all things food
This vegan lasagna soup puts everything you love about your favorite vegan lasagna in a rich and cozy soup. No baking or layering required—just a big spoon!
This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a…
This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a creamy salsa ranch dressing! We eat it often and it works for almost any diet: it’s easily gluten-free, vegetarian, or vegan—plus it’s ideal for serving a crowd!
Hello and welcome to one of our favorite ever easy dinner ideas that works for any diet: fajita salad! Fajita salad is simply fajita fixings on top of a salad, turning the Tex Mex favorite into a bowl meal. And if you know us: there’s nothing we love more than a good bowl meal!
Alex and I eat a spin on this almost every week. It’s full of charred vegetables, and crunchy greens, with this creamy salsa ranch dressing that you’re going to want to put on everything! You can make it with either grilled chicken or pinto beans, so it works for gluten-free, vegetarian, and vegan diets. it’s such a fun recipe for parties and serving a crowd! (Serve with this margarita recipe, just because.)
This fajita salad is so customizable: it works as an easy weeknight meal, or a summer grilled meal on the patio! The grill method takes about 1 hour to complete, so it’s great for weekends or when you have time to fire it up. Here are the basic components in a good fajita salad recipe:
There are a few different methods for making fajitas. The main method is the grill, but we’ve got a few alternatives for you:
This salsa ranch dressing is one if our favorite parts of this recipe! (Well, every part of this recipe is our favorite…but I digress.) It’s so intensely creamy and savory. But you can use a few other options:
This fajita salad recipe is a great gluten-free dinner, vegetarian dinner, and vegan dinner. You can store leftover vegetables and chicken for up to 3 days refrigerated; gently reheat in a skillet before serving.
This fajita salad recipe is gluten-free. With the pinto beans it is vegetarian. For dairy-free and vegan, use cilantro sauce, chipotle sauce or cashew cream as the sauce.
Fajita salad is a fun and flavorful way to enjoy all the classic fajita ingredients – grilled meats or veggies, peppers, onions, and sometimes beans – but in a lighter salad format. Think of it as your favorite fajita fillings, minus the tortillas, piled onto a bed of crisp greens and drizzled with a zesty dressing.
A simple lime vinaigrette or a creamy cilantro lime dressing are popular choices. You can also spice things up with a chipotle ranch or go for a tangy avocado dressing. Feel free to experiment and find your favorite!
It’s best to assemble the salad just before serving to keep the greens crisp, but you can prep all the ingredients ahead of time. Grill your meats and veggies, whip up your dressing, and chop your toppings. When you’re ready to eat, simply toss everything together.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 
Yield: 4 This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a creamy salsa ranch dressing! It’s delicious with either chicken or beans as the protein. We eat it often and it’s easily gluten-free, vegetarian, or vegan—plus it works great for serving a crowd!
For the veggies
For the chicken (or substitute 15-once can pinto beans)
For the fajita salad
Salsa Ranch Dressing (vegan options in Notes)
This fajita salad concept works well with other methods for cooking the vegetables and protein! Try our Fajita Veggies (in a skillet) plus Pan Seared Chicken Breast, Vegetarian Fajitas, Shrimp Fajitas, or Sheet Pan Fajitas.
For vegan, substitute Cilantro Sauce, Chipotle Sauce, or Cashew Cream.
Category: Main dish
Method: Grilled
Cuisine: Grilled
Diet: Gluten FreeWhat goes with pasta salad? Serve this versatile dish as a main or a side! You can try it as…
What goes with pasta salad? Serve this versatile dish as a main or a side! You can try it as a side dish for burgers, sandwiches, chicken or fish, or as a main dish for lunch or dinner with other salads, slaws, and more.
Pasta salad is one of our summer staples: it’s so hearty and versatile and can be served in so many ways. But what goes with pasta salad? What pairs perfectly with this crowd-pleasing side dish?
The fun part is this: pasta salad works as either a main dish or a side! Here are a few of the main ideas for what to serve pasta salad:
As two cookbook authors and recipe experts, Alex and I have made lots of cold pasta salad recipes. Keep reading for all the dishes we like to serve alongside!
If you're serving pasta salad as a side, here's a great main dish to serve alongside: the Caprese sandwich! This riff on the classic Italian salad from Capri layers the classic ingredients as a sandwich filling, with an irresistibly creamy pesto aioli that adds a pop of savory brightness to each bite.
These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re a great side dish for any summer meal, and work with pasta salad whether it's a main or a side.
