2. Meanwhile, set a steamer set inside a saucepan and add enough water to come up to the steamer. Bring to a boil, add the green beans, and cover the pan. Steam for 2 minutes (they will be ...

Ingredients: 2 large cucumbers, thinly sliced 3 medium tomatoes, cut into wedges 1/2 red onion, thinly sliced 1/4 cup olive oil 2 tablespoons red wine vinegar 1/2 cup crumbled feta cheese 1/4 cup ...

This undated photo provided by America’s Test Kitchen in June 2019 shows a Tomato Salad with Feta and Cumin-Yogurt Dressing in Brookline, Mass. This recipe appears in “The Complete ...

At least according to one story, in the 1960s, in the Plaka neighborhood of Athens, she tells me, restaurateurs started adding a block of feta to the top of a simple tomato-cucumber salad.

Variation Ideas For The Salad Add Chickpeas – Adding about 1 1/2 cups of chickpeas or one 15 ounce can of chickpeas to this salad is a really delicious addition. Before adding the chickpeas ...

At an overpriced tapas joint, I once took a chance on charred cucumber salad. The dish sounded counterintuitive, to put it delicately, because everyone knows a cucumber should be served cool ...

If you just want to use fresh oregano, use about 1½ tablespoons of the chopped leaves. If you want to use just dried, use 1½ teaspoons. This salad can be made up to two days ahead of time. Add ...

2. In the food processor, combine the yogurt, roasted peppers, garlic, dill and 2 tablespoons of the vinegar and process until smooth. Add the yogurt mixture to the drained cucumber and stir well.

By Jamie Roraback •Published April 15, 2014•Updated on April 15, 2014 at 12:13 pm 4 Large Eggs 6 Tbsp. Greek Yogurt 2 tsp. Dijon Mustard ½ Cup Peeled, Seeded, and ¼” Diced Cucumber 3 Tbsp ...