27 Best Vegetarian Greek Side Dishes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Greek Pasta Salad

📋 Healthy Greek Pasta Salad Recipe (Potluck Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’10’, ’10 servings’]

A delicious and refreshing Healthy Greek pasta salad recipe made with creamy feta cheese, cucumbers, tomatoes and fresh herbs in only 20 minutes. It’s the perfect summer pasta salad for potlucks, BBQ’s or picnics!

Ingredients

• 4 cups tri-color fusilli ((500 g bag))
• 1/3 cup medium red onion (diced)
• 1 large tomato (diced)
• 1/2 a seedless English cucumber (diced)
• 1 red peppers (seeded and diced)
• 3/4 cup light feta cheese
• 2/3 cup black Kalamata olives
• 4.5 tbsp freshly squeezed lemon juice
• 4.5 tsp olive oil
• 3 cloves garlic (minced)
• 3 tbsp each chopped fresh mint and basil
• additional fresh basil and mint, as desired
• fresh lemon wedges, if desired

Instructions

1. Cook pasta in water (as per package directions) until tender (al dente), but still firm. Drain. Put in the fridge to cool while preparing the rest of the ingredients. If you are in a hurry, run the pasta under cold water before placing in the fridge to speed up the cooling time.
2. In large bowl, combine cooled, cooked pasta and remaining ingredients, tossing well. Refrigerate until cold (it’s best served cold). Serve.
3. May be refrigerated for up to 3 days.

2. Crunchy Greek Cucumber Tomato Salad

Crunchy Greek Cucumber Tomato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

Cool and crisp, this flavorful Greek Cucumber Tomato Salad will easily become your new favorite summer side dish.

Ingredients

• 2 cup roughly chopped mini cucumbers (about 4 mini cucumbers)
• 2 cup halved grape tomatoes
• 1 cup pitted black olives, cut in half
• 8 oz mozzarella pearls, drained (You can use bocconcini, but since they’re a big bigger, cut them in half for better distribution.)
• 4 oz jar of roasted red peppers, drained (if the peppers are whole, slice them into small strips)
• 1/4 cup thinly sliced red onion
• 1/2 cup toasted walnuts, roughly chopped
• Cracked black pepper, to taste
• 1.5 tablespoon extra virgin olive oil
• 1.5 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon pure honey
• Pinch of sea salt, to taste

Instructions

1. To toast the walnuts, heat a small pan over low-medium heat. Once the pan is hot, add the chopped walnuts and toast them until they’re fragrant and lightly golden, tossing them occasionally to prevent burning. Remove the pan from the heat and set it aside.
2. Place all of the vinaigrette ingredients in a small bowl and whisk until well combined. Taste and adjust seasoning to you preference.
3. Transfer all ingredients, from the cucumbers to the toasted walnuts, into a large serving bowl. Drizzle it all with the vinaigrette and toss to coat. Add some cracked black pepper and give it another toss.

3. Greek Lemon Potato Salad

Greek Lemon Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

This Greek Lemon Potato Salad bursts with sunny Mediterranean flavors, and is a healthier alternative to classic potato salad ~ no mayo means it’s perfect for outdoor picnics and barbecues, too.

Ingredients

• 1 1/2 pounds baby or new potatoes
• 8 scallions (thinly sliced, white and green parts)
• 2 Tbsp chopped fresh oregano (don’t use dried ~ substitute fresh dill, rosemary, thyme, or parsley)
• salt and fresh cracked black pepper to taste
• 1/4 cup + 2 Tbsp extra virgin olive oil
• 1/2 tsp prepared mustard
• 1 clove garlic (finely minced)
• zest of 1/2 lemon
• juice of 1/2 lemon
• 1/8 tsp salt, or to taste
• several good grindings of black pepper

Instructions

1. Cook the potatoes in boiling water until they are just tender, and easily pierced with the tip of a sharp knife. Drain and cut into bite sized pieces, in quarters or in half, depending on the size of your potatoes.
2. While the potatoes are cooking make the dressing. Put all the ingredients in a small jar or measuring cup and blend with a stick blender until bright yellow and creamy (emulsified.) Be sure to taste it now to see if you need more salt, more lemon, or whatever.
3. While the potatoes are hot, dress them in several tablespoons of the dressing, gently tossing to make sure they all get coated. Let cool, then cover and refrigerate until cold.
4. When the potatoes are chilled, add the green onions and fresh oregano. Season with salt and fresh cracked black pepper to taste. Toss with more dressing and serve.

4. Spiralized Greek Style Salad

Spiralized Greek Style Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’]

Spiralized Greek Style Salad will help you escape to the islands of Greece with fresh Greek flavors. Cucumbers and zucchini noodles add a fun twist to a classic Greek salad paired with creamy feta and topped with a light dressing.

