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Yummy, oozing, fried green olives! A very unique appetizer that is great to have on hand in the freezer for impressing unexpected guests!
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Greek tomato salad with cucumbers, feta cheese, and olives will be the hit of the party. Everyone will be asking for the recipe!
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This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Soymilk, Greek yogurt, chia seeds, hemp seeds, and flaxseed combine with cinnamon and honey to make this delicious chia Greek yogurt pudding.
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The best Mediterranean mashup ever.
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Kalamata olives and feta cheese lend a taste of Greece to this tuna salad.
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Get Classic Greek Salad Recipe from Food Network
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A classic. Tomatoes, olives, feta, peppers, onions and cucumbers, all sliced, chopped and waiting to be tossed with a great dressing. This recipe has one - red wine vinegar, olive oil, lemon juice and herbs. Toss and enjoy.
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An oregano/olive oil dressing with a dash of lemon makes this greek salad recipe just a bit different. All the veggies are chopped so when the salad is tossed, each bit gets its equal share of dressing.
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Orzo pasta is tossed with artichoke hearts, cucumber, feta, tomato, olives and a zesty dressing.
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Top orzo with pan-fried chicken, olives, and sun-dried tomato vinaigrette for a warmed version of Greek salad. Top with feta cheese to complete the meal.