I’ve been fighting a cold, and it was a rainy, dreary day, so I decided to make a pot of soup for dinner. I’ve seen recipes for Greek avgolemono soup for years, and I finally decided to make it. This Greek chicken lemon soup recipe, adapted from Carlsbad Cravings, is a delicious chicken and rice soup thickened with a mixture of fresh lemon juice and eggs. Hearty, healthy, comforting, and ready in less than 45 minutes. This tasty soup pairs nicely with crusty roasted garlic bread and a simple salad.

Greek Chicken Lemon Soup (Avgolemono Soup)

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion, diced
• 3 large or 4-5 smaller carrots, peeled and sliced or diced
• 3 large cloves of garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest, divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts, trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill fronds, chopped
• Lemon wedges, for serving

Greek Chicken Lemon Soup (Avgolemono Soup):

Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.

Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.

Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.

Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.

Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.

Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don’t plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid. 

Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.

Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.

Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.

Ladle into bowls and serve immediately with lemon wedges. Enjoy.

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Greek Chicken Lemon Soup (Avgolemono Soup)

Course Soup

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion diced
• 3 large or 4-5 smaller carrots peeled and sliced or diced
• 3 large cloves of garlic minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley chopped
• 2 tbsp fresh dill fronds chopped
• Lemon wedges for serving

Instructions

• Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.
• Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.
• Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.
• Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.
• Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.
• Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don't plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid!!!!
• Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.
• Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.
• Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.
• Ladle into bowls and serve immediately with lemon wedges. Enjoy.

This easy Greek chicken marinade is great for chicken thighs, breasts, or wings, and is perfect for pan-frying, roasting, baking, or grilling. I recently marinated and grilled some chicken breasts to pair with Greek lemon roasted broccoli pasta salad, marinated tomatoes, and crusty bread with roasted garlic. I cut each chicken breast into three pieces, pounded them thin, then marinated them for a few hours. This easy Mediterranean chicken marinade recipe makes juicy, tender chicken that’s full of flavor.

Greek Chicken Marinade

Chicken:

• 1 lb. chicken breasts, thighs, or wings (I used two breasts)
• Sea salt and freshly cracked black pepper, to taste

For the marinade:

• ¼ cup olive oil
• Juice from 1 large lemon, or more to taste
• 1 tbsp red wine vinegar or more to taste
• 2 tsp fresh parsley, finely chopped
• 1 tsp honey, or more to taste
• 1 clove of garlic, finely grated
• 1 tsp dried oregano
• ½ tsp dried garlic powder
• ¼ teaspoon ground paprika
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked black pepper, to taste

How to Make a Greek Chicken Marinade:

Prepare the chicken by slicing off the thin, bottom portion of the chicken breast. Slice the top remaining portion of the chicken breast in half, lengthwise. Each breast should produce three similarly sized pieces.

Place plastic wrap over the top of the chicken pieces on the cutting board, and pound with a kitchen mallet until they are ¼ to ½ inch thick.

Prepare the marinade by combining the olive oil, fresh lemon juice, red wine vinegar, fresh parsley, honey, garlic, oregano, garlic powder, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag.

Marinate the chicken by adding the pieces to the marinade and refrigerating for 30 minutes to 2 hours.

Remove the chicken from the marinade and season both sides with sea salt and freshly cracked black pepper to taste.

Grill the chicken by heating a grill pan over medium-high heat. Brush the grill pan with olive oil or spray it with olive oil cooking spray.

Add the chicken and grill for 4-5 minutes per side, until cooked through.

Allow the chicken to rest for 5 minutes before slicing and serving. Enjoy.

