Easy Baked Fish

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.…

A Couple Cooks – Recipes worth repeating.

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.

Baked Fish

Baked fish might sound a bit pedestrian…until you’ve tried this Mediterranean baked fish recipe! One bite and you’ll be singing its praises. Roast up any white fish with lemon, garlic and a simple mix of tomatoes, onions and olives. It comes out perfectly fork tender with a punchy zip from the lemon and tender vegetables to flavor each bite. The minute we tried it, we knew it was destined for our regular rotation: it works as both an easy weeknight meal and for dinner parties!

Types of fish to use

You can use any type of white fish in this baked fish recipe: in fact, it doesn’t even need to be white fish! It works with salmon too. Here are some varieties of mild white fish that work well. Keep in mind that each type of fish has a varying level of fillet thickness:

  • Tilapia
  • Halibut
  • Cod
  • Grouper
  • Snapper
  • Pollock
  • Bass
Baked Fish

Ingredients in this baked fish recipe

This baked fish recipe uses a simple Mediterranean preparation to bring big flavors to the dish! It’s easy to slice up the vegetables before baking, and it comes together into something that seems much greater than the sum of its parts. The genius of this recipe is this: the fish bakes on top of the Mediterranean-style vegetables, which give it just the right amount of moisture. The vegetables then form a tangy sauce that infuses a pop of zingy flavor into each bite. When you plate it up, make sure to add Here’s what you’ll need:

  • White fish fillets
  • Cherry tomatoes, red onion, garlic
  • Green olives and capers
  • Fresh parsley
  • Olive oil
  • Dried oregano
  • Lemon juice
  • Salt and pepper
Baked Fish

How to bake fish

Baking white fish is pretty straightforward: it’s all about how thick the fillet is! Here are a few simple tips for how to bake fish:

  • Pat the fillet dry, then season with olive oil, salt, pepper and lemon. This is a great basic flavor profile.
  • Bake the fish for approximately 20 minutes at 425 degrees Fahrenheit. The exact timing depends on the thickness of the fish. A very thin fillet may take 15 minutes, and very thick may take 25 minutes or more.
  • Bake fish until the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. This is a more precise measurement that yields perfectly cooked fish.

About the olives

This baked fish recipe uses olives for the Mediterranean-style preparation: which can be a polarizing ingredient! You can omit the olives if you’re cooking for olive haters; the dish is still delicious. But we highly recommend using them for the best flavor here! The Italian variety Castelvetrano is a green olive with a mild, buttery flavor: you can find this variety in many grocery stores near the other canned olives.

Baked Fish Recipe

Sides for baked fish

Once you’ve got a pan of this baked fish recipe, we think you’ll agree: it’s a winner! Our entire family loves this one. Here are a few ways to pair this Mediterranean-style dinner: both for quick weeknight meals and for dinners to impress:

More baked fish recipes

Love baked fish recipes? There are loads of ways to prepare fish in the oven. Here are a few more ideas:

This baked fish recipe is…

Pescatarian, gluten-free and dairy free.

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Baked Fish

Easy Baked Fish


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.


Ingredients

  • 1 1/2 pounds white fish fillets (tilapia, halibut, cod, snapper, and so forth)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup green olives, sliced in half (optional*; we like Castelvetrano)
  • ¼ cup red onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley, divided
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 1 tablespoon dried oregano
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Allow the fish to stand at room temperature while prepping the vegetables.
  2. Chop the tomatoes, olives, red onion and garlic, as noted above.
  3. Place the chopped vegetables, drained capers, and 1 tablespoon chopped parsley in the bottom of a 9 x 13″ baking dish. Mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper.
  4. Pat the fish dry. Rub it with 1 tablespoon olive oil and ¾ teaspoon kosher salt, split between the filets. Sprinkle both with the oregano and a few grinds black pepper. Place the fillets on top of the vegetables in the pan, then gently drizzle the fillets with the lemon juice.
  5. Place the pan in the oven and bake for 20 to 25 minutes (depending on the thickness of the fish; check at 15 minutes for very thin fillets), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with the remaining 1 tablespoon chopped parsley and serve immediately, adding a few spoonful of vegetables to each plate (over the top or next to the fish).

Notes

*Omit the olives if you’re cooking for olive haters; the dish is still delicious. But we highly recommend using them for the best flavor here! The Italian variety Castelvetrano has a mild, buttery flavor. 

  • Category: Main dish
  • Method: Baked
  • Cuisine: Fish
  • Diet: Gluten Free

Keywords: Baked fish, baked fish recipe, how to bake fish, baked fish recipes

A Couple Cooks - Recipes worth repeating.

Mediterranean Pasta Salad

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or…

A Couple Cooks – Recipes worth repeating.

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or quick lunch.

Mediterranean Pasta Salad

Here’s a colorful, fresh recipe that’s ideal for summer or anytime: Mediterranean pasta salad recipe! This instantly became a favorite summer side dish with its zingy, bright flavors. Imagine: cool cucumber, juicy tomatoes and peppery arugula, mixed with chewy pasta and salty pops of feta cheese. Hearty sundried tomato gives it an even more irresistible quality to each bite. We served it at a cookout where it got rave reviews, and leftovers are equally as tasty as a lunch idea! This one quickly jumped to the top of our favorite pasta salad recipes.

Ingredients in Mediterranean pasta salad

The concept of pasta salad is an American invention. The first macaroni salad recipe was published in 1914, and it’s spawned loads of variations since then! Mediterranean pasta salad is a thoroughly American concept starring flavors inspired by the region: tomatoes, cucumber, and feta cheese. Here are the ingredients you’ll need for this Mediterranean pasta salad recipe:

  • Fusilli (spirals) or other short-cut pasta
  • Cucumber
  • Cherry tomatoes
  • Sundried tomatoes
  • Artichoke hearts
  • Red onion
  • Baby arugula
  • Feta cheese
  • Mediterranean dressing: lemon juice, red wine vinegar, garlic, Italian seasoning, olive oil

The basic idea is simple: boil the pasta, chop the veggies, then toss with a simple Mediterranean-style dressing. It takes about 30 minutes to whip up, and it’s well worth the time.