Cucumber salad is ideal for everything from summer potlucks to patio barbecues to picnics, and pairs perfectly with everything from salmon to a grilled burger to pasta salad. The thinly sliced cucumbers and onions are salty, tangy, and lightly sweet all at once, a nice contrast to savory pasta salad.
Grilled chicken is a great main dish to serve with pasta salad! We’ve figured out the trick to an ultra-moist piece of meat that melts in your mouth. Every time we serve it, everyone raves.
What goes with pasta salad? Try a pesto grilled cheese! Adding gives the best garlicky, herby flavor to the gooey melty cheese, making it one irresistible sandwich that's quick to make.
Bean salad provides a nice tangy contrast to pasta salad: plus it's packed with plant-based protein so it helps to make a filling meal! Our recipe is a fresh spin and so easy to throw together for picnics and potlucks.
Apple slaw makes a tangy, fresh counterpoint to pasta salad! It pairs cabbage with carrots, apples, and a creamy poppy seed dressing: the perfect fresh, easy side dish!
Sandwiches pair well with pasta salad, so how about this one with salmon and creamy dill sauce! There’s something so satisfying about a good fish sandwich, and why not swap in salmon for the traditional breaded fish? Add a fillet of pan seared or grilled salmon onto a bun, then top with feta crumbles, red onion and creamy, lemony dill sauce.
If you're serving pasta salad as a lunch idea, it's perfect with a side of vegetables and ranch dip! All you need are some raw carrots, celery, and broccoli to round out the meal in a fresh and healthy way. This ranch dip is made with Greek yogurt, or you can use hummus as a vegan option!
Salads that pair well with pasta salad are vegetable based salads that are big on veggies, to contrast the pasta and creamy dressing. This lighter spin on the classic broccoli salad is cunchy and savory sweet, it stars broccoli, raisins, and a flavor-popping dressing.
If you need vegetarian main to go with pasta salad, try a veggie burger! There are lots of purchased options available at the grocery, or make it homemade! This veggie burger is easy to grill or pan fry, satisfyingly hearty, and sure to please even the most devoted meat-eaters.
Here's a great recipe that goes with pasta salad: kale slaw! This colorful mix of fresh veggies is simple to put together and tastes refreshingly sweet tart. It stars hearty kale, crisp apples, sweet carrot, and a zingy maple apple cider vinegar dressing.
Corn salad is a fun recipe to serve with pasta salad for contrasting flavors and textures. This one is all about fresh flavor: sweet bursts of corn, juicy tomatoes, and herbaceous basil pair with a tangy, light vinaigrette.
Fruit skewers are the perfect pairing with pasta salad. This is a simple concept that’s more like an idea than a recipe: but it makes everyone go crazy for pure, fresh fruit. Use whatever fruit you like and if desired, serve with our favorite 3 ingredient fruit dip.
Sandwiches go well with pasta salad, and this one is a fan favorite! It’s basically a vegetarian chicken salad sandwich, or a chickpea tuna salad. Made with smashed chickpeas, crunchy veggies, and a creamy dressing, it's so tasty that it’s become one of our most popular chickpea recipes ever!
Watermelon salad is a perfect contrast with pasta salad: it's fresh, juicy, and sweet! This classic combination of sweet juice melon and salty cheese is one of summer’s great pleasures. This summer salad has grown to massive popularity in recent years, and for good reason: it’s beyond delicious, and fast and easy to make,
Pair pasta salad with this loaded hummus dip for a fun and easy meal, either lunch or dinner! Spread hummus on a platter or bowl, then top with cucumber, tomatoes, olives and feta cheese and dip with pita chips or bread.
If you're planning to serve pasta salad with a few summer salads, this dil potato salad is a great option! Think: tangy potatoes, drenched in a naturally creamy sauce made with olive oil and vinegar, punchy fresh herbs, and savory capers to round it out.
Here's a great pairing with pasta salad: the chicken pesto sandwich! It stars grilled chicken breast topped with herby basil pesto, fresh mozzarella, and ripe tomatoes, all nestled between two slices of crusty bread.
A strawberry salad with greens is a nice contrast to serve with pasta salad. This one uses our favorite balsamic vinaigrette dressing to accentuate the bright red sweet berries. Paired with red onions and toasted almonds, it’s a simple and delicious side everyone loves!
Pasta salad is perfect with almost any main dish. This baked salmon recipe is our total go-to, from when friends visit to a quick weeknight dinner. You’ll never need another recipe! it's perfectly seasoned, has a crispy top, and it's easy to make.