Ingredients

• 1 medium zucchini (spiralized)
• 1 english cucumber (spiralized)
• 3 large (ripe tomatoes, chopped)
• 1/2 small red onion (thinly sliced)
• 1 bell pepper (seeds removed, sliced {I used red, yellow and green})
• 1 cup kalamata olives
• 5 ounces feta in brine (drained, chopped)
• 1/4 cup pepperoncinis {whole or chopped}
• 1 lemon (juiced {about 2 Tablespoons})
• 3 tablespoons Extra Virgin Olive Oil
• 1 tablespoon red wine vinegar
• 1 teaspoon oregano
• Salt and pepper to taste
• Fresh parsley (chopped)
• Green onion (chopped)

Instructions

1. Spiralize your zucchini and cucumber and lay them in a single layer on a paper towel. Sprinkle with salt and let the moisture come out. After 15 minute pat dry.
2. Place the zucchini and cucumber in a large salad bowl. Top with the tomatoes, red onion, bell pepper, olives, feta cheese and pepperoncinis. 
3. In a mason jar or a salad dressing container combine the lemon juice, olive oil, red wine vinegar, oregano and stir or shake to combine. Pour over the salad and gently toss. Add salt and pepper to taste. Garnish with fresh parsley and green onion. 

5. Greek Chickpea Salad with Tzatziki Dressing

Greek Chickpea Salad with Tzatziki Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Greek Chickpea Salad with Tzatziki Dressing has everything you find in a Greek salad, minus the lettuce and tossed in a creamy, flavorful tzatziki dressing.

Ingredients

• (2) 15 ounce cans chickpeas, (drained and rinsed)
• 2 cups diced Persian, (or English cucumber)
• 2 cups halved cherry tomatoes
• 1/2 cup diced red onion
• 1/2 cup kalamata olives, (halved)
• 1 tablespoon fresh chopped dill
• 1/2 cup plain Greek yogurt, (2% or whole milk )
• Zest and juice of a lemon
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh chopped dill
• 1/2 teaspoon garlic powder, (or 1 clove grated or minced garlic)
• 1/3 cup crumbled feta cheese
• Kosher salt and fresh ground black pepper to taste

Instructions

1. Add all of the salad ingredients to a large serving bowl. In a smaller bowl whisk together the dressing ingredients. Pour the dressing in with the salad and stir together gently with a rubber spatula until everything is coated in the dressing. Taste for seasoning and serve or cover and refrigerate until ready to serve.

6. Greek Boiled Leafy Greens

Horta Vrasta (Greek Boiled Leafy Greens) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Boiled Leafy Greens or Horta Vrasta in Greek are a staple in Greek cuisine and a popular side dish. This simple to make recipe is served dressed with good olive oil and lemon juice for a healthy, nutritious dish.

Ingredients

• 2 lbs wild leafy greens ((e.g. dandelion greens, curly endive, amaranth leaves, chicory))
• salt
• 3 tablespoons olive oil ((or more). Use to taste.)
• 1 lemon (juiced (use as much as desired))

Instructions

1. Bring a large pot of water to a boil. Add a teaspoon of salt.
2. Meanwhile, fill a large bowl (or a clean sink) with water and wash your leafy greens. Change out the water and continue to submerge the leafy greens to loosen up any dirt that may be in the leaves. Do this until the water is clear. Trim any thick stems from the leafy greens.
3. Add the leafy greens to the pot of boiling water and lower heat to medium. Boil the leafy greens for about 20 minutes or until the stems are tender. As they boil, stir them a couple of times to ensure they are all submerged.
4. Drain the water and transfer the horta to a bowl.
5. Drizzle the horta with olive oil and as much lemon juice as desired. Salt to taste.

7. Greek Lentil Salad

Greek Lentil Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 portions’]

This gorgeous Greek lentil salad is made with black beluga lentils alongside a classic combination of tomatoes, cucumber, red onion, feta, black olives and a simple dressing of olive oil, oregano, salt and pepper.

Ingredients

• 175 g cooked black beluga lentils (or 100g/3.5oz dried lentils, cooked, drained, rinsed and cooled)
• 3 vine ripened tomatoes
• 1/2 cucumber
• 1/2 red onion
• 100 g Greek feta cheese (cubed or crumbled (vegetarian if required))
• 75 g pitted black olives (drained weight)
• 2 tbsp olive oil
• 1 tsp dried oregano
• pinch salt and black pepper
• 5 g fresh parsley

Instructions

1. Rinse the lentils in cold water and drain. Put them in a medium-size pan in plenty of water, bring to the boil then reduce to a simmer for about 30 minutes until tender but still holding their shape. Drain and rinse in cold water.
2. Whilst the lentils are cooling, prepare the rest of the salad.
3. Chop the tomatoes in half sideways – it makes it easier to remove the seeds. Scoop out the seeds. Dice and place in a salad bowl.
4. Peel the cucumber. (The peel could be used to jazz up some ice-cold water.) Slice in half lengthways then scoop out the seeds with a teaspoon. Dice and add to the salad bowl.
5. Finely slice the onion into slivers and add to the bowl.
6. Add the olives, the cold, cooked lentils, olive oil and oregano.
7. Mix well. Season taste (bearing in mind the feta is salty).
8. Crumble or cube the feta on top and scatter with parsley.