Mediterranean Pasta Salad

Use any type of short cut pasta

This Mediterranean pasta salad works with any type of short-cut pasta noodle. We like it best with spirals, but it’s just as good with bowties or penne. Whatever the case, make sure to cook the pasta to al dente (see below). Here are a few other pasta shape ideas for mixing it up with this pasta salad:

  • Spirals (fusilli)
  • Bowties (farfalle)
  • Penne
  • Shells (conchiglie)
  • Orecchiette
  • Gemelli
  • Gigli
Mediterranean Pasta Salad recipe

Tips for cooking pasta to al dente

Al dente means “to the bite” in Italian: pasta that’s tender with a firm center. It’s extremely important to cook the pasta to al dente for a pasta salad: overcooked pasta turns out rubbery, soft and unappetizing. (Interestingly, it also has less nutrients and makes you less full.) Here are some tips on how to cook pasta to al dente:

  • Set your timer a few minutes before the package instructions indicate. The timing on many pasta packages indicates to cook the pasta too long. Start taste testing the pasta a few minutes before the package says to.
  • Taste test and look for small white fleck at the core. Catch it right when there’s a small white fleck at the core, or just when it disappears: then immediately drain the pasta. For pasta salad, we like to rinse the pasta in cool water until it cools down enough to make into the salad.

Make ahead and storage for Mediterranean pasta salad

This Mediterranean pasta salad recipe tastes best the day it is made, as as flavor-packed side dish. But you can also make it in advance and refrigerate until serving, or keep it refrigerated as a lunch idea to munch on throughout the week. Here are a few tips for storage:

  • Mediterranean pasta salad lasts for up to 5 days in the refrigerator. It’s ideal for making ahead or healthy lunches throughout the week.
  • Refresh the flavors before serving. Bring the salad to room temperature. Then stir in a drizzle of olive oil and a bit more crumbled feta cheese. You may or may not need an extra pinch of salt.
Mediterranean Pasta Salad

More pasta salad recipes

Love pasta salads? Us too. Try these fun pasta salad ideas:

This Mediterranean pasta salad recipe is…

Vegetarian. For vegan or plant-based, omit the feta cheese and add a bit more salt.

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Mediterranean Pasta Salad

Mediterranean Pasta Salad


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

Description

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 sundried 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: Pasta Salad
  • Diet: Vegetarian

Keywords: Mediterranean pasta salad

A Couple Cooks - Recipes worth repeating.

Barley Salad with Lemon

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon…

A Couple Cooks – Recipes worth repeating.

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon and olive oil dressing.

Barley Salad

Here’s a unique grain salad that you won’t be able to resist: try Barley Salad! To be fair, barley isn’t often the star in a salad; typically trendier grains like quinoa and farro rein supreme. But this whole grain is absolutely ideal: its chewy texture and nutty flavor are the perfect contrast to crunchy veggies, garlic, herbs, and lemon olive oil dressing. On first bite, we were both smitten…and a bit surprised, honestly: it’s weirdly delicious! It’s our new favorite for cookouts, picnics, and make-ahead lunches.

Ingredients for barley salad

This barley salad is a Mediterranean-style salad featuring crunchy veggies, herbs, feta cheese, lemon and olive oil. It’s quick and simple to put together, with the formula: make the grain, chop the veggies, and add the dressing. You’ll need about 30 minutes and these ingredients to put it together:

  • Pearl barley: see below for more about types of barley
  • Garlic
  • Shallot
  • Cherry tomatoes
  • Bell pepper
  • Fresh herbs: we used parsley and basil
  • Feta cheese crumbles
  • Lemon juice and lemon zest
  • Olive oil
  • Salt and pepper

Types of barley

There are two types of barley you can use for this barley salad: hulled and pearl. The difference is similar to white rice vs brown rice: like brown rice, hulled barley has less of the grain removed. We like using pearl here because it cooks faster, but some people prefer the nutritional profile of hulled. However, the nutritional differences between the two aren’t very significant! Pearl barley is still a great source of protein and fiber.

  • Hulled barley has just the outer husk of the grain removed, so it has more fiber than the pearl variety. It’s darker in color and takes about 1 hour to cook.
  • Pearled or pearl barley is the more common form that has the outer husk and bran layers removed. It takes less time to cook, about 30 minutes. It’s still very nutritious.

How to make barley salad: a few tips

This barley salad is quick and easy to mix up! There are just a few things to know:

  • Spread the cooked barley onto a baking sheet to cool. Spreading out the grains in a single layer makes them cool faster. To speed up the process, you can pop the sheet in the freezer for a few minutes to get the grains to come to room temperature.
  • You can also cook the barley in advance. Simply refrigerate 1 to 2 days until you’re ready to make the salad.
  • Use fresh herbs like parsley, basil or other. The easiest is to use all parsley: but you can also use a mix! We used parsley and basil. Other good options are dill or mint.

Storage info

This barley salad keeps well, so it’s perfect for make-ahead lunches or picnics! Store it refrigerated for up to 5 days. The flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt.

More grain salad recipes

Love a good grain salad? Here are a few more ways to make a tasty salad with whole grains:

This barley salad recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Barley Salad

Barley Salad with Lemon


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 side dish servings

Description

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon and olive oil dressing.


Ingredients

  • 1 cup pearl barley
  • ¾ teaspoon kosher salt, divided
  • 1 large garlic clove, minced
  • 1 shallot, sliced
  • 1 cup cherry tomatoes, sliced into quarters
  • 1 bell pepper, diced (or 1/2 yellow and 1/2 red)
  • ¼ cup chopped fresh parsley or mix of herbs (we used parsley and basil)
  • ½ cup feta cheese crumbles (omit for vegan and add more salt to taste)
  • 2 tablespoons lemon juice, plus zest of ½ lemon
  • 1 tablespoon olive oil
  • Fresh ground black pepper

Instructions

  1. Place the barley in a saucepan or pot with 3 cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer 25 to 30 minutes (or 45 to 1 hour if using hulled barley; you can add more water if the pan becomes dry).
  2. Drain any excess water. Place the barley in a single layer on a baking sheet and allow to cool for a few minutes (pop it in the freezer for 2 minutes to speed up the process and get the grains to room temperature).
  3. Meanwhile, mince the garlic and slice the shallot. Slice the cherry tomatoes in quarters. Dice the bell pepper. Chop the dill and mint.
  4. When the barley is done resting, place it in a large bowl with the chopped vegetables and herbs. Add the feta cheese crumbles, lemon juice and zest, the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and a few grinds of black pepper. Mix gently to combine.
  5. Serve immediately or refrigerate for up to 5 days (flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt).
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Barley salad

A Couple Cooks - Recipes worth repeating.

