Italian colonists in the Dodecanese especially in Rhodes and Leros. The Kingdom of Italy occupied the Dodecanese Islands in the Aegean sea during the Italian-Turkish war of 1911. In the 1919 Venizelos-Tittoni Agreement, Italy promised to cede the overwhelmingly Greek-inhabited islands, except Rhodes, to Greece, but this treaty was never implemented due to the Greek catastrophe in Asia Minor. With the Treaty of Lausanne in 1923, the Dodecanese was formally annexed by Italy, as the "Possedimenti Italiani dell'Egeo". In the 1930s, Mussolini embarked on a program of Italianization, hoping to make the island of Rhodes a modern transportation hub that would serve as a focal
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