top of page

Greek Pasta Salad or Greek Chicken

Rachel Burch joins me from Springfield, Missouri, to discuss various aspects of hospitality including her go-to Greek menu that she has been serving for over 17 years! An experienced hostess, Rachel tells us why it's so important to take a minute to "do the math" before having people over, ways to make cleaning easier, and even her favorite mops! Hear what she does to set the tone of her home before hospitality as well as how to keep the conversation flowing once people arrive. We're so glad you're here! (Visit for recipes, product links, and more!)

Greek Menu (By Rachel Burch)

Greek Pasta Salad: 1 pound pasta (I usually use penne.) 1 package of salami, chopped 1 jar of kalamata olives, drained 4 Roma tomatoes, chopped One package of crumbled feta ½ cup red wine vinegar (I usually add more to taste.) ½ cup olive oil 1 teaspoon garlic powder 1 tablespoon basil 1 tablespoon oregano Cook and drain pasta. Add all other ingredients while it's still warm; stir.

Pita Bread: 3 cups flour 2 teaspoons salt 2 teaspoons baking powder 2 teaspoons sugar 2 cups plus 2 tablespoons plain Greek yogurt Stir all ingredients together. You will probably have to use your hands toward the end. Cover and let rest for 30 minutes.

Divide dough into 16 equal pieces. Roll each piece into a circle about ¼ inch thick or thinner. Cook on griddle or in skillet over medium heat, 2-3 minutes per side. Repeat until all dough has been cooked. Greek Lemon Chicken 2 pounds chicken pieces Grated zest of one lemon ¼ cup olive oil 1 ½ teaspoons salt 1 ½ teaspoons pepper 2 teaspoons minced garlic Combine and let marinate for a few minutes or hours. Can be baked, grilled, or sautéed right away or later in the day.

Tzatziki Sauce

1 medium cucumber, shredded and squeezed of all excess moisture

1 cup plain Greek yogurt

1 tablespoon olive oil

3 tablespoons fresh lemon juice

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon chopped fresh dill (can use dried if fresh isn't available)

Combine and let chill for at least an hour before serving.

Serve with:

Serve the chicken, pita (or Naan), and tzatziki sauce with a Greek salad, chopped tomatoes and cucumbers, rice, hummus, other fresh or roasted many possibilities!

Greek Menu
Download PDF • 72KB

Other recipe mentioned in episode:

Marinated Pork Loin with Garlic Cream Sauce
Download PDF • 65KB

Recent Posts

See All

Join Michele Dickison as we discuss how cultural traditions center around food no matter where you are in the world. She brings her experiences from many years of living overseas to her current hospit

Join Bre Vestal as she discusses all things cake! You'll learn about palette knife decorating, inexpensive tools of the trade, and the best way to freeze a cake, frosting, or filling. Bre shares her f

Join Abigail Dodds, author of (A) Typical Woman and Bread of Life, as we go behind the scenes to look at hospitality in her home. We discuss generosity, cultivating beauty, blessing those coming to ou

bottom of page