What to Serve With Pasta Salad

What 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.

Sides to Go With Pasta Salad

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:

  • Serve it for lunch with veggies and dip, crackers or bread, or fresh fruit
  • Serve it as a dinner with other summer salads like bean salad, cucumber salad, or watermelon salad
  • Serve it as a side for burgers, sandwiches, chicken, or fish.

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!

What to serve with pasta salad

Top pasta salad recipes

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:

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Mediterranean Pasta Salad

What Goes With Pasta Salad


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 to 6
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Description

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.


Ingredients

  • 8 ounces fusilli pasta
  • 1/2 English cucumber, thinly sliced into half moons (2 cups)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup sun dried tomatoes, chopped
  • 1/2 can artichoke hearts, roughly chopped
  • 1 handful thinly sliced red onion
  • 2 cups baby arugula (optional)
  • 2 tablespoons lemon juice, plus zest of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, grated (or ½ teaspoon garlic powder)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • Fresh ground black pepper, to taste
  • 1 cup feta cheese crumbles (omit for vegan and add more salt)

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
  2. Meanwhile, slice the cucumber and tomatoes, chop the sundried tomatoes and artichoke hearts, and slice the onion.
  3. In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk in the olive oil.
  4. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the feta cheese and fresh ground black pepper and stir to combine. 
  5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more salt as necessary).
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Lentil Sloppy Joes

These 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.

Lentil Sloppy Joes on platter.

Why we love this recipe

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.

Ingredients you’ll need

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:

  • Brown or green lentils: These are cheap and easy to find. Avoid substituting other varieties (like red or French) since they cook differently.
  • Green bell pepper and onion: These are standard in the classic version of sloppy joes.
  • Garlic: Fresh garlic adds a savory meaty flavor that’s essential in vegan dinners, we find.
  • Tomato paste, ketchup, Dijon, brown sugar: These ingredients make the base of the tangy sauce.
  • Vegan Worcestershire sauce: If you eat fully vegan or plant-based, use vegan Worcestershire sauce or this Worcestershire sauce substitute.
  • Garlic powder, cumin and smoked paprika: These savory spices form a meaty base.
Measuring cup with lentils

We’re crazy about lentil recipes

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.

Tips for making lentil sloppy joes

This lentil sloppy joes recipe comes together quickly! A few recipe tips before you get right to it:

  • The recipe makes 8 servings, so it’s a big batch. You can make half if desired. But we love having leftovers to eat again or put on a vegan taco salad.
  • Cook the lentils first until tender, about 20 minutes. You’ll leave all the liquid in the pan when mixing it with the sauce, so you’ll want most of it to be evaporated.
  • You can chop the ingredients for the sauce while the lentils cook. Short cut! Chop and sauté while the lentils are cooking. It makes for quick prep time!

Storing leftovers and make ahead info

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.

Lentil sloppy joes recipe

What to serve with vegan lentil sloppy joes

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).

Dietary notes

This lentil sloppy joes recipe is vegan (with vegan buns), plant-based, vegetarian, and dairy-free. For gluten-free, use a gluten-free bun.

Frequently asked questions

Are vegan lentil sloppy joes as satisfying as the traditional version?

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.

Can I use other types of lentils besides brown or green lentils?

We don’t suggest substituting lentil varieties here. Red lentils in particular become very mushy.

Are there any gluten-free options for the buns?

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.

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Lentil Sloppy Joes

Lentil Sloppy Joes


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8
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Description

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.


Ingredients

  • 1 pound (2 ¼ cups) brown or green lentils
  • 1 teaspoon kosher salt, divided
  • 1/2 green bell pepper, finely diced (about ¾ cup)
  • 1 medium onion, finely diced (about 1 ½ cups)
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 small can tomato paste
  • ¾ cup organic ketchup
  • 1 tablespoon Dijon mustard
  • ½ tablespoon brown sugar
  • ½ teaspoon vegan Worcestershire sauce
  • 1 teaspoon each garlic powder, cumin, and smoked paprika
  • 8 buns (vegan if desired)
  • Bread and butter pickles, to serve

