Greek Salad
A vibrant Mediterranean classic featuring crisp vegetables, briny olives, and creamy feta cheese. This Greek salad recipe is perfect for warm weather dining and pairs beautifully with grilled proteins.
Quick & Easy
Comes together in just 10 minutes with minimal prep
Healthy
Packed with antioxidants and healthy fats
Versatile
Perfect as a side or main dish
Ingredients
Main Components
- 2 medium cucumbers, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- 6 oz feta cheese, cubed
For the Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Nutrition Facts
Step-by-Step Instructions
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Prepare the Vegetables
Wash and dice the cucumbers into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion.
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Combine Ingredients
In a large mixing bowl, combine the cucumbers, tomatoes, red onion, and Kalamata olives.
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Add Cheese
Gently fold in the cubed feta cheese, being careful not to break it up too much.
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Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until well combined.
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Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
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Rest and Serve
Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together.
Chef's Notes
Pro Tip
For best results, use high-quality feta cheese packed in brine rather than pre-crumbled feta.
Serving Suggestions
Serve with grilled chicken, fish, or lamb for a complete Mediterranean meal.
Make Ahead
You can prepare the vegetables and dressing up to 24 hours in advance. Combine just before serving.
Substitutions
For a vegan version, replace feta with cubed tofu marinated in lemon juice and salt.
Classic Caesar Salad
The ultimate Caesar salad recipe with crisp romaine, garlicky croutons, and our signature creamy dressing. Add grilled chicken or shrimp for a complete meal.
Crowd Pleaser
Always a hit at dinner parties and gatherings
Rich Flavor
Creamy, umami-packed dressing with depth
Customizable
Easily adapt for vegan or gluten-free diets
Ingredients
Salad Base
- 2 heads romaine lettuce, chopped
- 1 cup homemade croutons
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper
Caesar Dressing
- 2 cloves garlic, minced
- 2 anchovy fillets (or 1 tsp paste)
- 1 large egg yolk
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 cup olive oil
- 1/4 cup grated Parmesan
- Salt and pepper to taste
Nutrition Facts
Step-by-Step Instructions
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Prepare the Lettuce
Wash and thoroughly dry the romaine lettuce. Chop into bite-sized pieces and place in a large salad bowl.
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Make the Dressing Base
In a medium bowl, mash the garlic and anchovies together with the back of a fork until they form a paste.
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Emulsify the Dressing
Whisk in the egg yolk, lemon juice, and Dijon mustard. While whisking constantly, slowly drizzle in the olive oil until the dressing is thick and creamy.
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Finish the Dressing
Stir in the grated Parmesan and season with salt and pepper to taste.
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Assemble the Salad
Add about half of the dressing to the lettuce and toss until lightly coated. Add more dressing as needed.
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Add Croutons and Cheese
Add the croutons and remaining Parmesan cheese, tossing gently to combine.
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Serve Immediately
Plate the salad and finish with freshly ground black pepper and additional Parmesan if desired.
Chef's Notes
Pro Tip
For the best texture, make sure your lettuce is completely dry before dressing.
Vegan Option
Replace egg yolk with silken tofu and use nutritional yeast instead of Parmesan.
Crouton Tip
Use day-old artisan bread for the best croutons. Toss with olive oil and garlic before toasting.
Protein Boost
Add grilled chicken, shrimp, or salmon to make it a complete meal.
Avocado Quinoa Salad
A nutrient-dense quinoa salad recipe packed with plant-based protein, healthy fats, and vibrant flavors. Perfect for meal prep and packed lunches.
Meal Prep Friendly
Stays fresh for up to 4 days in the fridge
Plant Protein
Complete protein from quinoa and beans
Bright Flavors
Zesty lime and fresh cilantro bring it to life
Ingredients
Salad Base
- 1 cup quinoa, rinsed
- 2 cups water or broth
- 1 can black beans, rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 2 avocados, diced
- 1/4 cup chopped cilantro
Lime Dressing
- 1/4 cup olive oil
- 3 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1 garlic clove, minced
- Salt and pepper to taste
Nutrition Facts
Step-by-Step Instructions
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Cook the Quinoa
Rinse quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups water or broth to a boil. Add quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and let
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Prepare the Vegetables
While quinoa cooks, dice the red bell pepper, finely chop the red onion, drain and rinse the black beans, and chop the cilantro. If using fresh corn, cook and cut kernels from the cob.
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Make the Dressing
In a small bowl, whisk together olive oil, lime juice, honey or maple syrup, cumin, chili powder, minced garlic, salt and pepper until well combined.
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Combine Ingredients
In a large mixing bowl, combine the cooled quinoa, black beans, corn, diced bell pepper, and red onion. Pour about 3/4 of the dressing over the mixture and toss gently to combine.
