Greek Spinach Salad with Orange and Lalagia A refreshing and vibrant salad that brings together the earthiness of spinach, the brightness of citrus, and the irresistible crunch of lalagia—a traditional fried dough from the Peloponnese. Serve it as a starter or a light lunch alongside grilled halloumi or chicken souvlaki. Ingredients: For the Salad: 6 cups fresh baby spinach, washed and dried2 oranges, peeled and sliced into rounds or segments1/2 red onion, thinly sliced1/4 cup Kalamata olives, pitted and halved1/3 cup crumbled feta cheese1 tbsp fresh mint leaves, chopped (optional)Salt and pepper, to taste For the Dressing: 3 tbsp extra...

Caramelized Onions with Messino Red Balsamic Vinegar Slow-cooked, melt-in-your-mouth onions with a deep, tangy finish. A versatile topping for meats, cheeses, sandwiches, or flatbreads—made richer with Revoo olive oil and Messino balsamic. Ingredients: 3 large yellow onions, thinly sliced2 tbsp Revoo extra virgin olive oil1/2 tsp salt1 tsp sugar (optional, to speed caramelization)2 tbsp Messino Red Balsamic VinegarFreshly ground black pepper, to taste Instructions: Cook the onionsHeat Revoo olive oil in a large skillet over medium-low heat. Add sliced onions and salt. Cook slowly, stirring often, for 25–30 minutes until golden brown and soft. Reduce heat if onions start to...

Dried Fig Mixed Salad A sweet and savory Greek-inspired salad that balances chewy dried figs, crisp greens, and salty feta with a bright vinaigrette. Perfect as a starter or light lunch. Ingredients: 4–5 dried figs, sliced into quarters5 cups mixed greens (arugula, baby spinach, romaine)1/4 cup thinly sliced red onion1/3 cup crumbled feta cheese1/4 cup walnuts or pecans, toasted1/4 cucumber, thinly sliced2 tbsp pomegranate seeds (optional, for color and tartness) For the dressing3 tbsp extra virgin olive oil1 tbsp balsamic vinegar or Messino pomegranate balsamic1 tsp honey1 tsp Dijon mustardSalt and freshly ground black pepper, to taste Instructions: Prepare the...