Instructions

  1. In a large saucepan, place the lentils, 6 cups water, and 2 teaspoons kosher salt. Bring to a rapid simmer. Reduce the heat and simmer uncovered for about 20 to 25 minutes, until the lentils are tender but still hold their shape and there is only a bit of liquid left in the pan.
  2. Meanwhile, prepare the vegetables as noted in the ingredient list. 
  3. In another large saucepan or skillet, heat the olive oil over medium high heat. Add the bell pepper and onion and cook for 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste, ketchup, mustard, brown sugar, Worcestershire sauce, garlic powder, cumin and smoked paprika. (If the lentils are not yet ready at this point, remove the heat and allow the sauce to rest until they are done). Once the lentils are cooked, add them and the pan liquid to the tomato mixture, then simmer for 5 minutes until thickened and warm. Taste and add salt if desired. 
  4. Serve on a bun with pickles. (If desired, toast the buns prior to serving.) Make ahead: Leftovers save for 3 to 4 days. Make in advance, refrigerate and then reheat in a saucepan. Add an extra squeeze of ketchup if it seems dry.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Pan Seared Chicken Breast

This 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.

Pan Seared Chicken Breast

Why we love this recipe

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.

Ingredients for pan seared chicken breast

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:

  • Chicken breast: Buy organic chicken if at all possible. Look for boneless skinless chicken breasts, or cutlets if possible. If you can’t find cutlets, you can butterfly them by slicing them in half horizontally.
  • Olive oil: Olive oil is our cooking oil of choice, and it infuses delicious flavor into the seared chicken.
  • Spices: A custom blend of equal parts garlic powder, onion powder, smoked paprika, and dried oregano add big savory flavor to the chicken breasts.
Pan seared chicken breast ingredients

Steps for pan seared chicken breast

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 and season the chicken.

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: Pan sear 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 and serve.

Step 3: Slice into strips if desired, then serve.

Tip

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.

Ways to serve pan seared chicken breast

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!

Storing leftovers

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.

Pan Seared Chicken Breast on plate.

Dietary notes

This pan seared chicken breast recipe is gluten-free and dairy-free.

Frequently asked questions

What type of pan is best for searing chicken?

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.

Do I need to use oil when pan-searing chicken?

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.

Should I cover the chicken while searing it?

Never cover chicken while pan-searing! Covering the pan will trap steam, preventing the chicken from developing a crispy crust.

How do I keep my chicken juicy and prevent it from drying out?

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.

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Pan Seared Chicken Breast

Pan Seared Chicken Breast


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4
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Ingredients

  • 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
  • 1 to 1 ¼ teaspoons kosher salt
  • ½ teaspoon each garlic powder, onion powder, dried oregano, and smoked paprika
  • Freshly ground black pepper
  • 2 tablespoons olive oil

Instructions

  1. If you buy the chicken as breasts that are not already butterflied or in cutlets, butterfly the chicken by placing your hand over the top of each chicken breast and using a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Unfold the breast like a book, then cut along the fold to separate the two halves.
  2. Pat the chicken dry with a paper towel and sprinkle on both sides with the kosher salt (use 1 ¼ teaspoons if the chicken is closer to 1 ½ pounds).  In a small bowl, mix the garlic powder, onion powder, oregano, smoked paprika, and a few grinds of black pepper, then sprinkle over the chicken.
  3. Add the olive oil to a large stainless steel or cast iron skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate. Rest 5 minutes before slicing (if desired) and serving. Leftovers last up to 3 days refrigerated.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Chicken
  • Diet: Gluten Free

Sweet Potato Hummus

This 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.

This 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.

Tomato Confit

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.

Tomato Confit on plate with fresh herbs

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).

Ingredients in confit tomatoes

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:

  • Cherry tomatoes: You can use any type of grape or cherry tomatoes: using a multi-colored mix looks especially stunning. Ripe, local in-season tomatoes are best. Cherry tomato confit is the most common, since the small round shape help them hold together.
  • Extra virgin olive oil: Olive oil is ideal for confit.
  • Garlic: Using garlic adds a depth to the flavor here, and it’s absolutely delicious. Feel free to use more garlic if you like!
  • Fresh thyme: Thyme sprigs infuse just the right flavor. You could try other hardy herbs like rosemary or sage. If you like the flavor of tender herbs like basil, use them when serving.

