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All the ingredients of a Greek salad stuffed in a baked tomato shell. Serve with your favorite lamb dish, or as an appetizer.
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Marlin steaks with a tomato and basil topping, cooked in a garlic butter sauce. This fish is terrific served with Greek olives and feta cheese.
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Get Warm Greek Garden Olives Recipe from Food Network
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a great Greek salad recipe because extra salad can marinate in the dressing overnight and be eaten the next day in pita pockets as a sandwich.
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Made with carp roe, lemon juice, and milk-soaked bread crumbs, this Greek specialty goes great with pita bread.
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Salty, pungent anchovies, sun-dried tomatoes, garlic, olives, parsley and olive oil are tossed with hot pasta to make a full-flavored feast.
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A quick pasta side or light main dish combines whole wheat penne with artichokes, Greek olives, feta cheese, and plenty of spinach.
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A Mediterranean-inspired orzo salad has the flavors of sun-dried tomatoes, feta cheese, Greek olives, and lemon.
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A light salad with a big taste. Olives, tomatoes, red onion, and cucumbers are dressed with olive oil and a splash of lemon juice and finished with crumbled feta cheese.
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Sweet, earthy beets make a delightful topping for a salad made with spicy arugula, feta cheese, and Greek olives.
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A big wrap is stuffed full of basil-flavored tuna salad and topped with savory provolone cheese and Greek olives.