Greek-Inspired Archives - SueBee Homemaker

Greek Feta Dip

Suebee Homemaker — Thu, 28 Aug 2025 11:00:00 +0000

Greek Feta Dip combines creamy whipped feta, cream cheese, and Greek yogurt with zesty marinated veggies. Serve this dip with toasted baguette, crackers, or raw veggies!

Whipped Feta Dip with Marinated Veggies

There is always a great reason for a delicious dip – game day, a weekend happy hour, girls’ night in, birthday parties, or any holiday gathering. We also like this dip as a side dish for dinner. Pair it with a lean protein and some roasted veggies for a full meal.

The inspiration for this feta dip came from a trip to Chicago. We ate lunch at the Purple Pig and ordered this – and I immediately knew that I had to recreate it.

While this recipe is perfect for summer (the TOMATOES!), you can easily use cherry tomatoes from the grocery store during the cold months of the year. It’s pretty versatile and you can tailor it with different veggies.

Why This Recipe Works:

SIMPLE – This Greek dip is simple to make and requires two basic parts. Marinate the veggies and process the feta mixture. Then assemble and eat!
FULL OF FLAVOR – We love the Greek flavors in this dip – a super creamy feta base, and delicious veggies in a simple marinade.
IMPRESSIVE FOR GUESTS – We enjoy serving this at gatherings with friends and family. It’s impressive, but mostly, delish!

Ingredients Used for Creamy Whipped Feta Dip:

This party snack is made from a handful of ingredients and is the perfect dip for holiday parties. It’s also a great recipe to pair as a side for any dinner.

Feta Cheese – Use either some crumbled feta cheese or a block of feta cheese.
Cream Cheese – Some cream cheese adds some sweetness to the dip.
Greek Yogurt – Greek yogurt helps add some creaminess.
Olive Oil – Use a good quality extra-virgin olive oil.
Fresh Lemon Juice – for a fresh finish
Veggies – Cherry tomatoes, cucumbers, red onion (and olives)
The Veggie Marinade – a combo of olive oil, balsamic vinegar, garlic, and seasonings

How to make Greek Feta Dip:

Step 1
Make marinade. In a small bowl, combine the olive oil, balsamic vinegar, grated garlic, and seasonings (Italian Seasoning, kosher salt, and freshly ground black pepper).

Step 2
Prep veggies. Chop veggies (tomatoes, cucumbers, and red onions) and add to a mixing bowl. Pour marinade over veggies and toss to combine. Let marinate for 15-30 minutes at room temperature.

Step 3
Whip feta cheese mixture. To a food processor, add the feta cheese, cream cheese, Greek yogurt, olive oil, fresh lemon juice, and freshly ground black pepper. Pulse until creamy, about one minute.

Step 4
Add dip to bowl. Use a spatula to add whipped feta dip to a serving bowl. Use a spoon to push some of the cheese around the edges of the bowl, leaving a well in the center for the veggies.

Step 5
Assemble dip (when ready to serve). Pour the marinated veggies into the middle of the bowl over the dip. Add some balsamic glaze over the dip to finish.

Step 6
Serve. Serve Greek Feta Dip with some toasted bread, crackers, or fresh vegetables (like carrots and celery). Some warm pita bread or homemade naan bread would be great too!

I recommend pairing this dip with a cheese platter or part of a mezze platter. We also like this Greek dip over a grilled burger or chicken breast. So good!

STORE leftovers in an airtight container in the refrigerator for up to three days.

Recipe Tips:

Keep the marinated veggies at room temperature before adding to the creamy feta dip.
I recommend using fresh garlic in this recipe.
I always have leftover crusty bread in my freezer. I recommend our Chewy French Bread, Whole Wheat Honey Bread, or Sourdough Focaccia to accompany this dip.
Pita chips, pretzel crisps, and fresh veggies are a great option to serve alongside this whipped feta dip.

Recipe FAQs:

Can I use a block of feta dip instead of crumbled feta?

Yes, you can use a block of feta and it will lead to a creamy dip. Crumbled feta dip is always stocked in our kitchen and works well too.

Do I need a food processor for this recipe?

Yes, a food processor is required to make this super creamy. However, you can use a potato masher or forks if necessary.

Can I make this dip ahead of time?

