5/18/2023 0 Comments The big salad greek saladVikos Traditional Feta, made with 80 percent sheep's mil, hails from the mother country and balances plenty of tang with just enough salt. Tasters overwhelmingly preferred the taste of the sheep's-and goat's-milk imports. This Greek Salad recipe is made with juicy tomatoes, crisp cucumbers, zippy red onions, crunchy bell peppers, salty Kalamata olives, tangy feta and nutty. We tasted five products- two Greek fetas, on French version, and twp American cheeses. Here in the United States, where these stipulations don't apply, domestic and imported imitators abound. Other European countries also make versions, but in 2005, the European Union ruled that only cheese produced in Greece from at least 70 percent sheep's milk can rightfully bear the label 'feta'. **In Greece, salty, crumbly curds of feta are still made with methods dating back to the Trojan War. NOTESĬopy Greek Salad (Best-Ever Salads-America's Test Kitchen)ġ Cucumber peeled, halved lengthwise, seeded and sliced 1/8 inch thickĢ 12 ounce Romaine lettuce hearts torn into 1-1/2 " piecesĢ large Tomatoes cored, seeded, and cut into wedgesġ cup jarred roasted red peppers cut into 1/2x2" stripsĢ0 Kalamata olives pitted, quartered lengthwise Tasters overwhelmingly preferred the taste of the sheep's-and goat's-milk imports. We tasted five products- two Greek fetas, on French version, and twp American cheeses. 4 large vine tomatoes, cut into irregular wedges 1 cucumber, peeled, deseeded, then roughly chopped a red onion thinly sliced 16 Kalamata olives 1 tsp. Transfer salad to serving bowl and sprinkle with olives and feta. Add lettuce, tomatoes, red peppers, parsley, and FOR THE SALAD: Stir cucumber and onion into vinaigrette and let stand for 20 minutes. FOR THE VINAIGRETTE: Whisk vinegar, oregano, lemon juice, garlic, salt, and pepper together in large bowl.
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