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This is a perfect side dish for your summer barbecue or any Mediterranean or Middle Eastern dish. You can also substitute 2 large tomatoes for the cucumber for a delicious tomato salad.
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This recipe is by Mark Bittman and takes 20 to 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fennel, Arugula and Strawberry Salad Recipe from Food Network
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Get Watermelon and Haloumi Salad Recipe from Food Network
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Hard-boiled egg slices are dressed in a simple mixture of salad dressing, mustard, sugar, and vinegar in this marriage of deviled eggs and egg salad.
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This versitile compote can go savory or sweet.
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Salty feta cheese and crunchy fried onions garnish the warm, grilled beef topping this salad.
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Get Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt Recipe from Food Network
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These ground pork burgers with apple and bell pepper are given an Asian flair with teriyaki sauce and ground ginger.
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This breakfast strata is a the ultimate meat-lovers treat. With plenty of sausage, bacon, potatoes, and cheese, no one will leave hungry.
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Get Strawberry-Soda Ice Cream Recipe from Food Network