Watermelon Salad is the perfect salad; crisp juicy watermelon, buttery avocado and fresh mint are tossed with a simple dressing and topped with feta cheese.
This makes the perfect potluck dish and is great added on top of a bed of greens.
Watermelon Salad is a fresh and simple side or lunch that everyone raves about!
Greek Pasta Salad is an easy side, perfect to prep ahead and a hit at every party or potluck! Tender pasta, ripe juicy tomatoes, crisp cucumbers, feta cheese and olives are tossed in a Greek dressing for the perfect make ahead side dish.
We often add grilled chicken to make it a complete meal marinated in our favorite Greek Dresssing for a full meal!
We love spaghetti squash in our house! If you’ve never made it before, it’s such a great veggie! Once cooked, the squash turns into spaghetti-like strands. Fun to eat, the kids love it and its just yummy! We top ours so many different ways, but it is great even just with a touch of butter, salt & pepper!
You can cook your spaghetti squash in the oven but I usually do it in the microwave. The key to getting it right in the microwave is to be sure not to add to much water. I add 1/4 cup water for 1/2 a squash and 1/3 cup water if I am cooking both halves. Once cooked (you should be able to pierce the skin easily with a fork), use a fork to scrape & separate the strands.
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1 spaghetti squash
1 tablespoon butter
1 tomato (, finely diced and drained)
3/4 cup feta cheese (, crumbled)
1 tablespoon chopped fresh oregano
1/2 lemon (, juiced)
salt & fresh black pepper to taste
Cut spaghetti squash in half lengthwise & scoop out the seeds. Place 1/3 cup water in a small casserole dish and add squash face down. Cover with plastic wrap and microwave 8 minutes. Alternatively, you can place spaghetti squash with cut sides down on greased baking sheet and bake 30-35 minutes at 375 degrees (you should be able to easily pierce the skin with a fork once done).
Once cooked, use a fork to scrape out the squash and separate the strands. Toss with the remaining ingredients. Serve warm.
This Classic Spinach Salad recipe is topped with bacon, red onion, fresh mushrooms & boiled eggs. An easy homemade poppy seed dressing this is the perfect complement. This makes a delicious side or is great with grilled chicken for a complete meal.
I love spinach salad and I always have! My mom used to make it loaded up with goodies like eggs, bacon and mushrooms! It could literally be a meal on it’s own!
This Spinach Salad is topped with an easy homemade Creamy Poppy Seed Dressing recipe. The great thing is that this dressing is a vinaigrette meaning it has no dairy yet it’s still rich and creamy. If you’ve never made your own dressing, it’s something you’ve got to try. It’s really easy and it tastes SO much better than bottled dressing (I could almost drink this Buttermilk Ranch Dressing).
One of the things to keep in mind when making the dressing is that you’ll want to be adding the oil as slowly as you possibly can to allow the mixture to emulsify (or thicken). This is the same technique used when making mayonnaise. This dressing will keep in the fridge for about 3 days but once you try it you’ll be wanting salad for every meal so likely it’ll be long gone before then!
Items You’ll Need For This Recipe
* hand blender * dijon * poppy seeds *
Spinach Salad with Creamy Poppy Seed Vinaigrette
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Dressing
1 egg (, room temperature)
1/3 cup canola oil
1/3 cup olive oil
1/3 cup cider vinegar
2 tablespoons dijon mustard
3 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon poppy seeds
Salad
10 oz spinach
6 slices bacon (, cooked and crumbled)
4 hard boiled eggs
1/2 red onion (, thinly sliced)
1/2 cup crumbled feta cheese
1 cup sliced mushrooms
Dressing
Place egg in a small container with 1 tablespoon of the vinegar. While blending on low (with a blender or hand mixer) pour in olive oil and canola oil as slowly as possible.
Add in remaining vinegar, mustard, honey, garlic powder and black pepper. Pulse until mixed. Stir in poppy seeds and salt to taste.
Salad
Combine all remaining ingredients except eggs in a large bowl. Toss with dressing. Add sliced eggs and serve.
Lemon Vinaigrette tossed with loads of fresh dill, cucumber, sweet onion and tender leafy lettuce makes the most perfect side salad.
The dressing is fresh, easy and delicious … and you likely have everything you need on hand!
This salad with Lemon Vinaigrette is a salad we always grew up eating. For as long as I can remember, my mom always served this and it was my sister’s favorite. I’m telling you, if summer had a flavor, it would definitely taste like lemon and fresh dill.
I have to be honest, as much as we ate this as kids (sans feta.. that part is my own addition because every food needs a bit of cheese in it) I have to admit that this is one of those recipes I kind of forgot about. I didn’t make it for years and years… and years (meanwhile my sister makes it ALL of the time). Recently I started making it and let’s just say I’ve served it 3 times this week alone and it’s my 12 year old’s absolute favorite!
The Lemon Vinaigrette is fresh and citrusy (use fresh lemon juice if you can, it makes a huge difference) and the vinegar adds a little bit of zip to this salad. The homemade dressing comes together in just a couple of minutes and is perfect drizzled over the soft buttery lettuce.
You’ll have ample dressing in this recipe, use as little or as much as you like. The dressing keeps perfectly in the fridge and none of the ingredients really spoil so it will last about 1 week or so. Perfect for a quick weekday lunch with some leftover chicken or shrimp!