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Greek Chicken Marinade

Course Main

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time: 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Grill Pan

Ingredients

Chicken:

• 1 lb. chicken breasts thighs, or wings (I used two breasts)
• Sea salt and freshly cracked black pepper to taste

For the marinade:

• ¼ cup olive oil
• Juice from 1 large lemon or more to taste
• 1 tbsp red wine vinegar or more to taste
• 2 tsp fresh parsley finely chopped
• 1 tsp honey or more to taste
• 1 clove of garlic finely grated
• 1 tsp dried oregano
• ½ tsp dried garlic powder
• ¼ teaspoon ground paprika
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked black pepper to taste

Instructions

• Prepare the chicken by slicing off the thin, bottom portion of the chicken breast. Slice the top remaining portion of the chicken breast in half, lengthwise. Each breast should produce three similarly sized pieces.
• Place plastic wrap over the top of the chicken pieces on the cutting board, and pound with a kitchen mallet until they are ¼ to ½ inch thick.
• Prepare the marinade by combining the olive oil, fresh lemon juice, red wine vinegar, fresh parsley, honey, garlic, oregano, garlic powder, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag.
• Marinate the chicken by adding the pieces to the marinade and refrigerating for 30 minutes to 2 hours.
• Remove the chicken from the marinade and season both sides with sea salt and freshly cracked black pepper to taste.
• Grill the chicken by heating a grill pan over medium-high heat. Brush the grill pan with olive oil or spray it with olive oil cooking spray.
• Add the chicken and grill for 4-5 minutes per side, until cooked through.
• Allow the chicken to rest for 5 minutes before slicing and serving. Enjoy.

I adapted a Greek lemon roasted broccoli pasta salad recipe I found on Half Baked Harvest to work with what I had on hand. The briny, tangy vinaigrette tossed in the warm pasta really helped make it flavorful. I loved the contrast & flavor combination of the smoky, charred broccoli with the fresh, raw veggies, toasted pine nuts, and tangy sundried tomatoes and feta cheese. We all thought this easy Greek pasta salad recipe was packed with flavor and paired nicely with some Greek chicken (recipe to come), marinated tomatoes, and some crusty bread with roasted garlic.

Greek Lemon Roasted Broccoli Pasta Salad

Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp sundried tomato oil (from the jar of sundried tomatoes)
• 3 tbsp olive brine (from the jar of the kalamata olives)
• Juice from 1 large lemon, or more, to taste
• 1 large clove of garlic, finely grated
• Honey, to taste
• Sea salt and freshly cracked black pepper, to taste

Broccoli:

• 1 crown of broccoli, cut into small florets
• 1 tbsp olive oil
• Pinch of crushed red pepper flakes, to taste
• Garlic powder, to taste
• Sea salt and freshly cracked black pepper, to taste
• Juice from ½ lemon

Pasta Salad:

• 8 oz fusselli, cooked in well-salted water, according to the package instructions (or pasta of choice)
• 1-2 Persian cucumbers, sliced thinly into half-moons
• ½ zucchini, sliced thinly into half-moons
• ½ red bell pepper, sliced thinly
• 2 tbsp fresh oregano, chopped finely
• 2 tbsp fresh basil leaves, chopped finely
• 2 tbsp fresh dill, chopped finely
• 2 tbsp toasted pine nuts
• Feta cheese, crumbles or cubes, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make a Greek Lemon Roasted Broccoli Pasta Salad

Prepare the vinaigrette by combining the olive oil, sundried tomato oil, olive brine, lemon juice, grated garlic, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle.

Roast the broccoli by preheating the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Add the broccoli florets to the baking sheet and drizzle with the olive oil, crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper to taste, tossing to coat evenly.

Place in the oven to roast for 15 minutes, or until slightly charred but still a bit crisp, tossing halfway through cooking.

Remove from the oven and drizzle evenly with the fresh lemon juice, toss to coat, and set aside to cool.

Meanwhile, cook the pasta in a large pot of well-salted water to al dente, according to the package instructions. Drain the pasta and pour it into a large bowl.

Drizzle half of the well-shaken vinaigrette over the warm pasta.

Add the sundried tomatoes and olives and toss to coat evenly. Set aside to come to room temperature, stirring occasionally.