8. Zucchini Fritters

Zucchini Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’10’, ’10 servings’]

This easy to make Zucchini Fritters or Greek Kolokithokeftedes recipe is simple, flavorful and a fantastic way to use up all those garden zucchinis! They’re the perfect summer appetizer or side dish and packed with fresh zucchini and herbs!

Ingredients

• 3 cups shredded zucchini ((2 small or 1 medium zucchini))
• 1/2 onion (shredded)
• 1/3 cup Mitzithra or Parmesan (grated (optional, but recommended))
• 2 large eggs
• 1 cup breadcrumbs (regular or panko bread crumbs )
• 1/4 cup flour
• 1 tablespoon fresh dill
• 1 tablespoon parsley
• 1 tablespoon fresh oregano
• salt and pepper
• oil, for frying

Instructions

1. Shred zucchini and then place in a clean dish cloth or paper towel and squeeze out all the water.
2. Mix the shredded zucchini with all the other ingredients in a large bowl. Form into balls about the size of a clementine and then press down to form patties.
3. Heat oil (about a quarter inch deep or enough to cover at least halfway up the fritter) in a frying pan over medium-high heat. Add a few fritters to the pan, being careful not to overcrowd. Cook for a few minutes or until it begins to turn a nice golden brown and then flip to cook the other side. Remove with a slotted spoon and set on a plate lined with paper towel to drain excess oil. Repeat with remaining patties.

9. Spanakopita

Greek Spanakopita is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT20M · Total: PT55M · Yield: [’12’, ’12 servings’]

This Spanakopita recipe is made with a rich spinach and feta filling layered between buttery crispy sheets of phyllo. This irresistible Greek spinach pie can be served as a side dish, appetizer or main entree.

Ingredients

• 2 (10-ounces) packages of frozen spinach, defrosted
• 12 ounces feta cheese (small diced)
• ¾ cup full fat plain Greek yogurt
• 3 scallions (thinly sliced)
• 2 large eggs (beaten)
• 2 tablespoons fresh dill (chopped)
• 3 garlic cloves (minced)
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground nutmeg
• ½ teaspoon ground black pepper
• ¼ teaspoon sea salt
• 7 tablespoons unsalted butter (melted)
• 18 sheets (about ½ pound of phyllo dough (14 by 9-inch sheets), thawed)
• 2 ounces about ¾ cup Parmesan cheese, finely grated

Instructions

1. Drain the water from the spinach. Place the spinach in a clean kitchen towel or in layers of cheese cloth and squeeze out all the water. Try to drain as much of the water as possible.
2. Place the drained spinach in a large bowl. Add the feta cheese, yogurt, scallions, eggs, dill, garlic, lemon zest and lemon juice, nutmeg, ground pepper and salt and mix until well combined.
3. Adjust the oven rack to the lower-middle position. Preheat the oven to 425 degrees Fahrenheit.
4. Line rimmed baking sheet with parchment paper. Using a pastry brush, lightly brush the parchment paper with melted butter to cover the area where the phyllo dough will be placed.
5. Keep the phyllo dough covered with a damp kitchen towel while working with the phyllo sheets. This will prevent the phyllo from drying out.
6. Lay 1 phyllo sheet on the buttered parchment. Brush the sheet thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each one with butter. You should have a total of 10 layers of phyllo.
7. Spread the spinach mixture evenly over the phyllo, leaving about ¼ -inch border on all sides.
8. Cover the spinach mixture with a sheet of phyllo, brush it with butter and sprinkle it with about 2 tablespoons of Parmesan cheese. Repeat with 5 more phyllo sheets brushing each one with butter and sprinkling with Parmesan. Lay two more layers, brushing each with butter (don’t sprinkle any cheese on the last 2 layers).
9. Working from the center outward, use the palms of your hands to gently compress the layers and press out any air pockets. Using a sharp knife, score the spanakopita through the top 3 layers of phyllo into 24 equal pieces.
10. Bake for about 20 to 25 minutes or until the phyllo is golden and crisp. Remove from the oven and allow it to cool for about 10 minutes (or up to 2 hours).
11. You can slide the spanakopita to a cutting board or serving platter. Cut into squares and serve.

10. Greek Lettuce Salad

Simple Lettuce Salad (Greek Style!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 (as a side)’]

A Greek lettuce salad is the best tossed green salad ever! It’s super simple, with only 6 ingredients (3 in the salad, 3 more in the dressing), but it tastes fresh, zingy and delicious. Goes with virtually anything, adding vibrance and crunch to your plate in a matter of minutes!

