Skip to content

Type what you have

Cook with

oregano ×
Eggplant Salad
Salad Italian

Eggplant Salad

4.8

Prep
30 min
Cook
90 min
Total
180 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
  2. 2 Bake in the preheated oven until completely softened, about 1 ½ hours. Cool completely, then remove skin and finely chop the flesh. Transfer to a large mixing bowl, and set aside.
  3. 3 Heat 1 tablespoon of oil in a skillet over medium heat. Add garlic: cook and stir until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, vinegar, sugar, oregano, and basil until well blended and sugar is dissolved: pour over eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

By Sandi

Cherry Tomato Salad
Salad American

Cherry Tomato Salad

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine cherry tomatoes, green olives, back olives, and green onions in a salad bowl.
  2. 2 Toast pine nuts in a dry skillet over medium heat until golden brown, turning frequently. Stir into tomato mixture.
  3. 3 Whisk olive oil, red wine vinegar, sugar, and oregano together in a small bowl; season to taste with salt and pepper.
  4. 4 Pour dressing over salad, and gently stir to coat tomatoes.

By Keren

Greek Orzo Salad
Salad Greek

Greek Orzo Salad

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. 2 Drain artichoke hearts, reserving liquid.
  3. 3 Gather prepared ingredients together.
  4. 4 Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
  5. 5 Just before serving, drizzle reserved artichoke marinade over salad.
  6. 6 Enjoy!

By Patrice

Home-Opener Pasta Salad Dressing
Salad American

Home-Opener Pasta Salad Dressing

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk salad dressing, olive oil, vinegar, garlic, Dijon mustard, sugar, black pepper, salt, basil, oregano, thyme, and parsley together in a bowl until smooth; stir in pickle juice to thin until reaches desired consistency.

By clarkie24

Light and Easy Greek Potato Salad
Salad Greek

Light and Easy Greek Potato Salad

4.7

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
  2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
  3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba

Rachel's Pizza Pasta Salad
Salad American

Rachel's Pizza Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool while you make the dressing.
  2. 2 Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl until well combined; set aside.
  3. 3 Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
  4. 4 Pour dressing over pasta mixture; toss until well mixed.

By Rachel Abraham

Greek Salad
Salad Greek

Greek Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
  2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
  3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

My Big Fat Greek Salad
Salad Greek

My Big Fat Greek Salad

4.9

Prep
20 min
Cook
Total
70 min

Instructions

  1. 1 Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
  2. 2 Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
  3. 3 While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
  4. 4 Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
  5. 5 Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

By John Mitzewich

A Great Greek Pasta Salad
Salad Greek

A Great Greek Pasta Salad

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar together in a large bowl.
  3. 3 Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.
  4. 4 Cover, and chill 2 hours or overnight.
  5. 5 Serve and enjoy!

By Behr

Greek Pasta Salad
Salad Greek

Greek Pasta Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 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, about 10 minutes; rinse with cold water and drain well.
  3. 3 Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.
  4. 4 Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well.
  5. 5 For best flavor, cover salad and chill in the refrigerator before serving to allow flavors to blend. Enjoy!

By Danielle Laroche

Pasta Salad with Homemade Dressing
Salad Italian

Pasta Salad with Homemade Dressing

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
  3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
  4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
  5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

Chicken and Feta Burgers
Mediterranean

Chicken and Feta Burgers

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix chicken, oregano, tapenade, feta cheese, and garlic together in a bowl; form into 4 patties. Season burgers with salt and pepper.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate with olive oil.
  3. 3 Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.

By Jeanette

Oregano-Lemon Chicken
Dinner Mediterranean

Oregano-Lemon Chicken

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
  3. 3 Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

By samanathon

Air Fryer Mediterranean Cauliflower
Dinner Mediterranean

Air Fryer Mediterranean Cauliflower

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 375 degrees F (190 degrees C).
  2. 2 Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
  3. 3 Place cauliflower florets into a large resealable bag. Drizzle with oil mixture, then shake gently to lightly coat evenly. Transfer cauliflower to the air fryer basket in a single layer, working in batches if necessary.
  4. 4 Air-fry cauliflower, shaking basket every 4 to 5 minutes, until cauliflower is browned and edges are crispy, 12 to 15 minutes total. Place hot cauliflower in a serving bowl and top with feta cheese; toss gently to combine.