I personally soak the sliced onion in ice water to take any ‘bite’ out of it. When purchasing the onion for this salad, be sure you’re using a sweet white onion which has a white papery skin. The yellow skinned onions are white inside but they’re very strong and overpowering in this salad. The white onions are sweet and very mild.
Cucumber Dill Salad with Lemon Vinaigrette
Lemon Vinaigrette tossed with loads of fresh dill, cucumber, sweet onion and tender leafy lettuce makes the most perfect side salad.
8 cups red leaf lettuce (butter lettuce)
1/3 cup fresh dill (chopped)
2/3 cup feta cheese (crumbled )
1/2 english cucumber (thinly sliced)
1/2 sweet white onion (thinly sliced)
LEMON VINAIGRETTE
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon dijon mustard
salt & pepper to taste
Combine all dressing ingredients in a mason jar or container. Shake to mix.
Add all salad ingredients to a large bowl.
Drizzle with dressing, toss and serve immediately.
Thinly sliced radishes are an excellent addition to this salad
This Fruit & Nut Spinach Salad recipe is the perfect combination of fresh summer berries, feta cheese and toasted nuts. This is topped off with a delicious Marzetti® Simply Dressed® Balsamic Salad Dressing for the most amazing summer meal!
Berries are the ultimate summer food… sweet & tart, fresh & juicy and so pretty to look at. There is literally nothing like biting into a fresh juicy strawberry to remind you that the sun is shining outside!
I love incorporating fresh berries into a meal by putting a fresh summery spin on my traditional spinach salad recipe.
Salads are a staple around here year round but even more so in the summer and this beautiful spinach salad recipe is definitely one of my favorites!
Tender fresh baby spinach is loaded up with luscious summer berries and toasted nuts for a little bit of richness. And of course cheese… because pretty much every dish needs a little bit of cheese. Both feta and goat cheese are amazing additions to this salad; the saltiness being the perfect balance to the sweet berries.
Since this salad is loaded up with so much beautiful fresh summer produce, I really wanted a dressing that would let the ingredients shine. Marzetti® Simply Dressed® Balsamic Salad Dressing is the perfect match for this salad; both simple and delicious with a little zip from the vinegar!
The ingredients in the Marzetti® Simply Dressed® Balsamic Salad Dressing are just like the salad… simple and fresh… ingredients you know. You can find Simply Dressed® dressings in the refrigerated produce section.
While this salad is the perfect side dish, to make it into a complete summer meal add in grilled chicken or shrimp. I have added a collection of my favorite berries but grapes, freshly pitted cherries or even slices ripe peaches are all amazing in this salad too!
Fruit & Nut Spinach Salad
This Fruit & Nut Spinach Salad recipe is the perfect combination of fresh summer berries, feta cheese and toasted nuts. This is topped off with a delicious Marzetti® Simply Dressed® Balsamic Salad Dressing for the most amazing summer meal!
Greek Pasta Salad is an easy side, perfect to prep ahead and a hit at every party or potluck! Tender pasta, ripe juicy tomatoes, crisp cucumbers, feta cheese and olives are tossed in a Greek dressing for the perfect make ahead side dish.
We often add grilled chicken to make it a complete meal marinated in our favorite Greek Dresssing for a full meal!
I’m a huge fan of Greek Salad, it’s easy and fresh and it’s one of those recipes where I always seem to have the ingredients on hand.
The very first time I had a Greek Salad, it was made by my friend Lisa way back in 1997 when she brought it to a barbecue at my house.
Once I’d had it that first time, we started having Greek salad every week or more! As much as I love a good Greek salad, I’m also kind of crazy for pasta salad (Dill Pickle Pasta Salad or Hawaiian Pasta Salad anyone?).
I started playing around with the my original Greek Salad recipe and made it into a pasta salad. The combination of ripe juicy tomatoes, crisp cucumbers, red onions, feta cheese, olives and pasta tossed with a delicious greek dressing is crazy good and makes the perfect meal or side dish!
How to Make Greek Pasta Salad
Cook your pasta al dente and rinse under cold water to stop cooking.
While the pasta is cooking, wash and chop your fresh veggies
Combine everything in a large bowl and toss with dressing, chill before serving! So easy right?
What Veggies go into a Greek Pasta Salad?
cucumbers
tomatoes
red onions
bell peppers
olives
Of course you can prepare a homemade dressing for this recipe but using a store bought Greek dressing makes it really quick to make and tastes delicious! This recipe is loaded with veggies and we often use a whole wheat pasta and a light Greek dressing to make a this a healthy Greek pasta salad.
If your family finds the red onion has a little bit too much bite you can soak it in ice water with a pinch of salt as you’re preparing the rest of the ingredients. Shake for 10 seconds, drain and repeat if needed.
This salad will hold up in the fridge for about 5 days so it’s the perfect school or work lunch and is a great make ahead dish for a barbecue or potluc!
Greek Pasta Salad
Greek Pasta Salad is an easy side, perfect to prep ahead and a hit at every party or potluck! Tender pasta, ripe juicy tomatoes, crisp cucumbers, feta cheese and olives are tossed in a Greek dressing for the perfect make ahead side dish. We often add grilled chicken to make it a complete meal.