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Add Avocado
Just before serving, gently fold in the diced avocado and chopped cilantro. Add remaining dressing as needed.
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Adjust Seasonings
Taste and adjust salt, pepper, or lime juice as desired. For extra heat, add a pinch of cayenne pepper or diced jalapeƱo.
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Serve or Store
Serve immediately at room temperature or chill for 1 hour before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days (note avocado may brown slightly).
Chef's Notes
Pro Tip
To prevent avocado browning, toss the diced pieces with a bit of lime juice before adding to the salad.
Make Ahead
Prepare all components except avocado up to 2 days in advance. Add avocado and fresh herbs just before serving.
Variations
Try adding cherry tomatoes, cucumber, or roasted sweet potatoes for different textures and flavors.
Serving Ideas
Serve in lettuce cups, as a side with grilled fish or chicken, or as a hearty vegetarian main dish.
Classic Caprese Salad
This simple Caprese salad recipe showcases the perfect combination of ripe tomatoes, fresh mozzarella, and basil - a celebration of summer flavors in every bite.
Quick Prep
Ready in just 5 minutes with minimal ingredients
Beautiful Presentation
Stunning red, white, and green color palette
Authentic
Traditional Italian preparation with quality ingredients
Ingredients
Main Components
- 2 large ripe tomatoes
- 8 oz fresh mozzarella
- 1/2 cup fresh basil leaves
For Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- Sea salt to taste
- Freshly ground black pepper
Nutrition Facts
Step-by-Step Instructions
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Prepare Ingredients
Slice the tomatoes and mozzarella into 1/4-inch thick slices. Pick the basil leaves from stems (leave whole or tear if large).
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Arrange the Salad
On a serving platter, alternate slices of tomato and mozzarella, slightly overlapping them in a circular pattern.
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Add Basil
Tuck whole basil leaves between the tomato and mozzarella slices, allowing some to peek out for visual appeal.
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Drizzle and Season
Drizzle the olive oil evenly over the arranged salad, followed by the balsamic glaze. Sprinkle with flaky sea salt and freshly ground black pepper to taste.
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Serve Immediately
Enjoy right away while the tomatoes are at room temperature and the mozzarella is cool for the perfect textural contrast.
Chef's Notes
Ingredient Quality
The better your ingredients, the better the salad. Use vine-ripened tomatoes and fresh mozzarella di bufala if possible.
Serving Style
For individual servings, stack the components vertically on small plates for an elegant presentation.
Variations
Try heirloom tomatoes in different colors or add sliced peaches for a sweet twist in summer.
Perfect Pairing
Serve with crusty bread to soak up the delicious juices and dressing.
Mediterranean Chickpea Salad
This protein-packed chickpea salad recipe is loaded with Mediterranean flavors, crisp vegetables, and a zesty lemon dressing. Perfect for picnics, potlucks, or meal prep.
Affordable
Made with pantry staples and inexpensive produce
Meal Prep Star
Flavors improve as it sits - great for packed lunches
Nutrient Dense
High in fiber, plant protein, and healthy fats
Ingredients
Salad Base
- 2 cans chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 bell pepper (any color), diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup chopped parsley
- 1/4 cup chopped mint (optional)
Lemon Dressing
- 1/4 cup extra virgin olive oil
- 3 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper to taste
Nutrition Facts
Step-by-Step Instructions
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Prepare the Chickpeas
Drain and rinse the chickpeas thoroughly. For better texture, you can pat them dry with a clean towel and remove any loose skins.
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Chop Vegetables
Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and dice the bell pepper. If using, pit and halve the Kalamata olives.
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Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt and pepper until well combined.
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Combine Ingredients
In a large mixing bowl, combine chickpeas, prepared vegetables, olives, and chopped herbs. Pour the dressing over and toss gently to combine.
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Marinate
Let the salad sit for at least 15 minutes before serving to allow flavors to meld. For best results, refrigerate for 1-2 hours.
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Adjust Seasonings
Before serving, taste and adjust salt, pepper, or lemon juice as needed. Add a drizzle of extra olive oil if desired.
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Serve
Garnish with additional fresh herbs and serve as a main dish with pita bread or as a side with grilled meats or fish.
Chef's Notes
Texture Tip
For extra texture, toast the chickpeas in a dry skillet for 5-7 minutes before adding to the salad.
Storage
This salad keeps well for up to 4 days in the refrigerator, making it perfect for meal prep.
Additions
Try adding feta cheese (not vegan), diced avocado, or artichoke hearts for variety.
Serving Ideas
Serve in pita pockets, over greens, or as a bruschetta topping for different presentations.