Nicoise Salad

Nicoise salad is a French main dish that’s hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or…

A Couple Cooks – Recipes worth repeating.

Nicoise salad is a French main dish that’s hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or anytime.

Nicoise Salad

When it comes to classic French dishes, there’s nothing better than the carefree vibe of the great Nicoise salad. This Mediterranean main dish salad is colorful, light yet satisfying, and ideal for summer. Boiled eggs, green beans, olives, tomatoes, and tangy potato salad sit on crunchy lettuce and are covered in a zesty lemon dressing. Eat it al fresco with a glass of wine in hand and you’ll be transported to the South of France. Here’s how to make this classic salad!

What is Nicoise salad?

Nicoise salad (Salade Niçoise in French) is a composed French salad that’s served as a main dish. In French, it means “salad from Nice, France” and it’s a classic dish from the Southern coast. The hearty salad features canned tuna, potatoes, blanched green beans, olives, tomatoes, hard boiled eggs, a vinaigrette salad dressing. Because it’s packed with protein, it’s filling and incredibly satisfying.

How to pronounce Nicoise? Here’s how to say it: Nee-SWAZ salad. Or in French, sah-LAHD nee-SWAZ.

Nicoise Salad

Ingredients in Nicoise salad

Eating our first Nicoise salad in Paris cemented this French classic in our summer repertoire. This recipe is an adaptation of Julia Child’s rendition of the French standard that we’ve grown to love. What makes it so impressive is the potatoes: her French potato salad is the base for the potatoes, and it’s so delicious you won’t be able to keep from sneaking bites. Here’s what’s in a classic Nicoise salad recipe:

  1. Tuna: Tuna is traditional in Nicoise salad, though you can make variations with salmon or even eat it as a vegetarian salad. It’s best with oil-packed tuna, but you can also use water packed and mix in a bit of olive oil. Another option? Make it with seared tuna.
  2. Hard boiled eggs: This key element is ideal for making ahead. Try our perfect stovetop method, steamed, or in the Instant Pot.
  3. Green beans: This salad calls for blanched green beans: this cooking method makes them tender and bright green.
  4. French potato salad: This classic recipe uses red potatoes to make a French potato salad with shallot, capers, and a vinaigrette dressing.
  5. Olives: Olives are key to the briny, salty flavor. Look for Nicoise olives if you can find them, or use Kalamata.
  6. Tomatoes: Cherry tomatoes bring in color and freshness; you can also use wedges of large tomatoes.
  7. Butter lettuce: Crisp Bibb or butter lettuce serves as a base for the flavors.
  8. Lemon vinaigrette dressing: A zingy lemon vinaigrette salad dressing ties everything together.
Blanching green beans

Tips for prep

This Nicoise salad recipe is easy to make, but there are quite a bit of elements to prepare. While you can make a lot of the components at the same time, it can feel like a lot especially if you don’t have a partner in the kitchen. Here are a few tips for advanced prep:

  • Make the hard boiled eggs in advance. They’re ideal for advanced prep: simply refrigerate until serving. Tip: you can also find pre-packaged hard boiled eggs at some grocery stores, which makes this recipe a breeze.
  • Make the dressing in advance. The Nicoise salad dressing is simple to prep ahead; refrigerate and allow to come to room temperature before serving.
  • Blanch the green beans in advance. Blanch the green beans up to 5 days in advance and refrigerate until serving.
  • Make the potato salad in advance. The French potato salad stays good 4 to 5 days if you prep it before hand; refrigerate until serving.

Pick even 1 or 2 of these items to make in advance, and it makes for a much simpler prep the day of. If you decide to make it all in one evening, it’s nice to have a friend or partner to help!

Nicoise salad

How to serve Nicoise salad

Nicoise salad is the perfect spring salad or summer meal for enjoying al fresco. It screams for a glass of white wine or rosé (or even frozen rosé?). Serve it with a starter of crostini or a side of crusty bread, and you’ve got patio meal perfection.

Serving vegetarians? Tuna is traditional for Nicoise salad, but for a vegetarian salad you can omit it and it’s still just as tasty! The potatoes and hard boiled eggs make it a filling vegetarian salad.

More dinner salad recipes

There’s nothing better than a great main dish salad in the summer! Here are a few more main dish salads that work for dinner:

This salad Nicoise recipe is…

Gluten free and pescatarian.

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Nicoise Salad

Nicoise Salad


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4

Description

Nicoise salad is a French main dish that’s hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or anytime.


Ingredients

  • 8 eggs
  • 1 1/2 pounds baby red potatoes
  • 1 pound fresh green beans
  • 1 small shallot (2 tablespoons minced)
  • 2 tablespoons white wine vinegar
  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons capers
  • ½ tablespoon fresh parsley
  • 7 tablespoons olive oil, divided
  • ½ cup Nicoise or Kalamata olives
  • 1 pint cherry tomatoes or 1 large tomato
  • 2 cans tuna, packed in oil or water
  • 1 head Bibb lettuce (aka butter lettuce)
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove, minced

Instructions

  1. Cook the hard boiled eggs: Follow the instructions to make the Hard Boiled Eggs or Steamed Hard Boiled Eggs, or complete this step in advance and refrigerate.
  2. Boil the potatoes and beans: Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. Once boiling, boil for 8 to 12 minutes until fork tender.
  3. Blanch the beans: Cut the ends off the beans. Bring a separate pot of water to a boil with ½ tablespoon salt. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.
  4. Finish the potatoes: While the potatoes are cooking, mince the shallot. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place them in a bowl and gently mix in the minced shallot, white wine vinegar, ½ teaspoon kosher salt, and ¼ cup warm water. Let stand for 5 minutes, gently stirring occasionally. Then add the capers, chopped parsley, 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary.
  5. Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon kosher salt. Gradually whisk in 6 tablespoons olive oil working one tablespoon at a time, until creamy and emulsified.
  6. Prep the salad ingredients: Slice the tomatoes into wedges (or cherry tomatoes in half) and sprinkle with a little kosher salt.
  7. Prep the tuna: Drain the tuna and flake it using a fork. If not packed in oil, add a drizzle of olive oil and a few pinches of salt.
  8. Serve: To serve, in large shallow bowls or on large platters, add the Bibb lettuce leaves. Top with the potatoes, green beans, hard boiled eggs, tomatoes, tuna, and olives. Drizzle with the dressing and serve.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: French
  • Diet: Gluten Free

Keywords: Nicoise salad, salad nicoise, nicoise salad recipe, salade nicoise

A Couple Cooks - Recipes worth repeating.