16 oz short pasta ((rotini, bow ties, penne))
3/4 long english cucumber (, diced)
1 pint grape tomatoes (, halved)
1 bell pepper ((red or orange), diced)
1/2 cup sliced pitted olives
1/2 cup feta cheese (, cubed)
1/3 cup red onion (, diced)
Dressing
1 cup bottled greek vinaigrette dressing
OR
1/4 cup red wine vinegar
1/3 cup olive oil
1/2 teaspoon garlic powder
1 teaspoon oregano
salt & pepper to taste
Whisk together dressing ingredients.
Cook pasta al dente according to package directions. Rinse under cold water.
Combine all ingredients in a large bowl. Add dressing and toss.
This easy Greek-inspired tortellini salad recipe is going to become one of your staple potluck dishes. Tender cheese filled tortellini, crunchy peppers, crisp cucumbers and juicy tomatoes, topped with loads of cheese and tossed in a greek flavored dressing!
Tortellini Salad
I love pasta salads of any kind! But Tortellini Salad is one of our all-time favorites!
This is a cold tortellini pasta salad that starts with fresh cheese filled tortellini. I love to use grape or cherry tomatoes in this recipe because they’re beautiful and just pack such a punch of flavor. Any tomato will work in this recipe, you’ll want to make sure you drain the seeds if using a larger variety.
To make this recipe extra quick you can purchase feta that is already crumbled and I use a premade greek style dressing. I do make a Greek Pasta Salad with a homemade dressing too, if you prefer homemade you can certainly make your own. You’ll want to add a little bit of extra dressing to this tortellini salad as some of the dressing will soak into the pasta while it sits.
Quick Tip for This Greek Tortellini Salad
While I do love onions, they tend to have a strong flavor and can easily overpower this tortellini pasta salad. I usually chop the onion first when making a recipe and soak it in cold water with a pinch of salt to take a little bit of the bite out. While this is completely optional, this just makes it a little bit milder in flavor and my kids prefer it that way.
Once made, this tortellini salad will last up to 3 days in the fridge, making it the perfect lunch dish!
Greek Tortellini Salad is one of our all time favorites! Tender cheese filled tortellini, crunchy peppers, crisp cucumbers and juicy tomatoes, topped with loads of cheese and tossed in a greek flavored dressing!
1 lb fresh cheese tortellini
1 1/2 cups grape tomatoes (sliced)
1 1/2 cups cucumbers (sliced)
1 green bell pepper (diced)
1 red bell pepper (diced)
4 oz crumbled feta cheese
1/3 cup red onion (chopped)
1/3 cup black or kalamata olives
1 cup greek salad dressing (or to taste)
Cook pasta according to package directions and run under cold water.
Combine all remaining ingredients in a large bowl.
Brussels Sprout Salad. Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils and walnuts all tossed in a tangy honey dijon vinaigrette. This Brussels Sprout Salad makes a perfect side or lunch.
Brussels Sprout Salad
I wish I could tell you in words how much I love this salad!
It’s loaded with fresh fall flavors and tons of different textures. Crisp apples, juicy pomegranate arils, sweet chewy dried cranberries, walnuts and feta cheese are the perfect combination. It’s all tossed in a base of freshly shredded brussels sprouts (more on shredding Brussels sprouts below) and dressed with an easy homemade honey dijon vinaigrette!
Brussels sprouts always seem to fall into two categories… love or hate. I’m definitely in the LOVE category and I always have been. My youngest daughter doesn’t care for them… except in this salad.
When she saw this Brussels sprouts salad sitting on the counter she literally couldn’t stop sneaking bites and finally grabbed herself a bowl and asked me if I could save the rest for her school lunches.
How to Shred Brussels Sprouts
While several grocery stores sell shredded Brussels sprouts, I prefer to shred them at home for this Brussels sprouts salad; I just find they’re fresher and taste better. I’ve actually shredded and washed them and kept them in zipper bag in the fridge for up to a week and they keep perfectly.
They’re very simple to shred and there is no need to remove the core.
Rinse Brussels sprouts and cut off a small piece of the stem end. Remove any discolored leaves.
Cut Brussels sprouts using one of the following 3 methods
Run Brussels sprouts through your food processor
Slice Brussels sprouts on a mandoline slicer (be sure to use the guard to keep your fingers safe)
Thinly slice Brussels sprouts using a knife
Once sliced, place sprouts in a large bowl of cold water to wash. Drain well (I use my salad spinner).
Use immediately or place in a zipper bag and store up to one week.
This shaved brussel sprout salad is easy to make, (and you do not need to cook the brussels sprouts) and lasts a few days in the fridge so it’s perfect for lunches or as a side dish!
Brussels Sprout Salad. Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils and walnuts all tossed in a tangy honey dijon vinaigrette.
1.5 lbs fresh Brussels sprouts
1 apple (granny smith )
1 teaspoon lemon juice
1/3 cup dried cranberries
1/3 cup pomegranate arils
1/4 cup chopped walnuts
2 oz feta cheese (crumbled)
Dressing
1/3 cup olive oil
3 tablespoons cider vinegar
1 tablespoon fresh lemon juice
2 tablespoons honey
1 1/2 teaspoons dijon mustard
1/2 teaspoon garlic powder
salt and pepper to taste
Combine all dressing ingredients in a small jar and shake well to combine.
