Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Mosaic Salad
• Greek Mosaic Salad Recipe Ingredients
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Have you seen mosaic salads? They’re so pretty! So far I’ve seen melon mosaic salad (or “Tetris salad”) like this, this and this, and that presentation is just *chefskiss* perfect. Love.

I knew I wanted to bring that mosaic concept to a different type of salad. I originally wanted to do something that was fall-inspired, like apple, pear, and cheddar (and that’s still swirling in my brain), but when I was eating a Greek salad at a restaurant recently, it all clicked for me. The ingredients in horiatiki-style Greek salad would be PERFECT arranged mosaic-style!

So I got to work, settling pretty quickly on cherry tomatoes nestled into squares secured by feta, cucumber, and green bell pepper squares.

Then I scattered on some Kalamata olives, red onions, fresh herbs, and a simple oregano olive oil dressing. Gah, love at first sight (and then more love at first bite!)

Why You’ll Love Greek Mosaic Salad

• Crowd-pleaser: There’s no way this mosaic Greek salad won’t impress!
• Unique spin on a classic horiatiki-style Greek salad: Horiatiki Greek Salad is made simply with veggies and a straightforward dressing; no lettuce involved. It’s the perfect style of salad for the mosaic treatment!
• Surprisingly easy: This Greek salad isn’t just easy to put together, it’s really not fussy. No need to be precious about it and get the squares exact; it’s going to look amazing no matter what!

Greek Mosaic Salad Recipe Ingredients

• Red onion – You won’t need much onion; just enough to thinly slice and arrange over the top. I like to soak the onion in ice water to help mellow it out.
• Cucumber – I use one large English cucumber for this mosaic Greek salad. You can use different types of cucumber if you prefer, just make sure it’s large enough to cut into cubes.
• Green bell pepper – One large one with flat, even sides if you can find it.
• Feta cheese – You’ll want a block of solid feta. Blot it with a paper towel to help sop up some of the moisture.
• Cherry tomatoes – Try to find some cherry tomatoes that are smaller in size, or you can cut them in half.
• Kalamata olives – Just a few, halved and scattered across the top.
• Dressing – Just olive oil, red wine vinegar, dried oregano, and kosher salt.
• Fresh oregano and/or or mint leaves – Arrange on top to make it extra pretty.
• Bonus: I don’t have these in pics or ingredients but a few capers scattered along the top will never hurt!

Tips for Success

• Cut everything into roughly the same size cubes. I go for about 3/4-inch.
• To prep ahead, cut up your feta and veggies then store them separately in an airtight container in the fridge (bell pepper and onion can flavor the other ingredients if stored together). Assemble right before serving.

I hope you love this fun spin on Greek salad! It’s one of my favorite recipes I’ve created lately. I’ve always loved a horiatiki Greek salad, and I think the mosaic presentation brings it to the next level!

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Greek Mosaic Salad Recipe

Sweet cherry tomatoes are nestled in between squares of cool cucumbers, crisp green bell peppers, and creamy feta cheese. Drizzle with a simple red wine viniagrette, top with red onion, Kalamata olives, and fresh herbs and dazzle your guests!

Keyword greek mosaic salad, horiatiki greek salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 209kcal

Author Kare

Ingredients

• 1/4 small red onion, thinly sliced soaked in ice water for 15 minutes
• 1 English cucumber
• 1/2 large green bell pepper
• 4 ounces feta cheese in block form; drained
• 1 cup small cherry tomatoes if large, you can cut them in half
• 10-12 kalamata olives halved
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon kosher salt
• 10-15 fresh oregano or mint leaves optional

Instructions

Soak the onions

• Thinly slice the onion and place it in bowl. Submerge it in ice water. Let it soak for 15 minutes. (This helps mellow out the flavor and makes them nice and crisp.)

Cut the veggies & feta

• Meanwhile, cut the four sides off of the cucumber to square it off, leaving some green peel on the corners for color. Cut into roughly 3/4-inch cubes.
• Cut the sides off of the green pepper, as large as possible. Square the edges then cut each piece into 3/4-inch wide squares.
• Cut the feta into approximately 3/4-inch squares.

Arrange the salad

• On a large rimmed platter, arrange the cucumber, feta, and bell peppers, leaving room for a cherry tomato here and there.
• Plop the cherry tomatoes into the blank spaces.

Top with onion and olives

• Drain the red onion slices and arrange over the top. Scatter the Kalamata olive halves over the top, too.

Add the dressing

• In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and 1/4 teaspoon kosher salt. Drizzle dressing over the top of the salad.

Garnish

• Sprinkle with a pinch of coarse salt. Decorate with fresh oregano or fresh mint if desired.
• To serve, use a flat server or large serving spoon and scoop salad pieces onto a plate or into bowls.

Notes

Serves 4 as a side or 2 as a main dish.

To store leftovers, wrap the platter tightly with plastic wrap and refrigerate for up to 3 days. I’ve also simply moved the ingredients into a storage bowl for easier storing (even if the mosaic presentation is lost!)

