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.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Marinated Cheese & Olive Skewers
• Ingredients
• Adaptations/Variations
• How to Make Cheese & Olive Skewers
• Tips for Success
• More Appetizer Recipes

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

The Story Behind the Recipe

A few weeks ago, I signed up to bring a couple of homemade vegetarian snacks to a teacher appreciation event. The theme of the day was “mocktails and appetizers,” which I thought was so stinking cute!

I wanted to bring some easy, hand-held appetizers that were satisfying and filling without being super heavy. I made triangle-shaped cucumber cream cheese sandwiches (I want to share that recipe soon too!) for one side of the platter, and for the other, I decided to come up with some sort of olive-and-cheese-on-a-stick situation.

I found this recipe on the Goya website, decided to make my own spin on it, and loved these cheese and olive skewers so much that I couldn’t wait to share them with you all!

Why You’ll Love Marinated Cheese & Olive Skewers

This olive and cheese appetizer is impressive-looking, yet SO EASY! I love it for just about any occasion, but I’ve got my eye on Christmas especially this year because of the red and green situation.

They’re super portable, really easy to assemble and transport from one location to the next. They go VERY well with wine (I’m absolutely making these cheese & olive skewers the next time I whip up a batch of red sangria!)

Basically, they’re good-looking, taste amazing, easy to make, and super portable. The king of appetizers, these skewers are! 👑

Ingredients

• Green olives – You can really go with any green olive you like here, but I prefer small Manzanilla olives stuffed with pimentos. I like the smaller olives because they look good and don’t overpower the other ingredients
• Peppers – Sweet, mild, slightly spicy piquanté peppers, found in the pickle section of my grocery store, are my go-to for these cheese and olive skewers. Pimentos, roasted red peppers, or other pickled red peppers will work.
• Fresh mozzarella – You’ll want a log of your favorite fresh mozzarella, which, when cut into 3/4-inch cubes, should make right around 3 dozen skewers.
• Olive oil – I like a nice extra-virgin olive oil for these skewers, but it doesn’t have to be extra-virgin nor very expensive.
• Orange – Just your standard navel orange here. You’ll zest and juice it.
• Rosemary – Just a sprig to really infuse the oil with its flavor without being overpowering.
• Garlic – Fresh garlic, sliced, helps infuse the marinade with garlic flavor.
• Crushed red pepper flakes – I like just a little pinch, but if you’re into heat, pour it in!
• Parsley – I like to add this to the marinade after it’s been heated up so that it retains its vibrant green color.

Adaptations/Variations

• Use a different type of cheese: Salty cubes of feta are wonderful for a bold alternative, or use another mild cheese like queso blanco or harvarti, gouda, or even a mild cheddar will work.
• Swap out the sweet piquante peppers: Try slices of pimentos or roasted red peppers, cherry peppers, or if you prefer a hotter pepper, you can opt for something like Mama Lil’s.
• Make it vegan and dairy-free by swapping in a firm vegan cheese or even extra-firm, pressed tofu, which will take on the flavors of the marinade.
• Add in some lemon zest for more zippy citrus flavor.

How to Make Cheese & Olive Skewers

First, you make your marinade. Add the olive oil and other marinade ingredients (except the parsley) to a small saucepan and bring JUST to a simmer. Heat, without boiling, for about two minutes, then remove it from the heat. Throw in the parsley and then let it cool.

Then, cut your fresh mozzarella into cubes, about 3/4-inch or so. Add those to a container along with the olives and peppers. When the marinade is cool, pour it over the peppers, cheese, and olives and toss gently.

Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.

When you’re ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.

Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.

Tips for Success

• Make sure you cool the olive oil mixture completely before adding it to your ingredients. If it doesn’t cool, the warm oil could melt your cheese!
• Make-ahead tips: Begin marinating the ingredients up to 48 hours before assembling your skewers. You can assemble them and refrigerate for up to 48 hours in advance, too.

I hope you love this cheese and olive appetizer as much as we do! These marinated cheese and olive skewers are super easy, simple yet really kinda fancy, and best of all, they taste amazing.