You can make the feta cheese mixture ahead of time and store in refrigerator. But you’ll need to let it set out a bit to soften before adding marinated veggies and serving.

Can I make this dip spicy?

Yes, you can add a sprinkle of crushed red pepper flakes to this dip to spice it up.

Other Delicious Appetizers:

I’m a sucker for anything snacky! Try one of these appetizers next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Greek Feta Dip

Greek Feta Dip combines creamy whipped feta, cream cheese, and Greek yogurt with zesty marinated veggies. Serve this dip with toasted baguette, crackers, or raw veggies!

Course Appetizer, dips, Side Dish

Cuisine American

Keyword Greek feta dip, marinated veggies

Prep Time 25

Time to marinate veggies 30

Total Time 25

Servings servings

Calories 285kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

1 cup cherry tomatoes – diced
1/2 cup cucumbers – diced
1/4 cup red onion – sliced
1 clove garlic – finely grated
2 Tablespoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon Italian Seasoning
kosher salt and freshly ground black pepper – to taste

For the cheese:

8 oz. feta cheese – crumbles or block
8 oz. cream cheese light – softened
1 cup plain Greek yogurt
2 Tablespoons olive oil
1-2 Tablespoons lemon juice – freshly squeezed

To serve:

sliced black olives – optional
drizzle of balsamic glaze – optional
toasted bread, crackers, and/or fresh veggies

Instructions

Make marinade. In a small bowl, combine the olive oil, balsamic vinegar, grated garlic, and seasonings (Italian Seasoning, kosher salt, and freshly ground black pepper).
2 Tablespoons olive oil, 1 teaspoon balsamic vinegar, 1 clove garlic, 1/2 teaspoon Italian Seasoning, kosher salt and freshly ground black pepper
Prep veggies. Chop veggies (tomatoes, cucumbers, and red onions) and add to a mixing bowl. Pour marinade over veggies and toss to combine. Let marinate for 15-30 minutes at room temperature.
1 cup cherry tomatoes, 1/2 cup cucumbers, 1/4 cup red onion
Whip feta cheese mixture. To a food processor, add the feta cheese, cream cheese, Greek yogurt, olive oil, fresh lemon juice, and freshly ground black pepper. Pulse until creamy, about one minute.
8 oz. feta cheese, 8 oz. cream cheese light, 1 cup plain Greek yogurt, 2 Tablespoons olive oil, 1-2 Tablespoons lemon juice
Add dip to bowl. Use a spatula to add whipped feta dip to a serving bowl. Use a spoon to push some of the cheese around the edges of the bowl, leaving a well in the center for the veggies.
Assemble dip (when ready to serve). Pour the marinated veggies into the middle of the bowl over the dip. Add some sliced black olives and balsamic glaze over the dip to finish (optional).
sliced black olives, drizzle of balsamic glaze
Serve. Serve Greek Feta Dip with some toasted bread, crackers, or fresh vegetables (like carrots and celery). Some warm pita bread or homemade naan bread would be great too!
toasted bread, crackers, and/or fresh veggies

Notes

Store leftover dip in an airtight container for several days.
I recommend using fresh garlic in this recipe.
I always have leftover crusty bread in my freezer. I recommend my Chewy French Bread, Whole Wheat Honey Bread, or Sourdough Focaccia.
You can add this dip to Greek bowls or wraps, over burgers, or chicken breasts.
I recommend pairing this dip with a cheese platter or part of a mezze platter.

Nutrition

Chicken Tzatziki Wraps

Suebee Homemaker — Thu, 17 Jul 2025 11:00:00 +0000

Chicken Tzatziki Wraps are flavorful Mediterranean-style wraps made with tender grilled chicken, crisp vegetables, and a creamy, tangy tzatziki sauce, all tucked into soft naan or tortillas. These simple wraps will be a hit with the whole family!

Best Chicken Gyros

We are true gyro lovers at our home. In fact, there is a food truck about 15 miles from here that we occasionally bike to on our trail system. We bike, stop for beer and gyros, and then bike home (or hop on the train). We call that an EXCELLENT DAY, and the gyros always taste better after a sweat session!