Shred Brussels sprouts, rinse well and dry.
Chop apple and toss with lemon juice to prevent browning.
Combine all remaining salad ingredients in a large salad bowl. Toss with dressing and serve.
Spaghetti Salad is a simple pasta salad side dish, perfect for barbecues or grilling out. Tender spaghetti is tossed with juicy ripe tomatoes, crisp cucumbers and peppers and olives, it’s all mixed in our favorite dressing and topped with cheese!
This side salad is packed healthy veggies and overflowing with texture, crunch and tangy flavors. Everyone raves about this dish!
A cold spaghetti salad is also a great way to use leftover spaghetti without having to serve the same dish twice in a row! You can always set some aside when making a Spaghetti Pie or classic Spaghetti and Meatballs.
How to Make Spaghetti Salad
Get out your biggest cutting board and sharpen your chef’s knife, because there’s a bit of chopping and slicing involved in this cold spaghetti pasta salad recipe. Don’t worry, it’s easy!
Cook the spaghetti al dente, drain and rinse with cold water.
Combine the pasta with all the sliced and chopped veggies.
Pour on the bottled or homemade greek dressing or Italian dressing, and stir well to coat the noodles.
Top with lots of cheese and some fresh herbs! This dish tastes best if left to refrigerate for at least two hours before serving. Making it the perfect salad to make ahead of time!
Tips For a Great Spaghetti Salad
To make it easier to spoon up spaghetti salad, it’s perfectly ok to use a butter knife and fork to cut the pasta into pieces in the bowl.
For quick slicing cherry or grape tomatoes, place them on a cutting board and place a dinner plate over the tomatoes. Hold the plate with one hand and use your longest and sharpest knife to slice the tomatoes in half horizontally.
Prep ahead, like most pasta salad recipes, this recipe is best if it sits for a few hours before serving.
How to Make Vinaigrette Dressing
Don’t have any bottled dressing? You can pull together a simple vinaigrette in a flash, and customize the ingredients to your liking too.
Just whisk together all the dressing ingredients in a bowl. You can add other ingredients like rosemary, sage, thyme or marjoram, or Dijon mustard according to your preference. If you can, try to make the vinaigrette in advance, to give the flavors a chance to fully develop.
What Goes With Spaghetti Salad
Cold spaghetti salad is a tangy side dish that pairs up well with a meaty and savory main. Serve it on the side with pulled pork, barbecued ribs or baked chicken legs for a substantial and tasty meal that will satisfy everyone at the table.
This pistachio strawberry salad is the best summer salad ever. Crisp lettuce, fresh strawberries, chewy dried cranberries, green onions, quinoa, a handful of pistachios.
This pistachio strawberry salad is a perfect side or summer lunch.
Pistachio Strawberry Salad
There are basics to a strawberry salad, but like a tossed salad, almost anything goes. Here is a list of the basics, with a few tips to make your pistachio salad the best one on the table!
Lettuce: Use lettuce, green or red leaf. For a Spinach Strawberry Pecan Salad, swap out the leaf lettuce for spinach (and add pecans instead of pistachios).
Berries: Strawberries can be swapped with any kind of berry.
Pistachios: Use almonds, walnuts or pecans in place of pistachios.
A Perfect Strawberry Salad
For a really beautiful strawberry salad, keep the lettuce evenly chopped or torn, slice the berries and green onions.
To add extra flavor, roast the pistachios (and all nuts) in a small pan until they are just barely browned and fragrant. Allow them to cool completely before adding to this salad. Cooking nuts makes them crunchier and really enhances their flavor!
To Make Strawberry Salad:
Cook quinoa and set aside, make sure it is fully cooled before adding to the salad.
Combine dressing ingredients and refrigerate.
Add cooled quinoa, sliced strawberries, cranberries, sliced green onions, and chopped, roasted pistachios and crumbled feta cheese.
Drizzle dressing over the salad, toss gently and serve immediately.
What Goes Best With This Salad?
Croutons go great on this salad to give it a little extra crunch. But a side of thinly sliced garlic bread or crackers also works well!
This is definitely a salad that can stand on it’s own as an entrée, but if it’s served as a side, it goes great with pork chops or grilled chicken breasts fresh off the grill!
Grilled Corn Salad is the perfect way to enjoy the abundance of fresh corn in the summer! Sweet cobs of corn are grilled and tossed with tomatoes, feta cheese, and fresh herbs to create an easy summer salad recipe.
When you see those huge bins of sweet yellow and white corn at the supermarket or even better, your local farmers market, you know it’s time to stock up on some summer goodness!
Corn Salad is exactly what it sounds like! A mixture of corn, tomatoes, feta and, basil in a simple olive oil vinaigrette. This is a lighter fresh version a corn salad compared to a creamy corn salad with fritos!
Corn for this Summer Salad
This corn and tomato salad has all the bright flavors of the season!
Fresh Corn on the Cob:
I use fresh corn on the cob for this salad so I can toss it on the grill and get an extra layer of flavor!
Grill it directly on the grate (no husk) for easy cooking.
Defrost and/or drain the corn and add it to a frying pan with a bit of butter. Season and cook for a few minutes.
To char the corn (like you’d get from grilled corn on the cob), you can broil it in the oven instead of a frying pan.
Ensure the corn is dry (moisture will cause it to steam) and toss with a bit of olive oil.
