![]() Vikos 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. 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 Here in the United States, where these stipulations don't apply, domestic and imported imitators abound. First things first, I have a great recipe for an authentic Greek salad, in case you’d like to try it.I make my ‘horiatiki salads’ the easy way, like the Greeks do by just roughly chopping all the veggies and tossing them together, then adding plenty of oregano and olive oil before adding a whole big slice of feta on the top. ![]() 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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