Feta’s Lone Star Greek is the food truck that we love so dearly (plus it’s located at a drafthouse – convenient!), and we especially enjoy the lamb/beef version of their gyros. I’ve tried to recreate it, but I need a very expensive gadget to get it right. Hmmm, we’ll see how that goes.

So in the meantime, let’s enjoy these chicken gyros. They are delicious too!

Why This Recipe Works:

DELICIOUS GREEK FLAVOR – We love the Greek marinade in this chicken recipe. Plus the tzatziki sauce is key to great flavor.
PERFECT SUMMER MEAL – Light your backyard grill, throw on some marinated chicken, pop open a beer, and let’s get this summer party going!
NUTRIENT DENSE – These chicken tzatziki wraps are high in protein and have plenty of fresh veggies. Great taste AND full of nutrients, so a true win/win situation.

What You’ll Need:

chicken – You can use chicken breasts or thighs.
marinade – The marinade is a combo of olive oil, freshly squeezed lemon juice, paprika, ground cumin, onion powder, oregano, salt, and pepper.
wraps or naan bread or pita bread (holy cow, the naan bread is worth the extra time)
tzatziki sauce – Combine Greek yogurt, cucumber, fresh dill, more lemon juice, seasonings, and olive oil.
veggies – Use any combo of veggies you like. We use tomatoes, cucumbers, red onion, plus black olives.

If time permits, try making our Cast Iron Naan. This bread is soft, pillowy, and worth the extra effort!

How to make Chicken Tzatziki Wraps:

Step 1
Prep chicken. If the chicken breasts are large, consider butterflying them. If using chicken thighs, remove visible fat. Place chicken in a resealable bag.

Step 2
Add marinade. In a small bowl, combine the marinade ingredients – olive oil, fresh lemon juice, paprika, ground cumin, onion powder, kosher salt and freshly ground black pepper. Whisk well and then pour over the chicken. Massage with your fingers and then refrigerate.

Step 3
Make tzatziki sauce. In a small mixing bowl, combine tzatziki sauce ingredients – plain Greek yogurt, diced cucumber, fresh minced dill, fresh lemon juice, garlic powder, salt, and pepper. Mix well and place in a small serving bowl. Add a drizzle of olive oil to serve.

Step 4
Prep veggies. Chop the tomatoes, cucumbers red onion, and black olives. You can also use pickled red onions.

Step 5
Prep grill. Preheat an outdoor grill to medium heat. We use our Big Green Egg (fave charcoal grill) and add some wood chips too. We love that smoky flavor!

Step 6
Grill chicken. Add the chicken to the grill grates, add grilling seasoning of your choice, and close lid. Cook chicken on one side for about 7-8 minutes depending on size, and then flip to the other side to finish cooking.

Let chicken rest for 10 minutes and then slice into chunks or strips.

Chicken is considered done when a digital thermometer registers 165 degrees F when inserted into the thickest part of the meat. We normally remove chicken at around 160 degrees and allow for some carry-over cooking.

Step 7
Assemble wraps. Spread naan or wraps out flat to assemble. Then layer the grilled chicken, veggies, and tzatziki sauce on top. Roll some parchment paper around the gyros to help keep them together.

What to serve with Chicken Tzatziki Wraps:

A simple salad with homemade dressing. Try our Grinder Salad Dressing, Strawberry Salad Dressing, or Honey Balsamic Vinaigrette.
Fries – Try our Baked Garlic Home Fries or Spicy Baked Sweet Potato Fries! We like topping baked fries with crumbled feta cheese and chopped cilantro (see below).
Homemade ice cream for dessert!

How to make Feta Fries:

These are simple our Baked Garlic Home Fries plus feta and cilantro!

Prep russet potatoes. Wash the potatoes and pat dry. Then slice in half and then into several wedges. Place in mixing bowl.
Add toppings. Then add the olive oil and seasonings (garlic powder, paprika, cayenne pepper, salt, and pepper and use your hands to combine.
Bake. Spread the prepared wedges on a baking sheet lined with parchment paper. Bake in preheated 425 degrees F oven for 15 minutes. Remove pan, flip potatoes, add garlic, and bake for another 10-15 minutes or until fork tender.
Top with feta. Remove fries from oven and immediately top with crumbled feta cheese and chopped cilantro.

Recipe FAQs:

How should I prepare the chicken?

