The hot days of summer call for lighter eating, and this zesty combination makes a delicious starter or side salad.
It's perfect for a potluck party because you make the components ahead of time, then bring your pastry bag to the event to stuff the tomatoes.
Consider this dish as a Greek paella: Greek because of the classic shrimp, feta and dill combo; paella because all the ingredients are cooked with the rice and served at the table out of the pan.
This salad highlights many fresh flavours of the Mediterranean and is at its best when made with good-quality olive oil. To pit several olives at once, place them on a cutting board and lightly crush with the bottom of a small saucepan to expose pits before removing. Stir this salad lightly with a fork before serving to loosen the pasta.
Here's an all-in-one souvlaki and Greek salad dinner, made simple with a double-duty dressing. If you like, try the savoury sauce with cubed pork tenderloin instead of chicken. Serve in or alongside grilled Greek-style pitas.
This super-fluffy omelette is an easy dinner option when paired with a leafy salad. Though it might seem fussy to beat the whites separately, it's well worth the effort. The extra volume gives the dish a light, airy texture you won't get from beating whole eggs.
Serve this sauce tossed with rigatoni or other ribbed pasta that can hold this chunky sauce.
Toasting corn and beans brings out earthy flavours and transforms this dish into an exotic South American–style salad.