Prepare the pasta salad when the pasta and broccoli have cooled. Add in the raw Persian cucumbers, zucchini, bell pepper, toasted pine nuts, fresh oregano, basil, and dill.

Drizzle in the remaining well-shaken vinaigrette and toss the salad to coat evenly.

Add the feta cheese and serve. Taste and re-season with sea salt and freshly cracked black pepper, if needed.

Serve and enjoy.

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Greek Lemon Roasted Broccoli Pasta Salad

Course Salad

Cuisine Greek

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling Time: 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large pot

Ingredients

Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp sundried tomato oil from the jar of sundried tomatoes
• 3 tbsp olive brine from the jar of the kalamata olives
• Juice from 1 large lemon or more, to taste
• 1 large clove of garlic finely grated
• Honey to taste
• Sea salt and freshly cracked black pepper to taste

Broccoli:

• 1 crown of broccoli cut into small florets
• 1 tbsp olive oil
• Pinch of crushed red pepper flakes to taste
• Garlic powder to taste
• Sea salt and freshly cracked black pepper to taste
• Juice from ½ lemon

Pasta Salad:

• 8 oz fusselli cooked in well-salted water, according to the package instructions (or pasta of choice)
• 1-2 Persian cucumbers sliced thinly into half-moons
• ½ zucchini sliced thinly into half-moons
• ½ red bell pepper sliced thinly
• 2 tbsp fresh oregano chopped finely
• 2 tbsp fresh basil leaves chopped finely
• 2 tbsp fresh dill chopped finely
• 2 tbsp toasted pine nuts
• Feta cheese crumbles or cubes, to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Prepare the vinaigrette by combining the olive oil, sundried tomato oil, olive brine, lemon juice, grated garlic, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle.
• Roast the broccoli by preheating the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
• Add the broccoli florets to the baking sheet and drizzle with the olive oil, crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper to taste, tossing to coat evenly.
• Place in the oven to roast for 15 minutes, or until slightly charred but still a bit crisp, tossing halfway through cooking.
• Remove from the oven and drizzle evenly with the fresh lemon juice, toss to coat, and set aside to cool.
• Meanwhile, cook the pasta in a large pot of well-salted water to al dente, according to the package instructions. Drain the pasta and pour it into a large bowl.
• Drizzle half of the well-shaken vinaigrette over the warm pasta.
• Add the sundried tomatoes and olives and toss to coat evenly. Set aside to come to room temperature, stirring occasionally.
• Prepare the pasta salad when the pasta and broccoli have cooled. Add in the raw Persian cucumbers, zucchini, bell pepper, toasted pine nuts, fresh oregano, basil, and dill.
• Finish the salad by drizzling the remaining well-shaken vinaigrette and tossing to coat evenly.
• Add the feta cheese. Taste and re-season with sea salt and freshly cracked black pepper, if needed.
• Serve and enjoy.

I prepared this easy recipe for crispy salami antipasto bites recently, and they were a hit. What’s not to love about a crispy baked salami cup filled with a tangy antipasto salad with creamy, salty goodies like pearl mozzarella, kalamata olives, tomatoes, and artichoke hearts? This easy, crispy salami cup recipe makes a terrific appetizer for potlucks, football gatherings, or the upcoming holiday feasts.

Crispy Salami Antipasto Bites

Salami Cups:

• 12 slices of salami (I used Genoa)

Balsamic Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 1 clove of garlic, minced
• Pinch of sugar, to taste
• ⅛ tsp dried basil
• ⅛ tsp dried oregano
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Antipasto Salad:

• ½ cup mozzarella pearls
• ½ baby tomatoes, halved if larger
• ¼ cup kalamata olives, halved
• ¼ cup marinated artichoke hearts, chopped
• ¼ cup pepperoncini rings
• 2 tbsp fresh basil, chopped
• Sea salt and freshly cracked black pepper, to taste

How to Make Crispy Salami Antipasto Bites

Preheat the oven to 375 degrees.

Make the crispy salami cups by pressing slices into each cup of a muffin tray, shaping them into a cup shape.