Broil it close to the element for a few minutes until some of the pieces begin to brown.
How to Remove Corn from the Cob
For this easy corn salad recipe, you’ll need to remove the kernels from the cob after they’ve been grilled and cooled (just like you do to make creamed corn). You can buy a tool to remove the kernels, but to be completely honest, I find it just as easy to do with a knife.
Place the cob upright on a cutting board.
Using a straight edged paring knife, slice the kernels off as close to the cob as you can.
This easy trick keeps the kernels intact and gives them the perfect crunch for this amazing corn and tomato salad!
How to Make Corn Salad
Corn tomato salad takes just a few ingredients, but for best results, get the freshest! Better yet, grab the corn, tomatoes, and basil from your garden or a local farmer’s market!
The rule of thumb to any great dish is the fewer the ingredients, the higher quality they should be!
Once grilled, remove the corn kernels using the method above and toss with the remaining ingredients.
Let the roasted corn salad marinate in the fridge at least 15 minutes before adjusting with salt and pepper to taste.
Serve this summer corn salad with grilled chicken or BBQ ribs and some peaches and cream for dessert!
This tangy grilled corn salad recipe is so colorful and easy to put together! You’ll want to make it again and again for every occasion!
Mediterranean Orzo Salad combines orzo (rice shaped pasta) with our favorite mediterranean veggies all in one tangy and nourishing side dish. It’s dressed in a delicious Greek salad dressing for the perfect bite.
This orzo pasta salad recipe is simple to prepare and delicious served with roasted or grilled chicken.
Easy Orzo Salad
What is Orzo?Ingredients in this orzo salad include cooked orzo which is a rice shaped pasta. It is often served on as a side dish (like this Mediterranean orzo pasta salad) or used the base ingredient in our favorite pasta salad recipes.
Veggies: Cucumbers, tomatoes and artichokes
Bold Flavors: crumbled feta, sliced black olives, and red onion.
Dressing: An easy Greek dressing (store bought or homemade below).
You can add or substitute other veggies too, as you desire. Garbanzo beans or diced bell peppers are good in pasta salads too. You can also add some wilted spinach leaves to make a nutritious orzo spinach pasta salad.
How to Make Orzo Salad
Orzo salad is a dish that requires a little bit of prep work, so get out your cutting board and sharpen your chef’s knife.
How to Cook Orzo for Pasta Salad: When prepared properly, orzo has a pleasantly chewy texture. Here’s how to cook it for the perfect orzo pasta salad:
Bring 3 quarts of lightly salted water to boil.
Add the orzo and stir as the water comes back to a boil to prevent sticking.
Cook for about 10 minutes or until orzo is tender yet slightly firm. Drain and cool.
How to Make Orzo Salad:
Prep: Slice all the vegetables and chop the artichoke hearts into chunks, reserving the juice for the dressing.
Dressing: You can use Greek dressing from a bottle, or prepare your own lemon orzo pasta salad dressing.
Assemble: Combine orzo with chopped and sliced veggies and artichoke hearts. Add crumbled feta cheese. Pour on dressing and mix well, re-mixing several times to re-coat.
Orzo Salad Dressing
Any vinaigrette will work well in this recipe so if you’re short on time, you can use a bottled Greek dressing. Making your own homemade dressing is so easy and tastes better than store bought.
Don’t skip the honey in this recipe, it helps ’emulsify’ the dressing which keeps it from separating. Combine the following in a jar and shake until well combined.
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon oregano
1/2 teaspoon garlic powder.
Add salt and pepper to taste and set aside
The next time you’re planning a picnic or barbecue, this cold orzo salad is a welcome change loaded with flavor! It keeps in the fridge for days making for the perfect make ahead lunch option.
Arugula Salad is a great side dish that’s light, refreshing and easy. You’ll love the fruitiness and crunch that come from the addition of berries, cherries and toasted nuts.
Have the whole salad on the table in 10 minutes. Top this easy arugula salad with Oven Baked Chicken Breasts or grilled chicken for a quick and easy weeknight meal.
A Fruity Summer Salad
Arugula salad is a fresh salad with arugula leaves as the base. Arugula is sometimes called “rocket” and it’s a dark leafy green from the broccoli family. It has a unique, intense flavor that is peppery, tart and pleasantly bitter.
Often, like here, arugula salad is mixed with fruits or berries to cut the bitterness (peaches are also great with this recipe). It is also tossed in a delicious and equally simple homemade arugula salad dressing made with olive oil, honey, and rice vinegar.
How to Make Arugula Salad
Simple arugula salad comes together in a flash, especially when using pre-washed baby arugula found at most grocery stores! Sometimes the ends of the stems are quite tough, especially on larger leaves. These should be trimmed off before mixing the salad.
Whisk arugula salad dressing ingredients together and set aside.
Toast and roughly chop the nuts, slice the onion and pit the cherries (I use this cherry pitter, the best ever)!
Mix all ingredients in a bowl, crumble in the feta, pour over the dressing and toss.
To Toast Nuts: Place them in a single layer on a foil lined cookie sheet in a preheated 350°F oven or toaster oven for about 5 minutes. Be sure to watch them carefully, as they toast quickly, and easily burn.
