A simple marinated zucchini salad from Italy.
The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this recipe at the peak of zucchini season in summer when quality and selection are best. From Mediterranean Light. Especially good with fresh basil!
The Mediterranean version of the ever popular Mexican layered dip. Instead of using garlic salt, I mix a large clove of pressed garlic with the hummus. Serve with toasted pita, flat bread or tortilla chips.
This is delicious, low-fat and super-easy ... I like to load it up with extra cilantro and tomatoes. Also try using lime juice in place of the lemon juice for a little different taste. It's a perfect vegetarian main dish salad, or serve it as a side dish with grilled or roasted pork or ham. Prep time includes time spent in the refrigerator blending flavors; yield depends on whether salad is eaten as the main dish or as a side dish.
A delicious summer salad perfect for picnics and potlucks. When dicing vegetables try and make the bits about as big as the beans. This makes for a pretty presentation and it's easier to get on the fork.
This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!
This Salata de Cartofi cu Brinza is a delightful alternative to traditional potato salad. The recipe calls for red skinned potatoes, but it's grand with others too. Originally from Please to the Table, a Russian Cookbook.
I found this simple, super-quick-to-make recipe for Marinated Greek Feta in the November 2005 issue of the Australian magazine 'Super Food Ideas'. It was one of several recipes for entertaining guests with a Greek banquet. I have posted it for the 2005 Zaar World Tour. The preparation time does not include the overnight chilling time.