|The Press Club: Modern Greek Cookery|
|by George Calombaris|
At the Melbourne Age Good Food Guide Award 2007, The Press Club was awarded two prestigious chef hats and awarded Best New Restaurant in Victoria.
81 - 90 of 124 for greek cucumber salad
Chop tomato, cucumber and olives. Toss with lettuce. Add both cheeses and bacon. Toss with dressing right before serving.
Cut tomatoes into bite size chunks. Add cucumbers chunks, green pepper ... slices. Pour dressing over ingredients and refrigerate for 1 hour before serving.
In a screw-top ... combine pasta, tomatoes, cucumber, green pepper, ... Pour dressing over salad. Toss gently ... olives and 3/4 ounce crumbled Feta cheese.
Cook noodles according ... radishes, onions and cucumber until well blended. ... and mix until evenly coated. Salt and pepper to taste. Chill 1-2 hours.
Chop vegetables as for salad; combine with olives, cubed cheese and tomatoes. Combine salad dressing and pour over salad and let stand 24 hours. Serves 10.
Cook and drain noodles. Toss noodles in large bowl with remaining ingredients. Chill. Ideal served on bed of lettuce.
In large salad bowl toss together onions, cucumber, tomato and ... anchovy fillets. Sprinkle with oregano. If you add lettuce too early, it will be soggy.
Combine above ingredients ... (below). Combine in a blender. Slowly add 1 cup salad oil to the blender. ... 1 cup plain yogurt and 1 tablespoon oregano.
Tear lettuce into ... pieces. Add tomatoes, cucumbers, radishes, green ... with mint. Blend remaining ingredients with wire whisk. Pour over salad, toss.
Cook rotini as ... drain. Combine with cucumber, cheese, olives ... rotini mixture and toss to blend. Garnish with tomato wedges. Chill several hours. 5 cups.
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