Greek Brunch

Greek Brunch Buffet

The Menu

Greek Brunch Buffet

Watermelon Salad

Greek Dips

tzatziki

sheep’s milk yogurt, cucumber, olive oil, vinegar, dill, garlic, salt

taramosalata

carp fish roe, potato, olive oil, lemon juice

melitzanosalata

eggplant, olive oil, vinegar, garlic, salt, parsley

Pita Bread

Greek Olives

Tsoureki

 Tsoureki, a sweet bread similar to brioche, is traditionally topped with red-dyed eggs for Easter.

Watermelon Salad

Watermelon Salad with Mint + Feta

  • 1/3 cup extra-virgin olive oil
  • ¼ cup lemon juice OR white wine vinegar
  • kosher salt + freshly ground pepper, to taste (careful with the salt- the olives and feta will be plenty salty)
  • 1 8-pound seedless watermelon, cut into chunks (10 cups)
  • ½  pound feta cheese, crumbled (2 cups)
  • 1 ¼ cups pitted kalamata olives
  • 1 small red onion, thinly sliced
  • 1 cup coarsely chopped mint leaves

Whisk the vinegar, salt+pepper, and olive oil together. Toss with the watermelon, feta, olives, onion, and mint.

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