Add Your Favorites
As mentioned, arugula has an intense taste that makes it almost more like an herb than a vegetable. I like to serve it with roasted or grilled meats like baked chicken thighs or a tender pork tenderloin.
As with any salad, substitutions or additions are totally appropriate, and encouraged! Try adding some of these ingredients for an arugula salad that is totally your own.
Cheese: goat cheese or shaved parmesan instead of, or in addition to the feta.
Fruit: grapes, strawberries, raspberries, peaches
Nuts: toasted pine nuts or pecans
Legumes: chickpeas or cannellini beans
Vegetables: If you want a milder salad, you can also try mixing in some romaine or spinach leaves.
Arugula salad is made with baby arugula, strawberries, feta cheese, red onion, and toasted pecans. It is the perfect side salad for summer with its light and fresh flavors.
Salad
6 cups baby arugula
1 cup cherries (pitted)
1 cup blackberries (or strawberries/raspberries)
1/4 cup feta cheese (crumbled)
1/4 cup red onion (sliced)
2 tablespoons toasted walnuts (or pecans)
Dressing
2 tablespoons rice vinegar
4 tablespoons olive oil (or vegetable oil)
1 1/2 teaspoons honey
salt and pepper to taste
Assemble the arugula, berries, feta cheese, red onion and nuts in a medium bowl.
Combine all dressing ingredients in a mason jar and shake well.
Avocado Salmon Salad is a healthy fresh salad that is also kinda’ fancy! Made with salmon, avocado, mixed greens, and a light lemony dressing, this salad recipe is chock full of color, flavor, and nutrition!
The key to this amazing salad is to use fresh salmon fillets and fresh greens, keeping everything crisp and crunchy! Of all the salad recipes to save, this one is sure to impress everyone, especially with delicious grilled salmon this summer!
How to Make Salmon Salad
Salmon salad is elegant enough to serve at a luncheon but also simple enough for a hot summer evening dining al fresco! It’s the perfect way to use leftover baked salmon!
Salmon: Season and gently sauté in olive oil, and turn over once the flesh starts to become firm and the color is more opaque. Be sure not to overcook!
Dressing: Combine all the ingredients for the dressing and whisk until well mixed.
Salad: Toss the remaining salad ingredients together, top with salmon fillets and drizzle with salad dressing.
Garnish the salad with crumbled feta cheese and avocado slices or add your own favorites.
What to Serve With Avocado Salmon Salad?
Typically served as an entrée, this salad doesn’t need a lot of complements except for simple things like niçoise olives, seasoned croutons, or slices of toasted garlic bread.
Cold, poached asparagus makes for a lovely garnish on top of the salad as well as do fresh herbs from the garden!
Got Leftovers?
This fresh summer salad is so delicious there are hardly any leftovers!
In the Fridge: Avocado Salmon Salad will last in the fridge about a day or two but skip adding the dressing. It needs to be covered so it won’t absorb the flavors or odors of the other items in the fridge. Toss and dress just before serving.
In the Freezer: The salad portion of this recipe is not suited for the freezer. However, cooked salmon can be frozen but because it is so delicate it will definitely not be as firm once it is thawed. The water in the fish turns to ice crystals and breaks up the fibers in the fish as it freezes.
Once it is thawed, the fish becomes softer. To refresh, simply drain the liquid off and then refresh the flavors by adding a few splashes of lemon juice and a few fresh cherry tomatoes, cucumbers, and feta cheese!
Mediterranean Pasta Salad, out of all the pasta salads a home chef can have in their recipe box, is one of the best to wow a crowd! Cucumbers, tomatoes, olives, and feta cheese are mixed with rotini and drizzled with homemade Greek dressing to create this colorful and appetizing pasta salad!
This pasta salad, like caprese pasta salad and Italian pasta salad, are easy to make, but also so colorful and appetizing alongside everything else on any table!
How To Make Mediterranean Pasta Salad
Have this pasta salad on the table in 3 simple steps. Just cook the pasta, make the dressing and combine together with fresh crunchy veggies!
Pasta: Cook pasta to al dente and run under cold water to stop the cooking. It’s important to not overcook the pasta so it doesn’t break apart and holds up well with the other ingredients.
Dressing: For the dressing, whisk together or shake the ingredients in a jar with a tight-fitting lid and set aside.
Combine: Place all ingredients in a large bowl and top with dressing. Mix well to combine.
Refrigerate at least one hour. Before serving, garnish with extra crumbled feta cheese, and fresh parsley. Feel free to add a side of croutons or breadsticks for a little extra crunch!
What Dressing is the Best for Pasta Salad?
Homemade of course!! But if you go “store-bought” for dressing, be sure to look for bright, tangy flavors like red wine vinegar, olive oil, and Dijon mustard. Brand names aren’t as important as the ingredients, but try to look for these basics!
If you happen to have another homemade vinaigrette on hand (like Balsamic Vinaigrette or Italian Dressing), it’ll most likely be great in this recipe.
How Long Will Pasta Salad?
As long as the pasta was cooked al dente, Mediterranean pasta salad will last a good 5 days in the refrigerator.
The salad may need to be drained and a little extra dressing can be added to brighten the flavors. Don’t forget to add a little extra salt and pepper and crumbled feta to make it look brand new again!
This restaurant quality Lamb Gyro Recipe are so easy to make, anyone can enjoy them from the comfort of home! Lamb meat is thin sliced and layered in pita bread with homemade tzatziki sauce and loaded with fresh vegetables.
