You know that things are being done right when a restaurant has dominated the New York Dining scene for over 15 years. This is the case with Founding chef/partner of Molyvos, Jim Botsacos. Molyvos has been serving authentic, yet high end Greek cuisine to hungry New Yorkers since 1997. Botsacos has added a spin to traditional Greek dishes, infusing modern touches yet respecting their tradition. .
Botsacos also is chef/partner of Abboccato, which opened in October 2004. At this Midtown Manhattan restaurant, Botsacos creates a menu of updated Italian classics, that harken back to his Italian heritage.
We asked chef Bostacos to share a recipe that he felt personified summer. He told us “Nothing is better than digging into a crisp Garden Greek Salad on a hot summer day. Not only is the recipe quick and easy but it’s tasty too. Incorporating many of the Mediterranean diet staples, this dish is a perfect addition to a summer BBQ or day at the beach. Not to mention, farmers markets will be in abundance so home cooks will be able to pick up most the key ingredients at a local farmers market.”
Try this gorgeous recipe at home, and make your reservations at his restaurants next time you visit NYC.
Ingredients:
Greek Garden Salad
- 9 Kumato Tomatoes
- 1 Hothouse cucumber, peeled cut lengthwise cut crosswise into quarter inch slices
- 1 Small Red Onion, julienne
- 20 Kalamata Olives, pitted and thinly sliced crosswise
- 6 pieces Feta Cheese cut into 1 ½ ounce squares
- 2 Tbs Capers, well drained
- Red Wine Vinaigrette (recipe follows)
- 1 tsp Dried Greek Oregano
- Coarse Salt and Freshly Ground Pepper
Method:
- Core the tomatoes. Cut each tomato in half crosswise, and then cut each half into half again so that you have 4 tomato wedges. Place the pieces in a mixing bowl. Add the cucumber, julienned onions, olives and the capers.
- Add the vinaigrette and toss to coat. Taste and season with oregano and salt and pepper to taste.
- Place an equal portion of the salad on each of 6 salad plates or bowls. Top with a square of Feta Cheese.
Red Wine Vinaigrette
Ingredients:
- ¼ cup Red Wine Vinegar
- 1 Garlic Clove, peeled and smashed
- 1 tsp Dried Greek Oregano
- ½ cup New Greek Cuisine Extra Virgin Olive Oil
- Coarse Salt and freshly ground Pepper
Method:
- Combine the vinegar with the garlic and oregano in a small mixing bowl. Add the oil and, using a wire whisk, beat constantly until the mixture is emulsified. Season with salt and pepper to taste and set aside until ready to use.
- Whisk briefly before using.
Molyvos is located at 10019 871 7th Ave, New York, NY 10019, United States
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