Grill, pan-sear, or bake the chicken until fully cooked (internal temp 165°F / 74°C). Let it rest, then slice it.

Can I make these ahead of time?

You can prep the chicken and tzatziki in advance. Assemble wraps right before eating for best texture.

Are chicken tzatziki wraps healthy?

Yes! They’re high in protein, contain fresh vegetables, and can be made with whole wheat wraps for added fiber.

Other Delicious Greek Recipes:

Greek food is one of our favorite types of food to enjoy!

We also love our Grilled Buffalo Chicken Wraps and Taco Crunch Wraps!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chicken Tzatziki Wraps

Course Main Dish, wraps

Cuisine American, Greek

Keyword chicken tzatziki wraps, grilled Greek chicken

Prep Time 25

Cook Time 25

Total Time 50

Servings wraps

Calories 534kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken breasts
3 Tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon oregano
2 Tablespoons fresh lemon juice
kosher salt and freshly ground black pepper – to taste

For the tzatziki sauce:

1 cup plain Greek yogurt
1 cup English cucumber seeds removed and diced
1 ½ Tablespoons fresh dill – finely minced
1 Tablespoon fresh lemon juice
1/2 teaspoon garlic powder
kosher salt and freshly ground black pepper – to taste
1 Tablespoon olive oil – to serve

Other ingredients:

6 large naan bread (or any kind of wrap) – use our homemade naan bread
tomatoes, cucumbers, red onion, olives, feta cheese – to serve

Instructions

Prep chicken. If the chicken breasts are large, consider butterflying them. If using chicken thighs, remove visible fat. Place chicken in a resealable bag.
2 pounds chicken breasts
Add marinade. In a small bowl, combine the marinade ingredients – olive oil, fresh lemon juice, paprika, ground cumin, onion powder, kosher salt and freshly ground black pepper. Whisk well and then pour over the chicken. Massage with your fingers and then refrigerate.
3 Tablespoons olive oil, 2 Tablespoons fresh lemon juice 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1/2 teaspoon oregano, kosher salt and freshly ground black pepper
Make tzatziki sauce. In a small mixing bowl, combine tzatziki sauce ingredients – plain Greek yogurt, diced cucumber, fresh minced dill, fresh lemon juice, garlic powder, salt, and pepper. Mix well and place in a small serving bowl. Add olive oil to serve.
1 cup plain Greek yogurt, 1 cup English cucumber, 1 ½ Tablespoons fresh dill, 1 Tablespoon fresh lemon juice, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper, 1 Tablespoon olive oil
Prep veggies. Chop the tomatoes, cucumbers red onion, and black olives. You can also use pickled red onions.
tomatoes, cucumbers, red onion, olives, feta cheese
Prep grill. Preheat an outdoor grill to medium heat. We use our Big Green Egg (charcoal grill) and add some wood chips too. We love that smoky flavor!
Grill chicken. Add the chicken to the grill grates, add grilling seasoning of your choice, and close lid. Cook chicken on one side for about 7-8 minutes depending on size, and then flip to the other side to finish cooking.
Let chicken rest for 10 minutes and then slice into long strips.
Assemble wraps. Spread naan or wraps out flat to assemble. Then layer the grilled chicken, veggies, and tzatziki sauce on top. Roll some parchment paper around the gyros to help keep them together.
6 large naan bread (or any kind of wrap)

Notes

Chicken is considered done when a digital thermometer registers 165 degrees F when inserted into the thickest part of the meat. We normally remove chicken at around 160 degrees and allow for some carry-over cooking.
If time permits, try making our Cast Iron Naan. This bread is soft, pillowy, and worth the extra effort!
To make feta fries, make our Baked Garlic Home Fries and then top with crumbled feta cheese and chopped cilantro.
Store leftover ingredients in separate containers. Assemble when ready to eat.

Nutrition

Greek Chicken Grain Bowls

Suebee Homemaker — Thu, 08 Aug 2024 11:00:00 +0000

These Greek Chicken Grain Bowls are a fresh, nutrient-packed meal with marinated and grilled chicken, wholesome quinoa, crisp vegetables, and all of your favorite Mediterranean toppings. Drizzle with a creamy tzatziki sauce and you have a healthy, satisfying dinner that is also perfect for meal prepping!