This easy gyro recipe is a delicious and filling lunch idea! To round out your meal, try pairing the gyros with a Greek quinoa salad or a delicious Greek pasta salad. Or, even easy home fries perfect to dip in the extra gyro sauce!
What is a Gyro
Gyros originate from Greece and are a sandwich made with pita bread and gyro meat, topped with fresh toppings and a delectable gyro sauce.
Traditionally gyro meat is made with lamb that is grilled on a vertical spit of stacked meat slices. The meat is then cut off and used in lamb gyros. In the US, ground meat is used most often. You can also purchase store-bought cooked deli lamb meat and reheat before serving.
This recipe is sure to become a favorite! Made with soft pita bread loaded with lamb meat, onions, tomatoes, lettuce and feta cheese all topped with a homemade Tzatziki sauce, what is not to love!
How to Make Gyros
This recipe is as easy as 1, 2, 3! Perfect for any home chef to tackle, just follow the simple instructions for the best tasting homemade gyro recipe:
Reheat deli meat or prepare ground lamb gyro meat (see recipe below).
Add meat and toppings to pita bread and serve.
With all of the toppings ready before you start cooking, you can assemble the gyros, top with sauce, and enjoy immediately. Yum!
How to Make Gyro Meat
For this recipe we used pre-cooked gyro meat from the deli, but you can also make homemade gyro meat following the recipe. Once cooked, thinly slice and pile onto your pita bread and top with your favorite toppings!
Either way, this classic greek recipe is absolutely delicious. It totally hits the spot and feels like you are in a restaurant.
Greek Salad Dressing is perfect any time you need an all-purpose dressing, glaze, or marinade. Of course, it’s great drizzled over any salad and especially a salad full of juicy ripe tomatoes and cucumbers!
With just a few ingredients, a twist of lemon and a dash of olive oil, it will be on your rotation of condiments year-round!
How To Make Greek Salad Dressing
The best Greek salad dressing is made with simple ingredients you likely have on hand. Use fresh herbs and spices if you have them and lots of feta cheese!
Pulse all of the ingredients (except olive oil) together in a blender.
Slowly add in the olive oil so it is completely emulsified in the vinegar mixture.
Just like any other dressing that has been opened! Keep it tightly sealed in a cruet or an old salad dressing bottle and refrigerate until you are ready to use it again.
Since homemade dressing doesn’t have any preservatives in it, use it up within a month. This won’t be hard since there are so many great ways to use Greek salad dressing!
Other Delicious Uses For Greek Salad Dressing
The great thing about this dressing is that it serves so many amazing purposes!
Did you know you can even toss it with popcorn? Sprinkle a little parmesan on top for a gourmet treat! Drizzle Greek dressing over roasted or sautéed veggies like these grilled brussels sprouts.
This super easy Greek Chicken is an entire meal cooked on just one pan with little fuss!
With lemon, garlic and olive oil, this meal is full of flavor with little effort! Perfect for busy nights or relaxed weekends, juicy chicken thighs are nestled in a bed of potatoes, peppers, onions, and tomatoes for a delicious meal.
Why We Love This Recipe
One pan…. a whole meal on one pan makes for less mess and an easy clean up! Add parchment paper to the pan to make it even easier!
It uses simple ingredients you likely have on hand already. Swap up the veggies to include your favorites. Most of the time in this recipe is hands off so it’s great to prep and put in the oven.
It has great flavor as the veggies roast in the oven and the juices from the chicken add to the potatoes.
Ingredients/Variations
This Sheet Pan Greek Chicken uses fresh ingredients, marinated, and baked until tender!
CHICKEN Chicken thighs are juicy and full of flavor and the perfect choice for this meal.
You can substitute bone-in skin-on split chicken breasts in place of the chicken thighs.
POTATOES Baby potatoes are used in this dish, but any potatoes will work great!
Cut your potatoes in smaller pieces, about 3/4″, so they cook through along with the chicken. If your potatoes are too large, the chicken will be done before the potatoes are tender.
VEGGIES Bell peppers and tomatoes are added in the last 20 minutes of cooking. If you like softer veggies, add them sooner.
If you like firmer veggies, add them later. Try adding zucchini, mushrooms or other favorites to stretch this dish even further!
MARINADE This marinade in this dish is similar to a souvlaki marinade. Greek seasoning adds great flavor and can substitute for the seasonings in this recipe (or even swap it with Italian seasoning)!
How to Sheet Pan Greek Chicken
Super easy and totally delicious, preparing Greek chicken takes just a few simple steps!
Add marinade to chicken and refrigerate.
Place chicken on the pan with potatoes and onions and bake. Add bell peppers and tomatoes in the last 20 minutes of cooking.
Garnish with feta cheese and serve.
Hearty one-dish entrees don’t need a lot of extras, but a salad, an extra veggie or two and some pita can really round out a great dinner!
Tips for Success
Cut the potatoes small so they cook in time along with the chicken.
Add a pinch of oregano, greek seasoning or lemon zest to to the potatoes for extra flavor before they cook.
For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.
Chicken thighs can be replaced with bone-in split chicken breasts.
If using boneless chicken breasts, they bake quickly and should be added in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).
