Dodecanese islands were occupied by the French and British, but Rhodes remained under Italian occupation. In 1915, the French also occupied Kastellorizo. Following the war, the Tittoni–Venizelos agreement, signed on July 29, 1919, called for the smaller islands to join with Greece, while Italy maintained control of Rhodes. The treaty further outlined an exchange where Italy would receive Antalya for southwest Anatolia. The Greek defeat in the Greco-Turkish War and the foundation of modern Turkey prevented the exchange. Italy formally annexed the Dodecanese as the "Possedimenti Italiani dell'Egeo" under the terms of the Treaty of Lausanne. Mussolini embarked on a program
Greek salad Greek salad Greek salad or horiatiki salad ( "village salad" or "rustic salad" or θερινή σαλάτα "summer salad") is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include green bell pepper slices or caper berries (especially in the Dodecanese islands). Greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a Greek farmer might