Grilled Corn and Avocado Salad With Feta Dressing

  • YIELD: 4 to 6 servings
  • TIME: 30 minutes
Grilled Corn and Avocado Salad With Feta Dressing

This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned. Finally, the corn should be heavy for its size: the heavier the corn, the plumper the kernels.


  • 6 ears corn (about 3 pounds), shucked and silk removed
  • 1 bunch scallions (about 6), trimmed
  • 1 jalapeño, stemmed and halved lengthwise
  • 3 tablespoons olive oil
  •  Kosher salt and black pepper
  • 4 ounces feta cheese, crumbled (about 3/4 cup)
  • ⅓ cup buttermilk
  • 1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
  • 1 small garlic clove, grated
  • ¼ cup sliced fresh chives
  • ¼ cup finely chopped fresh parsley
  • 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
  • 2 avocados, sliced


  1. Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
  2. In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
  3. In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.


Best-Ever Lamb Burger

lamb burger
These Greek(ish) lamb burgers are one of our favorite lamb recipes ever. We’re particularly fond of the of the feta yogurt sauce, so we slather it on both sides of the bun. If you end up with anything left over, it’s a perfect dip for raw veggies or pita chips. 


  • 1/2 cup full-fat Greek yogurt 
  • 1/4 cup crumbled feta
  • 2 teaspoons freshly chopped mint
  • 1 teaspoon lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound ground lamb
  • 4 hamburger buns
  • 1/4 red onion, thinly sliced into rounds
  • Arugula, for serving


  1. In a medium bowl, stir to combine yogurt, feta, mint, and lemon juice. Season with salt and pepper.
  2. Divide ground lamb into 4 equally sized patties. Make an indent with your thumb in the center of each patty, and season both sides generously with salt and pepper.
  3. Heat a large cast iron skillet over medium-high heat. Add burgers and cook  until crisp on the outside and still slightly pink in the center, 6 minutes per side for medium.
  4. Spread each top and bottom bun with yogurt sauce. Top with the patty, red onion, arugula, and top bun.


Classic Greek (Horiatiki) Salad


  • 1 large, ripe tomato
  • 1/2 a large cucumber, roughly chopped
  • 1 small green bell pepper, roughly chopped
  • 1/2 a large red onion, roughly chopped
  • 1/4 cup Kalamata olives
  • 1 teaspoon coarse sea salt
  • 8 ounces high-quality Feta cheese
  • 1/2 teaspoon dried oregano
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon capers
  • Parsley, for garnish


  1. Cut the tomato into bite-sized pieces over a large serving bowl to catch the dripping juice. Add in the cucumber, bell pepper, onion, olives, and salt. Use hands to toss together, squeezing occasionally to allow the tomatoes to release more juices.

2. Place the whole brick Feta cheese on top of the salad. Sprinkle with oregano, drizzle with olive oil, and top with capers.


Lakeview Wine Co. 

Tuna Salad Sandwiches

  • YIELD: 4 to 6 sandwiches  
  • TIME: 5 minutes

Inspired by Iranians’ love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches — and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.

Tuna Salad Sandwiches



  • 2 (5-ounce) cans tuna in water
  • ¼ cup plus 2 tablespoons mayonnaise 
  • ½ cup finely chopped sour dill pickles (from 2 small)
  • 1 large celery stalk, finely chopped
  • 1 green onion, finely chopped
  • ¼ cup finely chopped fresh dill or 1 tablespoon dried dill
  • ½ cup fresh parsley, finely chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon finely ground black pepper
  • 4 ciabatta sandwich rolls, split and lightly toasted
  •  Potato chips, for serving


  1. Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed.The tuna salad will keep in an airtight container in the refrigerator for up to three days.
  2. Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve. 


Grilled Lobster Tail

This recipe for grilled lobster tail is fresh lobster that’s cooked to tender perfection, then topped with garlic and herb butter. A simple yet elegant meal option that’s sure to get rave reviews from family and friends.

Grilled lobster tail topped with garlic butter and garnished with lemon and parsley.


  • 6 lobster tails 7-8 ounces each
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 1/2 teaspoon minced garlic
  • 1 tablespoon minced parsley plus more for garnish
  • salt and pepper to taste
  • lemon wedges


  • Heat an outdoor grill or indoor grill pan to medium high heat.
  • Use kitchen shears to cut down the top of each lobster tail. Use a sharp knife to slice down the cut area, all the way through the flesh of the lobster, but not through the bottom shell.
  • Use your hands to flatten each tail. Place a wooden or metal skewer through the lobster meat in each tail.
  • Brush each lobster tail with olive oil, and season with salt and pepper.
  • Place the butter, garlic, parsley, and salt in a small bowl. Microwave in 20 second increments until butter is melted. Stir to combine.
  • Place the lobster tails flesh side down on the grill. Cook for 5 minutes.
  • Flip the tails over and drizzle the garlic butter over the top of each one. Grill for another 4-5 minutes or until lobster meat is opaque.
  • Sprinkle with additional parsley for garnish and serve with lemon wedges on the side.


Grilled Shrimp Skewers

These grilled shrimp skewers are shrimp marinated in garlic, lemon and herbs, then threaded onto sticks and cooked to perfection. Shrimp kabobs can be on your table in just 20 minutes, which makes them perfect for a busy night!

Grilled shrimp skewers with lemon wedges and parsley.

Prep Time: 5 minutes 
Cook Time: 10 minutes 
Marinating Time: 15 minutes 
Total Time: 15 minutes


  • 1 pound large shrimp peeled and deveined (you can either leave tails on or remove them)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped parsley
  • lemon wedges for serving


  • Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
  • Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
  • Marinate for at least 15 minutes or up to 2 hours. You don’t want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
  • Thread the shrimp onto skewers.  Heat a grill or grill pan over medium high heat.
  • Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
  • Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
  • Sprinkle with parsley and serve with lemon wedges.


The Best BBQ Chicken Breasts


  • 4 boneless skinless chicken breasts
  • extra virgin olive oil
  • kosher salt , to taste
  • freshly ground black pepper , to taste
  • 1/2 cup of your favorite BBQ sauce


  1. Prepare the grill for direct cooking at high heat (450°F). Brush the cooking grates clean.
  2. Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with kosher salt and freshly ground black pepper.
  3. Place the chicken breasts on the hot grill. Cover and cook for 5-6 minutes or until they easily release from the grates. Flip the chicken and cook for 4-5 minutes longer. Baste the chicken breasts with BBQ sauce, flip and cook for 2 minutes on each side. Repeat on the other side. Cook until the breasts are firm to the touch and opaque all the way through, registering 160°F internal temp (the temp will rise to 165°F as the chicken rests).
  4. Transfer to a plate and cover with a piece of aluminum foil and let rest for 5 minutes. Serve with more BBQ sauce if desired.


Lessons Learned

  • Grill six minutes a side and then 2×2 after adding the BBQ sauce
  • On the upstairs grill I went 5-5-2-2. I think that was too long. Still very tasty.
  • Note: I did cut the breast into three pieces.
  • 4-4-2-2 is still a bit dry.