Ingredients

• 1 baby Cos lettuce ((4 cups or 8 ounces) shredded finely (or Romaine lettuce, lettuce hearts, ice-berg lettuce))
• 5 salad onions ((scallions, spring onions, green onions) )
• ¼ cup fresh dill (chopped finely )
• ⅓ cup olive oil
• 3 tablespoons vinegar (white wine vinegar, white vinegar, apple cider vinegar or red wine vinegar (or use lemon juice))
• 1 teaspoon dried oregano

Instructions

1. Remove any damaged or bruised outer lettuce leaves. Cut off the stalk end of the lettuce. Then slice very finely with a sharp knife all the way up from the stalk.
2. Wash the shredded lettuce really well in a large colander. Let drain while you prepare the other ingredients.
3. Thinly slice the salad onions (scallions/spring onions), then wash in a colander. Then wash the dill. Scrunch up and chop finely.
4. Toss the shredded lettuce, salad onions and dill together in a large bowl.
5. Whisk together all of the dressing ingredients in a small jug or bowl. When ready to serve, toss well through the salad. Serve immediately while crisp.

11. Greek Pasta Salad

Greek Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [’12’]

This Greek pasta salad is made with crunchy veggies, feta cheese and olives and topped with a flavor packed vinaigrette. It’s filling and delicious and makes a perfect side.

Ingredients

• 18 ounces Short Pasta (Rotini, Penne, Bow Tie (500g/One Full Pack Uncooked))
• 1 Medium Red Bell Pepper (Chopped)
• 1 Medium Yellow Bell Pepper (Chopped)
• 1 cup Cherry Tomatoes (Sliced)
• 2 cups Cucumber (Chopped)
• 1/2 Small Red Onion (Sliced)
• 1 cup Kalamata Olives (Pitted)
• 1 cup Feta Cheese (Crumbled)
• 1/2 cup Olive Oil (Extra Virgin)
• 4 Tbsp Red Wine Vinegar
• 4 Tbsp Lemon Juice
• 4 tsp Crushed Garlic
• 4 tsp Dried Oregano
• 1/4 tsp Salt
• 1/8 tsp Ground Black Pepper
• Ground Black Pepper
• Dried Oregano
• Feta Cheese

Instructions

1. Cook your pasta according to package directions. Drain and rinse. While the pasta is cooking chop up your veggies.
2. Add the cooked pasta to a bowl, top with the chopped bell peppers and sliced cherry tomatoes and cucumbers. Add the sliced red onion and olives and top with crumbled feta.
3. Add all the ingredients for the dressing to a measuring jug and whisk together. Pour over the salad and toss.
4. Cover the salad and refrigerate for 1-2 hours before serving.
5. Serve with a sprinkle of ground black pepper, dried oregano and a little extra feta on top (optional).

12. Cucumber Red Onion Feta Cheese Salad

Greek Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘6’]

This crisp, vibrant, and oh-so-flavorful Greek Cucumber Salad tastes like summer but offers a burst of Mediterranean sunshine on your plate all year round. Perfect on its own for a healthful lunch or on the side with any Greek or Mediterranean-inspired main!

Ingredients

• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 3 cloves garlic (minced)
• 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
• 2 tablespoons chopped fresh parsley
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper (to taste)
• 2 large English cucumbers (quartered, seeded and cut into 1/2-inch pieces)
• 1 small red onion (thinly sliced vertically)
• 1 cup cherry tomatoes (halved)
• 1 can (15-ounce) garbanzo beans (chickpeas) (drained and rinsed)
• 1/2 cup pitted Kalamata olives (halved)
• 4 ounces feta cheese (crumbled into 1/2-inch chunks (approximately))

Instructions Dressing

1. Whisk together lemon juice, vinegar, mustard, garlic, oregano, and parsley. Slowly drizzle in the olive oil, whisking constantly until the olive oil is completely blended and emulsified into the vinaigrette. Season with salt and black pepper to taste.

Salad

1. Combine the cucumbers, red onion, cherry tomatoes, chickpeas, and olives in a mixing bowl.
2. Add the dressing and stir.
3. Fold in the feta cheese. Season with salt and pepper and serve.

13. Lagana Bread

Lagana Bread | Greek Lenten Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT175M · Yield: [‘8’, ‘8 servings’]

Lagana bread is one of the easiest and the most delicious Vegan Greek Lenten Bread / flatbread and it tastes delicious as a side with soup or with the Garlic and Herb dipping oil.

Ingredients

• 3 cups Bread flour
• 2 1/4 tsp Active dry yeast
• 1 tsp Sugar
• 1/2 tbsp Salt
• 1 cup Luke warm water
• 2 tbsp Olive oil (plus more to grease the pan)
• 5 tbsp Sesame seeds (I used white and black sesame seeds)
• Sugar wash – sugar 1 tsp plus water 2 tbsp

Instructions To make the dough –

1. In a bowl, combine the yeast, sugar and lukewarm water. Mix it well and let the yeast proof for about 5 to 10 minutes. The yeast mixture would be very bubbly at the end of the 10 minutes. If not, the yeast might have become inactive. Discard this mixture and start with a fresh batch of yeast.
2. I made the dough in my stand mixer. Add the flour, salt and olive oil to the bowl. Mix it a bit and then add the yeast mixture to the bowl.
3. Knead the dough until it is very soft and not sticky. The dough will be on the softer side, but should not be sticky. Add more liquid or flour to get to the right consistency.
4. Grease a bowl and place the dough in the bowl to proof. I usually grease the mixer bowl and place the dough in it. Cover it with plastic wrap and then with a kitchen towel and place it in a warm, draft-free place. Mine took about an hour and a half to double in volume.

