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Salads and Greens

All Recipes

Salads and Greens

Easy Egg Salad

Easy Egg Salad Dip

Watermelon salad with feta in bowls

Watermelon Salad with Feta

Spiralized cucumber salad in a bowl

Spiralized Cucumber Salad

Easy Lemon Shallot Vinaigrette in an Asparagus Strawberry Salad

Moroccan-Inspired Halloumi Salad

Asparagus Snap Pea & Radish Salad

Summer Parmesan Crisps with Garlic Almonds Salad

Close up of apple salad

Shaved Apple Salad

Mango Salad

Thai Inspired Mango Salad

Lettuce wrap recipe

Lettuce Wrap Lunch Hack

Shaved Pear Salad with Fennel

Close-up of strawberry salad

Strawberry Salad with Pasta + Arugula

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Vegan Cinnamon Bun Bread sliced on cutting board

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Welcome back to Episode 29 of All Things Greek! My

Welcome back to Episode 29 of All Things Greek! My new Greek series where I share recipes from my childhood and summers spent in Greece as a kid. Today we are making Banana-Nutella Crepes. The iconic street food dessert of Greece (at least where I am from).

I made this recipe a bit smaller so everyone can enjoy it because the ones back home are HUGE! So, break out your skillet because you are going to love these Nutella crepes as much as I do.

A few recipes why I love this easy, delicious recipe!

1. Can be made sweet OR savoury!
2. Customizable! Not feeling Nutella, add peanut butter! Not feeling sweet, add cheese!
3. Quick – Between prep and cook time, you can whip up this Nutella crepe recipe in only 25 minutes.

Here’s everything you need to be teleported back to Greece for the last hints of summer!

For the crepe batter:

2 eggs, room temperature
2 tbsp butter, melted and slightly cooled
1 cup all purpose flour
1/4 tsp salt
1/2 tbsp sugar
1 cup whole milk

Toppings:

4-5 bananas (about 1/3 banana sliced, per crepe)
1 cup nutella or other chocolate spread (1-2 per crepe)
6-8 digestif biscuit cookies (around half per crepe)

INSTRUCTIONS:

1. Whisk the eggs, melted butter, flour, salt and sugar to combine. Then, gradually whisk in the milk until all of the ingredients are well mixed together. Let the batter sit for 5 minutes. 
2. To a 8-10 inch nonstick skillet or crepe pan, melt ½-1 tablespoon of butter over medium-low heat, make sure it covers the bottom of the entire pan. Once the butter is melted, add a 1/4-1/3 cup of the batter, enough to evenly coat the pan, rotate the pan to help coat the bottom with the batter.

Continued in the comments…

#GreekRecipes #Greece #GreekFood #GreekCrepes #BananaNutellaCrepes

Greek Food, Homemade Food, Greece, Crepes, Banana Nutella Crepes, Easy Dessert Idea, Easy Snack, Delicious Food

TODAY WE MAKE FOCACCIA! This focaccia bread reci

Welcome back to Episode 28 of All Things Greek - t

Welcome back to Episode 28 of All Things Greek - today we are making a Bursted Cherry Tomatoes with a perfectly Whipped base of Greek feta.

This recipe is so easy, perfect as an appetizer, girl dinner or to serve along side a protein of choice and maybe some orzo because why not!

All you need is 5 minutes of prep and 10 minus of cook time patience! That’s IT!

Tomatoes are everything right now. There are so many delicious ways to use cherry tomatoes, and it’s one of my fav parts about summer and fall, when tomatoes are in season and delicious. These are some of my favorite cherry tomato recipes that you can whip up this summer - head over to my link in bio to find out more!

To become your families fav host, here’s all you need!

