves
cucumbers, in, yogurt

Oven-Dried Tomatoes
6 plum tomatoes, cored, halved lengthwise, seeded
1/4 cup extra-virgin olive oil
1 garlic clove, chopped
1 teaspoon chopped fresh thyme

Skordalia
1 head of garlic
1 tablespoon extra-virgin olive oil

1 pound russet potatoes, peeled, cut into 3/4-inch cubes
6 tablespoons whipping cream
1/4 cup (1/2 stick) butter
1 tablespoon sour cream
1 cup sliced almonds, toasted, cooled, finely ground
1 tablespoon fresh lemon juice
1 garlic clove, minced

Eggplant
18 1/4-inch-thick round eggplant slices (cut from 1 large)
4 cups whole milk
6 large egg whites
2 cups dry breadcrumbs

4 cups vegetable oil (for frying)

3/4 cup thinly sliced fresh basil
1 cup oil-cured olives
eggplant, crisps, skordalia

1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
1 large head iceberg lettuce, torn into 1-inch pieces
2 medium cucumbers, peeled, halved, seeded, thinly sliced
4 large tomatoes (1 1/4 pounds), cut into thin wedges
1 large red onion, sliced paper-thin
12 ounces feta cheese, crumbled
3/4 cup large round black Greek olives or other brine-cured black olives
1/4 cup fresh lemon juice

family, style, greek