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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

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

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

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

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

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

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

Homemade Herb-Infused Butter
Pantry American

Homemade Herb-Infused Butter

4.0

Prep
10 min
Cook
120 min
Total
370 min

Instructions

  1. 1 Grind up the dried oregano until very fine; measure out 3 tablespoons.
  2. 2 Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
  3. 3 Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure it with a rubber band. Pour butter mixture through cheesecloth into the bowl. Remove the rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
  4. 4 Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Discard water.

By christouxphr

Grilled Peppers
Appetizer American

Grilled Peppers

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat a grill for medium heat and lightly oil the grate.
  2. 2 Place pepper chunks, skin-side up, on the preheated grill; cook until slightly charred, 3 to 5 minutes.
  3. 3 Turn peppers over; place jalapeño slices on them. Top with mozzarella cheese and sprinkle with oregano. Grill until cheese melts; transfer to a plate and serve warm.

By Deedle Gee

Air Fryer Beef Tenderloin
Dinner American

Air Fryer Beef Tenderloin

4.8

Prep
5 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the air fryer to 400 degrees F (200 degrees C).
  2. 2 Pat dry tenderloin with paper towels and place on a plate. Drizzle oil all over meat, then sprinkle with oregano, salt, and pepper.
  3. 3 Rub spices and oil into meat.
  4. 4 Place into the preheated air fryer basket, folding as needed to make it fit. Close the lid.
  5. 5 Reduce heat to 390 degrees F (198 degrees C) and cook for 22 minutes. Reduce heat to 360 degrees F (182 degrees C) and cook for 10 more minutes. An instant-read thermometer inserted into the center of tenderloin should read 135 degrees F (57 degrees C) for medium doneness.
  6. 6 Remove tenderloin to a platter. Allow to rest, uncovered, for at least 10 minutes before serving.

By Buckwheat Queen

Baked Zucchini Chips
Side Dish American

Baked Zucchini Chips

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat.
  3. 3 Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
  4. 4 Bake in the preheated oven until zucchini chips are tender and cheese is browned, about 15 minutes.

By laureng

Baked Sweet Potatoes
Dinner American

Baked Sweet Potatoes

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brush some oil on the bottom of a glass or nonstick baking dish.
  2. 2 Peel sweet potatoes; cut into medium cubes.
  3. 3 Transfer sweet potato cubes to the baking dish. Add remaining oil, sprinkle with oregano, salt, and pepper, and toss to coat.
  4. 4 Bake in the preheated oven until sweet potato cubes are soft and fork-tender, 45 minutes to 1 hour.

By JENNCOOK

Savory Puff Pastry Christmas Tree
Appetizer American

Savory Puff Pastry Christmas Tree

4.9

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Gather the ingredients. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
  3. 3 Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
  4. 4 Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
  5. 5 Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
  6. 6 Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
  7. 7 Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
  8. 8 Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

By Diana Moutsopoulos

Smoked Mozzarella Skillet Chicken
Dinner American

Smoked Mozzarella Skillet Chicken

4.5

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place chicken breasts on a work surface; cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness; sprinkle both sides with oregano, onion powder, and salt.
  2. 2 Heat olive oil in a large cast-iron skillet over medium heat. Add breasts; cook for about 4 minutes. Flip; cook about 3 minutes more. Top breasts with sliced mozzarella. Cover the skillet; cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 2 to 3 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  3. 3 Transfer breasts to plates; cool before serving, 1 minute.

By mrsg

Instant Pot® Infused Olive Oil
Pantry American

Instant Pot® Infused Olive Oil

5.0

Prep
10 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Pour 3/4 cup olive oil into each jar. Place rosemary in one jar, oregano in another, and crushed red pepper flakes in the third. Screw lids on to seal.
  2. 2 Pour 4 cups water into a multi-functional pressure cooker (such as Instant Pot®) and place jars in the water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes.
  4. 4 Remove the lid and let jars cool for 30 minutes before handling. Strain oil into bottles and seal.

By Soup Loving Nicole

Zucchini Parmesan with Tomato Sauce
Dinner American

Zucchini Parmesan with Tomato Sauce

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add zucchini slices; sauté until softened, 5 to 10 minutes.
  2. 2 Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes.
  3. 3 Sprinkle Parmesan cheese over top, then serve.

By MW09

The Best Zucchini Dip Ever
Appetizer American

The Best Zucchini Dip Ever

4.2

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Place zucchini into a saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 5 minutes. Drain.
  2. 2 Transfer zucchini to a food processor or blender; process until smooth. Add sugar, soy sauce, garlic, and oregano; process until blended.
  3. 3 Transfer the puréed mixture to a serving bowl and stir in the mayonnaise. Chill for at least 1 hour before serving.

By BETTYBILLINGS

Poulet a la Saucisse
American

Poulet a la Saucisse

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. 2 In a skillet over medium heat, break apart the sausage and cook until evenly brown. Drain grease.
  3. 3 In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic powder, and Worcestershire sauce.
  4. 4 Place equal amounts of the sausage mixture on each chicken breast. Fold breasts tightly over the filling and secure with toothpicks. Arrange in the prepared baking dish. Brush with butter and sprinkle with bread crumbs to coat.
  5. 5 Bake 45 minutes in the preheated oven, until chicken juices run clear.

By Kathy

Best Potatoes You'll Ever Taste
Dinner American

Best Potatoes You'll Ever Taste

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
  3. 3 Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
  4. 4 Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
  5. 5 Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes.
  6. 6 Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.
  7. 7 Serve hot and enjoy!

By XANTHE