For the blistered cherry tomatoes:

2 cups cherry tomatoes
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 garlic clove, minced 
For the whipped feta:

1 1/2 cups feta cheese
3 tbsp lemon juice
1 tbsp olive oil
zest of one lemon 
For the hot honey:

1 tbsp liquid honey
1 tsp hot sauce
pinch chili flakes
fresh pitas for serving and fresh thyme for garnish 
Instructions

1. To make the blistered tomatoes, add 1 tbsp olive oil to a frying pan over medium heat. Once warm, add the tomatoes and let sit undisturbed for about 5 minutes - if the pan is getting too hot, turn to medium-low heat. 
2. Add the salt, pepper and minced garlic to the tomatoes, stir a few times to combine and cook for another 1-2 minutes. Remove the tomatoes from the heat and put the tomatoes into a bowl to fully cool. 
3. Once the tomatoes are cooled, make the whipped feta by combining the feta cheese, lemon juice, olive oil and lemon zest in a food processor. Pulse until combined and creamy. 
4. To make the hot honey, stir together the liquid honey, hot sauce and a pinch of chili flakes. 
5. To assemble the dip, spread the whipped feta on a plate or in a low bowl. Use a slotted spoon or fork to transfer the cooled tomatoes onto the feta. Drizzle with hot honey and sprinkle of fresh thyme. Serve with pitas and enjoy! 
#Greece #GreekRecipes #GreekFeta #greekfood

Welcome back to Episode 27 of All Things Greek. To

Welcome back to Episode 27 of All Things Greek. Today we are making Maroulosalata (Greek Lettuce Salad). This is a salad I’ve grown up on.

My mom would always make this salad, still does to this day, and it’s such a popular Greek dish that’s super simple to make (but tastes like a ton of effort went into it). This salad only has 5 ingredients - CAN YOU BELIEVE IT! It takes under 10 minutes to put together. All you have to do is chop, toss and combine with a lemon olive oil “dressing”. This seriously has got to be one of the easiest (but flavorful) salads you can make!

SHE’S easy, quick, fresh and something you need to try IMMEDIATELY! Here’s all you need!

1 ½ heads romaine lettuce
5 sprigs green onion
1/3 cup fresh dill chopped
2 tbsp. olive oil
2 tbsp. vinegar (or substitute with lemon juice)
1 tsp. salt
½ tsp. black pepper

Instructions:

1. Wash the romaine lettuce and chop to your desired size.
2. Transfer to a large bowl.
3. Thinly slice the green onion and add it to the bowl along with the freshly chopped dill.
4. Add the olive oil, vinegar, salt, and black pepper.
5. Mix to combine, and adjust seasoning to taste.
6. Serve this delicious salad as a side dish to any meal!!

#greekrecipes #greece #greeksalads #greekfood

Welcome back to Episode 26 of All Things Greek and

Welcome back to Episode 26 of All Things Greek and Episode 1 of my new series - Greek Soupes. Today we are making Soupa Kotopoulo Avgolemomo - Chicken Lemon Rice Soup. Here’s my traditional family recipe!

HOT TIPS: If you don’t like rice use orzo! If you’re Vegan make my Vegan Lemon Rice Soup! If you don’t enjoy chicken try it with Chickpeas!

Avgolemono soup is a hearty, comforting Greek soup that is really lemony, creamy, and honestly so dang good. It’s great for when you’re sick, for a chilly day, or when you need something to warm you from the inside out. All you need is 15 minutes or prep time and 30 minutes of cook time! Not to mention it’s packed with additional protein from the delicious egg and lemon sauce.

Here’s everything you need to bring this taste of Greece to your home!

2 tbsp olive oil
1 1/2 cups yellow onion, finely chopped
2 cloves garlic, minced
1 bay leaf
3 tbsp chicken stock paste
8 cups water
2 chicken breasts
salt and pepper
1/2 cup uncooked jasmine rice or other rice of your choice (i.e. basmati)
1/4 cup fresh chopped dill
For the avgolemeno
4 eggs, separate egg yolks and whites
juice of 3 lemons
1 cup soup stock
Garnish
fresh dill
salt and pepper
olive oil

Instructions:

1. Season the chicken breasts with salt and pepper and set aside. Into a large stock pot add olive oil and turn to medium-high heat. Add the chicken breasts and sear, 2 minutes per side, then remove to a bowl or plate.
2. Turn the heat to medium and add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant.
3. Stir in the chicken stock paste and bay leaf. Then, add the water and stir to combine. Bring to a boil, once simmering add the chicken breasts (along with any juices) and the rice. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15-20 minutes or until the chicken breasts and rice are cooked.

Continued in the comments.

#greekfood #greece #avgolemonosoup #lemonricesoup #greekrecipes