More Appetizer Recipes

• 4-Ingredient Guacamole
• Pizza Pinwheels
• Dill Pickle Deviled Eggs
• Watermelon & Marinated Tofu Skewers
• Buffalo Cheese Ball
• Moroccan Spiced Almonds

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Marinated Cheese & Olive Skewers

The perfect appetizer! Green olives, sweet spicy peppers, and mild cheese are marinated in olive oil, orange, garlic, & herbs. So easy and SO good!

Keyword cheese and olive appetizer, cheese and olives, marinated cheese, marinated cheese and olive skewers

Servings 36

Calories 93kcal

Author Kare

Equipment

• 72 bamboo skewers affiliate link

Ingredients

• 3/4 cup olive oil
• 1 orange zested & juiced
• 2 cloves garlic thinly sliced
• 1 5-inch sprig fresh rosemary
• Pinch red pepper flakes
• 2 tablespoons minced fresh parsley
• 10 ounces small manzanilla green olives stuffed with pimentos 1 [10-ounce] jar should have at least 72 olives, enough for 2 per skewer
• 14 ounces juanita piquante peppers or pimentos, or roasted red peppers
• 16 ounces fresh mozzarella cut into 36 [3/4-inch] cubes

Instructions

• First, make the marinade. To a small saucepan over medium-low heat, add the olive oil, the zest and juice from the orange, garlic, rosemary sprig, and crushed red pepper flakes. Bring to just below a simmer and warm for a couple of minutes until the garlic is fragrant. Remove it from the heat, stir in the parsley, and let it cool completely.
• Cut your mozzarella into around 36 cubes, about 3/4-inch or so. Add those to a container or dish along with the olives and peppers.
• When the marinade is room temp, pour it over the peppers, cheese, and olives and toss gently.
• Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.
• When you're ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.
• Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.

Notes

Recipe adapted from Goya

Nutrition

Serving: 1g | Calories: 93kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 331mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 0.2mg

The post Marinated Cheese & Olive Skewers appeared first on Kitchen Treaty.

I’m not Italian. So, totally, not even close. Even if one of my ancestors contributed a teensy amount of Italy to my melting-pot blood, I’m thinking it turned out to be a recessive thing.

Which is kind of a bummer, really. I’m so white bread. I don’t have the first clue how to say “mozzarella” or “biscotti” like Giada does. Eating that stuff, though, is a different story. I am pretty good at that.

Italian food. I don’t think there’s any cuisine I love more. Espresso, cheese, wine, pasta, pesto, olives, basil, tomatoes tomatoes everywhere.

And Panzanella, also known as Italian bread salad. I’m sure my version – based on the Ina Garten version and the version I personally think is the most perfect salad ever – is Americanized to the nth degree. It’s also insanely delicious.

The bread is more like big, beautiful croutons than limp mounds of soggy stuff (which, I admit, the first time I heard of bread salad, this is what I imagined). Olive-oil-toasted bread hunks along with rustic chops of green and red peppers, tomatoes, cucumbers, sweet onions, green olives, and basil plucked fresh from the garden, then tossed with a nice olive oil and balsamic dressing kissed with Dijon mustard. This stuff makes me want to write run-on sentences.

Here in Seattle, we’re finally seeing a few tomatoes ripen. Why not find a use for that half loaf of stale bread you’ve got laying around, and a couple of those amazing tomatoes? Oh, and here’s the audio file of how to pronounce “Panzanella” so you don’t have to go around saying “Panzaneeya” or “Panz… [mumble, trailing off].” Not that I ever did such a thing.

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Perfect Panzanella Salad Recipe

Olive-oil-toasted bread hunks, rustic chops of green and red peppers, tomatoes, and more – plus basil plucked fresh from the garden. Perfect panzanella indeed.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Kare

Ingredients

• 3-4 cups bread cubes from a one, two, or even three day old loaf of rustic, crusty bread. This is the perfect use for half that leftover baguette, I think.
• 5-6 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 medium green bell pepper cut into bite-size chunks
• 1/2 medium red bell pepper cut into bite-size chunks
• 2 medium tomatoes cut into wedges
• 1/2 medium cucumber peeled and cut bite-size chunks
• 1/2 medium sweet onion red works too, if you like, sliced
• 15 leaves fresh basil chiffonaded
• 15 or so green olives cut in half if they’re big

