Greek Salad ''choriariki''A traditional Greek salad is a staple in just about any Greek restaurant anywhere in the world. But what makes such a salad authentic, and how can you make one at home when you can't get to a Greek place? This recipe should get you started and impress your dinner guests, whether or not they frequent Greek establishments.All my recipes in english on my website:http://georgekbouzalis.wix.com/gbouzalishttps://www.facebook.com/LiveyourmythwithGreekfoodhttps://www.facebook.com/GeorgeK.Bouzalishttps://plus.google.com/u/0/+GEORGEKBOUZALIShttps://twitter.com/GBouzalishttps://gr.pinterest.com/georgekbouzalisGreek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, lemon juice, vegetables, and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. The most commonly seen grain is wheat, however barley is also used. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.Mezs () is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with loaf bread or pita bread. In some regions, dried bread (paximadhi) is softened in water.