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 559mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 173mg | Iron: 1mg

The post Greek Mosaic Salad appeared first on Kitchen Treaty.

I especially love the maple dijon dressing on this butternut squash salad. Oftentimes, I’ll make a version of this dressing with lemon, but for this salad, I wanted to use a different citrus flavor that feels more wintery, so I went with mild, sweet orange juice. It’s perfect!

Table of Contents

• Why You’ll Love This Roasted Butternut Squash Salad
• Ingredients
• Adaptations/Variations
• How to Make Roasted Butternut Squash Salad
• Tips for Success
• More Fall & Winter Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

Why You’ll Love This Roasted Butternut Squash Salad

This is one of those versatile salads that works equally well as a side for a family dinner, a hearty main dish for lunch, or a special occasion salad (I’m making this one for Thanksgiving!)

I set out to create a salad that had all of the elements you want: Some acidity and zip from the dressing, creamy saltiness from the feta, sweet roasted squash, and welcome crunch from the pepitas. Oh, and the chewy sweetness of dried cranberries is a win, too!

Not only does this butternut squash salad taste terrific, it’s really pretty to look at, too. Perfect fall colors!

Ingredients

• Butternut squash – I love this sweet, creamy, and prolific squash, but you could actually substitute another winter squash or pumpkin if you like.
• Olive oil – For roasting the squash.
• Salt & pepper – Also for roasting the squash.
• Pepitas – Also known as hulled pumpkin seeds, pepitas add a bit of color and crunch. I love to toast them first to enhance the flavors and crunch.
• Baby spring greens mix
• Spinach – I like to add spinach to the mix for the added nutrients and variety. You can use more spring greens, though, if you prefer.
• Apple – The crisp, crunchy sweetness provides the perfect seasonal counterpoint to the butternut squash. Fuji, Honeycrisp, or another sweet crisp apple are recommended.
• Feta cheese – Crumbled.
• Dried cranberries – For some added color and sweetness.
• Orange maple dijon vinaigrette – Olive oil, red wine vinegar, orange juice, pure maple syrup, Dijon mustard, fresh garlic, salt and pepper.

Adaptations/Variations

• Dairy-free/vegan butternut squash salad: Simply leave out the feta cheese or sub in a dairy-free/vegan alternative.
• Swap out the pumpkin seeds for toasted hazelnuts or pecans, if you prefer. Both are also delicious!

How to Make Roasted Butternut Squash Salad

First, you’ll roast the butternut squash. Toss the squash cubes with olive oil, salt, and pepper, and spread on a baking sheet in a single layer. Roast until soft and golden brown on some of the sides.

Meanwhile, toast your pepitas in a dry skillet. Just add them to the skillet and cook on medium, stirring frequently, until they begin to toast and smell fragrant.

Next, whip up the salad dressing in a small bowl or mason jar.

It’s time to assemble your salad! Add the greens to a large bowl along with half of the butternut squash, half of the apple, and half of the feta. Add half the dressing and toss to distribute it well.

Top with remaining butternut squash, apple, and feta. Add the pepitas and dried cranberries, then drizzle the remaining dressing over the top. And serve!

Tips for Success

• Don’t burn your pepitas! Remove them from the heat before you think you need to, so they don’t over-toast. They’ll toast a bit more after you’ve removed them from the heat.
• If you’re not going to serve it right away, toss your apples in some fresh lemon juice. That will help keep them from browning.

I hope this roasted butternut squash salad is a huge winner for you! It’s easily my new favorite salad and it’s a definite must-have for our Thanksgiving menu this year.

More Fall & Winter Salad Recipes

• Simple Fall Salad
• Fall Fruit Salad
• Lemon Garlic Kale Salad
• Winter Kale Salad

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Roasted Butternut Squash Feta Salad Recipe

This easy butternut squash salad recipe hits all the right notes! With creamy caramelized butternut squash, crunchy pepitas, salty feta, tart cranberries, and crisp apples over mixed greens and drizzled with an orange maple vinaigrette. My new favorite salad!

Course Main Course, Salad, Side Dish

Cuisine American

Keyword butternut and feta salad, butternut squash feta salad, butternut squash salad, roasted butternut squash salad, salad with roasted butternut squash

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 574kcal

Author Kare

Ingredients

For the salad:

• 2 cups butternut squash, cubed cut into 1/2-inch chunks; from about 1/3 of a medium butternut squash
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons pepitas pumpkin seeds
• 4 cups baby spring greens mix washed and dried
• 2 cups baby spinach washed and dried; or you can use 2 additional cups of spring greens
• 1 cup diced apple about 1/2 of one medium apple; cut into 1/2-inch pieces; Fuji and Honeycrisp are great or another sweet crisp apple
• 1/3 cup crumbled feta cheese
• 2 tablespoons dried cranberries

For the salad dressing:

• 5 tablespoons olive oil 1/3 cup
• 2 tablespoons red wine vinegar
• 1 tablespoon orange juice
• 1 teaspoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced about 1/2 teaspoon
• 1/4 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

Roast the butternut squash

• Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool a bit.