Vinaigrette dressing:

• 1/4 cup olive oil
• 1 1/2 tablespoons white balsamic vinegar I’m sure regular ol’ balsamic would be equally tasty
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon finely minced garlic
• 1/4 teaspoon kosher salt
• Fresh ground black pepper to taste

Instructions

• Heat 3 tablespoons of the olive oil in a large saute pan. Medium heat.
• Keeping the heat on medium, add the bread cubes and the salt, and toss.
• Stir frequently, for about 10 minutes, until the cubes are nice and toasty and brown. Add more olive oil as you go – 1 tablespoon at a time – when the pan starts looking too dry. I usually end up using about 6 tablespoons of olive oil.
• Remove bread cubes from heat.
• Add the veggies, basil, and olives to the bowl.
• Make the viniagrette: In a small bowl, whisk together all the ingredients.
• Add the bread to all of those good-looking veggies, pour in the vinaigrette, and toss well.
• Top with a sprinkling of more kosher salt and fresh ground black pepper, to taste. Serve.

Notes

Adapted from Ina Garten

Originally published July 16, 2010

The post Panzanella Salad appeared first on Kitchen Treaty.

Okay, not really.

But maybe.

Traditional 7-Layer Dip, the Mexican-inspired fiesta-in-a-bowl, is a wildly popular appetizer – and with good reason. It starts off with spiced refried beans, topped with sour cream, guacamole, salsa, cheese, olives, and a smattering of veggies.

Cue record scratch for vegans and even vegetarians. Sour cream and cheese is a no-go for plant-based folk, and even the refried beans can be a problem if they have lard in them.

Soooo I set out to make a 7-Layer Dip that was just as delicious – and almost as easy – as the original.

A lot of Vegan 7-Layer Dip recipes have vegan queso in the list of ingredients, and I’m sure they are absolutely delicious. But I’ve found time that for me, a nice savory cashew cream gives a dish almost everything I was getting from cheese. So I had a hunch that this dip would be absolutely delicious without adding a cheesy situation (and I really think it is).

So here’s the scoop for this Vegan 7-Layer Bean Dip:

• Layer 1: Vegetarian refried beans + taco seasoning, all whipped up into spicy perfection
• Layer 2: Cashew sour cream. Tangy, creamy, the perfect counterpoint to the aforementioned spiciness
• Layer 3: Salsa, baby. Salsa.
• Layer 4: Guacamole – more than what most 7-Layer Dip recipes call for. Because avocado.
• Layer 5: Chopped yellow bell pepper. This basically stands in for the yellow color the cheddar cheese was providing to help keep it pretty, but it also adds a delightfully cool crunch to the whole situation.
• Layer 6: Sliced black olives.
• Layer 7: Halved cherry tomatoes and sliced scallions.

Okay so we’re kind of looking at eight layers if we go ingredient-by-ingredients but I PROMISE your mouth won’t care.

Touchdowwwwnnn!

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Vegan 7-Layer Bean Dip

Who needs cheese when you have creamy guacamole and tangy vegan sour cream? Not us! This decked-out bean dip is the perfect appetizer for vegans or non-vegans alike. (My carnivorous guy LOVES it!)

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 15-ounce can vegetarian refried beans
• 1 1-ounce packet taco seasoning mix
• 1 cup vegan cashew sour cream*
• 1 cup chunky salsa mild, medium, or spicy – your choice, excess liquid drained
• 2 cups guacamole store-bought or homemade
• 3/4 cup diced yellow bell pepper
• 1/2 cup cherry tomatoes halved
• 1 2.25 oz. can sliced olives, drained
• 3-4 green onions sliced (about 1/3 cup)
• Tortilla chips for serving

Equipment:

• Pie plate or shallow glass serving bowl around 10 inches in diameter is ideal
• Offset spatula for easy spreading

Instructions

• In a medium bowl, mix together the refried beans and taco seasoning. Spread evenly in serving dish.
• Top with sour cream and spread evenly.
• Top with salsa and spread the best you can.
• Add guacamole. Same thing – spread right to the edges.
• Arrange bell pepper, cherry tomatoes, olives, and green onions over the top. I like to keep them around the perimeter because I think it looks pretty that way!
• Serve immediately with loads of tortilla chips, or cover and chill for up to 8 hours before serving. (If you’re making ahead of time, be sure to place a layer of plastic directly over the guacamole to prevent browning.)

