A Mediterranean Dinner

Hot summer days call for light food, or at least they do in my house. Let's face it, we have probably all been on vacation at this point and weren't eating our best. Well, I wasn't. If you eat well on vacation, I praise you. You are a saint. Let's get to the food!

Greek Pork Chops. Yum. Easy, light, delicious. Not too much seasoning, and makes the perfect weeknight meal. Here's what you need:

4 Pork Chops
1/2 cup of Olive Oil (any kind works. It doesn't have to be extra virgin)
3 Table spoons of Red Wine Vinegar
4 Cloves of Garlic (Chopped)
1/2 Teaspoon of ground oregano
1/4 Teaspoon of ground sage (I only went to a 1/4 for those who like their measurements. I "Eye-ball it")

1) Combine Olive Oil, Red Wine Vinegar, Garlic, Oregano, and Sage in a medium sized mixing bowl bowl. Mix to where herbs are dispersed.
2) Coat each pork chop in the mixture. Let sit for 15 minutes, then turn. Let them marinate for another 15 minutes.
3) Heat a grill to medium-high heat. Once pork chops are done marinating, cook using direct heat for approximately 3 minutes per side.
4) Enjoy! I recommend serving with Crunchy Mediterranean- style salad (below), Yogurt dipping sauce (below), and warm pita bread.

The Yogurt dipping sauce makes this dish. Do not skip it. I repeat, Do not skip it. You will be so sad you did.

You need:
4 Tablespoons of Plain Greek Yogurt (Whatever fat content you and your family prefer)
1/4 teaspoon(ish) of Red Wine Vinegar
2 teaspoons of fresh, chopped Dill
Salt and Pepper

1) Take a smaller bowl, and plop in your Greek Yogurt, Red Wine Vinegar, and Dill. Stir it around nice and good. Salt and pepper to your liking. (See, it's not hard. I gave you no excuse to skip it.)

Crunchy Mediterranean- Style Salad. This is just crisp and delightful. Oh how I love it. After seeing this in this month's Food and Wine, I came up with this Mediterranean- Style variation.

You Need:
2 Stalks of Celery
2 English Cucumbers
1 Leek
3 Scallions
1/3 cup Chopped Parsley
8 Tablespoons of Greek Yogurt
4 Tablespoons of White White Vinegar
1/2 cup of Feta Crumbles
Salt and Pepper

1) Clean all of your vegetables. Start by chopping celery into small slivers horizontally. Next, cut each cucumber in half length wise. De-seed each cucumber, and cut at a 45 degree angle. Put these two ingredients into a large salad or mixing bowl.
2)Next, chop your leek. Take the leafy part off the top, and take the root off the bottom. Chop it up to your liking and throw it in.
3) Cut your scallions into thin slivers, or big chunks. Do it how you like it! I did mine paper thin and it was delicious. Can't decide? Do both!
4) Throw in the Parsley.
5) Time for the dressing! In a bowl, Combine 8 "Tablespoons" (aka spoonfuls) of the Yogurt with the White Wine Vinegar. Whisk it together. I tried it with a spoon, regretfully, it didn't work. Just start with the whisk and safe yourself some time. Season with Salt and Pepper to your taste.
6) Add dressing to the bowl along with Feta and toss away! Your salad is ready!
*Also this is delicious with a half-cup of Kalamata Olives added in!