Chicken Quinoa Bowls

When it comes to healthy eating, these bowls fit the bill – lean proteins, healthy grains, fresh vegetables, plus lots of flavor. Bowls are still the rage everywhere you go and I’m constantly brainstorming new combos of flavor and texture.

The really great thing about bowls is the customization, especially if you’re feeding kids or picky eaters. You can offer various grains and proteins and let everyone choose their faves.

Why This Recipe Works:

SIMPLE TO MAKE – There are several steps to this recipe but we’re using simple ingredients and making some things ahead of time.
CUSTOMIZABLE – These bowls are customizable according to your taste buds and what you like best. Prep a variety of grains, proteins, veggies, and sauces/dressings – and make them all week long.
GREAT MEAL PREP – We love adding the leftovers to individual meal prep containers and enjoying them for lunches throughout the week.
MEDITERRANEAN FLAVORS – We love Mediterranean food, especially fresh hummus and tzatziki sauce.
NUTRIENT DENSE – If following a Mediterranean diet, you’ll love these healthy grain bowls. A great way to add healthy fats, leafy greens, a variety of vegetables, and different grains.

Ingredients Used:

All of these simple ingredients can be found at your local grocery store.

Chicken Breast – Use about two pounds of chicken breast. I recommend butterflying the chicken for more even cooking.
Marinade – A combo of Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme and oregano, salt, and pepper.
Quinoa – We prefer cooking our quinoa in the instant pot. But you could cook it on the stovetop too.
Tzatziki Sauce – One of our favorite condiments for Mediterranean food.
Hummus – Use either homemade hummus or store-bought.
Other – Tomatoes, cucumber, red onion, feta cheese, baby spinach, crispy chickpeas, fresh herbs, etc.

How to make Greek Chicken Bowls:

Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts. Add to a resealable bag.

Step 2
Make chicken marinade. In a medium bowl, combine the Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme, kosher salt, and freshly ground black pepper. Combine well with a whisk.

This yogurt marinade for chicken is one of many you can use for these bowls. For another, try the marinade we use in our Grilled Chicken Skewers.

Step 3
Add marinade to chicken. Spoon the marinade over the chicken and seal. Use your hands to massage the ingredients into the chicken. Place in the refrigerator for a couple of hours to let the flavors meld.

NOTE: Don’t marinate the chicken in lemon juice for over three hours. So if needed, soak the chicken in the other ingredients and add the lemon juice later.

Step 4
Make tzatziki sauce. In a mixing bowl, combine the Greek yogurt, diced cucumbers, minced dill, seasonings (garlic powder, salt, and pepper), and fresh lemon juice. Stir well and add a drizzle of olive oil to serve.

Step 5
Make the quinoa. You can make the quinoa on the stovetop, according to package directions. Or use your instant pot (my fav way to make quinoa!) and pressure cook for one minute with a 10 minute natural release.

Don’t like quinoa? Substitute farro or brown rice instead (or white rice for picky eaters)!

Step 6
Prep other veggies. Slice the fresh veggies – tomatoes, cucumber, bell pepper, red onion, avocado, olives, or anything you like.

We really enjoy our The Best Healthy Hummus Recipe and make it on repeat. This recipe is pretty large so feel free to make half.

Step 7
Grill chicken. Light an outdoor grill to medium heat – about 350 degrees F. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 160 degrees on a digital thermometer, allowing for a few degrees of carry-over cooking.

NOTE: This chicken will not get as brown due to the white yogurt in the marinade. That’s ok – it’s still delicious!

Step 8
Rest chicken. Let the chicken rest at room temperature for 10 minutes before slicing.

Step 9
Assemble bowls.

Layer the quinoa and hummus. On the bottom of the bowl, spread some quinoa and hummus (homemade hummus or store-bought hummus work great here).
Then add the sliced, grilled chicken.
Add your choice of sliced veggies – tomatoes, cucumber, bell pepper, red onion (we also love our Spicy Pickled Onions), avocado, etc.
Then add a generous dollop of Tzatziki sauce, some feta cheese, a drizzle of olive oil, and some extra salt and pepper!
Optional toppings include olives (Kalamata olives, green olives, black olives), marinated artichoke hearts, or others.

Other Delicious Bowl Recipes:

Try one of these delicious bowl recipes next!