To shape the bread and bake –

1. Grease a 8 x 12 rimmed baking pan with olive oil.
2. Punch the proofed dough gently and place it on the pan. Using your hand, stretch the dough and spread it all across the pan.
3. If you find it hard, you could gently roll the dough and then spread the rest in the pan. Traditionally, the dough is spread using the hands. Try to keep it even thickness all around.
4. Mix the sugar and water for the sugar wash and using a pastry brush, brush this over the surface of the bread.
5. Sprinkle the sesame seeds over the bread and then cover it with plastic wrap and a kitchen towel.
6. Let the dough rest for about 30 to 40 minutes or until it is puffy.
7. At the end of the resting time, preheat the oven to 400 F.
8. Once the dough is ready, using your fingers, makes deep grooves onto the surface of the dough. Take care not to pierce the dough. Just make deep, gentle marks.
9. Bake for about 25 to 30 minutes or until the bread is deep golden brown and sounds hollow when tapped.
10. Let it rest in the pan for about 5 minutes and then remove it on a rack to cool.
11. You could slice the bread in about 10 minutes.
12. Serve with herbed oil.

14. Lemon Kale Salad with Garlic and Parmesan

Lemon Kale Salad with Garlic and Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘6’, ‘6 servings (side dish)’]

Flavorful, easy and no massaging Lemon Kale Salad with toasted nuts and fresh Parmesan cheese is tossed in a lemon and garlic dressing and ready in only 15 minutes. This healthy kale parmesan salad pairs well with any dinner pasta dish, grilled protein, or holiday main. Or use it for a classic soup and salad lunch combo! However you pair it, this simple, fresh kale salad with lemon dressing will be your new favorite go-to side dish!

Ingredients

• 1/2 cup nuts like almonds (hazelnuts, brazil or macadamia, coarsely chopped)
• 1 large bunch of kale (6 cups chopped)
• 1/4 cup Parmesan cheese (freshly grated)
• 1/4 cup extra virgin olive oil
• 1/2 large lemon (2 tbsp, juice of)
• 1 small garlic clove (grated)
• 1/2 tsp salt
• Ground black pepper (to taste)

Instructions

1. Remove ribs from kale, rinse with cold water and spin in a salad spinner.
2. Chop into thin stripes and add to a large salad bowl.
3. Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a salad bowl.
4. Add Parmesan cheese and toasted nuts to the salad bowl.
5. In a small bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk with a fork and pour over salad.
6. Stir gently until well combined. Serve within a day.

15. Crispy Air Fryer Greek Potatoes

Crispy Air Fryer Greek Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Crispy Air Fryer Greek Potatoes are crispy on the outside and fluffy on the inside. This delicious and super easy side dish is flavoured with oregano and lemon and is ready in less than 30 minutes!

Ingredients

• 1 1/2 lbs baby potatoes (halved)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• salt and pepper, to taste
• 2 tablespoons olive oil (to toss after cooking (optional))
• 1 tablespoon chopped fresh oregano, parsley or thyme, to garnish
• lemon wedges, to garnish

Instructions

1. Preheat the air fryer to 400F.
2. In a large bowl, add the potatoes, olive oil, lemon juice, oregano, thyme, salt and pepper and toss to coat them evenly.
3. Add the potatoes to the air fryer basket in a single layer and cook for 8 minutes. Shake the basket and continue cooking for 8 more minutes or until they are golden and fork tender.
4. Drizzle with more olive oil (optional) and garnish with fresh herbs and lemon wedges.

16. Greek Orzo Salad

Greek Orzo Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT95M · Yield: [’12’, ’12 Servings’]

In this Greek orzo salad recipe, orzo pasta, tomatoes, chickpeas, veggies and fresh herbs are tossed in a delicious homemade dressing for healthy, flavorful side dish. Mediterranean orzo salad is a great dish for a pot luck or barbecue!

Ingredients

• 2 cups orzo (dry/uncooked)
• 5 quarts water + 2 Tablespoons salt
• 1 cucumber (peeled and diced)
• ½ cup red onion (finely diced)
• 1 pint baby tomatoes (halved)
• 15 ounces chickpeas (drained and rinsed, about 1 ½ cups.)
• 2 teaspoons fresh dill (or 1 tsp freeze-dried.)
• 6 ounces kalamata olives (drained and rinsed.)
• 8 ounces Feta cheese (crumbled)
• ½ cup olive oil
• 2 Tablespoons lemon juice
• 1 Tablespoons red wine vinegar
• 2 teaspoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic
• ½ teaspoon dried oregano
• ½ teaspoon fine sea salt (or to taste)
• ¼ teaspoon black pepper (freshly ground)

Instructions

1. Cook orzo in salted water according to package instructions.
2. When orzo is finished cooking, drain and do not rinse.
3. In a small bowl, whisk together dressing ingredients
4. Put cooked orzo in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
5. Once the orzo has cooled, add cucumber, onion, tomatoes, chickpeas, fresh dill, olives, feta cheese (save 1-2 TBS for the top), salt, pepper and the rest of the dressing. Stir to combine.
6. Chill for at least 1 hour.
7. Garnish with extra feta, fresh dill, olives, etc. and serve cold.