One of our simplest recipes to pair with pasta salad is this easy arugula salad! You don't even need to make a dressing: just toss the baby arugula leaves with lemon juice, olive oil, and Parmesan shavings. It's so refreshing! Add sliced apples as another flavor contrast.
What goes with pasta salad? Try vegan lentil sloppy joes! They're a deliciously filling plant-based dinner made with lentils, tomatoes, and seasonings. The tangy flavor makes them a crowd-pleaser, and they’re a huge hit at our house. Serve on a bun with pickles for the true sloppy joe experience.
Pan seared chicken breast is a great main dish for pasta salad, and this recipe comes out irresistibly seasoned with a golden brown crust and a juicy, tender interior! Here are all our tips and tricks to this family favorite. You can also chop it up and add it to pasta salad to make it more filling!
Grilled shrimp makes an easy meal out of pasta salad. This grilled shrimp is perfectly seasoned and over the top delicious! It’s easy and cooks up in 5 minutes.
A fun pairing with pasta salad is this garbanzo bean salad: it's protein-packed and bursting with fresh flavors! Simple ingredients and a quick prep time make it an easy and healthy meal prep option.
Cornbread works as a side for pasta salad, and this one is a family favorite! It's made in a cast iron skillet (though you can use any type of oven-safe skillet that’s on hand). Bake it up and it has just the right thickness, moist crumb, and savory sweetness you want in a great cornbread.
Make a simple meal out of pasta salad by adding grilled salmon! Here's our tried-and-true easy method that comes out tender with a lightly crisp crust. Even better, it’s sprinkled with our tasty magical seasoning blend. This salmon seasoning tastes so good, you’ll want to put it on everything.
What's better than corn on the cob to go with pasta salad? Here's our method for the best smoky, charred grilled corn on the cob. Or, make Boiled Corn on the Cob or Roasted Corn on the Cob. If you're short on time, try Microwave Corn on the Cob
Last up in what to serve with pasta salad, here's a quick cooking main dish everyone loves: shrimp kabobs! This grilled recipe is a new family favorite: it’s got a custom seasoning blend that makes this juicy seafood taste irresistible! Take them over the top with our creamy Comeback Sauce for the best treat!
Alex and I love pasta salad, and we make it often in the summer or for lunches. Here are a few different types of cold pasta salad recipes:
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 5 to 6 What goes with pasta salad? This versatile dish can be a main or a side! Serve it as a side dish for burgers, sandwiches, chicken or fish, or as a main dish with salads, slaws, and more. There are so many ways to eat this tasty recipe! This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or quick lunch.
Category: SaladMethod: StovetopCuisine: AmericanDiet: VegetarianThese vegan lentil sloppy joes are deliciously filling plant-based dinner made with lentils, tomatoes, and seasonings! The tangy flavor makes…
These vegan lentil sloppy joes are deliciously filling plant-based dinner made with lentils, tomatoes, and seasonings! The tangy flavor makes them a crowd-pleaser, and they’re a huge hit at our house. Serve on a bun with pickles for the true sloppy joe experience.
If you grew up on sloppy joes like we did (or even if you didn’t), you’re going to love this spin on the classic! Our lentil sloppy joes recipe has all the hearty, tangy flavor of the classic, but it’s an easy vegan recipe that’s 100% plant-based.
The best part is you can make it in 30 minutes! It makes a large batch of 8 servings (true to form, since sloppy joes are intended to feed a crowd). Ketchup, tomato paste, and a few seasonings make a savory flavor that’s irresistible. The first time we made them, we loved watching our toddler shovel in bite after bite! It’s a kid favorite that adults love, too.
Lentil sloppy joes star one of our very favorite plant-based ingredients: lentils! We love them because they’re delicious, inexpensive, packed with plant-based protein (which makes vegan recipes more filling), and shelf stable for up to 3 years. How’s that for a rockstar ingredient? Here are the main ingredients you’ll need, plus salt and olive oil:
Lentil recipes are some of our favorite to create, so we’re excited to have a new one in our arsenal. You may have heard us talking about this 7 Ingredient Lentil Soup that we’re obsessed with. A few more faves? This Lentil Salad and this Coconut Lentil Curry.
This lentil sloppy joes recipe comes together quickly! A few recipe tips before you get right to it:
We like these lentil sloppy joes best the day they are cooked, but they taste great the next day too! You can store leftovers refrigerated for up to 4 days. Reheat in a saucepan, adding an extra squeeze of ketchup if it seems dry.
