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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

Greek Tomato Salad
Lunch Greek

Greek Tomato Salad

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.

By Laurie Gee

Individual Greek Pita Pizzas
Lunch Greek

Individual Greek Pita Pizzas

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix together lemon juice, garlic powder, oregano, and basil in a medium bowl; whisk in olive oil until dressing is well blended.
  3. 3 Brush about 1 tablespoon dressing over pita breads and arrange on a baking sheet; reserve remaining dressing.
  4. 4 Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella and feta cheese.
  5. 5 Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

By Lela

Tuna Souvlaki Pasta Salad
Lunch Greek

Tuna Souvlaki Pasta Salad

4.8

Prep
30 min
Cook
10 min
Total
310 min

Instructions

  1. 1 Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
  2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
  3. 3 Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

By JARRIE

Quick Greek Pasta Salad with Steak
Lunch Greek

Quick Greek Pasta Salad with Steak

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
  2. 2 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
  3. 3 Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
  4. 4 Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

By Polo

Greek Veggie Salad II
Lunch Greek

Greek Veggie Salad II

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

By Lauren Brown

The Best Greek Salad
Lunch Greek

The Best Greek Salad

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper in the bowl of a food processor; pulse until smooth and emulsified.
  2. 2 Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese in a large bowl. Drizzle vinaigrette over top; toss to coat.

By Carol Amos

Roasted Red Pepper Panini
Lunch American

Roasted Red Pepper Panini

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine basil, buttery spread, and garlic in the bowl of a food processor or blender; pulse until almost smooth.
  2. 2 Spread 2 slices bread with buttery basil spread; top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  3. 3 To cook in a panini press: Preheat a panini press according to the manufacturer's instructions. Add sandwich; cook until golden and crisp, according to the manufacturer's instructions, 3 to 5 minutes. Repeat with remaining sandwich.

By Country Crock

Quick and Easy Grilled Cheese
Lunch

Quick and Easy Grilled Cheese

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Layer Cheddar slices onto 1 piece bread. Sprinkle parsley, basil, oregano, rosemary, and dill over the cheese; top with remaining bread. Spread the top of sandwich with 1 tablespoon butter.
  2. 2 Heat a skillet over medium heat. Gently flip sandwich, buttered-side down, into the hot skillet; spread remaining 1 tablespoon butter on the top. Cook until cheese has melted, about 3 minutes per side.

By jofdo

Spicy Tomato Bisque with Grilled Brie Toast
Lunch

Spicy Tomato Bisque with Grilled Brie Toast

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.
  2. 2 In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
  3. 3 Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
  4. 4 To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.

By amanda1432

Chicken Salad Tea Sandwiches
Lunch

Chicken Salad Tea Sandwiches

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
  2. 2 Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

By Isara

Vegan Broccoli Soup
Lunch

Vegan Broccoli Soup

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
  2. 2 Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
  3. 3 Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

By Nakkeya

Favorite Basil Tomato Soup
Lunch Italian

Favorite Basil Tomato Soup

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir together tomatoes and chicken broth in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes.
  2. 2 Stir in basil and sugar; reduce heat to low and continue cooking until basil is wilted, about 5 minutes.
  3. 3 Stir cream into tomato mixture; add butter and continue cooking, stirring occasionally, until butter is completely melted, 5 to 7 minutes more.

By JulieO

Honeydew-Grape Tomato Salad
Lunch

Honeydew-Grape Tomato Salad

3.3

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

By S Fiegen

Zoodle Caprese Salad
Lunch Italian

Zoodle Caprese Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
  2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
  3. 3 Toss in arugula and basil just before serving.

By Jeannette

Italian Lentil Salad
Lunch Italian

Italian Lentil Salad

5.0

Prep
10 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
  2. 2 Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

By schmerna

Owen's Mozzarella and Tomato Salad
Lunch Italian

Owen's Mozzarella and Tomato Salad

4.4

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

By Dell

Roasted Eggplant Sandwiches
Lunch

Roasted Eggplant Sandwiches

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
  3. 3 Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
  4. 4 Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
  5. 5 Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

By Brittney Tun

Spinach and Orzo Salad
Lunch

Spinach and Orzo Salad

4.6

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

By Christine R