Dish
Rengosalata
Fish roe spread
Rengosalata is made by chopping cucumber and tomato into small pieces and mixing them with feta cheese and olive oil. The dish is typically served cold and is a great side dish for grilled meats or fish. The cucumber and tomato provide a fresh and juicy base, while the feta cheese adds a salty and creamy flavor. This dish is a staple in Greek cuisine and is enjoyed by many.
Origins and history
Rengosalata has been a traditional Greek dish for centuries. It was originally made by farmers who would use fresh vegetables and cheese from their own farms. Today, it is a popular dish in Greece and is enjoyed by people of all ages.
Dietary considerations
Gluten-free
Variations
There are many variations of Rengosalata, some of which include adding olives or red onion to the dish. Some people also like to add oregano or other herbs for added flavor.
Presentation and garnishing
Rengosalata is typically served in a large bowl or platter, with the cucumber and tomato arranged on top of the feta cheese. It is often garnished with fresh herbs or lemon wedges for added flavor.
Tips & Tricks
To make the dish even more refreshing, try adding some fresh mint or parsley to the mix.
Side-dishes
Grilled meats or fish
Drink pairings
White wine or ouzo
Delicious Rengosalata recipes
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