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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

Peach Burrata Salad
Salad Italian

Peach Burrata Salad

4.9

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gently tear open the burrata cheese to expose the soft, creamy core and place in the center of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and drizzle with olive oil.
  2. 2 Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.

By foodelicious

Amazing Cucumber Basil Salad
Salad American

Amazing Cucumber Basil Salad

4.4

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Process spinach and basil in a food processor until finely chopped.
  2. 2 Toss together spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper in a large bowl with an airtight lid. Cover the bowl and refrigerate salad, 8 hours to overnight.

By RainbowJewels

Copycat Italian Salad Dressing
Salad Italian

Copycat Italian Salad Dressing

4.6

Prep
5 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
  2. 2 Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
  3. 3 Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

By NWMama

Summer Corn Salad
Salad American

Summer Corn Salad

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  3. 3 Toss corn, tomatoes, onion, basil, oil, vinegar, salt, and pepper in a large bowl; chill until serving.

By Eileen

Tomato Mozzarella Salad
Salad Italian

Tomato Mozzarella Salad

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place tomato slices, alternating with mozzarella slices, on a large serving platter.
  3. 3 Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well.
  4. 4 Drizzle over tomatoes and mozzarella; sprinkle with basil.
  5. 5 Enjoy!

By JOANN HAN

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

Pesto Pasta Caprese Salad
Salad Italian

Pesto Pasta Caprese Salad

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 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.
  2. 2 Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

By thedailygourmet

Bruschetta Salad
Salad Italian

Bruschetta Salad

4.9

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

By Stephanie Moyle Barber

Red Cabbage Slaw with a Twist
Salad Asian

Red Cabbage Slaw with a Twist

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

By Lynn Pennec

Chickpea Salad
Salad American

Chickpea Salad

4.8

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
  2. 2 Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
  3. 3 Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .

By Giardino

Fennel Salad
Salad American

Fennel Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 To make the dressing: Whisk together sugar, vinegar, oil, basil, salt, and pepper in a small bowl until sugar dissolves.
  2. 2 To make the salad: Toss salad greens, orange sections, fennel, onion, almonds, and cranberries together in a large bowl.
  3. 3 Pour dressing over salad and toss to combine.

By Chef4Six

Spinach Pasta Salad
Salad Italian

Spinach Pasta Salad

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 Combine cooked pasta, spinach, feta cheese, red onion, and olives in a large bowl.
  3. 3 Whisk salad dressing, garlic, lemon juice, garlic salt, and pepper together until well combined; pour over spinach salad and toss to coat.

By Kim Fusich

Bow Tie Pasta Salad
Salad American

Bow Tie Pasta Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook bow tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain. Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
  3. 3 Mix cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
  4. 4 Gently stir salad dressing and Parmesan cheese together in a bowl until evenly mixed; season to taste with sugar, basil, and salt.
  5. 5 Pour salad dressing mixture over pasta mixture; gently toss to coat evenly.
  6. 6 For best results, chill salad in refrigerator before serving to allow flavors to blend.

By Alley

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

Panzanella Salad
Salad Italian

Panzanella Salad

4.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss bread with 1/3 cup olive oil, salt, pepper, and garlic in a large bowl.
  3. 3 Arrange on a baking sheet and toast in the preheated oven until golden, about 5 to 10 minutes.
  4. 4 Transfer bread back into the bowl and set aside to cool slightly.
  5. 5 Whisk 1/4 cup of olive oil and balsamic vinegar together in a small bowl; set aside.
  6. 6 Add tomatoes, onion, basil, olives, and mozzarella into the bowl with bread; toss with vinaigrette.
  7. 7 Let stand for 20 minutes before serving. Enjoy!

By veggiemom

Roasted Corn and Basmati Rice Salad
Salad American

Roasted Corn and Basmati Rice Salad

4.2

Prep
25 min
Cook
35 min
Total
120 min

Instructions

  1. 1 In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
  3. 3 In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
  4. 4 In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

By Bonnie

Antipasto Salad
Salad Italian

Antipasto Salad

4.9

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
  2. 2 Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
  3. 3 Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.

By Katie Greco

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

Glasser's Greek Marlin
Dinner Greek

Glasser's Greek Marlin

4.5

Prep
10 min
Cook
25 min
Total
35 min

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

Grilled Halloumi Kebabs
Appetizer Greek

Grilled Halloumi Kebabs

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
  2. 2 Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
  3. 3 Preheat an outdoor grill to medium-high heat.
  4. 4 Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
  5. 5 Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
  6. 6 Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.

By Soup Loving Nicole

Marinated Greek Chicken Kabobs
Greek

Marinated Greek Chicken Kabobs

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  4. 4 Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

By katplusgoll

Greek-Inspired Vegan Spaghetti Squash
Dinner Greek

Greek-Inspired Vegan Spaghetti Squash

Prep
15 min
Cook
25 min
Total
40 min

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

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

Absolutely Fabulous Greek Salad Dressing
Pantry Greek

Absolutely Fabulous Greek Salad Dressing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature.
  3. 3 Pour over salad and enjoy!

By DANIELLE M