Recipe Category Search
The combination of flavors and textures is exceptional: you get the crispness from the fennel and the juicy sweetness from the orange segments. Plus, the crunchy walnut bits and the salty olives look like little treasures in your dish to be savored little by little.
Greek Potato Salad is an interesting variation on traditional potato salad. Instead of mayonnaise, we're using olive oil, lemon juice, feta cheese, and oregano. And the zucchini makes it a little different from the usual Greek salad.
In Greece, Horiatiki or Greek village salad, is served most often from early spring through summer and up until mid fall. It’s truly the best use of the season’s produce, like crunchy cucumbers, sweet tomatoes, and earthy green bell peppers.
A refreshing Lebanese salad bursting with finely chopped parsley, fresh mint, juicy tomatoes, and tender bulgur wheat. Tossed with extra-virgin olive oil, bright lemon juice, and aromatic Middle Eastern spices, this vibrant Mediterranean classic offers a delicious balance of fresh herbs and citrus.
This colorful, Mediterranean-inspired orzo salad is a crowd-pleasing side dish for a picnic or potluck, and can be a satisfying, vegetable-packed lunch. The trick to a flavorful pasta salad is adding the dressing while the pasta is hot, so it can soak up plenty of flavor as it cools.
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. Parmesan cheese applied halfway through the crisping process.