Toast the pumpkin seeds

• Add the pumpkin seeds to a skillet and cook over medium heat, stirring frequently, until lightly toasted, about 5 minutes. Remove from the heat and set aside.

Make the salad dressing

• In a small bowl, add the olive oil, vinegar, orange juice, pure maple syrup, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. 

Assemble the salad

• Add the greens, half the roasted butternut squash, half the apple, and half of the feta cheese to a large salad bowl. Drizzle with half the dressing and toss until well-distributed.
• Top the salad with remaining butternut squash, apple, feta, toasted pepitas, and dried cranberries. Drizzle with the remaining salad dressing. Serve.

Notes

Meat option:

Add slices of grilled chicken or cooked crumbled bacon. Or both.

Dairy-free/vegan option:

Omit the feta or add crumbled vegan feta. 

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 30g | Protein: 13g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 199mg | Sodium: 442mg | Potassium: 726mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9609IU | Vitamin C: 53mg | Calcium: 243mg | Iron: 2mg

The post Roasted Butternut Squash Feta Salad Recipe appeared first on Kitchen Treaty.

This fresh and easy Greek pasta salad brings orzo pasta, veggies, olives, and feta together with a Greek vinaigrette, and it’s absolutely divine. One of my fave pasta salad recipes yet!

I love this fresh and easy pasta salad so much. It’s packed with fresh veggies – crisp cucumbers, juicy tomatoes, and crunchy red bell peppers. Fresh mint and parsley add bright flavor. Then there’s the full-of-flavor, Greek-salad inspired vinaigrette with oregano and Dijon mustard.

Oh, and can’t forget the Kalamata olives and salty feta. And tender orzo. Basically this salad is a conglomeration of everything I love. Except the word “conglomeration” is not the tastiest-sounding word, but I’m sure you catch my drift. It’s DELISH.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Orzo Salad
• Ingredients
• Adaptations/Variations
• How to Make Greek Orzo Pasta Salad
• Tips for Success
• More Pasta Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of pasta salad, and especially orzo pasta salad. There’s just something about that rice-sized pasta that works so well in a pasta salad, soaking up the flavors around it, adding amazing texture, yet letting the veggies shine.

In the past, I’ve created an orzo chickpea olive salad, an orzo chickpea cherry tomato salad, and an orzo pasta salad with hazelnuts and cherries.

But I’ve been on a massive Greek salad kick this year, so it was time to combine the classic elements of Greek salad with pasta salad, and here we are: Greek Orzo Pasta Salad.

Why You’ll Love Greek Orzo Salad

Well, for one, this salad tastes amazing! It’s so fresh and lively.

It’s also super meal-prep friendly: It’s one of those refrigerator-friendly salads that you can make ahead of time and enjoy all week long as a side dish or easy lunch salad.

It’s also the perfect potluck or BBQ salad. Be prepared for recipe requests!

Ingredients

• Orzo pasta: You’ll want about half a box, or 8 ounces, of orzo.
• Cherry tomatoes: Grape tomatoes will work, too. Cut them in half, or, if they’re large, go ahead and quarter them.
• English cucumber: I love English cucumbers because you don’t have to peel them and they’re always crisp and full of flavor. If you use a standard cuke, you’ll want to peel it first. Persian cucumbers are great in this, too!
• Red bell pepper: Feel free to substitute orange or yellow if you like. Bonus: An even MORE colorful Greek pasta salad!
• Feta: I love the salty and creamy notes feta adds to the mix. It also doesn’t get more Greek than that!
• Kalamata olives: Grab the already-pitted ones to make it easier on yourself.
• Parsley & mint: Fresh herbs add so much flavor and pretty color.

For the dressing:

• Extra-virgin olive oil
• Red wine vinegar: White wine vinegar or champagne vinegar will also work.
• Dijon mustard: Adds flavor and emulsifies the dressing.
• Garlic: Finely mince it, or use a Microplane zester to get it extra fine.
• Oregano, salt, & pepper

Adaptations/Variations

• Add 1/2 teaspoon onion powder (shown in the ingredients photo but not strictly necessary) for a bonus boost of flavor.
• Swap the orzo for a straight-up Greek pasta salad: You don’t have to use orzo if you can’t find it or don’t want to! Any small or medium pasta shape will do. Small shells or rotini are especially good.
• Vegan option: Omit the feta cheese. This salad is still delicious without it! You might want to add a pinch or two extra of salt, or some extra olives, to compensate for it. 
• Gluten-free option: Use gluten-free orzo pasta. 

How to Make Greek Orzo Pasta Salad

First, you’ll want to cook the orzo so that it has time to cool.

Next, mix together the vinaigrette. I love the shortcut of mixing the vinaigrette right in the bottom of the salad bowl. Less dishes!

Then, add the veggies, feta, olives, and herbs to the bowl along with the cooled orzo.

From there, toss everything together. You’re done!

