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!

Print

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.

This vegetarian – and vegan! – red beans and rice recipe checks all the boxes. Cozy and comforting? Check. Hearty and healthy? Check. Just about the cheapest dinner recipe around? Big ‘ol check.

Table of Contents

• The Story Behind the Recipe
• Developing This Vegetarian Beans & Rice Recipe
• Ingredients
• How to Make Vegetarian Red Beans from Scratch
• What to Serve with Meatless Red Beans & Rice
• How to Store It
• Can I Freeze Vegetarian Red Beans & Rice?
• Can I Substitute Canned Beans?

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

The Story Behind the Recipe

I don’t know about you, but grocery bills have been causing me physical pain lately. $8 for a dozen eggs?! Seriously – ouch.

So I’ve been leaning more into budget-friendly recipes, and red beans from scratch have been my fave.

I make these vegetarian red beans and rice every other Monday or so and we enjoy a heap of beans and rice for dinner and lunch the next day. But wait, there’s more! THEN into the freezer goes the remainder for several more meals down the road. And the entire thing costs, what, $7 total to make, if that? Such a winner.

It’s not just about budget, though. This vegetarian red beans and rice recipe makes for beans that are seriously crave-worthy, with a smoky depth that truly rivals any meaty counterpart.

Developing This Vegetarian Beans & Rice Recipe

I started with this NYT Red Beans & Rice recipe, swapping out the meat to make this red beans and rice recipe vegetarian, and swapping in flavor in other ways, tweaking the recipe until I thought it was just right.

So how do we get all that flavor – particularly, that mouthwatering smokiness – with none of the meat? I have to give a special call-out to the #1 magic ingredient, smoked paprika. Made from pimenton peppers smoked over oak, I’m a firm believer that this ingredient belongs in every vegetarian and vegan’s pantry. Smoked paprika lends that heavy hit of smokiness that can usually only be found in meat products, and it’s glorious.

Here’s what else we’ve got:

Ingredients

• Dried red beans – a full pound to feed a crowd or meal-prep up your life.
• Smoked paprika – I’ve already sung its praises, but seriously: deep, smoky heaven right here.
• Cayenne pepper – Just a bit for the tiniest hit of heat. Of course, if you’re a heat seeker, load up.
• Onions, celery, and green bell pepper – the holy trinity of Cajun and Creole cooking.
• Garlic – lots of it.
• Dried basil, rubbed sage, and a bay leaf – for more flavor-amping action.
• Scallions and parsley – added at the end for color, and of course, flavor.
• White long-grain rice – the perfect carby counterpart to your protein- and fiber-rich beans.

(Keep scrolling for the full, printable recipe.)

How to Make Vegetarian Red Beans from Scratch

The full recipe is just below, but in a nutshell, just know that it’s not super fast process. TOTALLY WORTH IT THOUGH. And it is mostly hands-off.

The basic steps are:

• Soak your beans – overnight or using the fast-soak method.
• Cook up your aromatic veggies and spices, then add the soaked beans and water.
• Cook! It usually takes just under an hour. While the beans are cooking, prepare the rice.
• Once the beans are just about done, pull out a cup of beans, mash them, and add them back into the pot for some creaminess.
• Add scallions, parsley, and the perfect amount of salt.
• Serve with rice and, of course, enjoy your frugal and unbelievably delicious meal.

What to Serve with Meatless Red Beans & Rice

• A nice, fresh kale salad is amazing with red beans and rice.
• Cornbread is the perfect accompaniment. This vegan cornbread looks fabulous!
• Mac and cheese hits the comfort food quotient out of the park! If you’re okay with eating dairy, I recommend The Best Mac & Cheese Ever or, for a hit of heat, jalapeño macaroni & cheese. If you’re vegan, you don’t have to miss out, because this dairy free mac and cheese is insanely good.

How to Store It

Store leftovers in an airtight container in the refrigerator. Leftover red beans and rice should last about 5 days in the fridge.

Can I Freeze Vegetarian Red Beans & Rice?

Yes! Transfer to an airtight container or freezer bag and squeeze out any excess air. I like to store my beans and rice separately so I can serve them separately when I warm them back up. Label and freeze for up to 3 months. To thaw, place in the fridge overnight, then warm on the stovetop.

