As temperatures rise, eating lighter meals can also help us stay cool. For light options with big flavor, try the following Greek-inspired dishes.
Pasta salads are a favorite side dish for summer barbecues or any time of the year. The following pasta salad features classic Greek flavors to create a memorable addition to your meal. Serve with your favorite grilled meat and enjoy.
Greek Pasta Salad
1 package of pasta, corkscrews or your favorite shape
2-3 medium tomatoes, diced
2-3 small cucumbers, diced
1 medium to large red onion, thinly sliced
1/2 cup crumbled feta, Dodonis
1/2 cup Greek olives of your choice
1/2 cup Greek extra virgin olive oil
1/4 cup red wine vinegar
1/4 teaspoon Greek sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
1-2 cloves garlic, finely chopped
Cook the pasta according to package directions, being careful not to overcook it. Drain the pasta and transfer to a large mixing bowl. Add the tomatoes, cucumbers, onion, feta and olives. In a small bowl, whisk together the oil, vinegar, salt, pepper, oregano, and minced garlic. Add to pasta mixture and toss to combine all ingredients and distribute dressing evenly. Serve warm or at room temperature.
4 small to medium cucumbers
1 ripe tomatoes, cut into 3/4-inch wedges
2/3 cup pitted Greek olives of your choice
1/2 cup sliced green onions
1 1/2 ounces feta, crumbled (about 1/3 cup)
1 tablespoon Greek dried oregano
3 tablespoons Greek extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon freshly ground pepper
1/8 teaspoon Greek sea salt
Cut the cucumber into long strips with a vegetable peeler. Arrange cucumber strips, tomatoes and olives in a salad bowl. Add the green onions, feta and oregano. Drizzle with olive oil and vinegar. Season with salt and pepper and toss to evenly distribute the ingredients.
Chicken and Veggie Bowl with Tahini Dressing
1/4 cup tahini
1/4 cup cold water plus 2 tablespoons, divided
1/4 cup fresh lemon juice
1/2 teaspoon minced garlic, plus 2 chopped garlic cloves, divided
1/4 teaspoon ground cumin
1/2 teaspoon Greek sea salt, divided
1 cup green beans
1 small broccoli crown
4 (4 ounce) chicken cutlets, trimmed
1/4 teaspoon freshly ground pepper
2 tablespoons Greek extra virgin olive oil, divided
1 small to medium red onion, diced
4 cups thinly sliced kale
2 cups cooked brown rice
1/4 cup chopped fresh parsley
Whisk the tahini and 1/4 cup water in a small bowl until smooth. Add the lemon juice, minced garlic, cumin, and 1/4 teaspoon salt and whisk to combine. Put aside.
Cut the green beans into pieces and halve them. Break broccoli into florets. Season the chicken with the remaining 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Add the chicken and cook until an instant-read thermometer registers 160 degrees F, about 3 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm. Wipe the pan clean and add the remaining 1 tablespoon of oil. Add the onion and cook, stirring occasionally, for 2 minutes. Add the chopped garlic and cook for 30 seconds, then add the broccoli and green beans. Cook, stirring occasionally, for 2 minutes. Stir in the kale and add the remaining 2 tablespoons of water. Cover and steam until vegetables are soft and crisp, 1 to 2 minutes. Cut the chicken into slices. Before serving, divide the rice and vegetables among 4 bowls and garnish with the chicken. Drizzle with the reserved dressing and sprinkle with parsley.