How to make tomato confit (basic steps)

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):

Tomato confit step 1: Mix the tomatoes and garlic with olive oil.

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.

Tomato confit step 2: Roast for 1 hour and 15 minutes.

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.

Tomato confit step 3: Serve. If desired, serve over tahini yogurt sauce.

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. 

Storing tomato confit

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 in pan with fresh herbs and bread.

Ways to serve tomato confit

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.

Tomato Confit recipe

More cherry tomato recipes

When it’s the season, we go tomato crazy! Here are a few more cherry tomato recipes you might enjoy:

Dietary notes

This tomato confit recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

What is the difference between tomato confit and roasted tomatoes?

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.

Can I use any type of tomato for confit?

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.

What type of oil should I use for tomato confit?

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.

Can I add other ingredients to my tomato confit?

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.

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Tomato Confit

Tomato Confit


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 2 cups
Save Recipe

Description

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.


Ingredients

For the tomato confit 

  • 3 cups cherry tomatoes (whole)
  • ¾ cup extra virgin olive oil 
  • 1 teaspoon kosher salt
  • 4 sprigs fresh thyme
  • 10 garlic cloves, smashed and peeled

For serving (optional)

  • Bread or crostini, for serving
  • ½ cup full-fat Greek yogurt
  • ¼ teaspoon kosher salt
  • 1 tablespoon tahini

Instructions

  1. Preheat the oven to 300°F. Wash and dry the tomatoes.
  2. In a small baking dish, add the cherry tomatoes, garlic, salt, thyme, and olive oil. Mix to combine. 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.
  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, serving with bread or crostini for dipping. The confit is also great served over burrata as an appetizer, as a pizza topping, in a sandwich, and more. 

Notes

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: Appetizer
  • Method: Baked
  • Cuisine: Mediterranean
  • Diet: Vegan

Lemon Garlic Grilled Zucchini

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.

Lemon Garlic Grilled Zucchini

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.

Mediterranean Salad

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!

Mediterranean Salad on plate with dressing.

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!

Ingredients in Mediterranean salad

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:

  • Romaine lettuce: We like the crunch of romaine. If you have to substitute, use butter lettuce.
  • Cucumber, onion, and tomato: These vegetables also star in the famous Greek salad.
  • Kalamata olives: Kalamata olives are key, but you can swap in other varieties like Castelvetrano.
  • Feta cheese: Feta is key here for the briny salty flavor, and it’s evocative of a Greek salad. You can omit it for vegan diets (or use vegan feta, purchased or homemade).
  • Dressing: We love this salad with our Greek salad dressing, but you can also use Italian dressing or tahini sauce.
Mediterreanean Salad Ingredients.

How to make Mediterranean salad (basic steps)

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 1: Chop the fresh ingredients.

Step 2: Add the olive oil gradually.

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.

3: Assemble the salad ingredients and serve.

Step 3: Add the fresh ingredients to a plate or bowl, topping with feta cheese and fresh herbs. Top with dressing and serve.

Variations and additions

How to mix up this Mediterranean salad recipe? First, you can add different vegetables or swap in different dressings. Here are a few ideas:

  • Chickpeas or white beans: To add vegan protein, add drained and rinsed chickpeas or white beans
  • Bell peppers: Add fresh chopped red or green bell pepper or even sliced roasted bell peppers.
  • Canned artichoke hearts: Chopped artichokes add a tangy flair.
  • Broccoli: Mix in a bit of raw broccoli florets, or even steamed cauliflower.
  • Quinoa: A bit of cooked quinoa also makes a heartier salad.
  • Dressing: Try Tahini Sauce, Italian Dressing, our basic Vinaigrette Recipe, or Lemon Vinaigrette instead.

Protein adders

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:

Mediterranean Salad Recipe on plate with vinaigrette dressing.

Storing leftovers and make ahead notes

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).