Can I Substitute Canned Beans?

I haven’t tried it this way yet, but it’s totally possible … you just might not get the full depth of flavor. I recommend sautéing the veggies and seasonings, then deglazing with a cup or so of veggie broth and adding in 4 cans of drained red beans. Simmer for about 20 minutes while you cook your rice, adding more vegetable broth if it starts to get dry. Add salt and pepper to taste. (I’ll update this section after I’ve tried it!)

Print

Vegetarian Red Beans & Rice

This budget-friendly, uber-hearty recipe takes the New Orleans classic and removes the meat – but not the flavor. The ultimate vegan and vegetarian comfort food meal!

Course Main Course

Cuisine American

Keyword beans

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 413kcal

Author Kare

Cost $5

Equipment

• 1 Dutch oven 4.5 quarts or larger

Ingredients

• 1 pound dried red beans
• 4 tablespoons olive oil, divided
• 2 medium yellow onions diced
• 6 medium garlic cloves minced
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dried basil
• 1 teaspoon rubbed sage
• 1/8 teaspoon cayenne pepper
• 1 teaspoon fresh-ground black pepper
• 1 medium green bell pepper diced
• 2 medium ribs celery diced
• 1 bay leaf
• 8 cups water
• 2-3 teaspoons kosher salt
• 6 cups cooked long-grain white rice This is if you're serving all the beans at once – otherwise, you may want to make less rice. My rule of thumb is about 3/4 cup of rice per serving.

Toppings

• Diced scallions
• Chopped parsley
• Sour cream or vegan sour cream

Instructions

Soak beans.

• Rinse and pick through dried beans, pulling out any broken beans or debris. To soak, you can use one of two methods. Overnight method: Add beans to a large pot or bowl and fill with water to about 2 inches above the beans. Let sit overnight. Drain water. Quick-soak method: Add beans to a 4.5-quart or larger pot. Fill with water to about 2 inches above the beans. Set over high heat and bring just to a boil. Remove from heat and cover. Let sit for one hour. Drain water.

Cook beans.

• To a 4.5-quart or larger pot, add 3 tablespoons of the olive oil. Add the onion. Cook over medium-low heat, stirring frequently, until the onions are tender, 8-10 minutes.
• Add the remaining tablespoon of olive oil along with the garlic, smoked paprika, cayenne, basil, sage, and black pepper. Cook, stirring frequently, for 1 minute.
• Add the bell pepper and celery and cook, stirring occasionally, until tender, about 5 minutes.
• Add the beans along with the bay leaf and 8 cups of water.
• Increase heat to high and bring to a boil. Reduce heat to a simmer and cook, uncovered, until beans are tender, 45 minutes to an hour. To check to see if the beans are done, I do two things: 1. Pull a couple of beans out and blow on it. If the skin peels, they're done or very close to it. 2. Taste test three or four beans – if they're all tender and not hard in the middle, they're done!
• Turn off heat. Pull out one cup of beans and add to a bowl. Use a potato masher to mash the beans then return to the pot and stir to incorporate.
• Stir in the scallions, parsley, and salt. I like things on the salty side, so I start with 2 teaspoons of salt, then taste and usually add one or two more until it's just right. If you're not sure, start with 1 teaspoon and go from there. If you don't think your beans have enough flavor, keep going!
• Let beans sit off-heat for 5-10 minutes before serving.

Make rice.

• Follow the instructions on your rice container to cook your rice.

Serve!

• Add beans to a bowl along with a scoop of rice. Top with scallions, parsley, and a dollop of sour cream or vegan sour cream if you like.

Prep leftovers.

• We usually throw a couple of servings of beans and rice in the fridge for lunch the next day, then freeze the rest. You can place a couple of servings at a time in a freezer bag, squeeze out the air, and flatten to freeze, or use your favorite freezer containers. I usually just freeze the beans and make the rice fresh. It's so convenient to have a quick meal ready to thaw, heat, and eat for busy days!

Nutrition

Serving: 1cup | Calories: 413kcal | Carbohydrates: 69g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 603mg | Potassium: 860mg | Fiber: 10g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 4mg

The post Vegetarian Red Beans & Rice appeared first on Kitchen Treaty.