17. Greek Spinach Rice

Spanakorizo (Greek spinach rice) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 approx as side, or 1 large main’]

This spinach rice dish is simple, easy and wonderfully comforting, without being heavy. Great as a side or as a vegetarian main.

Ingredients

• 8 oz spinach
• 1 spring onion ((scallion))
• 1/4 red onion ((or 1/2 if small))
• 2 tbsp virgin olive oil
• 1/4 cup rice, eg Basmati ((long or medium grain, not too starchy))
• 1/2 cup water ((or vegetable stock, if you prefer))
• 1 tbsp chopped fresh dill
• 1/2 lemon juice ((ie from 1/2 lemon, approx))
• 1/2 tbsp feta cheese (to serve, approx (optional))

Instructions

1. Remove any tough stems from the spinach and roughly chop the leaves. Slice the spring onion into thin slices and finely chop the red onion.
2. Warm a little over half the oil in a medium pan over a medium heat and add the spring onion and red onion. Cook the onions for a couple minutes to soften them without browning (add a little more oil or reduce heat, if needed).
3. Add the spinach and wilt it down in the heat of the pan. Stir regularly and lift up the cooked spinach from the bottom to the top to help it wilt a little faster.
4. Once the spinach has all wilted down, add the rice and water or stock. Stir to combine and scrape down any spinach that has become stuck to the sides of the pan.
5. Once it comes to a simmer, cover and reduce the heat. Cook for around 20 – 25 minutes until the rice has cooked and absorbed the liquid.
6. Add the dill, the remaining oil and the lemon juice and stir to mix through. Season with a little salt and black pepper as needed and to taste. Serve either as it is or topped with a little crumbled feta on top.

18. Slow Cooker Greek Baked Beans

Greek Baked Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8H · Total: PT8H10M · Yield: [‘6’, ‘6-8 servings’]

Delicious, comforting, easy and budget-friendly, these Greek baked beans are made in the slow cooker for convenience! Set it and forget it.

Ingredients

• 1 pound dry Gigantes beans (or dry lima beans), soaked overnight or for at least for 8 hours
• 1 yellow onion, diced (approx 2 cups)
• 3 stalks celery, diced (approx 1 cup)
• 5 cloves garlic, minced
• 28 ounces canned crushed tomatoes
• 1 tablespoon ground oregano
• 1 tablespoon ground thyme
• 2 bay leaves
• 1 tablespoon salt
• 4 cups water
• 1/2 cup Greek olive oil
• Optional, for serving: fresh baked bread, feta cheese

Instructions

1. Place all ingredients: beans, onion, celery, garlic, tomatoes, oregano, thyme, bay leaves, salt, water, and olive oil in a 7-8 quart slow cooker. Cook on low until beans are tender, about 8 hours.
2. Optional: serve with fresh baked bread and feta cheese.

19. Smashed Cucumber Salad

Smashed Cucumber Salad with Feta-Dill Dressing and Pistachios is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Smashed Cucumber Salad with Feta-Dill Dressing and Pistachios leans on minimal ingredients with big flavor. This fresh, simple side dish is delicious served with burgers, sandwiches, or anything hot off the grill.

Ingredients

• 1 lb. English cucumbers
• 1/2 tsp. kosher salt
• 4 oz. feta cheese
• 3 Tbsp. extra-virgin olive oil, plus more for garnish
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. cracked black pepper
• 1/4 cup finely chopped roasted pistachios
• 1/4 cup finely chopped fresh dill

Instructions

1. Slice the cucumbers crosswise into 4-inch long pieces. Cut each piece in half lengthwise. Place each piece of cucumber cut side-down on a work surface. Lay the blade of a chef’s knife flat on top of the cucumber and lightly smash down using your fist or the palm of your hand. The skin will begin to crack, and the flesh will break down. Break or slice diagonally into bite-size pieces, and transfer to a bowl. Season cucumbers with salt.
2. Place feta in a separate bowl and use a fork to thoroughly mash. Mix in extra-virgin olive oil, lemon juice, and cracked black pepper.
3. Add feta dressing to the bowl with cucumbers, along with pistachios and fresh dill. Toss to combine, and garnish with extra dill, cracked black pepper, and/or a drizzle of olive oil, if desired. Serve immediately.

20. Edamame Hummus

Edamame Hummus Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT10M · Yield: [’12’]

Delicious hummus made with edamame, tahini, and cilantro will be your new go-to dip!

