Greek Pasta Salad A classic Greek salad makes mighty fine summer dining. Tangy feta cheese, fruity ripe olives, refreshing lemon juice, luscious tomatoes and crisp cucumbers – these vibrant flavors and crisp textures are just right for hot-weather fare. To relegate this tasty salad to side-dish status seems a shame, especially when fresh vegetables are at their finest. With the addition of cooked pasta, a Greek salad can be transformed [ Read More ]
Greek Orzo Salad This sunny Greek orzo salad pays homage to the diet’s delicious, sun-drenched flavors. Orzo for Greek orzo salad recipe is a tiny rice-shaped, quick-cooking pasta. It was a good dish and you’ll like the flavor a lot. The orzo, tinted with tomato, need to be, of course, overcooked. Greek cooks always overcook pasta. Ingredients according Greek Salad recipe: 1 cup orzo, uncooked 1 red pepper, chopped 1 [ Read More ]
Melitzanosalata In Greece, the olive factor is apt to be the type this country has made famous — the Calamatas. This meaty, pointed variety, found in the Calamata area, is marinated in olive oil, vinegar and oregano until it develops a characteristically savory flavor. This becomes an essential of such Greek specialties as roasted eggplant salad (Melitzanosalata). In this, eggplants are first roasted until evenly charred, then baked until the [ Read More ]
Horiatiki Salata In Athens, or at restaurants that cater to mass tourism, Greek salads can be found with lettuce these days. But Greek cooks say a true Greek salad has just a few ingredients – tomatoes, seedless cucumbers, green bell peppers, onions, kalamata olives and feta cheese. It’s dressed with olive oil and red wine vinegar then garnished with a bit of dried oregano. Ingredients according Greek Salad recipe: 2 [ Read More ]
Greek Grain Salad Barley, although it seems to be well known as an ancient grain, is relatively unknown to many Americans. In the New Testament, the bread used to feed the multitudes in the story of the loaves and fishes was barley bread. The Romans, Egyptians and Greeks grew the grain as did early Asian cultures. Traditionally most American cooks have thought of barley only as a thickener for soup. [ Read More ]
Greek Garbanzo Bean salad In the Mediterranean and Middle Eastern regions of the world, the garbanzo bean is food royalty. It’s the legume responsible for the beloved creamy dip hummus. It’s pureed and fried to make falafel. And it’s the protein in Greek Garbanzo Bean salad. This fall/winter bean – although devoured in other parts of the world – still stands on the sidelines when it comes to American cuisine. [ Read More ]
Greek Feta salad For main course the Greek Feta salad nicoise is a possibility to live healthy. The punch of pungent saltiness is the reason the Greek add feta to soups, sandwiches, salads, pizzas, omelets and pasta sauces, but if you buy a piece of feta that seems too salty, rinse it well under cold running water before using it. You also can slow the aging process of a piece [ Read More ]
Greek Eggplant Salad Sure, there are appetizers that are more interesting. Greek Eggplant Salad, for example, is more than interesting; Greek Salad recipe is exceptional. The Greeks know how to cook eggplant better than anybody, and the eggplant fryer in the kitchen was right on top of his game with this one. Ingredients according Greek Salad recipe: 1 eggplant, approximately 3/4 pound, cut in eight 1/2-inch slices Olive oil-flavored cooking [ Read More ]
Greek Couscous Salad Food for hot summer nights should be tasty but quick and simple to prepare. But the healthy moniker doesn’t mean this recipe of Greek Couscous Salad is bland. Greek Couscous Salad recipe, no matter how complex it sounds, is meant to be ready in less than 15 minutes. Ingredients according Greek Salad recipe: 2 medium tomatoes, cored and cut into chunks 1 green bell pepper, seeded and [ Read More ]
Courgette salad (Kolokythakia vrasta) Humble courgettes do need a little help. A healthy addition of garlic and a smattering of tarragon helps sauteed courgettes; bold flavours such as feta cheese and sun-dried tomatoes boost the delicious courgette fritter; courgette soup made with chicken stock and plenty of freshly chopped parsley benefits from generous flakes of smoked salmon. Remember courgettes are the canvas, you add the colour. Think vibrancy – bold, [ Read More ]