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Greek Quinoa
Lunch Greek

Greek Quinoa

4.5

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large serving bowl and let cool completely.
  2. 2 Drizzle olive oil over cooled quinoa and stir. Fold olives, feta cheese, tomatoes, and basil through the quinoa.

By Lindsay

Shrimp Lettuce Wraps
Lunch Greek

Shrimp Lettuce Wraps

5.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
  2. 2 Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

By Ashley DeStefano

Greek-Inspired Gemelli Pasta Salad
Lunch Greek

Greek-Inspired Gemelli Pasta Salad

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk olive oil, vinegar, garlic, oregano, Dijon, salt, and black pepper together in a small bowl until well combined.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook gemelli pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain, rinse under cold water, drain again.
  3. 3 Transfer gemelli to a large bowl; add spinach, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Toss salad with vinaigrette until evenly coated.

By Annie Pfannkoch

Greek Island Chicken Shish Kebabs
Lunch Greek

Greek Island Chicken Shish Kebabs

4.6

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Whisk olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
  2. 2 Meanwhile, soak wooden skewers in water for at least 30 minutes.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread chicken onto the skewers, alternating with bell peppers, onion, mushrooms, and tomatoes.
  5. 5 Cook skewers on preheated grill, turning frequently, until nicely browned on all sides, and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dolce Cuoco

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Lunch Greek

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

4.6

Prep
35 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Whisk rice wine vinegar, Dijon mustard, garlic, pinch of salt, and black pepper together in a bowl; slowly whisk in 2/3 cup extra-virgin olive oil, whisking constantly. Transfer vinaigrette to a jar with a tight-fitting lid.
  2. 2 Set an oven rack to highest position preheat the oven's broiler on high.
  3. 3 Toss zucchini and bell pepper with 2 tablespoons olive oil; season with salt and black pepper. Arrange on a large baking sheet with sides
  4. 4 Broil in the preheated oven until spotty brown, 8 to 10 minutes, flipping zucchini slices and pepper halves once. Transfer to a large bowl to cool, then cut into bite-sized pieces.
  5. 5 Fill a large pot with 1 gallon water and 2 tablespoons salt; bring to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain thoroughly (do not rinse); transfer to the baking sheet. Set aside to cool.
  6. 6 Transfer zucchini, bell pepper, pasta shells, shrimp, tomatoes, feta cheese, olives, onion, and oregano to a bowl or gallon-sized resealable plastic bag (it can be refrigerated for several hours). When ready to serve, add vinaigrette; toss to coat.

By USA WEEKEND columnist Pam Anderson

Greek Chicken and Potato Bowl
Lunch Greek

Greek Chicken and Potato Bowl

4.8

Prep
20 min
Cook
45 min
Total
425 min

Instructions

  1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
  2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
  3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
  4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
  5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
  6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
  7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
  8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
  9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
  10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich

Summer Cucumber Jicama Salad
Lunch American

Summer Cucumber Jicama Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
  2. 2 Stir cucumber, jicama, lemon zest, and 1 tablespoon lemon juice together in a bowl until combined. Gently fold in tomatoes.

By jerecar

Roasted Veggie Salad With Burrata
Lunch American

Roasted Veggie Salad With Burrata

5.0

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet.
  3. 3 Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables still warm.
  4. 4 Refrigerate salad for at least 1 hour. Top with Burrata to serve.

By Aleka Shunk

Easy Cold Pasta Salad
Lunch American

Easy Cold Pasta Salad

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; cool under cold running water.
  2. 2 Combine pasta, cucumbers, olives, onion, and tomatoes in a large bowl. Add Italian dressing; toss to combine. Cover and refrigerate before serving, at least 2 hours.

By Minnie K

Sweet Pepper Balsamic Bean Salad
Lunch

Sweet Pepper Balsamic Bean Salad

4.1

Prep
Cook
Total

Instructions

  1. 1 In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
  2. 2 In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
  3. 3 To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

By Kathy Miller

Gluten-Free Buckwheat Avocado Salad
Lunch

Gluten-Free Buckwheat Avocado Salad

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat to medium-low, cover the saucepan, and simmer until the buckwheat is firm yet tender to the bite, about 8 minutes. Rinse buckwheat under cold water and drain.
  2. 2 Stir avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and mixed pepper together in a large bowl until evenly combined. Add buckwheat groats and stir gently; top with goat cheese.

By Buckwheat Queen

Pasta Salad
Lunch Italian

Pasta Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
  3. 3 Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.
  4. 4 Pour dressing over salad and toss to coat.
  5. 5 For the best flavor, refrigerate the pasta salad for 8 hours to overnight.
  6. 6 Enjoy!

By Cyndie

Chef Salad
Lunch

Chef Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
  2. 2 Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

By thedailygourmet

Edamame, Corn, and Black Bean Salad
Lunch

Edamame, Corn, and Black Bean Salad

4.7

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
  2. 2 Make the salad: Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.
  3. 3 Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated. Cover and refrigerate until flavors have blended, at least 2 hours.

By Kitties 2

Marinated Vegetable and Olive Salad
Lunch

Marinated Vegetable and Olive Salad

3.9

Prep
30 min
Cook
5 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
  2. 2 Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

By Jessica Moretz

Hearts of Palm and Spinach Salad
Lunch

Hearts of Palm and Spinach Salad

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a large serving bowl, toss the spinach with hearts of palm, tomatoes, avocados, mushrooms, and almonds.
  2. 2 Combine oil, vinegar, ketchup, garlic and sugar in a jar. Season with salt, mustard and paprika. Cover with a tight fitting lid. Shake vigorously until well blended.
  3. 3 Before serving, pour dressing over salad, and toss to coat evenly.

By scoopnana

Farro Salad with Asparagus and Parmesan
Lunch American

Farro Salad with Asparagus and Parmesan

4.8

Prep
20 min
Cook
55 min
Total
795 min

Instructions

  1. 1 Soak farro in a large bowl of water for at least 12 hours. Drain.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in drained farro and return to a boil. Reduce heat to medium and cook farro uncovered, stirring occasionally, for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  3. 3 Meanwhile, fill another large pot with lightly salted water and bring to a boil. Add asparagus and cook, uncovered, until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and chop. Set aside.
  4. 4 Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle with balsamic vinaigrette and sprinkle with about 3/4 cup Parmesan cheese; toss until evenly mixed. Top with remaining 1/4 cup Parmesan cheese and serve at room temperature.

By Duncan

Awesome Ham Pasta Salad
Lunch

Awesome Ham Pasta Salad

4.6

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
  3. 3 In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

By Karena