Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.
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