Greek Pizza with Feta

This Greek pizza with feta is bursting with Mediterranean flavor! Top it with colorful veggies for a pie that pleases…

A Couple Cooks – Recipes worth repeating.

This Greek pizza with feta is bursting with Mediterranean flavor! Top it with colorful veggies for a pie that pleases everyone.

Greek pizza with feta

Here’s a pizza topping idea that always gets rave reviews, with its smattering of colorful vegetables and hearty flavor: this Greek Pizza with Feta! There’s nothing better than the combination of tangy artichoke hearts, refreshing bursts of tomato, garlicky spinach, and salty olives and feta. We love a great veggie pizza, and this one is what we turn to most often. It’s destined to be the smash hit of your pizza night!

Ingredients in Greek pizza with feta

Greek pizza is not authentically Greek, but the classic Italian pizza pie dressed up with Mediterranean-style toppings. Many restaurants and pizzerias serve a version of this pizza and use different toppings. This one we’ve customized to the ingredients we love seeing on a Greek pizza, but feel free to customize it to your tastes if there are others you prefer. Here are the elements you’ll need:

  • Pizza dough: our favorites are Best Pizza DoughThin Crust Pizza Dough and Pizza Oven Dough, but there are a few more options below
  • Pizza sauce: This Homemade Pizza Sauce is a must! The flavor is the best you’ll ever have (we promise)
  • Shredded mozzarella cheese: holds everything together like glue
  • Feta cheese: feta cheese is required! It adds just the right salty seasoning to the top of the pie
  • Baby spinach
  • Kalamata olives (optional)
  • Artichoke hearts
  • Red onion
  • Cherry tomatoes
  • Dried oregano
  • Fresh basil, for garnish

Again, you can customize to your own tastes if you prefer Greek pizza with other ingredients. Other options include sundried tomatoes, roasted red peppers, cured meats, or chicken.

Greek pizza

For the pizza dough

The trick to the best Greek pizza? Homemade pizza dough. There are several pizza dough options we’ve developed over the years: the first is our workhorse and the best for making an incredible artisan-style pizza. It works best with a pizza stone. Or if you prefer, try one of our other methods for the dough: like a thick-crust pan pizza or a large sheet pan pizza that’s 3 pizzas in one! Here are the pizza dough options:

  • Best Pizza Dough: The standard! This pizza dough makes a medium artisan style pizza; it works best on a pizza stone. A pizza peel is helpful for transferring the dough onto the stone (see below).
  • Thin Crust Pizza Dough: This variation is slightly easier, since you can roll it out instead of stretching it.
  • Pizza Oven Dough: Got a pizza oven? This is the dough recipe for you.
  • Perfect Pan Pizza: Make your pizza in a cast-iron skillet! Takes a little longer but there are no special tools required. Makes one medium pizza.
  • Best-Ever Sheet Pan Pizza: This one makes recipe the size of 3 pizzas in a large sheet pan: perfect for serving a crowd!
Feta pizza

Homemade pizza sauce is a must

The key to this Greek pizza? The homemade pizza sauce! While you can use a purchased sauce if you must, we highly recommend making the homemade version. The flavor is unreal! Here’s what to know:

  • Fire roasted tomatoes and garlic make magic. One spoonful and you’ll be singing its praises! Fire roasted canned tomatoes have a sweet, smoky flavor right out of the can. They are essential to the flavor, so they’re worth seeking out! Check in your local grocery near the canned tomatoes: they’re becoming much more widespread and are sold by several different brands.
  • It takes 5 minutes in a blender! There’s no need to simmer: just throw everything in a blender and whiz it up. This is one of our most-made recipes on the website!

Pizza making tools

If you choose the standard pizza dough recipe, the following tools are helpful for baking the crust. Again, if you chose the pan pizza or sheet pan pizza recipes above, no extra tools are needed!

Greek pizza

Sides for Greek pizza with feta

What to serve with Greek pizza? Make a big salad and heap it on your plate with a big cheesy slice. In fact, we love trying to have a few different salad and veggie options to complement the rich pie. Here are a few great side dishes for pizza:

More homemade pizza recipes

Want a few more pizza topping ideas for your pizza night? Here are a few great homemade pizza recipes:

This feta pizza recipe is…

Vegetarian.

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Greek pizza with feta

Greek Pizza with Feta


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 1 medium pizza

Description

This Greek pizza with feta is bursting with Mediterranean flavor! Top it with colorful veggies for a pie that pleases everyone.


Ingredients

  • ⅓ cup Homemade Pizza Sauce
  • 1 teaspoon olive oil
  • 2 cups baby spinach or chopped spinach
  • 1 pinch each salt and garlic powder
  • 4 Kalamata olives, halved (optional)
  • ¼ cup chopped artichoke hearts
  • 1 handful red onion slices
  • 4 cherry tomatoes, quartered
  • ½ cup shredded mozzarella cheese
  • ½ cup feta cheese
  • ¼ teaspoon dried oregano
  • 4 basil leaves (optional)

Instructions

  1. Make the pizza dough: Follow the Best Pizza DoughThin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Prepare the toppings: Warm the olive oil in small skillet. Add the spinach, 1 pinch salt, and 1 pinch garlic powder. Sauté over medium heat for 2 minutes until the spinach is wilted. Half the Kalamata olives, chop the artichoke hearts, thinly slice the red onion, and quarter the cherry tomatoes. 
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese. Top with the spinach, olives, artichoke, red onion, and tomatoes. Sprinkle with the feta cheese and dried oregano. Add a few pinches of kosher salt and some fresh ground pepper, to taste.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
  8. Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.
  • Category: Main dish
  • Method: Baked
  • Cuisine: Pizza
  • Diet: Vegetarian

Keywords: Greek pizza, feta pizza, feta pizza recipe

A Couple Cooks - Recipes worth repeating.

Baked Falafel

This baked falafel recipe with canned chickpeas is easy and healthy! Eat it with dips, in a pita, on a…

A Couple Cooks – Recipes worth repeating.

This baked falafel recipe with canned chickpeas is easy and healthy! Eat it with dips, in a pita, on a salad, and more.

