Cool and crunchy, this Greek salad with crispy cucumbers, juicy tomatoes, briny olives, and creamy feta cheese is the perfect summer meal. Greek salad dates back to 19th century Greece. Taking ...

The recipe, by Houston chef Anita Jaisinghani, was inspired by visits to Kriti Kitchen in West University Place.

¼ teaspoon kosher salt. Freshly ground black pepper. English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick) 1 green bell pepper (chopped into 1-inch pieces) ...

Take Greek salad to the next level by frying the feta until crisp – once you’ve tried it, you’ll never go back. Whisk the oil, vinegar, oregano, garlic and a pinch of salt together in a ...

To make Garten's Greek orzo salad, which serves six, you'll need: 1 cup of orzo (about 8 ounces) 1 cup of canned chickpeas, rinsed and drained ...

Greek salad, also known as Horiatiki, usually consists of simple chunks of tomatoes, cucumber, often red onion, olives, and chunks or a slab of feta with an oregano-spiked vinaigrette. Some chefs ...

Place 4 salad plates in the refrigerator to get them cold. 2. In a small bowl, whisk together the first seven ingredients—olive oil through black pepper—and set this dressing aside.