Greek Chicken is a flavorful weeknight meal that needs just one pan!
Course Casserole, Chicken, Main Course
Cuisine American, Greek
Prep Time 15minutes
Cook Time 1hour23minutes
Total Time 1hour38minutes
Servings 6
Calories 462
Author Holly Nilsson
Ingredients
2poundschicken thighswith bone/skin
1 1/2tablespoonsolive oildivided use
1poundbaby potatoeshalved
1/2red onionchopped
1bell pepper, green or redchopped
1cupgrape tomatoes
1/2cupfeta cheesefor garnish, optional
1lemondivided
Marinade
1smalllemon, juicedabout 3 tablespoons juice
3tablespoonsolive oil
2clovesgarlicminced
1tablespoonsoy sauce
1teaspoonhoney
1/2teaspoonoregano
1/4teaspoondried rosemarycrushed
Instructions
Preheat oven 400°F.
Combine marinade ingredients and pour over chicken. Marinate at least 15 minutes or up to 4 hours.
Combine baby potatoes, onion, 1 tablespoon olive oil and salt and pepper to taste. Place on a parchment lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes
Toss bell peppers and tomatoes with remaining 1/2 tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additoinal 20 minutes or until potatoes are tender and chicken reaches 165°F.
Squeeze fresh lemon overtop and garnish with feta cheese
Notes
Cut the potatoes small so they cook in time along with the chicken.
Add a pinch of oregano, greek seasoning, rosemary and/or lemon zest to to the potatoes for extra flavor before they cook.
For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.
Chicken thighs can be replaced with bone-in split chicken breasts.
If using boneless chicken breasts, they bake quickly and should be added in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).
Mediterranean Couscous Salad is full of bright fresh flavors with a crazy easy homemade dressing!
This dish is extra quick to make and filled with juicy ripe tomatoes, fresh crisp cucumber, and crunchy bell peppers. A 2-minute dressing and a sprinkle of herbs and cheese make this easy salad the perfect side or meatless main dish!
Why We Love this Recipe
This dish is easy to prepare, filled with fresh veggies, and topped with a homemade tangy dressing…what’s not to love?!
It’s so fast!Couscous takes just about 5 minutes to make! While the couscous cooks and cools, get all of the veggies washed and chopped and the entire dish is ready in about 20 minutes.
This pasta salad is also so versatile. You can add chickpeas for a meatless main dish, or toss in some leftover chicken, seafood, or any meat for a hearty entree!
Ingredients & Variations
As a salad, it’s often served with feta cheese, diced cucumber and sometimes with chickpeas.
Couscous is a very small, ball-shaped (or rice-shaped) pasta. Also called pearl couscous, it’s a popular staple in many Greek recipes.
Fresh Vegetables are the star of this recipe! Diced cucumbers, juicy tomatoes, and bell peppers give this salad the perfect crunch. Add in your favorites while trying to keep a variety of colors and textures.
Don’t forget the feta cheese! It’s the perfect addition to this salad with just the right amount of saltiness.
For the homemade dressing, combine all ingredients and shake to combine before pouring over the salad. Try adding a little lemon zest for an extra bit of flavor!
Ensure you use a light tasting olive oil as some extra virgin olive oils can have a bitter taste. Use any oil you have on hand, try vegetable oil, grapeseed oil, or canola oil.
How To Make Couscous Salad
This easy summer salad is ready in just 3 simple steps!
Prep: Cook couscous (per recipe below) and prep vegetables.
Dressing: Make salad dressing and shake in a jar, set aside.
Combine: Toss all ingredients together and serve immediately!
How Long Does Couscous Salad Last?
Like any pasta salad, couscous salad will last about 5 days in the refrigerator. Refresh the flavors by adding some extra dressing or a dash of salt or pepper.
It’s not recommended to freeze couscous because freezing pasta will result in a mushy texture once it is thawed out. But this salad is so easy to make, why not make a fresh batch?
This side salad is full of fresh and crunchy vegetables!
Course Salad, Side Dish
Cuisine American, Greek
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 4servings
Calories 340
Author Holly Nilsson
Ingredients
3/4cupcouscous
1tablespoonbutter
3/4cupwater
1cuptomatoes
1cupcucumbersliced
1bell pepperchopped
1/4cupred onionthinly sliced
1/3cupfeta cheesecrumbled
1/3cupflat leaf parsleychopped
Dressing
3tablespoonsolive oil
2tablespoonsred wine vinegar
1tablespoonfresh lemon juice
1 1/2teaspoonshoney
1clovegarlicminced
salt & pepper to taste
Instructions
Bring water, butter and a pinch of salt to a boil. Add couscous, stir and cover. Remove from heat and let sit 5 minutes.
Meanwhile, place all dressing ingredients in a jar and shake well to combine.
Place couscous in a large bowl and fluff with a fork. Allow to cool completely.
Add remaining salad ingredients and dressing. Toss to combine and serve.
Notes
Substitute cooked quinoa or rice for couscous if you'd prefer.Add any fresh (or even roasted) vegetable to this recipe. Chopped spinach or kale are delicious additions.Try adding a little lemon zest for an extra bit of flavor!Ensure you use a light tasting olive oil as some extra virgin olive oils can have a bitter taste. Use any oil you have on hand, try vegetable oil, grapeseed oil, or canola oil.