Baked Falafel

Want to make falafel at home but daunted by frying? Here’s the recipe you need: Baked Falafel with canned chickpeas! This spin on Classic Falafel distills the traditional flavors into a shortcut that works for weeknights. Bake up these tasty balls of savory, herby goodness and dunk them into dips, throw them in a Falafel Sandwich, or top them on a Falafel Salad. They save well, making them perfect for refrigerating or freezing for quick and easy meals! They’re also vegan, vegetarian, and gluten-free. Here are the tricks to this quick method.

Want to make classic falafel that’s baked? Go to Classic Falafel and use the baked option.

Baked falafel with canned chickpeas

Falafel is a Middle Eastern ball of chickpeas, herbs and spices that’s deep fried. Classic falafel is always made with soaked dried chickpeas, which gives them the ideal crispy texture. The problem is: you have to remember to soak the chickpeas overnight. If you have time and the ability to think ahead, try the classic version! It’s absolutely worth it for the flavor, and you can bake it as well. Go to Classic Falafel.

This baked falafel recipe is a shortcut for when you didn’t think ahead and don’t want to mess with frying. So, it’s not an authentic recipe: it’s a variation for weeknights so you can enjoy similar flavors! Make it with canned chickpeas, which you bake in the oven instead of frying them. Falafel is usually shaped as a round ball, but for baked it’s easier to make a disc shape.

Baked Falafel

Tips for this easy baked falafel recipe

Ready to try this baked falafel with canned chickpeas? Here are a few tips for how to make this easy falafel recipe:

  • A food processor is key. It’s easiest for chopping everything for the dough. (If you’re ambitious and don’t have one, you could try using oat flour, finely chopping the veggies, and mashing the chickpeas with a fork.)
  • You can use rolled oats or oat flour. We use rolled oats and process them in the food processor to form oat flour, but if you keep oat flour on hand you can skip this step.
  • Drain and rinse the chickpeas, then pat them dry. Because you’re using canned chickpeas, you’ll want to remove as much liquid as possible.
  • Be careful not to over-process the dough! Be careful not to over-process the dough: you’ll want it uniform and shape-able with a little texture. See the photo below.
  • Pat the dough into disc shapes. This makes them easy to bake (versus ball shapes). Use a 1 ½ tablespoon cookie scoop if you have it, which helps to portion the dough evenly. Then bake 15 minutes on one side and 10 on the other!

Ready to give it a go? Head to the recipe below.

Baked Falafel
The dough should be uniformly chopped but still have some texture: resist the urge to over-process!

Leftovers save well: try a double batch!

This easy baked falafel recipe is ideal because leftovers save very well! Because of this, we recommend making a double batch and saving the leftovers: especially if you’re feeding hungry eaters. You’ll need a large food processor (shown above). Here’s the recommended storage info:

  • Store baked falafel refrigerated for up to 1 week. They’re easy to throw into lunches or onto salads!
  • Or, freeze for up to 2 months. Then defrost in the refrigerator prior to enjoying. You can reheat them or eat at room temp.
  • To double the recipe, use the 2x button on the recipe below! This makes it easy to double the quantities.
Baked Falafel Salad

Ways to serve baked falafel

There are so many fun ways to eat baked falafel! We make Classic Falafel on special occasions, but this baked version is more of an everyday style recipe. Here are a few ideas for how to serve it:

More Mediterranean recipes

This recipe is a great idea for a filling vegan dinner or Mediterranean diet meal! Here are a few more great Mediterranean recipes to try:

This easy baked falafel recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Baked Falafel

Baked Falafel


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4

Description

This baked falafel recipe with canned chickpeas is easy and healthy! Eat it with dips, in a pita, on a salad, and more.


Ingredients

  • 15-ounce can chickpeas
  • ⅓ cup Old Fashioned rolled oats (or use ⅓ cup oat flour)
  • 1/4 small red onion
  • 2 garlic cloves
  • ½ cup cilantro leaves and tender stems, loosely packed (or fresh parsley)
  • 2 tablespoons tahini
  • 1 tablespoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture and set them aside.
  3. Place the rolled oats in a bowl of a food processor. Process 30 seconds to 1 minute until they are the texture of flour. Pour into a separate bowl and set aside. (If using oat flour, skip this step.)
  4. Roughly chop the red onion and peel the garlic. Place them into the food processor with the cilantro and pulse until finely minced, stopping and scraping down the bowl once. Add the chickpeas, tahini, olive oil, cumin, coriander, salt and pepper and process until combined, stopping and scraping the bowl once. Then add the oats and pulse until a uniform dough forms. (Be careful not to over-process the dough: you’ll want it uniform and shape-able with a little texture. See the photo above!)
  5. Line a baking sheet with parchment paper. Use your hands to roll the dough into 12 balls that are 1 ½ tablespoons each, then flatten them into discs (use a size 40 cookie scoop, if you have it). Place the discs on the baking sheet and brush the tops with olive oil.
  6. Bake the falafel for 15 minutes until golden brown, then flip and bake for 10 minutes, until golden brown on the other side. Allow to cool at least 5 minutes before eating. (Storage info: The baked falafel store very well! Refrigerate up to 1 week or freeze up to 3 months. Consider making a double batch and storing leftovers.)

Notes

*Makes 12 small falafel: consider making a double batch and storing leftovers. To make a short-cut version of this salad, use frozen purchased falafel. Or, it’s a way to repurpose leftover falafel from restaurant takeout!

  • Category: Appetizer or Main Dish
  • Method: Baked
  • Cuisine: Mediterranean
  • Diet: Vegan

Keywords: Baked falafel, Falafel recipe baked

A Couple Cooks - Recipes worth repeating.

Baked Tilapia with Lemon

This baked tilapia recipe is bursting with flavor! Pair the fish with lemon, tomatoes and feta for a impressive yet…

A Couple Cooks – Recipes worth repeating.

This baked tilapia recipe is bursting with flavor! Pair the fish with lemon, tomatoes and feta for a impressive yet easy dinner.

Baked Tilapia

Here’s a tilapia recipe with a total wow factor: this Baked Tilapia with Tomatoes & Feta! The tender, flaky fish is covered in a lemon garlic sauce, cozied up with burst cherry tomatoes, Mediterranean seasonings and gooey bits of feta cheese. If you think baked fish sounds boring, this recipe is for you! Each bite is savory with just the right pop of brightness. It’s ready in just over 30 minutes and great for impressing on weeknights or dinner parties. This one has already jumped to star status in our house.