Ingredients

• 12 oz edamame
• ⅓ cup tahini
• ¼ cup olive oil
• 1 ½ tsp minced garlic
• Juice of 1 lemon (about 3-5 Tbsp)
• ¼ cup fresh cilantro
• ⅓ cup water (a little at a time to desired consistency)
• Salt & pepper to taste

Instructions

1. In a food processor, break down the edamame.
2. Add garlic, tahini, olive oil and lemon juice and blend until everything is well mixed.
3. Add fresh cilantro and salt & pepper to taste. I like to blend the cilantro as well. You can leave larger pieces if you prefer.
4. If you would like a thinner hummus, add ⅓-½ cup of water a little at a time, until you have reached your preferred consistency.
5. Blend until you have a creamy texture.
6. Serve with pita bread, crackers or your favorite veggies. ENJOY!

21. Roasted Greek Lemon Potatoes

Roasted Vegan Greek Lemon Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘6’, ‘6 Servings’]

Vegan Greek lemon potatoes are simple to prepare and bursting with flavour. Featuring crispy edges and fluffy, moist middles.

Ingredients

• 3 pounds russet potatoes (peeled and quartered lengthwise (approx. 6-8 potatoes))
• 1.5 cups low sodium vegetable broth
• 1/2 cup white wine (or sub for more broth)
• 4 tablespoons lemon juice (approx. 1 medium lemon)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon sea salt
• 1 tablespoon cornstarch
• lemon wedges, fresh parsley

Instructions

1. Preheat the oven to 425 degrees F convection bake.
2. Arrange your quartered potatoes in a 9×13 baking dish (or similar) in an even layer. Add all remaining ingredients to a small bowl or measuring cup and whisk to combine. Then pour the mixture over your potatoes.
3. Cover your baking dish with parchment paper and aluminum foil and bake for 30 minutes. Then remove the foil and parchment, gently mix the potatoes and bake an additional 20-30 minutes or until most of the liquids are absorbed and desired crispiness level is reached.

22. Spinach Tomato Salad with Feta Cheese

Spinach Tomato Salad with Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 bowls’]

This spinach tomato salad is a perfect vegetarian meal in the summers. It’s refreshing, super easy to make, and vibrant in flavors. It’s low-calorie, vegetarian, and gluten-free.

Ingredients

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 cloves garlic (minced)
• 1 tbsp dijon mustard
• 1 tbsp honey
• 4 oz Feta cheese (crumbled)
• ½ red onion (sliced)
• 3 cups grape tomatoes (halved)
• 1/2 English cucumber (cubed)
• 4 cups spinach leaves (roughly chopped)
• 1/4 cup pumpkin seeds
• Salt & black pepper (to taste)

Instructions

1. Combine the dressing ingredients in a bowl. Give it a good whisk.
2. Add feta cheese, red onion, tomatoes, cucumber, spinach, pumpkin seeds, salt, and black pepper to a large bowl.
3. Toss them together. Pour in the dressing and toss some more.

23. Greek Potato Casserole

Greek Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘4’, ‘4 servings’]

This Greek potato casserole is a lemony oregano filled roasted potato dish filled with all the elements of a Greek salad.

Ingredients

• ½ lb boneless skinless chicken thighs
• Zest of ½ a lemon
• Juice of ½ a lemon
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• Salt and pepper
• 2 pounds small red potatoes (cleaned and scrubbed; larger ones cut in quarters, smaller ones can remain whole or cut in half)
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon salt and pepper
• ¼ cup chopped pitted kalamata olives
• ½ dry pint grape tomatoes (halved)
• ½ cup crumbled feta cheese
• ½ cup chopped baby spinach

Instructions For the chicken marinade

1. Add the chicken to a large resealable plastic bag.
2. Whisk the remaining ingredients together in a small bowl and pour into the bag with the chicken.
3. Seal and set aside to marinate for at least an hour, up to overnight.
4. Heat a large skillet over medium-high heat and place the marinated chicken in the pan. Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside.

For the casserole

1. Preheat oven to 375°F.
2. Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated.
3. Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine.
4. Transfer the mixture to a 9 x 9 or similar sized baking dish. Cover with foil and bake for 40 minutes.
5. Remove the foil, increase the temperature to 400°F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges.
6. Remove from oven, top with chopped spinach and serve.

24. Tzatziki Sauce

Tzatziki Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups plain Greek yogurt
• 1 large cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. 1. Combine yogurt and cucumber in a bowl; mix well.
2. 2. Stir in garlic, dill, lemon juice, and olive oil.
3. 3. Season with salt and pepper to taste.
4. 4. Chill for at least 30 minutes before serving to let flavors meld.

25. Crispy Roasted Greek Potatoes

Crispy Roasted Greek Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

These Roasted Greek Potatoes with lemon, garlic, Kalamata olives and feta cheese are delicious and easy to make. These Greek style oven roasted potatoes are perfectly seasoned and roasted until tender and creamy inside and golden and crispy on the outside.