Tips for Success

• For the flavors to really meld, place your Greek orzo pasta salad in the fridge for 30 minutes before serving.
• You can make this salad up to 4 days ahead of time. Just store it in an airtight container in the fridge and give it a quick stir to freshen it up before serving. I might sprinkle a few extra fresh herbs on top right before serving too, just to make it look extra pretty.

More Pasta Salad Recipes

• Classic Creamy Macaroni Salad
• Chickpea Orzo Salad with Olives & Capers
• Cherry Tomato Chickpea Orzo Salad
• Pea Pesto Pasta Salad
• Cherry Hazelnut Orzo Salad

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Greek Orzo Pasta Salad Recipe

The perfect combo of pasta salad + Greek salad! Fresh, crisp veggies pair up with tender pasta, fresh herbs, salty Kalamata olives, and creamy feta plus a full-of-flavor Greek vinaigrette.

Keyword greek orzo salad, greek pasta salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 207kcal

Author Kare

Ingredients

For the salad:

• 8 ounces orzo pasta about 1 1/3 cups
• 1 cup cherry tomatoes halved
• 1/2 English cucumber chopped; about 1 cup
• 1/2 red bell pepper diced; about 1 cup
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives sliced
• 2 tablespoons fresh parsley minced
• 2 tablespoons fresh mint minced

For the Greek vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove minced or finely grated
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Cook the orzo pasta according to the package instructions. Drain and let cool. If you're in a hurry, you can rinse it with cold water to cool it, but I prefer not to rinse if it I can avoid it.
• Make the Greek vinaigrette right in your salad bowl. Whisk together the dressing ingredients in a large bowl until emulsified.
• Add the tomatoes, cucumber, bell pepper, feta, olives, parsley, and mint to the bowl.
• Add the cooled orzo to the bowl.
• Stir gently but thoroughly, coating all of the ingredients with the vinaigrette.
• Serve immediately, or, for best flavor, chill for at least 30 minutes to allow the flavors to melt together.

Notes

Vegan option: 

Omit the feta cheese. This salad is still delicious without it! You might want to add a pinch or two extra of salt, or some extra olives, to compensate for it. 

Gluten-free option:

Use gluten-free orzo pasta. 

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 331mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 1mg

The post Greek Orzo Pasta Salad Recipe appeared first on Kitchen Treaty.

My daughter, singing: “A B C D E F Geee …”

So cute.

Suddenly, she stops. “Daddy? Hey Daddy? What word starts with Ellemeno?”

I love this kiddo’s innocent take on things. Like her question about why tacos are called tacos, anyway? Do they make you talk a lot?

You would think her innocence would make her a prime candidate for roasted Brussels sprouts. No preconceived notions, no experience with overly-boiled orbs, nothing. But no dice. Our kiddo loves broccoli, thank goodness, but regards every other vegetable (and fruit, for that matter) with the greatest suspicion.

More for us, I guess. But dang, these Roasted Brussels Sprouts with Pomegranate & Feta are insanely delicious, and she is truly missing out.

Roasted Brussels sprouts are pretty much my jam. I discovered them years and years ago after watching an episode of Martha Stewart Living in which they were roasted with an inordinate amount of butter. SOLD!

I’ve since switched to olive oil as my roasting medium of choice, and honestly, roasted Brussels sprouts with a good bit of salt are pretty much where it’s at. I think it was a few years later I was watching an episode of Barefoot Contessa and the veritable Ina said that Brussels sprouts should be salted liberally like French fries. If Ina says it, it must be true (it is).

Moral of the story: I watch too much TV.

Anyway, even though straight-up roasted Brussels sprouts are the best thing ever, sometimes, those Brussels need a little muscles. As in, a little flair. Am I making any sense?! Toppings, I mean, man, toppings! In this case, we’ve got the festive red-and-green vibe of the season – we’re talking pomegranate seeds, a drizzle of pomegranate molasses, and a crumble of feta (though you can leave the feta off if you’re vegan, they’re still great).

Basically these Roasted Brussels Sprouts with Pomegranate & Feta are the perfect veggie side dish for the holidays. Sweet-and-salty roasted colorful goodness. What’s not to love?

Unless you’re 4.

(more…)

The post Roasted Brussels Sprouts with Pomegranate & Feta appeared first on Kitchen Treaty.

Note from Kare: I’d like to extend a warm welcome to Gina from Running to the Kitchen! Gina will be developing and sharing tasty recipes occasionally here on Kitchen Treaty, and I’m thrilled to have her on board. Her first recipe here, this copycat Starbucks Spinach & Feta Breakfast Wrap, is a keeper. I ate two last week (with vegan cream cheese – still excellent) and I basically can’t stop thinking about them. Now I don’t need to throw my money at the Starbucks drive-thru window anymore! Now if only someone could show up at my door with a grande soy chai. 

And now, here’s Gina!

Every third Tuesday of the month I have an allergy shot appointment. Nothing like being stabbed in the arm three times before you’ve had your coffee and breakfast all so you can happily coexist with your beloved dog and not be that crazy girl with a tissue shoved up her nose at your friend’s house who has three cats. Horses might make me go into anaphylactic shock, but luckily they seem to be pretty easily avoided.