Ingredients for this baked tilapia recipe

This baked tilapia recipe is the ideal healthy dinner that’s impressively delicious. To be honest, when we’re meal planning the idea “baked fish” never feels that exciting. But this one? It was so tasty the first time we made it, we couldn’t wait to share it with you. The zing of the lemon, melty feta and tomatoes, and briny pop of capers make it irresistibly fresh. Here’s what you’ll need for this recipe:

  • Tilapia
  • Cherry tomatoes
  • Shallot
  • Garlic
  • Lemon
  • Olive oil
  • Feta cheese
  • Italian seasoning, red pepper flakes, smoked paprika
  • Capers
  • Salt and pepper
  • Parsley, for garnish
Baked Tilapia

How to bake tilapia

Tilapia is a white fish with a mild, subtly sweet flavor. It doesn’t tasty fishy, so it’s good for people who think they don’t like fish. Tilapia is easy to bake: you can simply season with olive oil and salt, or add the tomatoes and feta like in the recipe below. Like any fish, how long to bake tilapia depends on its thickness:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Season the fish with olive oil and salt, and add any vegetables that will be cooking alongside it (see below.)
  • Bake for 23 to 28 minutes, depending on thickness, until the tilapia is flaky or reaches an internal temperature of 140 degrees Fahrenheit.

A few tips for seasoning

This baked tilapia is one of our favorite weeknight dinner recipes to date, because it looks and tastes so beautifully fun and fresh. A Mediterranean style recipe, it goes big on lemon, garlic and olive oil. Here are a few notes on the seasoning here:

  • Bake the tilapia with lemon slices, then remove when serving. Mixing the lemon slices right into the veggies makes for bold citrus flavor. Remove them when serving: unless you love very citrusy flavors. If so, you can definitely eat the lemon slices: they’re extra tangy!
  • Don’t omit the capers! Capers are a berry of the caper bush that’s native to the Mediterranean. They’re round and dark green gray, about the size of a peppercorn. Find them in the jarred section next to the olives at the grocery store. Their briny, salty flavor absolutely makes the dish!
  • Feta is also key. You can omit it for dairy-free diets. But the small melty chunks of feta cheese sprinkled throughout is what makes this dish! We’ll admit, we were loosely inspired by the viral TikTok baked feta pasta for this flavor combination: and it’s spot on.
Baked Tilapia

Sides to serve alongside

Make this baked tilapia into a meal by pairing it with a quick salad or veggie side dish! Here are a few ideas that keep the oven free:

More tilapia & fish recipes

Tilapia is a favorite fish around here: it’s even milder than salmon, so it’s great for pleasing everyone. Here are a few more tilapia recipes to sample:

This baked tilapia recipe is…

Pescatarian and gluten-free. For dairy-free, omit the feta cheese.

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Baked Tilapia

Baked Tilapia


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4

Description

This baked tilapia recipe is bursting with flavor! Pair the fish with lemon, tomatoes and feta for a impressive yet easy dinner.


Ingredients

  • 1 pint cherry tomatoes, sliced in half
  • 1 large shallot, thinly sliced
  • 3 garlic cloves, minced
  • 1 small lemon, thinly sliced into rings
  • 2 tablespoons olive oil, divided
  • ¾ teaspoon kosher salt
  • 4 ounce block feta cheese
  • 1 1/2 pounds tilapia
  • 1 tablespoon Italian seasoning
  • 1 pinch red pepper flakes (optional)
  • ½ teaspoon smoked paprika (or standard paprika)
  • 2 tablespoons drained capers
  • Finely chopped fresh parsley or basil, for garnish
  • Fresh ground black pepper

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Chop the tomatoes, shallot, garlic, and lemon as noted above.
  3. Place the chopped vegetables and lemon slices in the bottom of a 9 x 13″ baking dish and mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper. Crumble the feta cheese into rough chunks and add it to to the pan, tossing gently to combine.
  4. Pat the tilapia dry. Rub it with 1 tablespoon olive oil and ½ teaspoon kosher salt, split between the filets. Sprinkle both with the Italian seasoning and a few grinds fresh ground black pepper, then add the red pepper flakes and smoked paprika. Sprinkle the capers over the top.
  5. Place the pan in the oven and bake for 23 to 28 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with chopped parsley and remove the lemon slices when serving (or eat them if you like!).
  • Category: Main dish
  • Method: Baked
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Keywords: Baked tilapia, tilapia recipe

A Couple Cooks - Recipes worth repeating.

Easy White Bean Salad

This quick white bean salad is bursting with Mediterranean flavor! It’s great for a fast lunch or an easy side…

A Couple Cooks – Recipes worth repeating.

This quick white bean salad is bursting with Mediterranean flavor! It’s great for a fast lunch or an easy side dish.

White Bean Salad

We’re always on the hunt for quick and easy lunch ideas over here. Here’s our newest invention you can mix up in minutes: White Bean Salad! It’s bursting with Mediterranean flavor from simple ingredients: bell pepper brings a crunch, parsley an herbaceous bite, and red wine vinegar brings a zing of acidity. Top with a sprinkle of feta, and it’s irresistibly tasty with minimal effort. We often lean on bean recipes for healthy lunches, and this simple mix hits it out of the park for us. It also does double duty as an easy side dish!

Ingredients in white bean salad

This white bean salad is perfect for lunches: we created the recipe as something you could whip up on the fly right before eating. Or, it’s great as a party salad: especially for summer picnics or potlucks! The ingredients are optimized for it to stay well in the refrigerator, but it’s great for eating right away. Here’s what you’ll need for this white bean salad:

  • Navy beans or cannellini beans (see below)
  • Red pepper
  • Red onion or shallot
  • Parsley
  • Olive oil
  • Red wine vinegar
  • Dijon mustard
  • Salt and pepper
  • Feta cheese
White Bean Salad

Navy beans vs cannellini

This white bean salad leans on a bean that’s worth seeking out: navy beans! They’re small and have a velvety texture and nutty flavor. Cannellini beans are easiest to find at the grocery, but they can sometimes taste a little mushy. Navy beans have a nice pop when you bite into them, which makes them our top choice for this salad.

Navy beans are worth seeking out, though sometimes we have a harder time finding them at our local grocery (yes, we’ve made some extra grocery trips!). Of course, you can substitute cannellini beans if desired and this salad still tastes great.

Olive oil & vinegar quantities

One note on the oil and vinegar quantities in this white bean salad! We’ve provided two options depending on how you’re serving it.

