From Morocco, to Italy, to Greece, to Turkey, to the Middle East, these recipes are tasty and none take more than 20 minutes to make. By: Text: Jason Horn and Cooking Light staff
Greek salads are nearly ubiquitous on restaurant menus for good reason: Their simple flavor is excellent, they are a snap to make, and their ingredients can be customized to many different tastes. Use this base of fresh veggies and lemon-oregano vinaigrette to showcase your creativity (and utilize your pantry). Try cannellini or black beans in place of chickpeas, add chopped chicken or tofu, swap in goat or blue cheese for the feta―the options are endless.