More salad recipes

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.

Dietary notes

This Mediterranean salad is vegetarian and gluten-free. For plant-based, vegan and dairy-free, omit the feta cheese.

Frequently asked questions

What kind of olives should I use?

Kalamata olives are a classic choice for Mediterranean salad, but you can also use other varieties like black olives, green olives, or a mix.

Can I make the salad dressing ahead of time?

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.

What other fresh herbs can I use besides dill?

Dill is a common herb in Mediterranean cuisine, but you can also try parsley, mint, oregano, or a combination of your favorite herbs.

How do I prevent my salad from getting soggy?

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.

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Mediterranean Salad

Mediterranean Salad


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
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Description

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!


Ingredients

  • 8 cups lettuce, chopped into bite sized pieces
  • ⅓ cup olives, sliced in half
  • 1/2 English cucumber, chopped
  • 2 small tomatoes or 1 cup cherry tomatoes 
  • ½ cup feta cheese
  • ¼ cup sliced red onion
  • 1 handful chopped or torn fresh herbs (dill, basil, cilantro or parsley)
  • 1 recipe Greek Salad Dressing:
    • 1 tablespoon red wine vinegar
    • 2 tablespoons lemon juice
    • 1 teaspoon Dijon mustard
    • 1 teaspoon dried oregano or za’atar
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 6 tablespoons olive oil

Instructions

  1. Chop the fresh vegetables as noted above.
  2. In a medium bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, oregano, kosher salt and black pepper. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks). The dressing may separate after sitting which is okay; simply whisk again before serving.
  3. To serve, place the greens on a plate. Top with the vegetables, then feta crumbles and herbs. Drizzle with the desired amount of dressing and serve.

Notes

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: Salad
  • Method: Raw
  • Cuisine: Salad
  • Diet: Vegetarian

4th of July Recipes

These 4th of July recipes are our top fun ideas for the holiday, whether you’re hosting a barbecue, cookout, patio…

These 4th of July recipes are our top fun ideas for the holiday, whether you’re hosting a barbecue, cookout, patio party, or picnic! Pick from salads, grilled foods, fruit desserts, frosty drinks, and more.

4th of July recipes: fruit skewers

Planning or attending a party on the 4th of July? Typically we’re home for 4th of July, and we love to have a big party with friends to celebrate—including shooting off fireworks on our driveway!

Here are some of our favorite 4th of July recipes for any backyard barbecue, patio party, or cookout! These recipes range from:

And now, our top 4th of July recipes!

More 4th of July recipe inspiration

Need more ideas? Here are a few more types of recipes you might enjoy:

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4th of July recipes: fruit skewers

4th of July Recipes: Fruit Skewers & More!


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 16 skewers

Description

Fruit skewers are a fun and festive appetizer or snack! This healthy treat is easy to make and pleases everyone: and it’s a perfect 4th of July recipe! Use a rainbow of fruit or just red and blue.


Ingredients

For the fruit skewers

  • 16 strawberries
  • 16 watermelon chunks (fresh or pre-cut)
  • 16 pineapple chunks (fresh or pre-cut)
  • 16 green grapes
  • ¾ cup blueberries

For the fruit dip (optional)

  • 1 cup Greek yogurt (whole milk or full fat)
  • 2 tablespoons pure maple syrup or honey
  • ½ teaspoon vanilla extract

Instructions

  1. Cut a notch into the strawberries to remove the stems and create a heart shape (see photos). If necessary, cut the pineapple and cut the watermelon into bite-sized chunks (buying pre-cut fruit makes for speedy prep). You can also cut watermelon into star shapes with a cookie cutter.
  2. Thread the fruit onto 12-inch wooden skewers.
  3. If desired, make the dip: stir together the Greek yogurt, maple syrup or honey, and vanilla extract. Serve immediately or refrigerate up to 3 days before serving.
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegetarian

Strawberry Slushie

Craving a frosty drink? Try this easy strawberry slushie: the best frozen treat for summer! Sip on this fruit-filled drink…

Craving a frosty drink? Try this easy strawberry slushie: the best frozen treat for summer! Sip on this fruit-filled drink all summer long.