There’s one bright side to this Tuesday morning ritual though, the Starbucks around the corner from the doctor’s office. As someone who will happily stay put in pajamas working on the couch until 10:30 a.m. (ok, let’s be real, 11ish), that Starbucks is pretty much the only thing that keeps me from calling and cancelling the appointment from my blanketed position in the corner of the sectional in the family room. The promise of a venti blonde roast (I’m so boring) with coconut milk or a pump of one of their delicious syrups if I’m being crazy and a warm spinach and feta breakfast wrap are the only things that get me moving.

I pull up to the drive through line, place my order and then sit there waiting as the minutes tick forward and the excitement and anticipation slowly turn into irritation. Starbucks is no McDonalds when it comes to drive through efficiency and as a true New Yorker with the patience span of about 1.25 minutes for things like this, by the time I get to the window, I’m pretty sure there is steam coming out of my ears. It takes all my might to remain friendly and polite instead of making some snide remark asking them if they were harvesting those coffee beans in the parking lot or something for my cup. Ten to fifteen minutes later, I’m pulling out of the parking lot, coffee and wrap in hand but at least $10 poorer and not only swollen bumps on both my arms but a frustration level through the roof.

Here’s the good news, I decided to look into these wraps and realized when you break them down, there’s pretty much nothing so special about them that you can’t make them at home! The even better news is that by doing so and eating it on my way to the allergist instead of afterwards, I’m not a cranky you-know-what when ordering my coffee. It also makes the prospect of someone inserting sharp metal pointy things in my arm three times a little more bearable.

I personally love lavash wraps for these (they’re so much easier to roll, you get much more surface area and calorically speaking, they’re a way better bang for your buck!) but you can use tortillas too. The cream cheese is simple and can actually be made in bigger batches ahead of time and stored in the refrigerator for a week or two. With that made already, it’s literally just cooking up some egg whites, spinach, and a sprinkling of feta. It couldn’t be easier or quicker to make at home and now you have a few extra bucks to jazz up that coffee order instead.

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Homemade Starbucks Spinach & Feta Breakfast Wrap

The famous Starbucks breakfast wrap can easily be made at home. With egg whites, a whole grain lavash wrap, a simple homemade sun-dried tomato spread, spinach, and feta, it’s actually way easier than you might think. Save your money on breakfast and indulge in a fancy coffee concoction instead!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 wrap

Author Kare

Ingredients

For the sun-dried tomato cream cheese spread:

• 2 ounces about 1/4 cup whipped cream cheese, room temperature
• 1/4 cup roughly chopped sun dried tomatoes
• 2 teaspoons extra virgin olive oil
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

For the wrap:

• 2 teaspoons extra virgin olive oil
• 3 cups baby spinach
• 3 egg whites from 3 large eggs roughly 130 grams
• Pinch kosher salt
• Pinch freshly ground black pepper
• 3 tablespoons crumbled feta cheese
• 1 lavash wrap or large whole wheat tortilla
• Sun-dried tomato cream cheese spread

Instructions

• Make the sun-dried tomato cream cheese spread. Combine the cream cheese, sun dried tomatoes, and olive oil in a food processor. Pulse a few times until blended together with small chunks of tomatoes remaining. Season with 1/8 teaspoon salt and the pinch pepper, adding more to taste if desired. Set aside.
• Place the olive oil in a large skillet over medium heat. When hot, add the spinach and cook, stirring occasionally, until wilted, 1-2 minutes. Transfer to a small plate and set aside.
• Add the egg whites to the same skillet. Add the pinches of salt and pepper and cook, first stirring with a whisk and then flattening with a spatula as they set, about 2 minutes total. Using the spatula, fold the cooked egg whites into thirds, then turn off the heat and set aside.
• Assemble the wrap. Spread an even layer of the cream cheese on the lavash wrap or tortilla. Sprinkle the spinach evenly across the cream cheese layer and top with the feta. Place the egg whites at the edge of one side of the wrap.
• Roll the wrap up and place back in the skillet over medium-low heat with the seam side down. Cook until just golden brown on each side to toast the wrap, 1-2 minutes on each side. Slice in half and serve.

Notes

Gluten-free option:

Sub a gluten-free wrap.

The post Starbucks Spinach Feta Wrap appeared first on Kitchen Treaty.

Mezze is essentially a variety of Middle Eastern appetizers – several items served up small-plate style. Ours generally include veggies, pitas, hummus, olives, and a variety of other Mediterranean goodies.

We find mezze platters the perfect dinner around here because it’s super easy to pick and choose your food. The carnivores grab some meat, the vegetarian (me) does not. And then the vegetarian (me) grabs extra olives. Because: olives!

Mezze platters make a terrific party spread, too, especially when you’re going to be serving folks with a variety of dietary preferences or restrictions.

Another thing I like about them? You can buy everything at the store! As much as I love making stuff from scratch, it’s not always realistic. Mezze platters can be as easy as visiting the olive bar and deli section at your local grocery store, then getting home, opening a few containers, and slicing up a few things. No cooking, no massive prep. Easy, delicious.