By France Cevallos

Mediterranean Red Snapper
Dinner Mediterranean

Mediterranean Red Snapper

4.3

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
  2. 2 Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
  3. 3 Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
  4. 4 Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

By Kim's Cooking Now

Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers
Mediterranean

Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers

4.8

Prep
35 min
Cook
80 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
  3. 3 Stuff each cherry pepper generously with Italian sausage. Set aside.
  4. 4 Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
  5. 5 Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
  6. 6 Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
  7. 7 Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
  8. 8 Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
  9. 9 Return to medium-high heat and bring to a simmer.
  10. 10 Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
  11. 11 Garnish with chopped basil, oregano, and marjoram.

By John Mitzewich

Mediterranean-Inspired Chickpea Salad
Lunch Mediterranean

Mediterranean-Inspired Chickpea Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
  2. 2 Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.

By Caleb

Mediterranean Chicken Skillet Dinner
Dinner Mediterranean

Mediterranean Chicken Skillet Dinner

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
  2. 2 Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
  3. 3 Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.

By Uncle Ben's

Mediterranean Grilled Salmon Kabobs
Dinner Mediterranean

Mediterranean Grilled Salmon Kabobs

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Combine tzatziki sauce, lemon juice, and lemon zest in a bowl. Add salmon, toss to coat, and marinate in the refrigerator for 15 minutes.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Combine garlic, oregano, and olive oil in a bowl. Add green peppers, red onions, and grape tomatoes.
  4. 4 Beginning and ending with salmon, thread salmon, grape tomatoes, red onions, and green peppers onto 8 skewers.
  5. 5 Cook salmon skewers on the hot grill until fish is opaque in color, turning every 5 minutes, about 15 minutes total. Top with feta cheese and extra tzatziki sauce.

By Chef Mo

Big Ray's Mediterranean Salad Dressing
Dinner Mediterranean

Big Ray's Mediterranean Salad Dressing

4.0

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Pour olive oil, 1/2 cup plus 2 tablespoons vinegar, Parmesan cheese, mustard, oregano, basil, onion, garlic, salt, sugar, and black pepper into a large glass jar. Whisk or stir with a spoon until well combined.
  2. 2 Refrigerate dressing for at least 2 hours. Shake very well before serving.

By bfr610

Branzino Mediterranean
Dinner Mediterranean

Branzino Mediterranean

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
  3. 3 Place 2 whole branzino fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish.
  4. 4 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes.
  5. 5 Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with parsley and 2 lemon wedges.

By Christala

Lemony Mediterranean Chicken
Dinner Mediterranean

Lemony Mediterranean Chicken

4.3

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts into a 9x13-inch baking dish.
  2. 2 Whisk olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper together in a bowl. Brush some of the mixture onto chicken.
  3. 3 Place potatoes, bell pepper, onion, and lemon slices into a bowl; pour in remaining lemon juice mixture and toss to coat. Arrange vegetables and lemon slices around chicken in the baking dish.
  4. 4 Bake in the preheated oven for 30 minutes. Brush chicken and vegetables with the pan drippings. Continue to bake until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 165 degrees F (74 degrees C), about 30 more minutes.

By joecraig

Mediterranean-Style Stuffed Peppers
Dinner Mediterranean

Mediterranean-Style Stuffed Peppers

3.0

Prep
35 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
  3. 3 Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
  4. 4 Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
  5. 5 Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

By gpg

Mediterranean Meatballs
Dinner Mediterranean

Mediterranean Meatballs

5.0

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
  2. 2 Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
  3. 3 Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
  4. 4 Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
  5. 5 Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.

By Bibi

Tilapia Feta Florentine
Dinner Mediterranean

Tilapia Feta Florentine

4.8

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
  3. 3 Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
  4. 4 Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

By Eddie Riddell