Travel to Greece without leaving home A Taste of the Mediterranean with Meg’s Scottish Kitchen

Santorini

Want to recreate the magic of Greece, the bright sunshine and beautiful Mediterranean sea? Look no further, we have you covered here at Meg’s Scottish Kitchen. Tasty recipes without the stress.

There’s something timeless and utterly joyful about Greek food. It’s sun-drenched, bursting with flavour and made for sharing. Whether you're reminiscing about island holidays or dreaming of your next escape, you can bring a little piece of Greece to your kitchen this week – no passport required.

Greek Salad

Greek food isn’t fussy. It’s fresh, it’s fragrant, and it’s rooted in simple ingredients treated with love. A good glug of olive oil, a crumble of feta, a squeeze of lemon, and a handful of herbs – and suddenly, your Tuesday night supper feels like it belongs on a whitewashed terrace overlooking the Aegean.

At Meg’s Scottish Kitchen, we believe good food should be joyful, simple, and utterly delicious. So whether you're planning a sun-kissed supper for friends or want to treat yourself to a solo mezze moment, these recipes are made for you.

Greek Island Tomato & Feta Bake Briam-Inspired

This is the sort of dish you’ll find in a village taverna, still warm from the oven, with the scent of oregano drifting in the air. It's hearty yet light, perfect as a centrepiece or a side, and blissfully easy to make.

Ingredients(serves 4 as a side or 2 as a main)

• 3 medium tomatoes, sliced

• 2 courgettes, thinly sliced

• 1 red onion, sliced

• 1 red pepper, sliced

• 3 cloves garlic, finely chopped

• 100g feta, crumbled

• 3 tbsp extra virgin olive oil

• 1 tsp dried oregano

• Salt and pepper to taste

• A handful of fresh parsley or dill to finish

Method

1. Preheat your oven to 190°C (170°C fan).

2. Layer the vegetables in a baking dish, tucking the garlic throughout.

3. Drizzle with olive oil, season, and sprinkle over the oregano.

4. Cover with foil and bake for 30 minutes. Remove foil, scatter over the feta and return to the oven for another 20–25 minutes until golden and bubbling.

5. Serve warm with crusty bread or alongside grilled lamb or halloumi.

Whipped Feta with Honey, Lemon & Thyme

This little pot of heaven works as a dip, a spread or a wow-factor canapé. It’s the kind of thing you’ll make once and then wonder how you ever lived without it.

Ingredients

• 150g feta

• 
  

  Greek yoghurt

• Zest of 1 lemon

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp runny honey

• A few sprigs of fresh thyme (or a pinch of dried)

To serve: warm flatbreads, cucumber sticks or sourdough toast

Method

1. Blitz the feta, yoghurt, lemon zest and juice in a food processor until smooth.

2. Drizzle with olive oil and honey, and scatter with thyme.

3. Chill until ready to serve. Lasts up to 3 days in the fridge.

✨ A Little Story from My Kitchen

One of my favourite summer memories is a garden dinner where we set out a long table, lit with fairy lights and scattered with bowls of olives, plates of grilled vegetables, and jugs of

lemony spritz. The food was simple, but the atmosphere – relaxed, laughter-filled, and sun-dappled – felt just like the Greek isles.

That’s the beauty of Greek food. It isn’t just about flavour – it’s about feeling. It’s about bringing people together. It’s about slowing down. And in the middle of a Scottish summer, when the light lingers and courgettes are at their best, it’s the perfect moment to channel those Mediterranean vibes.

Make It a Feast

Why not create your own Greek-inspired mezze table this weekend? Try adding:

• Spiced lamb koftas with cucumber tzatziki

• Lemon & oregano roast potatoes

• Stuffed vine leaves (dolmades)

• Chargrilled halloumi and watermelon salad

• A jug of homemade lemonade or chilled retsina if you're feeling adventurous

Ready to travel to Greece without leaving home? Save these recipes, share them with a friend, and tag us when you try them – I love seeing your creations!

For more summery, stress-free inspiration, don’t forget to subscribe to the newsletter and explore my cookbooks My Spring Kitchen and My Kitchen Feasts – available now.

Come pull up a chair at Meg’s Scottish Kitchen – where there’s always room for another plate.