To make your own platter, just mix and match foods to your liking. Here are some ideas to get you started. This is by no means a complete list, by the way – nor is it faithful to any particular cuisine’s version of meze. It’s just a bunch of good stuff, that together makes a great – and easy – dinner!

Breads

• Grilled pitas
• Crackers
• Lavash bread

Veggies

• Sliced cucumbers
• Cherry tomatoes
• Grilled zucchini and other veggies
• Pickled vegetables
• Peppadew peppers
• Pickled peppers
• Fried potatoes with lemon
• Roasted red peppers

Dips & spreads

• Hummus
• Babaghanoush
• Tzatziki sauce
• Kopanisti

Salads

• Tabbouleh
• Roasted pepper & feta salad
• Fattoush

Cheeses

• Marinated feta (or plain)
• Halloumi
• Bocconcini (small mozzarella balls)

Meats

• Salami
• Summer sausage
• Dolmades (with meat)
• Lamb meatballs (which my guy doesn’t eat these, but I thought I’d mention them because they’re a fairly traditional meat addition)

Other goodies

• Mixed olives
• Dolmades (stuffed grape leaves) (vegetarian)
• Falafel
• Spanakopita
• Marinated artichoke hearts

Serve with your favorite wine or some ouzo and you’re good to go for an easy One Dish, Two Ways dinner!

The post Mediterranean Mezze Platter appeared first on Kitchen Treaty.

The premise is this: Send a gently used cookbook from your collection – perhaps one that’s collecting a bit of dust – to another food blogger that also signed up for the swap. And you’ll receive one, too! I was totally in.

I sent a candy-making cookbook called Sugarbaby to Adriana of Great Food 360. And then my cookbook arrived. Yay! The multi-talented Rose of Avocado Bravado sent me a lush, oversized Turkish cuisine cookbook that she picked up during her travels in Istanbul a couple of years ago. Lucky me!

The section of vegetarian recipe contained mouthwatering choice after mouthwatering choice, but ultimately I settled upon a recipe for Potatoes Baked with Tomatoes and Feta.

I’m an olive nut, so it was important for me to double the amount of olives called for in the recipe, and then add “olives” to the title. Olives are one of life’s little pleasures. Especially kalamata olives. Come to mama, dear olives.

Ahem.

You know, it’s occurred to me recently that I really haven’t created many sides for this blog, and I need to change that. After all, substantial sides are a staple in our mixed-diet kitchen. They work as the main act for me, and as a side dish for my carnivorous guy. (Meanwhile, the picky toddler sits in her booster seat munching on bacon, but that’s a story for another day.)

Anyway, these Potatoes Baked with Tomatoes, Olives, and Feta are certainly a main-dish-worthy side. A mix of diced tomatoes, red onions, and spices blanket Baby Yukon Gold potatoes and kalamata olives. Crumble some feta cheese over the top, and then bake to perfection.

It’s a traditional Turkish dish originating from the heart of Turkey. It’s supposed to be baked in an earthenware dish, so if you have one, put it to use! I do not; but I might need to change that if I keep making it. And I’m pretty sure I will.

Such fun to participate in the Food Blogger Cookbook Swap. Here are all of the other blogs who took part:

A Baker’s House
An Edible Mosaic
avocado bravado
Blue Kale Road
Blueberries And Blessings
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Cucina Kristina
Culinary Adventures with Camilla
Cupcake Project
Dinner is Served 1972
Done With Corn
Eats Well With Others
Everyday Maven
Flour Me With Love 
From My Sweet Heart 
girlichef
Great Food 360°
Healthy. Delicious.
I’m Gonna Cook That! 
Je Mange la Ville 
Karen’s Kitchen Stories
Olive and Herb
OnTheMove-In The Galley 
Our Best Bites 
Paleo Gone Sassy
poet in the pantry 
Rhubarb and Honey 
Rocky Mountain Cooking
Shikha la mode 
Shockingly Delicious
Sifting Focus 
Spiceroots
Spoonful of Flavor
Tara’s Multicultural Table 
The Not So Exciting Adventures of a Dabbler 
The Suburban Soapbox 
The Whole Family’s Food 

And here’s the recipe!

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Potatoes Baked with Tomatoes, Olives, & Feta

Tender baby potatoes tossed with briny kalamata olives and then topped with a tangy tomato-onion mixture and a generous crumble of feta cheese. This versatile side is hearty enough to make a satisfying main for the vegetarians in the family.

