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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

Warm Potato Salad with Olives
Dinner Mediterranean

Warm Potato Salad with Olives

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
  2. 2 Add red onion, and Kalamata olives to the warm potatoes; toss gently.
  3. 3 Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.

By lutzflcat

Sun-Dried Tomato and Cannellini Bean Dip
Dinner Mediterranean

Sun-Dried Tomato and Cannellini Bean Dip

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

By weedak

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

Savory Spanish Potato Salad
Dinner Mediterranean

Savory Spanish Potato Salad

4.6

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
  2. 2 Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
  3. 3 Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.

By lutzflcat

Minty Orzo Lentil and Feta Salad
Lunch Mediterranean

Minty Orzo Lentil and Feta Salad

4.5

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
  2. 2 Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
  3. 3 Combine the remaining olive oil, vinegar, and garlic in a small bowl.
  4. 4 Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

By KAGRECO

Mediterranean Orzo Salad
Dinner Mediterranean

Mediterranean Orzo Salad

4.9

Prep
20 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
  2. 2 Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
  3. 3 To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

By Kim's Cooking Now

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette
Lunch Mediterranean

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mix cucumbers, zucchini, onion, tomatoes, olives, basil, and thyme together in a large bowl.
  2. 2 Whisk red wine vinegar, balsamic vinegar, lemon zest, lemon juice, salt, sugar, and pepper together in a medium bowl until well combined.
  3. 3 Slowly whisk oil into dressing mixture in a medium bowl until combined; pour over salad, and serve.

By Dan Zahra

Mediterranean-Style Eggplant Pasta
Dinner Mediterranean

Mediterranean-Style Eggplant Pasta

4.9

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
  3. 3 Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
  4. 4 Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
  5. 5 Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

By Debbie

European Fry Sauce
European

European Fry Sauce

4.5

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

By Ryan Stroud

Simple Marinated Broccoli
Lunch

Simple Marinated Broccoli

4.3

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
  2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C

The Perfect Rib Eye Marinade

The Perfect Rib Eye Marinade

3.6

Prep
10 min
Cook
14 min
Total
85 min

Instructions

  1. 1 In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil grate.
  3. 3 Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

By BRANDI T

Easy Teriyaki Chops
Dinner

Easy Teriyaki Chops

4.4

Prep
5 min
Cook
10 min
Total
255 min

Instructions

  1. 1 In a shallow dish, combine the soy sauce, vinegar, honey and garlic powder. Place chops in dish, and turn to coat. Cover, and marinate for 2 to 4 hours in the refrigerator.
  2. 2 Preheat grill to high heat, and lightly oil grate.
  3. 3 Grill steaks 5 to 8 minutes per side, or to desired doneness.

By KMSTAT

Green Beans with Maple-Dijon Vinaigrette
Dinner

Green Beans with Maple-Dijon Vinaigrette

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
  2. 2 Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
  3. 3 Toss green beans in dressing mixture or serve with dressing on the side.

By Dave

Roasted Red Pepper Dressing

Roasted Red Pepper Dressing

4.4

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. 2 Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

By Sarah Agrella

Edie's Patatosalata
Dinner

Edie's Patatosalata

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
  2. 2 Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
  3. 3 When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

By Irene

Onion Meat Relish

Onion Meat Relish

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 In a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes.
  2. 2 Mix red wine vinegar, salt, ground black pepper and white sugar with the onions and butter. Continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. Refrigerate until serving.

By Sara

Sweet and Spicy Sausage Balls
Appetizer

Sweet and Spicy Sausage Balls

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
  2. 2 Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
  3. 3 Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.

By bhull

Orange Romaine Salad
Lunch

Orange Romaine Salad

4.6

Prep
Cook
Total

Instructions

  1. 1 In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
  2. 2 Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

By Justin Shepheard