Bake for 8–10 minutes, or until crispy and slightly curled.

Remove from the oven and let them cool completely in the muffin tray. They will crisp up as they cool.

Prepare the vinaigrette by combining the olive oil, white balsamic vinegar, garlic, sugar, basil, oregano, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors some time to mingle.

Prepare the antipasto salad by combining the mozzarella pearls, baby tomatoes, kalamata olives, artichoke hearts, pepperoncini rings, fresh basil, sea salt, and freshly cracked black pepper to taste.

About 15-20 minutes before serving, drizzle some of the well-shaken vinaigrette to taste over the salad and toss to coat evenly.

When ready to serve, spoon some antipasto salad into each crispy salami cup.

Serve immediately. Enjoy.

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Crispy Salami Antipasto Bites

Course Appetizer

Cuisine Greek, Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 Antipasto Bites

Author Pam - For the Love of Cooking

Equipment

• Muffin Tray
• Small Glass Jar with Lid

Ingredients

Salami Cups:

• 12 slices of salami I used Genoa

Balsamic Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 1 clove of garlic minced
• Pinch of sugar to taste
• ⅛ tsp dried basil
• ⅛ tsp dried oregano
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Antipasto Salad:

• ½ cup mozzarella pearls
• ½ baby tomatoes halved if larger
• ¼ cup kalamata olives halved
• ¼ cup marinated artichoke hearts chopped
• ¼ cup pepperoncini rings
• 2 tbsp fresh basil chopped
• Sea salt and freshly cracked black pepper to taste

Instructions

• Preheat the oven to 375 degrees.
• Make the crispy salami cups by pressing slices into each cup of a muffin tray, shaping them into a cup shape.
• Bake for 8–10 minutes, or until crispy and slightly curled.
• Remove from the oven and let them cool completely in the muffin tray. They will crisp up as they cool.
• Prepare the vinaigrette by combining the olive oil, white balsamic vinegar, garlic, sugar, basil, oregano, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors some time to mingle.
• Prepare the antipasto salad by combining the mozzarella pearls, baby tomatoes, kalamata olives, artichoke hearts, pepperoncini rings, fresh basil, sea salt, and freshly cracked black pepper to taste.
• About 15-20 minutes before serving, drizzle some of the well-shaken vinaigrette to taste over the salad and toss to coat evenly.
• When ready to serve, spoon some antipasto salad into each crispy salami cup.
• Serve immediately. Enjoy.

This tasty Mediterranean-flavored broccoli salad holds up well in the refrigerator, so it’s perfect as a make-ahead dish for lunches and snacks. We all enjoy raw broccoli salads during the summer, and this one may be my new favorite. I love the textures and lemony goodness! This easy broccoli salad recipe paired nicely with pork chops, crusty olive bread, and a spinach sauté.

Greek Broccoli Salad

Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 clove of garlic, minced
• Honey, to taste
• ¼ dried oregano
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste

Salad:

• 1 large head of broccoli, washed well and cut into small florets
• ¼ red onion, sliced thinly  ***If too strongly flavored, soak in ice water for 10 minutes
• 3 tbsp sun-dried tomatoes, sliced
• 3 tbsp toasted pine nuts
• 3 tbsp feta cheese, crumbles

How to Make a Greek Broccoli Salad

Make the vinaigrette by mixing the olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, honey, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a small jar until well combined.

Make the broccoli salad by placing the broccoli florets in a large bowl. Top with red onion, sun-dried tomatoes, and toasted pine nuts.

Drizzle the top with the well-shaken vinaigrette and toss to coat evenly.

Sprinkle the feta cheese crumbles on top and set aside to allow flavors time to mingle for 30 minutes, if possible.

Serve and enjoy.

Store leftovers in an airtight container in the fridge for a few days. Enjoy.

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Greek Broccoli Salad

Course Salad, Sides

Cuisine Greek

Prep Time 15 minutes minutes

Allow flavors time to mingle: 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Sharp Knife
• Large Bowl

Ingredients

Lemon Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 clove of garlic minced
• Honey to taste
• ¼ dried oregano
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste

Salad:

• 1 large head of broccoli washed well and cut into small florets
• ¼ red onion sliced thinly ***If too strongly flavored, soak in ice water for 10 minutes
• 3 tbsp sun-dried tomatoes sliced
• 3 tbsp toasted pine nuts
• 3 tbsp feta cheese crumbles

Instructions

• Make the vinaigrette by mixing the olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, honey, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a small jar until well combined.
• Make the broccoli salad by placing the broccoli florets in a large bowl. Top with red onion, sun-dried tomatoes, and toasted pine nuts.
• Drizzle the top with the well-shaken vinaigrette and toss to coat evenly.
• Sprinkle the feta cheese crumbles on top and set aside to allow flavors time to mingle for 30 minutes, if possible. Serve and enjoy.
• Store leftovers in an airtight container in the fridge for a few days. Enjoy.

This simple Mediterranean pasta salad recipe, loaded with flavorful ingredients and a tangy vinaigrette, is ready within 20 minutes. We all thought it was delicious, and it paired this tasty pasta salad with lemon chicken, steamed artichoke, and crusty bread.

Greek Orzo Salad

Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 3 tbsp seasoned rice vinegar
• 1 tbsp red wine vinegar
• 1 clove of garlic, finely minced
• Pinch of sugar, to taste
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Orzo Salad:

• 1 cup dried orzo pasta, cooked per package instructions
• 1 (15 oz) can garbanzo beans (chickpeas), drained, rinsed, and skins discarded if possible
• 1 small English cucumber, halved lengthwise and quartered
• 1 cup of baby tomatoes
• ½ cup kalamata olives, halved
• ½ cup feta cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil leaves, chopped
• Sea salt and freshly cracked black pepper, to taste

How to Make a Greek Orzo Salad

Make the vinaigrette by combining the oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste, in a glass jar. Seal with lid, shake well, and set aside to allow flavors time to mingle.  Side Note: We like a tangy vinaigrette; if you don’t, use less vinegar. 

Cook the orzo in a small pot of well-salted boiling water per package instructions, then drain and rinse with cold water.

Make the salad by placing the cooled orzo in a serving bowl. Add the garbanzo beans (chickpeas), cucumber, tomatoes, kalamata olives, feta cheese, parsley, basil, sea salt, and freshly cracked pepper, to taste.

Drizzle the well-shaken vinaigrette over the pasta salad to taste and toss to coat evenly. Taste and re-season if needed.

Serve and enjoy.

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Greek Orzo Salad

Course Salad, Side Dish

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Glass Jar with Lid
• Small Pot

Ingredients

Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 3 tbsp seasoned rice vinegar
• 1 tbsp red wine vinegar
• 1 clove of garlic finely minced
• Pinch of sugar to taste
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Orzo Salad:

• 1 cup dried orzo pasta cooked per package instructions
• 1 15 oz can garbanzo beans (chickpeas), drained, rinsed, and skins discarded if possible
• 1 small English cucumber halved lengthwise and quartered
• 1 cup of baby tomatoes
• ½ cup kalamata olives halved
• ½ cup feta cheese
• 2 tbsp fresh parsley chopped
• 2 tbsp fresh basil leaves chopped

Instructions

• Make the vinaigrette by combining the oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste, in a glass jar. Seal with lid, shake well, and set aside to allow flavors time to mingle. Side Note: We like a tangy vinaigrette; if you don't, use less vinegar. 
• Cook the orzo in a small pot of well-salted boiling water per package instructions, then drain and rinse with cold water.
• Make the salad by placing the cooled orzo in a serving bowl. Add the garbanzo beans (chickpeas), cucumber, tomatoes, kalamata olives, feta cheese, parsley, basil, sea salt, and freshly cracked pepper, to taste.
• Drizzle the well-shaken vinaigrette over the pasta salad to taste and toss to coat evenly. Taste and re-season if needed.
• Serve and enjoy.

This is a clean-out-the-fridge recipe and I loved it! After looking through the fridge I made this roasted eggplant and tomato greek pasta salad recipe with a tangy lemon vinaigrette. Since we can’t enjoy fresh summer produce right now, I roasted the veggies to make them more flavorful, and they were so delicious. We all loved this Greek orzo salad and thought it paired nicely with flank steak and roasted asparagus.

Roasted Eggplant and Tomato Greek Pasta Salad

Lemon Vinaigrette:

• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• Honey, to taste
• Sea salt and freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes

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Roasted Eggplant and Tomato Greek Pasta Salad

Course Salad, Sides

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Rimmed Baking Sheet
• Small Rimmed Baking Sheet
• Large saucepan

Ingredients

Lemon Vinaigrette:

• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic minced
• Honey to taste
• Sea salt and freshly cracked black pepper to taste
• Pinch of crushed red pepper flakes

Roasted eggplant:

• 1 small purple eggplant sliced into ½-inch cubes
• 2 tbsp olive oil
• Sea salt and freshly cracked black pepper to taste
• Garlic powder to taste
• Pinch of crushed red pepper flakes

Roasted tomatoes:

• 1 cup cherry tomatoes halved
• 1 tbsp olive oil
• Sea salt and freshly cracked black pepper to taste
• Garlic powder to taste
• Pinch of crushed red pepper flakes

Remaining Ingredients:

• ½ pound orzo
• ¼ cup kalamata olives halved
• Feta crumbles
• 3 tbsp pine nuts toasted
• 3 tbsp fresh parsley chopped
• 2-3 tbsp fresh dill chopped
• Sea salt and freshly cracked black pepper to taste
• Lemon wedges for serving

Instructions

• Preheat the oven to 400 degrees.
• Make the lemon vinaigrette by combining the olive oil, fresh lemon juice, garlic, honey, sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste, in a small jar. Seal with a lid and shake until well combined; set aside to allow the flavors time to mingle.
• Roast the eggplant by placing the eggplant on a large, rimmed baking sheet then drizzle the olive oil on top and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, to taste; toss until evenly coated.
• Place into the oven and roast for 15 minutes, tossing halfway through cooking, until tender and golden brown. Remove from the oven and set aside to cool until room temperature.
• Meanwhile, roast the tomatoes by placing the tomato halves on a small, rimmed baking sheet then drizzle the olive oil on top and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, to taste.
• Place into the oven and roast for 5 minutes, until softened a little bit. Remove from the oven and set aside to cool until room temperature.
• Meanwhile, cook the orzo in a large saucepan of well-salted boiling water, per the package instructions.
• Drain and pour half of the well-shaken lemon vinaigrette on the hot, drained orzo pasta; toss until evenly coated; set aside to cool until room temperature.
• Prepare the pasta salad by adding the eggplant, tomatoes, kalamata olives, feta crumbles, toasted pine nuts, fresh parsley, fresh dill, and the remaining well-shaken lemon vinaigrette and gently toss until evenly coated. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
• Serve at room temperature with lemon wedges on the side. Enjoy.

I wanted a simple side dish to pair with the brined pork chops and Greek-style roasted green beans and potatoes I was serving for dinner and found this easy roasted carrots with feta recipe on Heart Healthy Greek that looked perfect. These delicious and flavorful carrots were quick, easy to make, and paired nicely with the rest of the meal.

Roasted Carrots with Feta

Ingredients:

• ¾ lb carrots, about 8 small carrots, peeled and sliced in half lengthwise
• 1 tbsp olive oil
• 1 tbsp honey
• ½ tsp water
• 1 small clove garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp fresh dill, chopped
• Feta cheese crumbles, to taste

How to Make Roasted Carrots with Feta

Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper and spread the carrots out evenly on the sheet.

