Recipes for "mediterranean salad"

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.

Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.

Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.

Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.

Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.

To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Place whole potatoes in a large pot and cover with cold water, an inch above the level of the potatoes. Add salt (1 1/2 teaspoons for every quart of water used). Bring to a simmer on high heat, then reduce heat to maintain a simmer.

Simply Recipes / Elise Bauer

Simmer for 10 to 15 minutes (or more, depending on the size of the potatoes), until pierced easily with the tines of a fork or a sharp knife. Check frequently for doneness.

Once done, drain and place potatoes on a sheet pan to cool. Let cool to room temperature or slightly warm. (You can speed up cooling by placing in the refrigerator if you have space.)

While the potatoes are cooking, bring another pot of salted water to a rolling boil (2 quarts of water, 1 tablespoon salt). Add the green beans.

Blanch for 4 to 5 minutes, more or less depending on the age and toughness of the beans.

Simply Recipes / Elise Bauer

Once cooked until tender, drain and place in a bowl of ice water to shock and stop the cooking.

While the potatoes and green beans are cooking, make the vinaigrette. In a bowl, whisk together the mustard, vinegar, tarragon, salt, and olive oil.

Once the potatoes have cooled, cut them into 3/4-inch to 1-inch bite-sized pieces. Place in a large bowl.

Simply Recipes / Elise Bauer

To the bowl add the green beans, strips of roasted peppers, red onion, and olives. Toss with the vinaigrette.

Simply Recipes / Elise Bauer

Let marinate until ready to serve.

Once ready to serve, toss with the parsley and arugula.

You can easily make this ahead. It lasts several days in the fridge.

Did you love the recipe? Give us some stars and leave a comment below!

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.

In a large bowl, combine potatoes, green peppers, cucumbers, red onion, and cheese.

Whisk together lemon juice, salad dressing, salt, and pepper. Pour over salad and toss to coat. Serve with pita bread wedges, if desired.

Gather the ingredients.

Combine lentils, carrots, onion, garlic, bay leaf, and thyme in a saucepan. Add enough water to cover by 1 inch; bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.

Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss gently to mix and serve at room temperature.

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain well.

Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.

Bring water and brown rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

Combine bell pepper, peas, raisins, onion, and olives in a large bowl.

Whisk oil, vinegar, and mustard together in a separate bowl.

Stir brown rice and vinaigrette into bell pepper mixture; season with salt and black pepper.

Top salad with feta cheese before serving.

Combine tuna, onion, and parsley in a medium bowl.

Whisk oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; toss with tuna mixture.

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.

Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.

Make vinaigrette: Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl until well combined.

Drizzle vinaigrette over the salad and toss gently to combine.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.

Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.

Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.

Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.

Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.

Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl.

Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper.

Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.

1. Add the avocados to a medium bowl and lightly mash. Add the chicken, eggs, sun-dried tomatoes + 2 tablespoons of oil from the jar, the feta, herbs, lemon juice and a pinch each of salt and pepper. Stir to combine. Taste and adjust seasonings.

2. Spoon the salad onto toasted bread and top with arugula + another piece of bread. Enjoy!

Arrange a rack in the middle of the oven.

Crush the fennel seeds lightly with a mortar and pestle or by placing on a cutting board and using the flat side of a chef’s knife.

Place the garlic, crushed fennel seeds, lemon zest, and several grinds of pepper in a small bowl and mix with a fork to combine.

Drizzle the olive oil in a baking dish large enough to fit the salmon fillets evenly with a little space between. Season the salmon all over with salt, place in the baking dish, and turn gently to coat in the oil. Place the salmon skin-side down and sprinkle the garlic-fennel mixture evenly on top, pressing down lightly with your fingers to adhere.

Roast until the salmon is just cooked through and an instant-read thermometer inserted into the thickest part of the salmon registers 120°F to 130°F (for medium-rare), 10 to 15 minutes. If you like your salmon medium-well or well-done, cook for a few minutes longer.

Drizzle the lemon juice over the salmon and serve.

Love the recipe? Leave us stars and a review below!

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and refrigerate until cool to the touch, about 15 minutes.

Combine cucumber, tomatoes, red onion, and garlic in a medium bowl. Add cooled pasta. Toss with hummus. Gently mix in basil. Season with salt and pepper. Adjust the amount of hummus based on how wet or dry the salad seems. Garnish with feta cheese.