Type what you have

Ingredients

• ✓ tomato
• penne pasta
• cannellini bean
• spinach
• feta cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, combine tomatoes and beans in a large non-stick skillet; bring to a boil over medium high heat, then reduce heat to medium-low and simmer 10 minutes. Add spinach; cook until wilted, 2 minutes, stirring constantly.
3. 3 Serve sauce over pasta, and sprinkle with feta.

By Joelene Craver

Ingredients

• ✓ tomato
• butter
• garlic
• basil
• lime juice
• swordfish steak

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 1/4 cup butter with 1 teaspoon garlic in a medium pot over medium-low heat. Stir in tomatoes, basil, and lime juice. Just before mixture comes to a boil, reduce heat to low.
3. 3 Melt remaining butter in a small pot; mix in remaining garlic.
4. 4 Arrange swordfish in a baking pan; drizzle with garlic butter.
5. 5 Bake fish in the preheated oven for 7 minutes. Flip fish; continue baking until fish easily flakes with a fork, about 7 more minutes.
6. 6 Spoon tomato mixture over fish to serve. Top with pan juices.

By Jim Glasser

Ingredients

• ✓ tomato
• cucumber
• red onion
• feta cheese
• green olive
• red wine vinegar

Instructions

1. 1 In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.

By MIKEGINNY

Ingredients

• ✓ tomato
• green bell pepper
• cucumber
• red onion
• feta cheese
• olive oil
• lemon juice

Instructions

1. 1 In a large bowl, combine the tomatoes, green bell pepper, cucumber, red onion, olive oil, and lemon juice. Refrigerate until thoroughly chilled. Sprinkle with feta cheese before serving.

By Sandra

Ingredients

• ✓ tomato
• lima bean
• olive oil
• garlic
• dill
• sea salt
• water

Instructions

1. 1 Place lima beans into a large saucepan and add enough water to cover by 2 inches. Soak for 8 hours or overnight.
2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
3. 3 Place the saucepan with beans and water over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
4. 4 Drain beans; pour into a 9x13-inch baking dish. Add tomatoes, olive oil, garlic, dill, and salt; stir to combine.
5. 5 Bake in the preheated oven, stirring occasionally and adding water if the mixture appears dry, until beans are tender, 1 1/2 to 2 hours.

By stamarex

Ingredients

• ✓ tomato
• cucumber
• feta cheese
• black olive
• sun-dried tomato
• oil
• red onion

Instructions

1. 1 In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

By Heather Shevlin

Ingredients

• ✓ tomato
• chicken breast
• cream cheese
• feta cheese
• black olive
• onion
• spinach

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
3. 3 Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
4. 4 Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By chikkin

Ingredients

• ✓ tomato
• zucchini
• red onion
• green bell pepper
• black olive
• feta cheese
• vinaigrette salad dressing

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese and drizzle with vinaigrette. Fold into a packet and seal the edges.
3. 3 Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.

By BBLUELINE

Ingredients

• ✓ tomato
• spaghetti squash
• olive oil
• onion
• garlic
• basil
• black olive

Instructions

1. 1 Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
2. 2 While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
3. 3 Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
4. 4 Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.

By Stacey

Ingredients

• ✓ tomato
• octopus
• olive oil
• red onion
• bay leaf
• salt
• black pepper

Instructions

1. 1 Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
2. 2 Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

By Diana Moutsopoulos

Ingredients

• ✓ tomato
• linguine pasta
• olive oil
• garlic
• mushroom
• oregano
• feta cheese
• black olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking peel blanched tomatoes and chop.
3. 3 In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
4. 4 To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.

By Mary

Ingredients

• ✓ tomato
• red onion
• sea salt
• oregano
• green bell pepper
• cucumber
• black olive
• olive oil
• feta cheese

Instructions

1. 1 Cut tomatoes into wedges over a large serving bowl so that any extra juices land in the bowl with tomato wedges. Add onion slices and oregano, then season liberally with salt; mix to combine. Allow tomatoes to sit at room temperature until juices have released, at least 20 to 30 minutes or up to 2 hours.
2. 2 Mix in bell pepper, cucumber, and olives just before serving. Top with feta cheese and drizzle with olive oil.

By Diana Moutsopoulos

Ingredients

• ✓ tomato
• potato
• zucchini
• red onion
• olive oil
• parsley
• sea salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).
3. 3 Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
4. 4 Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
5. 5 Cool briam slightly before serving or serve at room temperature.

By Diana Moutsopoulos

Ingredients

• ✓ tomato
• eggplant
• onion
• feta cheese
• parsley
• olive oil
• white vinegar
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Pierce eggplant a few times with the tip of a paring knife or fork.
3. 3 Cook on the preheated grill, turning often, until skin is charred and eggplant is tender, about 15 minutes. Set aside until cool enough to handle. Remove and discard skin from eggplant; dice pulp.
4. 4 Combine eggplant pulp, onion, tomato, feta, parsley, olive oil, and vinegar in a bowl; mix well. Refrigerate for 1 hour. Season with salt before serving.

By constantina

Ingredients

• ✓ tomato
• sun-dried tomato pesto
• whole wheat pita bread
• spinach
• mushroom
• feta cheese
• parmesan cheese
• olive oil
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
3. 3 Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters to serve.

By Heatherbee

Ingredients

• ✓ tomato
• olive oil
• green onion
• pea
• potato
• dill
• salt
• black pepper
• water

Instructions

1. 1 Heat olive oil in a saucepan over medium heat, Cook and stir onions in hot oil until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from tomatoes.
2. 2 Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Make sure that any remaining water from tomatoes has evaporated before serving.

