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Greek salad or horiatiki salad ( Greek: χωριάτικη σαλάτα [a] or θερινή σαλάτα [b]) is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (typically Kalamata olives) and dressed with salt, Greek ...
Dakos (ντάκος) Dry barley rusk, soaked in olive oil and topped with sliced tomatoes, herbs, feta cheese, and sometimes capers. Pissara (πισάρα) Kefalonian salad with fresh greens, sun-dried tomato, feta and pine-nuts. Taramosalata (ταραμοσαλάτα) Fish roe, breadcrumbs, olive oil, lemon juice.
Red wine vinegar, oregano, lemon and garlic create a flavorful marinade inspired by Greece for simple grilled half-chickens. Skip to main content. Sign in. Mail. 24/7 Help. For premium support ...
Directions. Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente. Drain and rinse under cold water to cool completely. Drain well ...
A Caesar salad (also spelled Cesar, César and Cesare) is a green salad of romaine lettuce and croutons dressed with lemon juice (or lime juice ), olive oil, eggs or egg yolks, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper . The salad was first improvised in July 1924 at the Caesar's restaurant in ...
In a large salad bowl, toss the lettuce, tomatoes, cucumber, olives, and onions with enough vinaigrette to coat. Season the salad to taste with salt and pepper. To serve: Divide salad among 4 plates.
Chicken salad is a quick way to transform leftover cooked chicken into an easy and satisfying meal. It takes just minutes to prepare, and can be eaten on top of green salad, toast, crackers, and ...
Certification. PDO, 2002. Related media on Commons. Feta ( Greek: φέτα, féta) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine.