greek recipes

Instant Pot Greek Chicken Bowls

oregano

Spanish paprika

red pepper flakes

olive oil

garlic, grated

chicken

salt and black pepper

couscous

full-fat Greek yogurt

lemon

cucumber,

cherry tomatoes, quartered

Kalamata olives, chopped

feta

dill

Greek Lamb with Yogurt Mint Sauce

garlic cloves

rosemary leaves

lemon juice (4 lemons)

dry red wine

lamb,

Mint

scallions, white and green parts, chopped

mint leaves

lemon juice

Greek-style yogurt (recommended: Fage Total)

salt

black pepper

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

This recipe is great!  I make it frequently following the recipe closely.  However, this week the butcher was out of racks of lamb so I substituted lamb chops which were about 1.25 inches thick.  It was equally delicious if not even better...  I often omit the dill from the sauce as I don't often use dill and don't like to waste food.  The sauce is still wonderful without the dill.  I always pair the dish with basmati rice.  What a fabulous taste combination...  I definitely recommend this recipe who likes lamb. 

I made this recipe for the first time about 9 years ago when I purchased one of Ina Garten’s cook books. It has been a family favorite since. It was our first time ever eating lamb. The dipping sauce made the experience even better. Wonderful recipe!

My first time cooking lamb - perfect! The sauce - a new favorite!

Wow!!!! First time cooking lamb. The recipe was easy to follow and to put together. The secret was marinating the lamb close <span> to 24 hours. (At least I think so)</span><div><div>I received highly compliments from my guest!!!!</div><div>Thank you Ina!!!!</div></div>

Delicious!! This recipe has so much flavor. Today will be my third time making this. I prefer to cook the lamb on a pan it seems to keep the flavor in a lot more. The mint sauce is to die for, other tan dipping your lamb in this dip can be used to dip your pita bread or as a dressing on a salad. Highly recommend this to anyone!! If you think you don't like lamb, then you haven't had the right person cook it for you!<br />

We just tried this tonight. Really delicious. We had a bit of a tricky time on our gas grill... the lamb wanted to flare as it tends to be a bit fatty so we took it off just a little early and put it in the hot oven to finish for a few minutes. Ended up cooked perfectly.<div><br /></div><div>The mind yogurt sauce is a necessary and delicious complement though I'd back down on the salt a notch.</div><div><br /></div><div>This is a keeper.</div>

Outstanding!!!  I've prepared this twice, once for Easter and once for a nice summer weekend.  The 2nd time I made with the tomato and feta salad she showed in this episode and the combination was nothing less than amazing.  So beautiful, so fresh.  I felt like I was in Greece.  It's a bit of chopping with all the fresh herbs, but it's still easy, and the flavors are super delicious.  Ina is a genius!

Wow, I didn't know lamb chops were so expensive.  However, I was committed to the meal, so I went for it.  I'm glad I did.  Our company raved and I enjoy preparing such an enjoyable experience for friends and family.  I always try to follow Ina's recipes to a T (except for that salt.  We also had watermelon arugula salad and couscous w/ pine nuts.  Everything was A+  If I do say so myself.  Thanks Ina and thanks other reviewers

This was my very first time cooking lamb.  I’ve only ordered it at fine restaurants in the past and I think I like this recipe better than my restaurant experiences!  I cut my own chops from a roast and had only 2 hours for marinating, but it was still perfect!   I used a very hot grill pan on my stovetop for the chops (3 min on each side) for a perfect medium-rare!  The mint sauce is so fresh and delicious with it.  I also served it with a side of Ina’s Tomato Feta Salad and it was a delicious and impressive meal!

We just watched the show, can't wait to make it.  Looks and sounds wonderful.  Thanks for posting your positive reviews, gets me excited to cook.  Love your gardens Ina.

Greek-Style Stuffed Peppers

beef

zucchini, coarsely grated (about 2 cups)

small onion, minced (about 1 cup)

bulgur

egg, lightly beaten

red bell peppers, halved lengthwise, cores and ribs removed

feta cheese

In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

This recipe is good, and even better with some tweaks. The first time I made it I followed the instructions and thought it was delicious, but I had to cook for longer than the time stated because the peppers were still pretty crunchy. I probably cooked 1 hour with the foil on and another 20 with it off. The second time, I used an equal amount of uncooked rice instead of bulghur, I mixed in some mild Italian sausage with the ground beef, and I mixed some feta in with the meat in addition to adding feta on top. It was awesome like this! I also put the pepper halves in the oven to pre-bake while I prepped all the filling, and this reduced the cooking time to roughly what's stated in the recipe. Next time, I plan to use ground lamb instead of beef and maybe make some tzatziki sauce to go with!

Loved it. The bulgur was really a nice touch.I used lamb ground meat which a sauteed a little bit with the onions and the tomato i scooped before and then add them with the rest.I also added some more feta in the mixture.Delicious summer recipe and fullfilling.

Very good. Needed to add more salt and also would suggest mixing the feta cheese in with the meat filling.  Made way more filling than needed so I would buy an extra pepper to stuff.  Family loved them and they are healthy!

my family just loves this dish....however, i used other recipe reviewers suggestions and changed it up a tad. instead of bulgar, i use brown rice. i use italian seasoned ground turkey for a lighter taste and mix some feta and garlic into the stuffing mixture for extra taste.  italian seasoned stewed tomatoes are a great addition as well.  

So excited to see Ellie back.  Loved the stuffed pepper recipe.  Can’t wait to join her other classes.

Delicious. Love all the veggies and beautiful color. Because of limited time, I changed the cooking method to all skillet . I browned the meat, onions, 1tsp oregano and 1tsp cinammon (for the Mediterranean twist). I also added 3cloves of garlic. I used leftover cooked farro instead of bulghur. Dumped all the rest except cheese into the pan and let it simmer 10 minutes (red peppers also, cut into bitesize pieces). Laced it with cheese, stirred in.

This was delicious and a nice change from the usual stuffed pepper. I used leftover couscous instead of bulgar. Did not have the zucchini so omitted that also used diced tomatoes. Did not have feta cheese and substituted asiago cheese.  It was awesome and is a nice healthy and light dinner with a salad. Love it will make again. 

I've been looking for recipes that are healthy AND easy on the pocket. These greek-style stuffed bell peppers definitely fit the bill! Smelled great cooking and tasted great too. Thank you for sharing!

I think the recipe is very good, but needs some tweaking to make it great.  I made it with ground beef and sweet Italian sausage, but would stick to all ground beef next time, I added the equivalent amount of uncooked rice like others suggested and would do that again next time.  I cooked it for 60 minutes covered and 30 minutes uncovered which was perfect, but probably my biggest suggestion would be to add either a can of tomato sauce, tomato paste, or tomato soup because the juice was like water.  I think the watery juice was a great disappointment as we like to serve our stuffed peppers with mashed potatoes and the juice was too bland and too thin.

EXCELLENT! Instead of the ground beef however, my boyfriend and I used ground sausage. It was amazing and so filling!! 

These stuffed peppers from Delish.com pack some serious Greek flavor into one simple dish.

Greek Stuffed Peppers

bell peppers

chicken breast

kosher salt

c. low-sodium chicken broth (or water), divided

c. couscous

red onion, chopped

garlic,

c. crumbled feta, divided,

zucchini, chopped

c. quartered cherry tomatoes

c. kalamata olives, chopped

Lemon wedges,

https://streaming.hearstdigitalstudios.com/manual_upload/5947d90abbddbd112f4d5769/mp4/Delish_GREEK_STUFFED_PEPPERS_FRONT_1497880852_4000_hd_v3.mp4

All your favorite Mediterranean stuffed into a pepper.

Delish Greek Stuffed Peppers

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Greek Salad

hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

red bell pepper, large-diced

yellow bell pepper, large-diced

cherry or grape tomatoes, halved

red onion,

calamata olives, pitted

Dijon mustard

red wine vinegar

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Amazing and healthy dish. I added grilled shrimp for some protein. 

Pro tip: save the cucumber seeds and flesh and drop them into a pitcher of cold water. It’s the perfect healthy drink to accompany the salad. 

I would say average or just OK . I save the vinegar from pepperoncini jar and when I make Greek vinaigrettes I use that instead of red wine vinegar . You would be surprised how good it is , it gives the dressing a real tang . I also save the vinegar from the jar of hot peppers . Also give this a try for an Italian dressing , McCormick's sells these little spice grinders now , some times for $1 . Get the Italian and grind some fresh spices for your next Italian dressing , and use the pepperoncini vinegar . 

bon appetite TheReaper!

Good dressing. Almost used the bad red wine vinegar, then realized the recipe specifies "good red wine vinegar." Nearly messed up big time. Thanks Ina

We've been making this every week for months! We keep everything separate in containers  so it doesn't get soggy and put it together at dinner time. The dressing is perfect too! So happy my husband found this recipe. 

So easy and absolutely delicious.  I like to refrigerate this salad for about 1-2 hours before serving to let the flavors meld.  This salad is not only delicious, it is beautiful and colorful in presentation.  Everyone always love it!

Ina,<div>We love this salad, made it to your directions as always and it was a hit at a friends party this weekend. Its been one of our favorites since this summer when we first made it! </div><div>Thank you!</div><div> Highly recommend it to anyone who likes Ina's recipes as much as we do!</div>

This recipe is awesome and authentic Greek salad- all the goodies, no lettuce! I have never found this in any of her cookbooks.  Have I missed it? So beautiful in a clear glass bowl, such pretty colors. 

Fantastic!!! I served it in a warm pita with warm grilled chicken and my family loved it!


Great with infused olive oil too. Citrus flavor is my favorite.

This is my go to recipe for a Greek salad. The dressing is perfect!

https://www.foodnetwork.com/videos/inas-greek-salad-recipe-0170505

Ina Garten makes Greek Salad using fresh vegetables, feta cheese and her homemade vinaigrette dressing.

The Barefoot Contessa Makes Her Greek Salad Recipe

A hearty vegan black eyed pea stew recipe with tomatoes, greens, and lemon that&#x27;s easy to make on the stove, Instant Pot, or slow cooker. This Greek-inspired Mediterranean black eyed pea stew is hearty, warming, and healthy and can be made with dried or canned beans. Enjoy thinned out with broth like soup or stew, or scoop out with a slotted spoon.

Black Eyed Peas with Greens

extra virgin olive oil, divided

large white or yellow onion, chopped

garlic cloves,

(15 tomatoes

sea salt

pepper

vegetable broth

baby spinach kale

red pepper flakes (optional)

lemon,

Italian flat leaf parsley

Add 1-2 tablespoons of the olive oil to...

Add 1-2 tablespoons of the olive oil to a soup pot. Sauté onion over medium heat until softened, about 7 minutes. Add the garlic and sauté another minute longer. Add the tomatoes, oregano, salt and pepper, broth, and drained soaked beans.

Bring to a simmer and cook, partially covered,...

Bring to a simmer and cook, partially covered, until beans are tender, about 40 minutes. Simmer uncovered to thicken, or add more broth or water as needed to thin.

Stir in the spinach until wilted. Season with...

Stir in the spinach until wilted. Season with a few squeezes of the fresh lemon juice, the remaining olive oil, and more salt and pepper to taste.

Serve immediately garnished with parsley.

Serve immediately garnished with  parsley.

Select sauté (medium) and add 1-2 tablespoons of...

Select sauté (medium) and add 1-2 tablespoons of the olive oil. Sauté onion over medium heat until softened, about 5 minutes. Add the garlic, salt, pepper, and oregano and sauté another minute longer.

