Made this with great fear and trepidation. Once made I knew I was right. No one would eat it and all asked that it not be served again. I agree 100% as there is really nothing good in this "stew ."

Reviewed On: Sep. 28, 2009

I made this two different ways. 1st I blanched the cauliflower for three min. Gets rid of any bugs or contaminants, refreshed in ice water. Broke into bite sized pieces. Added roasted red peppers, red onion, extra virgin olive oil and red wine vinegar. Italian large leaf parsley, fresh basil and Parmesan cheese. Added fried Prosciutto. The second version I added the same amount of Broccoli and added pine nuts. No mayonnaise just Virgin Olive oil as the vinaigrette dressing. The combo of green and white and red peppers... Wonderful!

Reviewed On: Aug. 24, 2009

First of all, I prefer to use Kalamata olives in a Greek salad. It benefited greatly from fresh Greek Oregano. I think if you use an Italian dressing on a Greek salad it then becomes an Italian salad. I use only Kalamata olive oil and either fresh lemon juice or a little Greek wine vinneger, As to the Feta Cheese make certain you purchase goat Feta cheese as it is authentic. Great with good fresh, crisp Greek hard rolls.

Reviewed On: Jun. 20, 2009