  • Use less oil and vinegar if eating right away. Make it to eat for lunch right away, and you can get away with ½ tablespoon oil and vinegar. It tastes great right when you mix it up.
  • Use more if storing it refrigerated or making for a party. Use 1 tablespoon each oil and vinegar and it makes more of a marinated bean salad texture. This is best here because it can dry out in the fridge or as it sits.
White Bean Salad

Make a double batch for a party

Want to make this white bean salad for a party? The quantity in the recipe below makes enough for 2 large lunch servings or 4 small servings as a side dish. We kept it this size because we eat it primarily as a lunch salad: and it’s easy to double.

Making it for a party or entertaining? Make a double batch! You’ll want to use the larger quantity of oil and vinegar for the party size, which will be 2 tablespoons each oil and vinegar. Click the 2x button in the recipe below.

Ways to serve this white bean salad

This white bean salad is ultra versatile: it works from healthy lunches to picnics to cookouts to quick sides! Here are a few ways to serve it:

  • For lunches, stored in a covered jar
  • With shrimp like baked shrimp or sautéed shrimp as a fast and easy meal
  • With salmon like baked salmon or pan seared salmon
  • At a picnic or potluck (double recipe)
  • With chopped ripe tomatoes when in season
  • With other fresh herbs like basil, oregano, chives or thyme when in season

More bean salad recipes

Love a good bean salad? We could eat them every day of the week. Here are a few more ways to use beans:

This white bean salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta cheese.

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White Bean Salad

Easy White Bean Salad


  • Author: Sonja Overhiser
  • Total Time: 10 minutes
  • Yield: 2 large or 4 side dish servings
  • Diet: Vegetarian

Description

This quick white bean salad is bursting with Mediterranean flavor! It’s great for a fast lunch or an easy side dish.


Ingredients

  • 1 can navy beans* (or cannellini beans)
  • ½ cup diced red bell pepper (or substitute sliced ripe cherry tomatoes, when in season)
  • 1 tablespoon finely chopped red onion or shallot
  • 2 tablespoons finely chopped parsley (or green onion top or other herbs)
  • 1/2 to 1 tablespoon olive oil
  • 1/2 to 1 tablespoon red wine vinegar
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons feta cheese (omit for vegan)

Instructions

  1. Drain and rinse the beans.
  2. Dice the bell pepper. Mince the red onion, and chop the parsley.
  3. In a bowl, mix together all ingredients (if you’re eating right away, use the ½ tablespoon oil and vinegar; if making to refrigerate or for a party where it will sit out, use 1 tablespoon). Taste and add additional salt if desired. Saves up to 3 days refrigerated; taste and add additional salt, olive oil and vinegar after storage.

Notes

*If making for a party, make a double recipe (use the 2x button).

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side dish
  • Method: No cook
  • Cuisine: Salad

Keywords: White bean salad

A Couple Cooks - Recipes worth repeating.

Spinach Rice with Feta

Spinach rice turns rice into a classy side dish! Garlic, dill and feta cheese bring big flavor to this Mediterranean-style…

A Couple Cooks – Recipes worth repeating.

Spinach rice turns rice into a classy side dish! Garlic, dill and feta cheese bring big flavor to this Mediterranean-style dish.

Spinach Rice

Here’s a fun way to turn everyday rice into a classy side dish: Spinach Rice! After years of cooking, we’re discovering fun tricks like this. Take plain old white rice and cook up a pot with spinach and garlic, then flavor it with a pop of lemon and sprinkle of feta cheese. It’s an elegant Mediterranean-style side dish that you can serve for guests or just use to spice up weeknights. And, it’s a great way to load up on spinach. The savory, fresh flavors are unreal!

How to make spinach rice: the basic concept

Spinach rice is a mix of spinach and rice, and often other aromatic flavors like onion, garlic, dill and feta cheese. The traditional Greek version is called spanakorizo, which often has added tomatoes or tomato paste. This recipe is inspired by the Mediterranean flavors in that dish (if you want a more traditional spin, go to this spanakorizo recipe!).

The basic concept is to cook rice with spinach and seasonings until the liquid is reduced. Note that spinach rice comes out a little more gooey than a traditional fluffy rice: which is what is intended here! Here’s the basic concept (or jump to the recipe below):

  • Sauté garlic in olive oil, then add spinach and wilt. This takes about 3 minutes total.
  • Add water, rice and seasonings and cook 15 minutes. At this point the liquid should be reduced.
  • Allow to rest 5 minutes. This helps the rice to cool and set.
  • Fluff and add lemon juice, dill and feta. These additions brighten the flavors! See below for more.
Spinach Rice

A few notes on serving

One thing we love about this Mediterranean spinach rice: it packs in loads of spinach, which not only adds nutrients but helps to stretch the serving size. Often we can polish off a whole lot of rice, but adding spinach and flavorings helps it to be more satisfying.

Don’t have fresh dill? That’s ok: you can skip it! But it does add quite a bit of fresh flavor (don’t bother adding dried dill). The fresh lemon juice adds quite a punch though: we’d recommend using it if possible.

Ways to serve spinach rice

Spinach rice is the ideal side dish to make your meal seem elegant and thoughtful! We love making it for guests but it also works to class up a weeknight meal. Here are some great ways to serve it:

Spinach Rice

More spinach recipes

Love adding spinach to your recipes? Here are a few more tasty spinach recipes to enjoy this nutritious leafy green:

This spinach rice recipe is…

Vegetarian and gluten-free.

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Spinach Rice

Easy Spinach Rice


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

Spinach rice turns rice into a classy side dish! Garlic, dill and feta cheese bring big flavor to this Mediterranean-style dish.


Ingredients

  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 6 cups (5 ounces) baby spinach (or chopped standard spinach)
  • 1 cup long grain white rice
  • ¾ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Juice of 1/2 lemon (2 tablespoons)
  • 2 tablespoons chopped fresh dill, optional
  • ¼ cup feta cheese crumbles

Instructions

  1. Mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté 1 minute until fragrant (but not browned). Add spinach and cook until it wilts, about 2 minutes.
  2. Add 2 cups water and bring it to a boil, then reduce to a simmer. Add the rice, salt, garlic powder, and onion powder. Make sure it’s simmering, then cover and cook for 15 minutes, uncovering and checking every so often to make sure that the heat is not too high.
  3. After 15 minutes, check to make sure the water is completely cooked out (if not, cook a minute or two longer but it should be done by this point). Remove the heat and let stand covered for 5 minutes. Uncover and fluff with a fork, then stir in the lemon juice and chopped dill. Top with feta crumbles and serve.
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Rice

Keywords: Spinach rice

A Couple Cooks - Recipes worth repeating.