Add 2 cups of broth and scrape up...

Add 2 cups of broth and scrape up any bits stuck to the bottom. Add the drained (soaked) beans, then tomatoes. Do not stir.

Lock the lid, with valve set to sealing....

Lock the lid, with valve set to sealing. Set to manual (high pressure) mode for 3 minutes. Naturally release the pressure for 15 minutes, then quick release the remaining pressure.

Carefully remove the lid. Check that the beans...

Carefully remove the lid. Check that the beans are tender. If not, select "saute" mode and simmer until tender. Stir in the spinach until wilted. Season with a few squeezes of the fresh lemon juice, the remaining olive oil, and more salt and pepper to taste.

https://mediavine-res.cloudinary.com/video/upload/v01n4lqh6gwuptoury5y.mp4

A healthy vegan black eyed peas recipe with tomatoes, greens, and lemon that's easy to make on the stove or Instant Pot. Greek Mediterranean black eyed peas can be made with dried or canned beans.

Black Eyed Peas

Greek Salad with Oregano Marinated Chicken

lemon, juiced

(6 to 7-ounce) boneless skinless chicken breasts

garlic, smashed

lettuce

vine-ripened tomatoes (about 3/4-pound),

red onion, very thinly sliced

kalamata olives, coarsely chopped

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.

Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.

To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.

Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.

Toss salad just before serving and fan chicken out on top.

This was so quick and easy!  Two of my fav words when I cook.  The only thing that i would recommend is that you allow the chicken at least an hour to marinate i only did mine for 30 minutes and think it would be better longer.  Other than that it was wonderful and so healthy!!!! It's a keeper!

Overall a great greek salad recipe but the real standout is the chicken.  I was going to marinate my boneless, skinless chicken breasts for four hours (to get the most flavor possible) but after two hours the lemon had started to cook the meat so I went ahead and grilled them.  I cannot tell you how wonderfully lemony and juicy they were.  This marinade is going in the permanent recipe file.  Thanks Dave!

Such a fresh bright taste.  I skipped the olives and loved it.

Excellent and quick marinade for chicken.  Very flavorful.

I served this dish when we had company and everyone loved it.  The chicken was the biggest hit of all.  The chicken had delicious flavor and was very moist.   This is a keeper in my recipe file.

<span class="o-AssetTitle__a-HeadlineText">Greek Salad with Oregano Marinated Chicken was delicious</span>

THIS DISH WAS SO EASY TO PREPARE AND TASTED SO WONDERFUL. I AM NOT GOOD AT MAKING HOME MADE DRESSING, BUT THIS ONE IS A KEEPER. THE CHICKEN FLAVOR IS WONDERFUL. YOU HAVE TO TRY THIS !

Better than expected.  Salad and chicken make a perfect light evening meal.

This is a great filling salad that is an easy dinner main course. My only suggestion is to double (or more) the dressing portion depending on how much you expect to make - definitely not enough for 4 servings.

olive oil,

head romaine lettuce

calamata olives,

Feta cheese, crumbled

English (seedless) cucumber, trimmed,

vine-ripened cherry tomatoes, halved

green pepper, trimmed, seeded, and diced

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.

When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

get good feta, it makes all the difference

I love this salad! It's a good way to eat healthy and fresh without being ordinary and bland. I did follow the directions given in "yes, the real thing" except for making a paste from the garlic and salt. I just pressed the garlic and added it with the salt to the EVOO and lemon juice to make the dressing. We don't really care for olives and my husband hates bell pepper, so I omitted those. Also, I substituted sweet onion for the red. We will make this again.  :)

I also followed the VA reviewers tips, minus making a paste from the garlic (the easier the better for me!).  Also, only marinated the veggies in the pepper and oregano for 30 min, but everything still came out great!  Very flavorful. And while I dont normally add lettuce to my greek salads, I thought the addition was nice. Sometimes I felt like our non-lettuce greek salad was too heavy/filling or dull.  The lettuce and adding the spices to the veggies (not the dressing) were a great change.  This recipe will become a regular recipe for us!  Husband loved it too.

