I made a great Greek meal the other day. The feta cheese would be good for Passover; for the sausage, if you’re Ashkenaz, for Pesach, you can leave out the fennel (which is treated as kitniyot).
The salad is called Maroulosalata: Romaine, scallion, dill, EVOO, red wine vinegar, oregano, pepper, and salt.
To accompany, I made my own parve feta cheese and Loukaniko sausage:
1 cup whole blanched almonds
1 clove garlic, peeled
1 Tbs. fresh thyme leaves
1 tsp. fresh rosemary leaves
1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.
3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.
For Loukaniko: Season ground beef and lamb (1 pound of each) with salt, Syrah, 1 tbs. orange zest, 1 tsp. fennel seed, black pepper, cinnamon, allspice, and dried marjoram. I marinated the meat like this for 48 hours, after first sitting out at room temperature for 4 hours. I made little karnatzlach-type sausages and grilled these.
I served these sausages with a twist of lemon, and with my salad and a few crumbles of the parve feta. I also had a Kontos Greek Pita with my meal (OK-Pas Yisroel).