Another way to make this in advance is to make the lentils and sauce and refrigerate them separately. Then mix together and heat on the stovetop before serving.
To us, something about sloppy joes screams potato chips! But if you’re up for serving with more veggies (which we are!), here are a few more ideas on what to serve alongside. If you eat fully vegan, in some recipes you may need to use vegan mayo or feta (or omit the cheese).
This lentil sloppy joes recipe is vegan (with vegan buns), plant-based, vegetarian, and dairy-free. For gluten-free, use a gluten-free bun.
They can be! Lentils provide a hearty texture and a good amount of protein, while the blend of spices and savory ingredients delivers the classic sloppy joe flavor you crave.
Of course, there’s nothing quite like the taste of ground beef, so if you’re trying to impress a meat lover you may want to try purchased plant-based crumbles.
We don’t suggest substituting lentil varieties here. Red lentils in particular become very mushy.
Many grocery stores now offer gluten-free hamburger buns. Alternatively, you can use lettuce wraps or even serve the sloppy joe filling over rice or quinoa for a grain bowl-inspired twist.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 These vegan lentil sloppy joes are deliciously filling plant-based dinner! The tangy flavor makes them a crowd-pleaser, and they’re a huge hit at our house. Serve on a bun with pickles for the true sloppy joe experience.
Category: Main dishMethod: StovetopCuisine: VeganDiet: VeganThis pan seared chicken breast comes out irresistibly seasoned with a golden brown crust and a juicy, tender interior! Here…
This pan seared chicken breast comes out irresistibly seasoned with a golden brown crust and a juicy, tender interior! Here are all our tips and tricks to this family favorite—serve it with a few sides, or add to salads, tacos rice bowls, and more.
What Alex and I turn to most often for dinners, we find, are the most basic go-to methods. Yes, we love a good Tuscan chicken or chicken piccata. But we’ve made this pan seared chicken breast more times than we can count!
It comes out golden seared and juicy on the inside, seasoned with our favorite blend of spices. We use it for everything and our family inhales it! (Really.) We like adding rice or orzo, or slicing it and adding it to Caesar salad, chicken pasta salad, or power bowls! It’s so versatile and you can make it in 15 minutes.
You’ll need just a handful of ingredients for this recipe, and outside of the chicken, you likely have them on hand in your pantry:
The basic steps for pan seared chicken breast are simple. Butterflying the chicken breast before you cook it is essential for even cooking and getting a juicy, tender texture (or you can buy it in cutlets). If you’re ready, jump to the recipe below for exact quantities.
Step 1: Butterfly the chicken (if not in cutlets) by slicing in half horizontally, then opening it up and cutting along the fold to separate the two halves. Pat it dry and season with salt. In a small bowl, mix the seasonings and sprinkle on both sides of the chicken.
Step 2: Add olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, 3 to 5 minutes per side. When the internal temperature is 165°F, remove to a plate and rest for 5 minutes.
Step 3: Slice into strips if desired, then serve.
This is our favorite chicken recipe because it comes together in just 15 minutes and you don’t need to fire up a grill! Substitute it for grilled chicken in recipes like a Chicken Pesto Sandwich or a Grilled Chicken Salad.
This seared chicken is so versatile. You can eat it as a main with a few simple side dishes, or in salads, bowl meals, tacos, sandwiches, etc. One of my favorite things to order at a restaurant is a salad and adding chicken to make it a main dish: this is your way to do that at home!
Leftover cooked chicken stores for 3 to 4 days refrigerated. It’s best eaten immediately after cooking, but it works made ahead too. Reheat it in a skillet on the stovetop for a minute or two over medium heat before serving.
This pan seared chicken breast recipe is gluten-free and dairy-free.
A heavy-bottomed skillet, such as cast iron or stainless steel, is ideal for pan-searing chicken. These pans retain heat well, allowing for a consistent sear and preventing the chicken from sticking.
Yes, using oil is essential for pan-searing chicken. It helps prevent the chicken from sticking to the pan, promotes even browning, and contributes to a crispy, flavorful crust.
Never cover chicken while pan-searing! Covering the pan will trap steam, preventing the chicken from developing a crispy crust.
