Middle Eastern (2)
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
This dish is a perfect garnish for falafel and is also delicious on its own.
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice.
This extravagant salsa makes a lively accompaniment for crab cakes.
My summer sandwich is kind of a private thing. It's messy—and who wants to own up to using both butter and mayo? But if you're ever home alone one hot afternoon give this a try.
A Moroccan staple, this tangy salad has just a bit of heat from the chiles.
Made with the freshest and highest quality tuna, this dish is a Hawaiian favorite.
The simplicity of this salad demands that you use only the freshest and most flavorful vegetables you can find.
Does Not Apply