Notes

* Right out of the blender, your cashew sour cream might not be quite thick enough to spread in an even layer and stay that way. You can see from my pictures that I had trouble keeping nice clean layers. It still tastes delicious, but if you want those perfect layers, I suggest refrigerating your sour cream for at least a couple of hours first.

Adapted from Chelsea’s Messy Apron

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When it comes to creating and sharing recipes, fall is my happy place. Maybe it’s the pumpkin; perhaps it’s my nesting instinct kicking in hardcore. Whatever it is, I am always inspired this time of year.

All this to introduce a recipe that is actually not autumn-ish at all. In fact, I created it over the summer. But I also think it’s perfect for this busy time of year. You’ve got grains (orzo), protein (chickpeas), and deliciousness (capers and olives). Deliciousness is important, am I right?

By the way, did you know naming recipes can be really, really hard? I mean, first, ideally you actually want to, you know, describe the dish. But sometimes a bunch of the ingredients deserve equal billing. And suddenly you have, like, four of the ingredients in the name of the recipe. Like with this chickpea orzo salad. Oh hey! Maybe I should have just called it “chickpea orzo salad.” … but I’ve already created one orzo salad with chickpeas already and, considering how much I like the combo, it’s probably going to keep happening. So here we have a chickpea orzo salad with a bit of a Greek side – black olives, capers, oregano. Hence “Greek-ish Orzo Salad.”

Gosh, that was uninteresting.

But I promise, this salad is not! It is the opposite! It is interesting!

It’s really full of flavor – hearty with bits of salty, tangy from the dressing but with the perfect balance of salt/sweet. I adore the kalamata olives and capers. My thought was that so many orzo salads call for feta. And feta is glorious and all but it’s often made with cow’s milk. No bueno for me. And besides, there are other ways to get that salty/tangy thing and keep the salad plant-based. (Oh hi, olives and capers!)

This is a perfect potluck salad, by the way. It’s hearty enough to stand in as a main dish for the vegans, but great for a side as well. I also love throwing it in a mason jar along with some greens like baby arugula or spinach for an easy, portable, satisfying lunch.

Note I don’t I actually throw it. That’d be messy.

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Orzo Chickpea Pasta Salad with Olives

A simple pasta salad with loads of flavor, and hearty enough to stand in as a main dish. The perfect potluck salad – or stick some in a mason jar for an easy portable lunch!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 1/2 cups dry orzo pasta
• 1 15-ounce can chickpeas (also known as garbanzo beans), drained and rinsed
• 1/2 medium red onion diced
• 1/4 cup drained capers
• 1/2 cup sliced pitted kalamata olives
• 1/4 cup good extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon honey or agave syrup*
• 2 tablespoons diced fresh parsley
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt + more to taste
• 1/2 teaspoon freshly ground black pepper + more to taste

Instructions

• Cook orzo according to package instructions. I like to salt the heck out of the water – once it tastes like ocean water, you’re there!
• Drain orzo and let cool.
• Add orzo to a medium mixing bowl along with the remaining ingredients. Mix well. Yep, that easy! Taste and add additional salt and pepper if desired.
• Transfer to a serving bowl and, well, serve!
• Keeps in a sealed container in the refrigerator for about 4 days.

Notes

* Vegan option

Use agave syrup instead of honey.

The post Orzo Chickpea Pasta Salad with Olives appeared first on Kitchen Treaty.

So when I decided to serve a chilled soup shooter recipe for my plant-based canapé party, I thought it was the perfect time to bring the idea to fruition. No pun intended. You know, because tomatoes are a fruit?

Moving on …

This recipe has a longer list of ingredients than most of mine do. That’s because I wanted to get a little more fancy schmancy than my norm for my class.