Falafel Salad

There’s nothing more satisfying than falafel salad! Top greens with falafel, crunchy veggies, and a creamy tahini dressing. Falafel tops…

A Couple Cooks – Recipes worth repeating.

There’s nothing more satisfying than falafel salad! Top greens with falafel, crunchy veggies, and a creamy tahini dressing.

Falafel salad

Falafel tops the chart of some of the world’s best vegan recipes, in our opinion. These Middle Eastern chickpea balls are so meaty and satisfying, we could eat them daily. Here’s a way to make part of an everyday plant-based meal: this Falafel Salad! Make a batch of this easy baked falafel, then layer them with crunchy veggies and top with a creamy, zingy tahini dressing. Or, use purchased frozen falafel or even repurpose take-out leftovers! This one is a massive hit with our family: and works for weeknights or dinner parties.

Ingredients in falafel salad

Falafel is a Middle Eastern ball of chickpeas, herbs and spices that’s deep fried. It’s most often served as an appetizer with dip, or in a pita as a falafel sandwich. But an alternative way to eat it is deconstructed, in a salad! It makes a satisfying vegan and gluten free dinner idea, served in a big bowl with a creamy sauce or dressing. Here’s what you’ll need for this falafel salad recipe:

  • Falafel: this Baked Falafel recipe is perfect for easy meals, but you can substitute with classic fried falafel or frozen (see below)
  • Tahini sauce: the zingy Lemon Tahini Sauce ties the salad together with creamy richness
  • English cucumber: English cucumber is key: the flavor is milder and it doesn’t have a tough peel or seeds
  • Carrots
  • Radishes
  • Tomatoes
  • Kalamata olives
  • Salad greens
Baked falafel
Baked falafel is ideal for serving in falafel salad

Options for the falafel

This falafel salad is perfect with our baked falafel, which is quick and easy. You can make it with a can of chickpeas, and bake it up in a flash! Or, it’s excellent with classic falafel: you’ll just have to remember to soak dry chickpeas overnight. Here’s a breakdown:

  • Baked falafel: Baked Falafel is a shortcut for easy dinners, made with canned chickpeas and baked in the oven. Leftovers save well, so consider making a double batch and refrigerating or freezing. Also try them with dip or in kid lunch boxes!
  • Classic falafel: This Classic Falafel recipe uses dried chickpeas, like a traditional Middle Eastern falafel. The flavor is excellent and it’s worth remembering to soak them overnight, and dealing with the tricky elements of pan frying. It’s just that good!
  • Frozen falafel: Many grocery stores carry frozen falafel in the frozen section. Let us know if you have favorite brands (Target has them, which means they’re pretty widely available!)
  • Restaurant falafel: Ordering Greek or Middle Eastern takeout? Here’s a tip: order extra falafel, then serve the leftovers over a salad. It’s a great way to create another meal!
Falafel Salad

Tahini sauce and other dressing ideas

What’s most important about this falafel salad? The dressing brings it all together! The Tahini Sauce in the recipe below is one of our favorite recipes ever: it’s so delicious and versatile! But it works with a few other sauce options that are traditional on a Falafel Sandwich:

  • Tahini Sauce has the best creamy, zingy and balanced flavor. It really brings the elements in this salad together! It also fits many diet options: vegetarian, vegan, and gluten-free.
  • Quick Cucumber Sauce or Tzatziki are both full of flavor with Greek yogurt, lemon, cucumber and dill! This first sauce is a shortcut version.
  • Cilantro Sauce is another vegan sauce, deliciously fresh with lots of cilantro and blended cashews as the body.
Falafel Salad

More Mediterranean recipes

This Falafel Salad is a great Mediterranean diet recipe that doubles as a filling vegan dinner recipe! Here are a few more recipes to try:

This falafel salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print

Falafel Salad


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

There’s nothing more satisfying than falafel salad! Top greens with falafel, crunchy veggies, and a creamy tahini dressing.


Ingredients

For the baked falafel*

  • 15-ounce can chickpeas
  • ⅓ cup Old Fashioned rolled oats
  • 1/4 small red onion
  • 2 garlic cloves
  • ½ cup cilantro leaves and tender stems, loosely packed (or fresh parsley)
  • 2 tablespoons tahini
  • 1 tablespoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper

For the salad

  • 1 recipe Tahini Sauce
  • 1/2 English cucumber, sliced
  • 2 carrots, shredded
  • 2 radishes, sliced
  • 1 cup cherry tomatoes, sliced
  • 1 handful Kalamata olives
  • 8 cups salad greens

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture and set them aside.
  3. Place the rolled oats in a bowl of a food processor. Process 30 seconds to 1 minute until they are the texture of flour. Pour into a separate bowl and set aside.
  4. Roughly chop the red onion and peel the garlic. Place them into the food processor with the cilantro and pulse until finely minced, stopping and scraping down the bowl once. Add the tahini, olive oil, cumin, coriander, salt and pepper and process until combined, stopping and scraping the bowl once. Then add the oats and pulse until a uniform dough forms. (Be careful not to over-process the dough: you’ll want it uniform and shape-able with a little texture. See the photo below!)
  5. Line a baking sheet with parchment paper. Use your hands to roll the dough into 12 balls that are 1 ½ tablespoons each, then flatten them into discs (use a size 40 cookie scoop, if you have it). Place the discs on the baking sheet and brush the tops with olive oil.
  6. Bake the falafel for 15 minutes until golden brown, then flip and bake for 10 minutes, until golden brown on the other side. Allow to cool at least 5 minutes before eating. (Storage info: The baked falafel store very well! Refrigerate up to 1 week or freeze up to 3 months. Consider making a double batch and storing leftovers.)
  7. While the falafel bake, make the Tahini Dressing.
  8. To serve, place greens on a plate. Top with baked falafel, shredded carrot, sliced cucumber, sliced tomato, sliced radishes, and Kalamata olives. Drizzle with tahini dressing and serve.

Notes

*Makes 12 small falafel: consider making a double batch and storing leftovers. To make a short-cut version of this salad, use frozen purchased falafel. Or, it’s a way to repurpose leftover falafel from restaurant takeout!

  • Category: Main dish
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Falafel salad

Baked Falafel
The dough should be uniformly chopped but still have some texture: resist the urge to over-process!

A Couple Cooks - Recipes worth repeating.