Whisk together the olive oil, honey, water, garlic, sea salt, and freshly cracked black pepper, to taste, and pour on top of the carrots.

Bake for 20-25 minutes stirring halfway through.

Remove the carrots from the oven and place them on a serving plate.

Top with the feta cheese crumbles and fresh dill. Serve immediately. Enjoy.

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Roasted Carrots with Feta

Course Sides

Cuisine Greek

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• ¾ lb carrots about 8 small carrots, peeled and sliced in half lengthwise
• 1 tbsp olive oil
• 1 tbsp honey
• ½ tsp water
• 1 small clove garlic minced
• Sea salt and freshly cracked pepper to taste
• 1 tbsp fresh dill chopped
• Feta cheese crumbles to taste

Instructions

• Preheat the oven to 425 degrees.
• Line a baking sheet with parchment paper and spread the carrots out evenly on the sheet.
• Whisk together the olive oil, honey, water, garlic, sea salt, and freshly cracked black pepper, to taste, and pour on top of the carrots.
• Bake for 20-25 minutes stirring halfway through, until fork tender.
• Remove the carrots from the oven and place them on a serving plate.
• Top with the feta cheese crumbles and fresh dill. Serve immediately. Enjoy.

I was excited to find this delicious Greek-style braised green beans and potatoes recipe (also known as fasolakia) on Constantly Cooking. I normally serve green beans crisp-tender and bright green, but this slow-braised green beans and potatoes recipe was calling my name. This simple Mediterranean side dish recipe was easy to make, smelled terrific while simmering, and tasted great with brined pork chops, roasted carrots, and crusty no-knead olive bread.

Greek-Style Braised Green Beans and Potatoes

Ingredients:

• 2½ tbsp olive oil
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 2 ripe medium-sized tomatoes, diced
• 1 tbsp tomato paste
• 3 tbsp dry red wine, (optional)
• Sea salt and freshly cracked black pepper, to taste
• ½ lb Yukon gold potatoes, cut into 1½- inch pieces
• ½-¾ cup broth or water, depending on the size of the pot
• ½ lb green beans, ends trimmed (not haricot verts)
• ½ cup parsley, chopped, plus a bit more for garnish
•  1-2 tbsp fresh dill, chopped, to taste, plus a bit more for garnish

Serving:

• ¼ cup feta, cubes or crumbles, for serving, or more to taste
• Lemon, in wedges

How to Make Greek-Style Braised Green Beans and Potatoes

Heat the olive oil over medium heat in a large Dutch oven with a lid.

Add the onion and cook, stirring often, until softened, about 5 minutes.

Add the garlic and cook, stirring constantly, for 30 seconds.

Add the diced tomatoes, tomato paste, wine, sea salt, and freshly cracked pepper, to taste, and simmer for 5 minutes.

Add the potatoes and stir until evenly coated in the tomato mixture.

Add just enough broth or water to cover the potato and tomato mixture, then nestle the green beans right on top of the potatoes. DO NOT STIR.

Sprinkle the parsley and dill on top. DO NOT STIR. Cover and cook for 15 minutes.

Remove the lid and stir all the ingredients together, seasoning with sea salt and freshly cracked pepper, to taste.

Test the beans and potatoes; if both are not tender, cover and cook for a few more minutes, testing vegetables again.

Spoon the mixture into wide bowls and sprinkle the feta and extra herbs over top.

Serve with lemon wedges and extra feta cheese on the side with a loaf of crusty bread. Enjoy.