Recipe FAQs:

What are grains?

According to Wikipedia, a grain is a small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption.
All types of grains are good sources of complex carbohydrates, but WHOLE GRAINS (the healthiest kinds of grains) are an especially important part of a healthy diet. Naturally high in fiber, grains help you feel full and satisfied and aids in maintaining a healthy weight.

What is quinoa?

Quinoa is technically a seed, but also classifies as a (gluten-free) whole grain. It’s a good source of protein and fiber. It may take awhile for you to adjust to the texture of quinoa (it did for me) but now we love it!

What are other examples of grains?

Some examples of whole grains include barley, brown rice, buckwheat, bulgar, millet, oatmeal, popcorn, and whole wheat breads and pastas.

Can I use store-bought tzatziki?

Yes, you can use store-bought tzatziki sauce if needed. However, our homemade version is very simple and uses basic ingredients.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Greek Chicken Grain Bowls

These Greek Chicken Grain Bowls are a fresh, nutrient-packed meal with marinated and grilled chicken, wholesome quinoa, crisp vegetables, and all of your favorite Mediterranean toppings. Drizzle with a creamy tzatziki sauce and you have a healthy, satisfying dinner that is also perfect for meal prepping!

Course Main Dish

Cuisine Greek, Mediterranean

Keyword Greek chicken grain bowls, homemade tzatziki sauce, Mediterranean Grain Bowl

Prep Time 40

Cook Time 20

Total Time 1

Servings servings

Calories 649kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken breast – butterflied
1/2 cup plain Greek yogurt
1/4 cup olive oil
1 fresh lemon – freshly squeezed
2-3 cloves garlic – minced
1 teaspoon oregano
1 teaspoon thyme
kosher salt and freshly ground black pepper – to taste

For the Tzatziki Sauce:

1 cup plain Greek yogurt – 2% or full-fat
1/2 medium English cucumber – seeds removed and diced
1 1/2 Tablespoons fresh dill – finely minced
1 Tablespoon fresh lemon juice
1/2 teaspoon garlic powder (or fresh garlic) – minced
kosher salt and freshly ground black pepper – to taste

Other:

2 cups prepared quinoa
1 cup hummus
cherry tomatoes, red onions, avocado, bell pepper, avocado, feta cheese, olives – your choice of toppings to serve

Instructions

Prep chicken. Use a sharp knife to butterfly the chicken breasts. Add to a resealable bag.
Make chicken marinade. In a medium bowl, combine the Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme, dried oregano, kosher salt, and freshly ground black pepper. Combine well with a whisk.
1/2 cup plain Greek yogurt, 1/4 cup olive oil, 1 fresh lemon, 2-3 cloves garlic, 1 teaspoon thyme, 1 teaspoon oregano, kosher salt and freshly ground black pepper
Add marinade to chicken. Spoon the marinade over the chicken and seal. Use your hands to massage the ingredients into the chicken. Place in the refrigerator for a couple of hours to let the flavors meld.
2 pounds chicken breast
Make tzatziki sauce. Make tzatziki sauce. In a mixing bowl, combine the Greek yogurt, diced cucumbers, minced dill, seasonings (garlic powder, salt, and pepper), and fresh lemon juice. Stir well and add a drizzle of olive oil to serve.
1 cup plain Greek yogurt, 1/2 medium English cucumber, 1 1/2 Tablespoons fresh dill, 1 Tablespoon fresh lemon juice, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper
Make the quinoa. You can make the quinoa on the stovetop, according to package directions. Or use your instant pot (my fav way to make quinoa!) and pressure cook for one minute with a 10 minute natural release.
2 cups prepared quinoa
Prep other veggies. Slice the fresh veggies – tomatoes, cucumber, bell pepper, red onion, avocado, olives, or anything you like.
We really enjoy our The Best Healthy Hummus Recipe and make it on repeat. This recipe is pretty large so feel free to make half.
Grill chicken. Light an outdoor grill to medium heat – about 350 degrees f. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 160 degrees on a digital thermometer, allowing for a few degrees of carry-over cooking.
Rest chicken. Let the chicken rest at room temperature for 10 minutes before slicing.
Assemble bowls. On the bottom of the bowl, spread some quinoa and hummus. Then add the grilled chicken, your choice of veggies (tomatoes, cucumber, bell pepper, avocado, and red onion). Top with a generous dollop of Tzatziki sauce, some feta cheese, olives, a drizzle of olive oil, and some extra salt and pepper!
1 cup hummus, cherry tomatoes, red onions, avocado, bell pepper, avocado, feta cheese, olives