By Diana Moutsopoulos

Ingredients

• ✓ tomato
• olive oil
• onion
• green bean
• potato
• salt
• black pepper
• white sugar
• water

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Stir in onion and cook until softened, about 5 minutes. Add green beans and stir until coated in oil. Cook, stirring occasionally, for 2 to 3 minutes. Add puréed tomatoes, potatoes, salt, pepper, and sugar. Stir well, then add enough water to barely cover beans.
2. 2 Cover the saucepan partially with a lid. Bring to a simmer over medium-low heat and cook gently until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

By Diana Moutsopoulos

Ingredients

• ✓ tomato
• olive oil
• lamb stew meat
• garlic
• white sugar
• salt
• pepper
• butter
• orzo pasta
• water

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
4. 4 Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.

By STEFADOURAKI

Ingredients

• ✓ tomato
• halibut fillet
• greek seasoning
• onion
• kalamata olive
• caper
• olive oil
• lemon juice
• salt
• pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
3. 3 Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.

By mleiland

Ingredients

• ✓ tomato
• green bell pepper
• butter
• onion
• garlic
• ground beef
• soy sauce
• seasoned salt
• black pepper
• water
• rice
• olive oil

Instructions

1. 1 Cut off tops of tomatoes, leaving a corner still attached to create a lid. Scoop out insides of tomatoes and transfer to a large bowl; squeeze juices out of tomatoes.
2. 2 Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes.
3. 3 Arrange tomatoes and bell peppers in an 11x17-inch baking dish.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground beef, soy sauce, seasoned salt, and black pepper. Cook until beef is browned and crumbly, 5 to 10 minutes.
6. 6 Mix squeezed tomato insides and water into browned beef mixture; bring to a simmer and cook for about 15 minutes. Add rice and bring to a boil; remove skillet from heat.
7. 7 Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
8. 8 Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
9. 9 Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

By Denise Phillips Sarigianopoulo

Ingredients

• ✓ tomato
• olive oil
• shallot
• garlic
• fennel
• white wine
• ouzo
• heavy cream
• mussel
• basil
• salt

Instructions

1. 1 Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
2. 2 Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
3. 3 Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

By DJ Williams

Ingredients

• ✓ tomato
• penne pasta
• vegetable oil
• lemon juice
• basil
• black pepper
• garlic salt
• green bell pepper
• onion
• cucumber
• black olive

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
2. 2 In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
3. 3 In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

By Sara Hardy

Ingredients

• ✓ tomato
• green bean
• olive oil
• white balsamic vinegar
• salt
• black pepper
• parsley
• shallot
• garlic
• feta cheese

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add beans and cook until soft, 10 to 15 minutes. Drain well.
2. 2 Whisk oil, vinegar, salt, and pepper together in a small bowl. Stir in parsley, shallot, and garlic.
3. 3 Combine beans and tomatoes in a large bowl. Pour dressing over top and mix to combine. Stir in feta. Allow to sit for 20 minutes before serving.

By Barbara Sauermann

Ingredients

• ✓ tomato
• olive oil
• onion
• spinach
• water
• garlic
• tomato paste
• beef bouillon
• salt
• pepper
• long-grain white rice

Instructions

1. 1 Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
2. 2 Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
3. 3 Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.

By Vasiliki

Ingredients

• ✓ tomato
• leg of lamb
• onion
• olive oil
• oregano
• salt
• black pepper
• lemon
• water
• orzo pasta
• feta cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place lamb in a roasting pan. Add mashed tomatoes, onion, olive oil, oregano, salt, pepper, and lemon juice. Combine and make sure lamb is well coated. Cover pan with a lid or aluminum foil.
3. 3 Bake in the preheated oven for about 3 hours. Remove from the oven and remove aluminum foil; leave oven on.
4. 4 Add water and orzo directly to the roasting pan. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add feta cheese and mix until melted and combined.

By CartoonJunkie33

Ingredients

• ✓ tomato
• olive oil
• onion
• green bean
• potato
• mint
• parsley
• salt
• black pepper
• water
• garlic powder

Instructions

1. 1 Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion until tender, about 10 minutes. Mix remaining olive oil, green beans, tomatoes, potato, mint, parsley, salt, and pepper into onion, adding enough water to cover the whole mixture. Bring liquid to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 1 hour.

By Jimmy the Greek

Ingredients

• ✓ tomato
• green bean
• lemon juice
• onion
• olive oil
• tomato sauce
• parsley
• water
• salt
• pepper
• bay leaf

Instructions

1. 1 Place green beans in a pot, and mix in lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt, pepper, and bay leaf. Cook 45 minutes over medium heat, occasionally stirring, until sauce is thickened. Remove bay leaf before serving.

By Lori A

Ingredients

• ✓ tomato
• chickpea
• olive oil
• paprika
• black pepper
• cayenne pepper
• salt
• tzatziki sauce
• pita bread
• red onion
• lettuce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet.
2. 2 Pat dry chickpeas with a paper towel, removing any skins that may come off. Toss chickpeas gently with olive oil, paprika, black pepper, cayenne, and salt. Spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven until lightly browned but not hard, about 20 minutes.
4. 4 Spread some tzatziki on the inside of each pita. Sprinkle in the chickpeas and add tomato slices, red onion, and lettuce.

By Garrett Griffin

Ingredients

• ✓ tomato
• olive oil
• lemon juice
• kalamata olive
• red bell pepper
• red onion
• garlic
• oregano
• feta cheese
• orzo pasta
• parsley

Instructions

1. 1 Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
2. 2 Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

By lauryn

Ingredients

• ✓ tomato
• olive oil
• balsamic vinegar
• mixed herbs
• sea salt
• black pepper
• olive oil
• romaine heart
• cucumber
• red onion
• feta cheese
• kalamata olive

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.
3. 3 Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.
4. 4 Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.
5. 5 Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.

By Mangia Mangia