This appetizer is full of late-summer flavors and is wonderful served with a glass of wine on a warm evening. Feel free to use several varieties and colors of cherry tomatoes. INGREDIENTS: 1 (8-ounce) block feta cheese 2 tablespoons extra virgin olive oil 2 cloves garlic, roughly chopped 11 ounces cherry tomatoes, halved Scant 1/4...Read More
A zesty and refreshing summer salad that combines all the great Mediterranean flavors! INGREDIENTS: 2 (15 oz.) cans garbanzo beans, drained and rinsed 1/2 lb. Feta cheese, cubed 1/2 cup Kalamata olives, pitted and halved 1 cup cherry tomatoes, halved 1/2 cup fresh parsley, coarsely chopped 5 tablespoons olive oil 1 lemon, juiced 1 clove...Read More
This is a cool and very refreshing salad for picnics or warm summer evenings. INGREDIENTS: 1 (5-pound) seedless watermelon, chilled 1 sweet Vidalia or red onion, peeled 1/4 cup red wine vinegar or freshly squeezed lime juice Salt and pepper 1/2 cup extra-virgin olive oil 2 tablespoons fresh mint, chopped 2 tablespoons flat leaf parsley,...Read More
The perfect summer light main course salad or side dish — Feta, red onion, and mint are a classic Mediterranean flavor combination. INGREDIENTS: 1 tablespoon red wine vinegar 3 tablespoons olive oil 1 clove garlic, finely minced 1/4 teaspoon oregano Salt and freshly ground pepper, to taste 1 lb. green beans, trimmed 8 ounces mild...Read More
INGREDIENTS: 2 cups of water 1/2 teaspoon salt 1 cup brown long-grain rice 3 quarts fresh nettle tops 1 tablespoon olive oil 2 medium onions, finely chopped 3 cloves of garlic, chopped 1 tablespoon fresh chopped herbs (rosemary, thyme, oregano) 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 3 eggs Salt and pepper 1/4...Read More
This is a great Mediterranean-style salad that is delicious and served with seafood, poultry, or grilled lamb. INGREDIENTS: Olive Vinaigrette 1 cup pitted Nicoise olives (small black olives) 1 cup high-quality extra virgin olive oil 1/2 cup fresh lemon juice 5 basil leaves 1 shallot, chopped 1 anchovy Ground black pepper Salad 1 cup olive...Read More
Made with a simple batter, this savory, feta-studded tart hails from the mountain village of Epirus. Cut into generous wedges and serve as an appetizer with a glass of full-bodied red wine or with a salad. INGREDIENTS: 6 tablespoons extra-virgin olive oil, divided 1 tablespoon grappa (or vodka) 1 large egg 1/2 teaspoon dried Greek...Read More
While honeydew is usually the backbone of fruit salads, it can also shine in savory recipes, like this one with crunchy cucumber, feta cheese, and mint. The lemon and olive oil dressing has lots of black pepper to temper the melon’s sweetness. Pair this salad with grilled meats or toss it into the picnic basket...Read More