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Greek-Style Braised Green Beans and Potatoes

Course Side Dish, Sides

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Dutch Oven or Large Pot with Lid

Ingredients

Ingredients:

• 2½ tbsp olive oil
• ½ yellow onion diced
• 3 cloves garlic minced
• 2 ripe medium-sized tomatoes diced
• 1 tbsp tomato paste
• 3 tbsp dry red wine (optional)
• Sea salt and freshly cracked black pepper to taste
• ½ lb Yukon gold potatoes cut into 1½- inch pieces
• ½-¾ cup broth or water depending on the size of the pot
• ½ lb green beans ends trimmed (not haricot verts)
• ½ cup parsley chopped, plus a bit more for garnish
• 1-2 tbsp fresh dill chopped, to taste, plus a bit more for garnish

Serving:

• ¼ cup feta cubes or crumbles, for serving, or more to taste
• 1 lemon in wedges

Instructions

• Heat the olive oil over medium heat in a large Dutch oven with a lid.
• Add the onion and cook, stirring often, until softened, about 5 minutes.
• Add the garlic and cook, stirring constantly, for 30 seconds.
• Add the diced tomatoes, tomato paste, wine, sea salt, and freshly cracked pepper, to taste, and simmer for 5 minutes.
• Add the potatoes and stir until evenly coated in the tomato mixture.
• Add just enough broth or water to cover the potato and tomato mixture, then nestle the green beans right on top of the potatoes. DO NOT STIR.
• Sprinkle the parsley and dill on top. DO NOT STIR. Cover and cook for 15 minutes.
• Remove the lid and stir all the ingredients together, seasoning with sea salt and freshly cracked pepper, to taste.
• Test the beans and potatoes; if both are not tender, cover and cook for a few more minutes, testing vegetables again.
• Spoon the mixture into wide bowls and sprinkle the feta and extra herbs over top.
• Serve with lemon wedges and extra feta cheese on the side with a loaf of crusty bread. Enjoy.

We have been eating these delicious garlic roasted tomatoes with feta and basil as a side dish for many years. Roasting the tomatoes gives them a nice depth of flavor and sweetness, and I love the freshness from the basil and the salty creaminess of the feta cheese gives a nice pop to the dish. These roasted tomatoes pair nicely with steak, pork, chicken, or seafood.

Garlic Roasted Tomatoes with Feta and Basil

Ingredients:

• 2 tbsp olive oil, more if needed
• 6-7 Campari tomatoes, halved   (***other small tomatoes will work but may need a longer roasting time)
• 2-3 cloves of garlic, thinly sliced
• Sea salt and freshly cracked pepper, to taste
• Dried basil, to taste
• Crushed red pepper flakes, to taste
• 2-3 tbsp feta cheese, diced or crumbled
• Fresh basil, finely chopped

How to Make Garlic Roasted Tomatoes with Feta and Basil

Preheat the oven to 400 degrees. Coat a small baking dish with 1 tablespoon of olive oil.

Place the tomato halves, cut side up, in the prepared baking dish. Slide a few garlic slivers into the top of each tomato half.

Drizzle the remaining tablespoon of olive oil over the tomato halves then season them with sea salt, freshly cracked pepper, dried basil, and crushed red pepper flakes, to taste.

Place into the oven to roast for 30-35 minutes, or until tender and juicy.

Remove from the oven and top with feta cheese and chopped basil. Enjoy.

Print

Garlic Roasted Tomatoes with Feta and Basil

Course Sides

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Baking Dish

Ingredients

• 2 tbsp olive oil more if needed
• 8 Campari tomatoes halved ***other small tomatoes will work but may need a longer roasting time
• 1 large clove of garlic thinly sliced
• Sea salt and freshly cracked pepper to taste
• Dried basil to taste
• Crushed red pepper flakes to taste
• 2-3 tbsp feta cheese diced or crumbled
• Fresh basil finely chopped

Instructions

• Preheat the oven to 400 degrees. Coat a small baking dish with 1 tablespoon of olive oil.
• Place the tomato halves, cut side up, in the prepared baking dish. Slide a few garlic slivers into the top of each tomato half.
• Drizzle the remaining tablespoon of olive oil over the tomato halves then season them with sea salt, freshly cracked pepper, dried basil, and crushed red pepper flakes, to taste.
• Place into the oven to roast for 30-35 minutes, or until tender and juicy.
• Remove from the oven and top with feta cheese and chopped basil. Enjoy.

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