But this soup is still super simple to make – just throw the ingredients in the blender, pour into glasses, garnish, done!

Flavor-wise, it took me a bit of tinkering to get the gazpacho just right. In the end, two traditional ingredients – almonds and bread – got the texture to where I wanted it.

Yep! Almonds and bread. Not necessarily something you’d expect, just looking at it, but there you have it. (Note that you can totally leave one or both out if they seem weird to you – the soup might just be thinner and not quite as full-bodied).

Tomato juice, on the other hand, is not necessarily a traditional gazpacho ingredient, but I felt this one needed it to make it more Bloody-Mary-like.

And then we have shallots, garlic, tomatoes, cucumbers – stuff you’d find in a regular gazpacho that gives it heaps of flavor. Along with Worcestershire, horseradish, and Tabasco. Because hello Bloody Mary.

But the best part of this recipe is how you dress it up. I used cute little 1/2 pint Weck jars dipped lightly in a mix of celery salt and freshly cracked black pepper, assembled skewers with green olives and a baby pickle, and then plopped a celery stick in for good measure. It’s a salad … it’s a soup … it’s a mocktail … it’s whatever you want it to be! Oh, and it’s really really tasty, too.

Creamy, zingy, just the right amount of spice. I love how refreshing this soup is on a hot summer day.

Tip: Make the soup and prepare the garnishes ahead of time, then refrigerate overnight or even for a couple of days. The flavors of the soup will have longer to develop – making it even more tasty – and serving these Bloody Mary Gazpacho Shooters to guests will be a breeze.

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Another thing I’m not sure about? How to pronounce “Niçoise.” For me, it’s one of those words that I read occasionally but have never, to my recollection, actually heard out loud. That “ç” must make it sound really fancy, but yeah. No clue. I need Eminem to use it in a hit song so that I can finally learn how to correctly pronounce the word. Not that that’s, um, ever happened before.

So, this salad! Classic salad Niçoise generally boasts tuna, hard-boiled eggs, Niçoise olives (a small, bold black olive), tomatoes, baby potatoes, and green beans or, if you’re fancy, “haricots verts” (yeah, I’m not sure how to pronounce that one, either). It’s all piled atop a bed of crisp lettuce. A drizzle of Dijon-spiked vinaigrette brings the whole thing together.

But, as I mentioned before, no tuna in this vegetarian salad Niçoise recipe – instead, we’ve got chickpeas! Chickpeas are, incidentally, my favorite sub for tuna – they’ve got protein, they’re healthy, and they’re delicious on their own but also transform into all kinds of various forms of otherworldly goodness.

Once I got the tuna substitution issue out of the way, another pesky problem popped up. I couldn’t find Niçoise olives anywhere! Even at high-end grocery stores with olive bars. No bueno. So I subbed in kalamata olives instead. Is it blasphemy? I’m not sure. But I am sure that it’s very, very delicious.

Olive this Chickpea Salad Niçoise.

You know I had to.

(more…)

The post Chickpea Salad Niçoise appeared first on Kitchen Treaty.

I have a dream. And that dream is, someday, to go to Greece. I picture crisp white stucco buildings packed tightly along hills, cobalt seas lapping below, sun shining, and me, in a long, gauzy, white dress with strappy sandals, strolling the cobblestone streets that weave their way between tucked-away cafes and incredible vistas. And I totally wouldn’t have blisters from the sandals and all that walking, because dreams don’t include blisters.

It’ll be awhile until we can get there, so for now, we have Creamy Greek Potato Salad. Which … is not even close to the same thing. But it is delicious! So there is that.

This salad brings together tender red potatoes, sliced cucumbers, cherry tomatoes, red onion, and kalamata olives, tossed in a creamy and garlicky tzatziki sauce. I love that Greek yogurt forms the base instead of the traditional mayo – you still get the creaminess of typical potato salad, but it’s a much healthier option. Healthier is good!

This is a light, bright potato salad bursting with Greek-inspired flavors. I think it’s the perfect salad to bring to Fourth of July picnics, summer potlucks, and barbecues. Just like I would be the perfect person to bring to, say, Santorini!

Someday. But for now, there’s salad!

(more…)

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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!

Print

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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