Strawberry slushie

Some people love ice cream, but here’s what I love even more: slushies! Maybe it’s an unpopular opinion, but I’d personally choose a real fruit slushie any day over ice cream. (Even my favorite, mint chocolate chip ice cream.)

Why we love this recipe: Using just fresh fruit, sweetener, and ice, you can make a delicious summery drink that’s so light and refreshing! Alex and I love making these in the summer for parties. The berry flavor is sweet and bright, accentuated by a pop of citrus. It’s a spin on our watermelon slushie that we’ll never get tired of! Come try it out and tell us if you’re obsessed, too.

Ingredients in a strawberry slushie

This strawberry slushie has just a few ingredients that make sweet, frosty goodness! It’s the perfect summer drink to serve at a patio party or for a treat for kids. We even love to whip them up and slurp on a summer walk in the evening. Here’s what you’ll need:

  • Fresh strawberries: Fresh berries have the best flavor here. If you want to use frozen berries, go to our Strawberry Smoothie.
  • Sugar, maple syrup or honey: Use your favorite sweetener! We like using pure maple syrup.
  • Orange juice or lime juice: You can make this one of two ways! Orange juice is a nice mild version, or use lime juice and water if you prefer for an even tangier version.
Ingredients in a strawberry slushie: strawberries, maple syrup, orange juice, ice

How to make a strawberry slushie

There’s really nothing to making a slushie! Here are the basic steps, or jump down to the recipe below:

Step 1: Clean the strawberries.

Step 1: Clean the strawberries.

Step 2: Add the strawberries to the blender.

Step 2: Add the strawberries to a blender with sweetener, lime or orange juice, and half the ice. Blend.

Step 3: Blend the slushie.

Step 3: Add the remaining ice and blend until smooth.

Slushie variations

There are so many ways to vary a strawberry slushie! You can add fruits in combination with strawberries, or make other fruity variations. Here are some ideas:

  • Strawberry watermelon slushie: Substitute 2 cups watermelon and 1 tablespoon lime juice for the orange juice. You can remove the water, since watermelon creates its own liquid when blended.
  • Strawberry banana slushie: Add a banana to the ingredients in the recipe below.
  • Strawberry blueberry, strawberry mango, strawberry peach, or strawberry pineapple slushie: Substitute half of the strawberries with half of these fruits to make a combination slushie.
  • Other fruit slushies: Substitute all of the strawberries with fresh blueberries, chopped mango, chopped pineapple, or chopped peaches.
Strawberry slushie

More strawberry drinks

Love this slushie recipe? Here are a few more strawberry drinks to try:

Dietary notes

This strawberry slushie recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

Can I use frozen strawberries instead of fresh?

We recommend fresh strawberries for the best flavor, but you can try with frozen strawberries. Use slightly less ice and more sweetener (since frozen berries generally taste more tart).

Can I make this slushie ahead of time?

It’s best to enjoy this slushie right away for optimal freshness and texture. However, you can prepare the strawberries, sweetener and liquid mixture in advance and store it in the refrigerator until you’re ready to blend it with ice.

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Strawberry slushie

Strawberry Slushie


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 3 small or 2 large

Description

Craving a frosty drink? Try this easy strawberry slushie: the best frozen treat for summer! Sip on this fruit-filled drink all summer long.


Ingredients

  • 3 cups halved fresh strawberries
  • 2 tablespoons sugar, maple syrup or honey, plus more to taste
  • ¼ cup orange juice OR 1 tablespoon lime juice and ¼ cup water
  • 2 to 2 1/2 cups ice

Instructions

  1. Add all ingredients and 1 cup ice to the blender and blend. Then add the remaining ice and blend again. Serve immediately.

Notes

Strawberry watermelon slushie: Substitute 2 cups watermelon and 1 tablespoon lime juice for the orange juice.

Other fruit slushies: Substitute fresh blueberries, chopped mango, chopped pineapple, or chopped peaches for the strawberries.

  • Category: Slushie
  • Method: Blended
  • Cuisine: Drink
  • Diet: Vegan