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6 -8

Author Kare

Ingredients

• 1 1/2 pounds baby Yukon Gold or other thin-skinned yellow potatoes
• 2 tablespoons olive oil
• 2 medium red onions quartered and sliced thinly
• 4 medium garlic cloves minced
• 1 1/2 teaspoons dried oregano + another 1/2 teaspoon for topping
• 1 teaspoon ground cumin
• 1 fresh red chili an jalapeno would also work
• 2 teaspoons granulated sugar
• 1 tablespoon white wine vinegar
• 1 14-ounce can diced tomatoes, drained
• 30 pitted kalamata olives
• 3 ounces crumbled feta cheese
• Salt and freshly ground black pepper
• Olive oil for drizzling
• Plain yogurt and lemon wedges for topping/serving

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Fill a large pot about halfway with water, and add the potatoes. Set on the stove over high heat and bring to a boil. Boil for about 20 minutes or until tender. Drain potatoes and rinse with cool water. Set aside until cool enough to handle, then cut into thick slices.
• Add the olive oil to a heavy pan set over medium heat. Cook the onions until soft, about 5 minutes. Add the garlic, cumin, chili, and oregano and cook, stirring, for another minute. Stir in the sugar, vinegar, and tomatoes. Add a couple pinches of salt and a bit of freshly ground black pepper. Taste and add additional salt if you’d like.
• Add the potatoes to the baking dish and top with olives. Toss lightly. Pour the tomato mixture over the top. Crumble the feta over the tomatoes, drizzle with a little olive oil, and sprinkle with the remaining 1/2 teaspoon oregano.
• Bake for 25 – 30 miinutes until heated through.
• Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.
•  

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Spinach dressed in hot bacon drippings and vinegar until it wilts and becomes surprisingly delicious?

(more…)

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It’s a simple, easy salad with the most amazing flavor – and the vibrant colors of this Roasted Bell Pepper Salad?! I can’t even. So pretty.

The Story Behind the Recipe

I love, love, love a good grocery store. Overflowing rainbow displays of fresh produce are the first to greet you, and then there are the wonderful bulk bins with infinite possibilities and always a mysterious legume or grain. Organic is the rule, not the exception. Going grocery shopping feels like an event, an escape – never a chore.

My favorites in the Pacific Northwest include PCC Natural Markets, Town & Country Markets, and, more nationwide but still great, Whole Foods. Whole Foods is where we found ourselves meandering a couple of Saturdays ago, as we picked up a few groceries for the week.

And it’s also where we found ourselves inhaling a sample of this simple salad of roasted peppers, olive oil, parsley, and feta cheese.

I usually roast my red peppers under the broiler, but this recipe calls for roasting them in a baking dish along with a good amount of olive oil. The peppers soften, wither, and brown a little, all the while infusing the olive oil with their peppery goodness. The oil is then used to dress the salad. Kind of genius, right?

The original recipe includes the option of using preserved lemon, which I didn’t have. So I just perked it up with a little lemon zest.

Why You’ll Love Roasted Pepper Salad

• Unbelievably simple! Just 6 ingredients are all you need to make the most delicious roasted pepper feta salad.
• SO colorful. With red, yellow, and orange bell peppers flecked with red onion, this roasted bell pepper salad looks like the most vibrant sunset.
• Absolutely delicious. Tender, smoky-sweet roasted peppers; fruity olive oil; salty feta; bright lemon zest; a nip of herbaceous flavor in the form of parsley. It’s the BEST combo.
• Travels and keeps well. This roasted bell pepper salad is great for parties and potlucks, or for just making and having on hand for meal prep or to add to larger meals such as a Mediterranean mezze platter.

Roasted Pepper Salad Recipe Ingredients

• Bell peppers – I like to use a combination of red, yellow, and orange bell peppers for a super colorful roasted pepper salad.
• Olive oil – Extra virgin olive oil is your best bet here for the most flavor.
• Red onion – For specks of color (and flavor). So pretty!
• Parsley – I use flat-leaf parsley, but curly will work just as well too.
• Feta cheese – Grab your favorite brand. You can get it already crumbled or crumble it yourself.
• Lemon zest – From one fresh lemon. I like to use a Microplane zester to easily get the topmost layer of zest off of the lemon.

Adaptations/Variations

• Roasted Red Pepper Salad – Swap out the yellow and orange peppers for more red bell peppers. That’s it!
• Vegan/Dairy-Free Roasted Bell Pepper Salad – Swap in vegan feta.

How to Make It

1. Roast the bell peppers in the oven by laying them in a baking dish or on a rimmed baking sheet. Drizzle the olive oil over the top and bake until they’re wilted and brown/black in spots.
2. Cover the peppers with foil or a towel to help them steam and cool. I suggest letting them cool for about 30 minutes. Do not pour any of the oil out – you’ll use this to dress the salad!
3. Carefully remove as much peel as you can from the peppers. Remove the centers and seeds, too, but don’t rinse them – that rinses away the flavor.
4. Chop the peppers into 1-inch pieces and add them to a large bowl along with the parsley, feta, and lemon zest. Pour the oil out of the baking pan/dish and over the salad.
5. Toss until well-combined.

Jump to the full, printable recipe

Fresh, salty, and bright. We’ve enjoyed this roasted pepper & feta salad by itself, as a side dish, and – especially great – stuffed into grilled whole wheat pitas along with salt and pepper tofu for me and chicken for him.

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Roasted Bell Pepper Salad Recipe

This colorful salad combines smoky roasted bell peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.

