Greek recipes with lemon, herbs and olive oil

This Greek chickpea stew cooks slowly in the oven with onion, olive oil and rosemary. The chickpeas turn buttery-soft and soak up the fragrant oil; lemon and bread finish the dish.

Tender chickpeas, wilted spinach and a fresh squeeze of lemon come together in a hearty Greek lunch. Serve the stew with bread to soak up the lightly thickened cooking liquid.

Salty feta, bright lemon and cool yogurt come together in a light, airy dip. Fried capers add a crisp, savory touch; bell pepper, cucumber and toasted flatbread make it a platter to share.

Tender chard, salty feta and bright lemon under golden, crisp filo pastry: this Greek-inspired tart makes a lovely meal with a simple tomato salad on the side.

This Greek mezze is creamy and light, with the briny flavor of fish roe and enough lemon to balance the olive oil. Serve the chilled dip with flatbread, radishes, and cucumber.

Thick pasta, tomato mince seasoned with cinnamon and cloves, and a generous golden-brown layer of béchamel: pastitsio is a hearty Greek baked dish with distinct layers. A fresh green salad keeps everything in balance.

Tender vine leaves wrap a fresh filling of rice, onion, dill, mint and parsley. With lemon and olive oil, these dolmades are delicious at room temperature, as a starter or part of a mezze spread.

Tender zucchini blossoms with a modest rice filling, bright lemon and fragrant herbs. Serve them warm as a starter, with a little of the cooking liquid spooned over the top.

In strapatsada, ripe tomato isn’t a garnish for the eggs; it forms the concentrated, slightly tangy base. Let the tomato cook down gently, and stir in the eggs only at the very end: that way, they stay soft, and every bite has tomato, egg and salty feta.

This Greek chickpea salad is fresh, hearty and briny all at once. You mash some of the chickpeas with lemon and olive oil, so the dressing clings to the rest. Serve the salad at room temperature with toasted bread as a starter.

Ripe tomatoes are hollowed out and filled with rice, onion, parsley and mint. In the oven, the filling cooks in the tomato juices while the tomatoes soften and their flavor intensifies.

A juicy stew of green lentils, tomato and bay leaf gets extra depth from golden-brown Greek loukaniko. Red wine vinegar added at the end balances the savory flavors.

Brown lentils are first cooked with onion, garlic and bay leaves, then baked in tomato and olive oil. The result is fakes plaki, a hearty, concentrated casserole with tender lentils and a lightly thickened top.

A hearty lunch salad with tender chickpeas, crunchy cucumber, ripe tomato and salty feta. Lemon and oregano bring freshness to the olive oil dressing; serve with warm flatbread to mop it up.

Green lentils, gently simmered with bay leaf, get extra depth from slowly cooked onion and a splash of red wine vinegar. Serve them warm or at room temperature alongside roasted vegetables or fish.

These Greek chickpea cakes develop a golden-brown crust and stay soft inside. Mint, parsley and onion add freshness to the coarsely mashed chickpeas, while yogurt and lemon provide a bright contrast.

Hearty brown lentils, red onion and parsley get a fresh dressing of red wine vinegar, olive oil and oregano. Serve the salad lukewarm as a starter, with bread and, if you like, some salty feta.

Chickpeas bake in the oven with olive oil, garlic, oregano, bay leaf and lemon. The liquid thickens into a flavorful, glossy sauce; a squeeze of fresh lemon at the end brightens everything up.

In fakorizo, hearty lentils and rice come together in a simple, savory side dish. Onion and bay leaf add depth; lemon and parsley bring a fresh finish.