A few things: make sure to butterfly it before cooking or buy cutlets! This ensures even cooking. Use a meat thermometer to ensure it reaches the proper internal temperature of 165°F (74°C), and don’t cook it beyond that. Let the chicken rest for 5 minutes after cooking to allow the juices to redistribute.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 Category: Main dishMethod: StovetopCuisine: ChickenDiet: Gluten FreeThis sweet potato hummus recipe puts a vibrant orange twist on classic hummus! Super creamy and smooth with sweet, earthy, and nutty flavors, it’s a healthy dip to serve at parties or to enjoy as a simple snack with veggies and pita.
Turn tomatoes into gold with our tomato confit recipe, which tastes like a burst of summer sunshine! Slow roasting cherry…
Turn tomatoes into gold with our tomato confit recipe, which tastes like a burst of summer sunshine! Slow roasting cherry tomatoes in olive oil turns them rich and concentrated, with a jammy, melt-in-your-mouth texture and sweet caramelized flavor.
If you’ve got tomatoes, we’ve got two words for you: tomato confit. As cookbook authors, Alex and I are constantly on the lookout for new flavors and this one has us absolutely drooling—we created it inspired by dish we had on our recent trip to France.
Slow roasting cherry tomatoes in olive oil with garlic and fresh herbs concentrates their flavor, making them jammy and sweet. It really does taste like pure sunshine! You can serve tomato confit in so many ways: on crostini, pizza, sandwiches, pasta, or over creamy yogurt tahini sauce as a summer appetizer. So. darn. good. It’s like a love letter to summer (consider it ours).
Tomato confit is a dish where tomatoes are cooked slowly in olive oil at a low temperature. Confit is a French word that comes from the root word “to preserve,” so you can make confit with many ingredients like garlic confit or duck confit (the well-known version). You can add garlic, herbs and other seasonings to the olive oil in tomato confit to add dimension to the flavor. Here are the ingredients you’ll need:
Making a confit is simple: all you need is time. You’ll need about 1 hour and 15 minutes to make tomato confit, but it’s well worth it! Here are the basic steps (or jump to the recipe):
Step 1: Preheat the oven to 300°F. In a small baking dish, add the tomatoes, garlic, salt, thyme, and olive oil. Mix to combine.
Step 2: Transfer to the oven to bake for 1 hour and 15 minutes, until tender with a fork (if not tender, cook 5 to 10 minutes more). Allow to cool for 5 to 10 minutes.
Step 3: If serving with tahini yogurt sauce, stir together the ingredients for the sauce, then spread it in a layer onto a plate and top with fresh herbs. Or, serve over burrata, on pizza, in a sandwich, and more.
While something like garlic confit lasts for a few weeks refrigerated, we’ve found tomato confit is best served the day you make it. The tomatoes become fairly fragile and it doesn’t have quite the same look after refrigeration.
You can spoon the cooled mixture into a clean jar, seal, and store for up to 3 days. However, keep in mind the olive oil does solidify and the tomatoes tend to break apart. Allow to stand at room temperature for 20 to 30 minutes until the olive oil is liquid again before serving.
Tomato confit is extremely versatile and can be used in so many ways! We love it best served over this creamy tahini yogurt sauce as an appetizer, using bread or crostini to dip. It’s inspired by an appetizer we had at this restaurant in France, and it is heart-meltingly good! Here are a few more ideas for how to serve it:
How do you plan to serve your tomato confit? Are you as obsessed as we are? Let us know in the comments below: we’d love to hear from you.
When it’s the season, we go tomato crazy! Here are a few more cherry tomato recipes you might enjoy:
This tomato confit recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Tomato confit requires the tomatoes to be fully submerged in oil, while roasted tomatoes are usually only lightly coated. In addition, tomato confit is cooked at a much lower temperature (around 300°F). This slow and gentle cooking process results in a softer, more jammy texture and a more concentrated flavor compared to roasted tomatoes, which are typically cooked at higher temperatures for a shorter duration.
While you can technically use any type of tomato, smaller varieties like cherry or grape tomatoes are often preferred for confit as they have a higher ratio of flesh to seeds and tend to hold their shape better during the long cooking process.
A good quality extra virgin olive oil is typically recommended for tomato confit as it adds a rich flavor and helps preserve the tomatoes. However, you can also use other oils like avocado oil or grapeseed oil if you prefer.
Yes, you can enhance the flavor of your tomato confit by adding various herbs and spices. Common additions include garlic, thyme, rosemary, oregano, chili flakes, or even a pinch of sugar to balance the acidity.
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Yield: 2 cups Turn tomatoes into gold with our cherry tomato confit recipe, which tastes like a burst of summer sunshine! Slow roasting cherry tomatoes in olive oil turns them rich and concentrated, with a jammy, melt-in-your-mouth texture and sweet caramelized flavor.