My husband was craving a type of Greek salad sold in the grocery store deli department and I found this recipe.  I used all the ingredients except for the lettuce, so it was just a vegetable salad.  I also used Italian seasoning instead of oregano and it tasted great!  Very authentic and easy.  A great, fresh dish for Summer.

Use real Feta cheese to add an extra blast of flavor to the salad. Real feta is cheese is from Greece and made with a blend of sheep and goat milk not cow's milk. Dodoni is my favorite brand of Greece Feta cheese. You'll thank me later.  

This is an excellent Greek salad. Prep is very manageable and it impressed my dinner party. Would definitely recommend.<br />

Guzaria is Greek tapas: many little dishes that can be snacked on for a fulfilling meal. Old Athens would gather at small bars at the end of a hard day to find community members, discuss the day, and share food and drink at a leisurely pace over the course of the evening. Ouzo and cold beer are the suggested beverages with your Guzaria menu. Guzaria Menu: Greek Salad, Grilled Pita Bread, Greek Meatballs in Wine Sauce, Baked Gigantes Beans and Grilled Shrimp.

vine ripe tomatoes,

red onion, thinly sliced

European cucumber,

red bell pepper, seeded and chunked

green bell pepper, seeded and chunked

cubanelle pepper, seeded and chunked

Kalamata black olives

flat-leaf

(1/4 pound) slices imported Greek feta

(a couple of glugs) extra-virgin olive oil

(3 splashes) red wine vinegar

oregano,

Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

This is a very quick and easy recipe that is delish! I added an extra tsp of Red Wine Vin. along with a couple of extra dashes of oregeno and it added a tang- which I like. Highly recommend- and don't skimp on the tomatoes! Off the vine is the only way... :P

The only thing I didn't have was the red bell pepper.  I also had the crumbled feta and it was still perfect!

RR's Greek Salad was delish!!!!!

I used RR's Greek Salad &amp; Sara's Chicken with Tomato and Feta Cheese Sauce &amp; all the accompaniments (See her menu), &amp; it was delish!!! - (Plus, I added Sara's Tabouleh) to this menu - and my guests went wild!
I didn't put Feta in the salad because of the Feta in the Cx Sauce, but I did set some on the side. And, it was used
up on both the salad &amp; Cx. I guess they couldn't get enough of that Feta. :)

Libations: Boutari Red Noussa Reserve from Greece &amp; sparkling water. The whole menu, plus what I added is a keeper! Thank you, Sara! Thank you, RR!
Become adventurous! Imagine! Create! Experiment! And, Enjoy!

Next weekend, I'm trying is RR's complete menu along with her Greek Salad. Can't wait!! Yum__M!

This Greek salad is so crunchy and flavorful! I serve it wrapped in the pita bread with zadziki sauce (cool cucumber sauce) along with the original dressing. It is soo healthful and filling, but I always force myself one more...I can't resist its that good.

I'm Greek and I've been making Greek salads for years, but this is truly the best one I've ever had.  I always make it when guests come over. We just love it!

This salad was a superb hit w/ our friends at their dinner party. Great color, flavor and scent. We even made it for our annual Holiday Party in December (which added great color to the serving table) and plan on making the salad again for our upcoming party. Fabulous Salad!

Awesome, awesome, awesome!!!  You definitely need some sort of bread to go along with it if you are making a meal out of it.  Flat bread or pita bread goes very well.  Great taste!

This quick easy to make, full of flavor recipe is a great dish to take to work.  You can prepare it the night before and by the time lunch comes the following day, the flavors are amazing and intense.  It's one of my new favorite things!!!

Ray has done it again! Her simple recipe for this salad is just amazing.

https://www.foodnetwork.com/videos/rachaels-greek-salad-recipe-0170105

Rachael's Greek salad is lettuce-free but full of chunky veggies and feta.

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