Course Salad

Diet Vegetarian

Keyword roasted bell pepper salad, roasted pepper and feta salad, roasted pepper salad, roasted red peppers salad, salad with roasted peppers

Prep Time 40 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 155kcal

Author Kare

Ingredients

• 4 bell peppers red, yellow, and/or orange
• 1/4 cup olive oil
• 1/2 small red onion diced [about 1/2 cup]
• 1/4 cup fresh parsley one handful
• 4 ounces crumbled feta cheese about 3/4 cup
• 1 teaspoon lemon zest from one medium fresh lemon

Instructions

Roast the bell peppers

• Preheat oven to 375 degrees Fahrenheit.
• Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain – that’s ok. Remove the centers and seeds also.

Prepare the salad

• Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
• Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.

Notes

Cooking time includes 30 minutes cooling time for the peppers after roasting.

Vegan/Dairy-Free Option:

Swap in vegan feta.

Storage notes:

Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.

Nutrition

Calories: 155kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 221mg | Potassium: 207mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2775IU | Vitamin C: 106mg | Calcium: 105mg | Iron: 1mg

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Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Delicata Squash with Feta and Rosemary
• Roasted Delicata Squash Recipe Ingredients
• Adaptations/Variations
• How to Make It

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

“Squash” is such an ugly word. Say it 10 times fast. Other than that being sort of an impossible task, it also helps you realize just how ugly the word is.

Which is kind of too bad, because squash itself – as in butternut, pumpkin, spaghetti, delicata – is pretty awesome. Actually, I suppose squashes are sort of lumpy and bumpy and often goblin-colored, but as a foodstuff? Come hither.

This particular recipe makes use of the lovely delicata squash. Delicata look a little like chubby striped zucchinis, but inside is a, well, delicate-flavored squash that lends itself well to all sorts of pairings.

This recent post – Roasted Ambercup Squash with Brown Butter – by the fabulous Kiersten of the also fabulous vegetarian food blog Oh My Veggies reminded me of this treatment for delicata squash that I’ve been obsessed with for years, so I Roasted Delicata Squash with Rosemary & Feta with you today.

Squash. Squash. Squash.

It may be an ugly word, but it does make a pretty tasty dish.

Speaking of squash, don’t miss Kiersten’s Guide to Winter Squash, a terrific visual guide to common squashes along with simple tips on storage, preparation, and more.

Why You’ll Love Roasted Delicata Squash with Feta and Rosemary

• It’s super easy! Delicata is small and easy to cut, plus you don’t need to peel it. And it tastes delicious!
• It’s full of nutrients! It’s got lots of fiber, vitamin A, vitamin C, and vitamin E, plus more vitamins and minerals. (source)

Roasted Delicata Squash Recipe Ingredients

• Delicata squash – Choose squash that are heavy for their size with no large blemishes.
• Olive oil
• Rosemary – I think that fresh rosemary adds the most flavor, but you can use half the quantity of dried rosemary if that’s what you have.
• Salt & pepper
• Feta cheese – I only call for a couple of tablespoons, but if you want to add more, feel free!

Adaptations/Variations

• Omit the feta for a vegan/dairy-free version.
• Make it garlicky by tossing in 1/2 teaspoon of garlic powder with the salt and pepper.

How to Make It

1. Cut the delicata squash into half-rounds.
2. Toss with olive oil, rosemary, salt, and pepper.
3. Spread in a single layer on a baking sheet and roast until golden brown in spots and tender.
4. Sprinkle feta over the top to serve. So simple!

I hope you love this delicious spin on roasted delicata squash! I just love how the rosemary adds to the fall vibes and the feta lends a salty, creamy counterpoint to the squash.

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Roasted Delicata Squash with Rosemary & Feta

A terrific fall squash, delicata, gets tossed with rosemary and coarse salt, then it’s roasted until it caramelizes and gets all wonderful and makes the word “squash” seem not so ugly after all.

Keyword delicata squash, roasted delicata squash

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 193kcal

Author Kare

Ingredients

• 2 delicata squash about 1 pound each
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary chopped
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons crumbled feta cheese

Instructions

• Preheat the oven to 400 degrees.
• With a chef's knife, cut the bottom off of the squash to create a flat, stable surface, then place it upright and slice in half lengthwise. Scoop out the seeds with a spoon. Place cut side down and slice into 1/2-inch half-rounds.
• Place squash into a large bowl and toss with the olive oil, rosemary, salt, and pepper.
• Spread onto a large rimmed baking sheet in a single layer.
• Bake for about 20 minutes or until the side facing down is golden brown. Flip and bake for another 5 to 10 minutes until squash is tender and golden on both sides.
• Place cooked squash into a serving dish and sprinkle the feta over the top. Finish with more salt and pepper if desired. Serve.

Notes

11/24/2025 recipe update: I no longer call for the squash to be peeled. I used to prefer it that way, but have since grown to love the thin, flavorful skin on delicata squash. Plus, it makes it easier to prep!

Nutrition

Serving: 1cup | Calories: 193kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 397mg | Potassium: 803mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3147IU | Vitamin C: 28mg | Calcium: 108mg | Iron: 1mg

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