For the tomato confit
For serving (optional)
Storage info: Tomato confit is best served the day of making. You can also spoon the cooled mixture into a clean jar, seal, and store for up to 3 days. However, keep in mind the olive oil does solidify and the tomatoes tend to break apart. Allow to stand at room temperature for 20 to 30 minutes until the olive oil is liquid again before serving.
Category: AppetizerMethod: BakedCuisine: MediterraneanDiet: VeganGrilled Zucchini is a summertime favorite! Our recipe features a little lemon, garlic, and Italian seasoning for a simple side that’s ready for the grill in minutes.
The post Lemon Garlic Grilled Zucchini appeared first on The Stay At Home Chef.
Grilled Zucchini is a summertime favorite! Our recipe features a little lemon, garlic, and Italian seasoning for a simple side that's ready for the grill in minutes.
The post Lemon Garlic Grilled Zucchini appeared first on The Stay At Home Chef.
Grilled Zucchini is a summertime favorite! Our recipe features a little lemon, garlic, and Italian seasoning for a simple side that’s ready for the grill in minutes.
The post Lemon Garlic Grilled Zucchini appeared first on The Stay At Home Chef.
Grilled Zucchini is a summertime favorite! Our recipe features a little lemon, garlic, and Italian seasoning for a simple side that's ready for the grill in minutes.
The post Lemon Garlic Grilled Zucchini appeared first on The Stay At Home Chef.
Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber…
Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!
If there was a green salad we make all the time, it’s this one! After 14 years of writing this food blog, I’m not sure how we haven’t shared this until now. Meet our perfect Mediterranean salad!
Why we love this recipe: This one is so satisfying, full of crunchy veggies like cucumber and onion, salty pops of feta and Kalamata olives, and hints of fresh herbs. We are dill fiends, so we love it with hints of herbaceous fresh dill. Top it off with our Greek Salad Dressing and it’s a perfect side dish, or top it with protein for a filling and healthy dinner!
PS If you love these flavors, see our top Mediterranean Diet Recipes!
There are many ways to make a Mediterranean salad, and here’s our spin! It’s designed as a side salad, but as I mentioned above there are loads of ways to add protein to make it a main dish (my favorite thing to order when I’m out to eat).
Here’s what you’ll need:
This Mediterranean salad recipe uses our favorite homemade Greek salad recipe, but it still only takes about 20 minutes to make. Here are the basic steps (or jump to the recipe):
Step 1: Chop the fresh ingredients.
Step 2: In a medium bowl, whisk the red wine vinegar, lemon juice, Dijon mustard, oregano, optional garlic, and salt in a medium sized bowl. Gradually whisk in the olive oil.
Step 3: Add the fresh ingredients to a plate or bowl, topping with feta cheese and fresh herbs. Top with dressing and serve.
How to mix up this Mediterranean salad recipe? First, you can add different vegetables or swap in different dressings. Here are a few ideas:
Our other favorite thing to do with Mediterranean salad is to make it into a healthy dinner idea! Often we’ll do this when we’re ordering at a restaurant, since many have this option. It’s a great way to make this salad into a gluten free dinner. Some ideas for adding protein are:
If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.
For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).
Before you get to the recipe, here area a few more favorite green salad recipes we love! Hope you enjoy this one and let us know in the comments below what you think.
This Mediterranean salad is vegetarian and gluten-free. For plant-based, vegan and dairy-free, omit the feta cheese.
Kalamata olives are a classic choice for Mediterranean salad, but you can also use other varieties like black olives, green olives, or a mix.
Yes, you can prepare the vinaigrette in advance and store it in the refrigerator for up to a week. Just bring it to room temperature shake it well before using to re-emulsify the dressing.
Dill is a common herb in Mediterranean cuisine, but you can also try parsley, mint, oregano, or a combination of your favorite herbs.
To avoid a soggy salad, wait to dress the salad until right before serving. You can also pat the vegetables dry after washing them to remove excess moisture.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!
As an alterative, substitute Tahini Sauce for the Greek Salad Dressing.
Variations: Add drained rinsed chickpeas or chopped red or green bell pepper.
Protein adders: Consider topping with grilled chicken, pan seared chicken, baked salmon, seared salmon, sauteed shrimp, grilled shrimp kabobs, or baked tofu.
If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.
For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).
Category: SaladMethod: RawCuisine: SaladDiet: Vegetarian
Print Recipe