Ingredients

• 3 pounds baby potatoes (red,yellow or purple) *see notes
• 6 garlic cloves, peeled and minced
• 4 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1 lemon, sliced
• 3/4 cup Kalamata olives, pitted
• 1/3 cup feta cheese

Instructions

1. Cut the potatoes in half trying to keep all the pieces about the same size for even cooking. 
2. Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with aluminum foil or parchment paper.
3. Place the potatoes in a bowl (you can do this right on the sheet pan if you prefer), add the garlic, drizzle with the olive oil and lemon juice, add the oregano, salt and pepper and toss to coat. Add the lemon slices and toss gently.
4. Transfer the potatoes to a sheet pan and spread out into an even layer.
5. Bake for 25 minutes, then flip the potatoes and add the Kalamata olives. Bake for another 15 minutes or until tender and golden brown.
6. Remove the potatoes from the oven and toss in half of the feta cheese. Mix gently. Garnish with the remaining of the feta cheese and serve.

26. Greek Rice

Greek Rice Pilaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Yield: [‘4’]

This flavorful Greek rice recipe is a comforting meal you can make for dinner tonight with pantry ingredients.

Ingredients

• 1 tbsp olive oil
• 1 cup diced frozen onion (or one onion, peeled and diced)
• 1 tsp minced garlic
• 1 tsp greek seasoning (or 1/2 tsp oregano and 1/2 tsp dill)
• 1 bay leaf
• 1.5 cups rice (washed and well-drained)
• 2.5 cups reduced-sodium vegetable broth
• 2-3 tablespoon lemon juice
• Optional toppings: chopped sun-dried tomatoes and olives

Instructions

1. Rinse the rice till water runs clear and let it drain for at least 30 minutes.
2. Heat oil in a saucepan and cook the diced onions for 6 minutes or until they have softened.
3. Stir in garlic and fry for 30 seconds until fragrant.
4. Add the rice into the saucepan and stir until rice coated.
5. Add in the vegetable broth, lemon juice, and greek seasoning (or oregano and dill), cover the saucepan and bring to a rolling simmer before turning the heat down to low.
6. Cook for about 12 minutes or until water is mostly evaporated.
7. Leave the saucepan covered, reduce to the lowest heat setting and let steam for about 10 minutes.
8. Let the rice rest for 5 minutes, stir through, and serve warm
9. To make a complete pantry meal – serve with chopped sundried tomatoes and olives.

Instant Pot Greek Rice

1. Rinse the rice till water runs clear and let it drain for at least 30 minutes.
2. Heat oil in Instant Pot and cook the diced onions for 6 minutes or until they have softened.
3. Switch off the saute mode and add in the vegetable broth, lemon juice, Greek seasoning, garlic and rice scrapping the bottom of the Insert to free anything that might have stuck to the bottom.
4. Close the lid, seal, choose the pressure cook (or manual setting) and set the timer for 4 mins and let cook.
5. When done, perform a quick pressure release, fluff the rice and serve with olive and sun-dried tomatoes.

27. Loaded Greek Fries

Greek Loaded Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘3’]

Fries seasoned with Greek flavors make a great snack or meal!

Ingredients

• 1 pound (450g) potatoes (scrubbed)
• 2 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cumin
• pinch of ginger
• salt and pepper (to taste)
• 1 tomato (diced)
• ¼ cup (60 ml) tzatziki
• 4 tablespoons feta cheese (crumbled)

Instructions Baked Greek Fries

1. Preheat oven to 400 degrees F / 200 degrees C / fan-assisted 180 degrees C.
2. Cut potatoes into fries shapes, and soak them in ice water for 10 minutes.
3. Drain and pat dry with paper towels then toss with olive oil and seasonings.
4. Spread out the fried on a baking sheet.
5. Bake for 20-30 minutes (depending on size) turning the fried halfway through cooking time.
6. Transfer to a plate and top with feta, tomato and tzatziki before serving.

Air Fryer Instructions

1. Cut potatoes into matchsticks and soak them in ice water for 10 minutes.
2. Preheat the Air Fryer to 350 degrees F / 180 degrees C.
3. Dry the potatoes and toss with olive oil and seasonings.
4. Arrange the potatoes in the basket of the air fryer.
5. Spread out fries in a single layer, cook in two batches if needed.
6. Cook for 15 to 20 minutes or until golden and crisp, turning halfway through cooking.
7. Transfer to a plate and top with feta, tomato and tzatziki before serving.

Instant Pot with Air Fryer Lid

1. Cut, soak and season the fries according to the recipe.
2. Make sure your Instant Pot is unplugged.
3. Add the french fries in a single layer to the cooking basket, place the basket over the trivet inside the Instant Pot stainless steel insert.
4. Place the Air Fryer Lid over the instant pot and lower the handle.
5. Plug in the lid and set the temperature to 375 degrees F / 190 degrees C.
6. Cook for 9 minutes, open and shake the fries, then cook for another 8-10 minutes.
7. Transfer to a plate, top and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.