Notes

This yogurt marinade for chicken is one of many you can use for these bowls. For another, try the marinade we use in our Grilled Chicken Skewers.
Don’t marinate the chicken in lemon juice for over three hours. So if needed, soak the chicken in the other ingredients and add the lemon juice later.
NOTE: This chicken will not get as brown due to the white yogurt in the marinade. That’s ok – it’s still delicious!
Don’t like quinoa? Substitute farro or brown rice instead!
Store leftover ingredients in separate containers for up to four days.

Nutrition

Greek Tortellini Pasta Salad

Suebee Homemaker — Thu, 11 Jul 2024 11:00:00 +0000

Our Greek Tortellini Pasta Salad combines fresh cheese-filled tortellini pasta, feta cheese, kalamata olives, garbanzo beans, and tons of veggies – all topped with a delicious Greek vinaigrette. This is a delicious summer salad that the whole family will love!

Greek Pasta Salad

Summertime is a perfect time to try all of the pasta salads. Fire up the grill and add a few fresh side dishes. For some other delicious pasta recipes, try our Chickpea Tuna Pasta Salad, Lemon Orzo Pasta Salad, or Zesty Italian Pasta Salad.

I always think of My Big Fat Greek Wedding when I make Greek recipes. That movie is one of my favorites and I’ve watched it several times. I love their BIG family get-togethers and how they are always in each other’s business. It’s how I imagine my family to be – if we didn’t live in six different states! The characters make me laugh and I will never look at a bottle of Windex the same.

Tortellini Pasta is such a great grocery store find. It’s super quick to make and I love the cheese in the center. Try our Fire-Roasted Tomato Tortellini Soup for the best soup using this amazing pasta!

Why This Recipe Works:

SIMPLE – This easy pasta salad is the perfect side dish for summer potlucks. This one gets rave reviews from family and friends!
FULL OF FLAVOR – Your taste buds will be happy with the combo of tender pasta, a variety of veggies, creamy feta, and a tangy homemade Greek dressing.
LOTS OF HEALTHY VEGGIES – We love adding veggies to pasta salads, including crisp cucumbers, plump tomatoes, and thinly sliced red onion.
GREAT FOR ENTERTAINING – Serve this for family gatherings, pool parties, or simple weeknight dinners.

Ingredients Used:

Cheese Tortellini Pasta – We rotate between regular tortellini and a blend of spinach and regular.
Garbanzo Beans – aka chickpeas
Feta Cheese – We use the basil and sun-dried tomato version.
Kalamata Olives – Or use black or green olives instead.
Cucumbers
Cherry Tomatoes
Red Onion
Banana Peppers (optional)
Creamy Dressing – Our tangy dressing combines extra-virgin olive oil, red wine vinegar, dijon mustard, sugar, and seasonings (oregano, garlic powder, red pepper flakes, kosher salt, and freshly ground black pepper).

How to make Greek Tortellini Pasta Salad:

Step 1
Make dressing. In a 12 oz. mason jar, combine the following ingredients – olive oil, red wine vinegar, dijon dressing, sugar, and seasonings. Shake well and set aside.

Step 2
Cook tortellini. Bring a medium stockpot full of water to a boil. Then add some salt and tortellini and turn down heat to a simmer. Let cook just a few minutes until done. Drain pasta.

NOTE: For even more flavor, add a little bit of the zesty Greek vinaigrette to the cooked tortellini while it’s still warm.

Step 3
Chop fresh veggies. Chop the cucumbers, tomatoes, and onions.

Step 4
Prep canned/jarred ingredients. Strain olives and banana peppers. Rinse and drain the chickpeas. Halve the olives and chop banana peppers if desired.

Step 5
Assemble salad. To a large serving bowl, combine the cooled pasta, veggies, jarred ingredients, and feta cheese.

Step 6
Add dressing. Then add some of the dressing and mix well. Add more as desired.

Chill salad in the refrigerator until ready to serve.

Step 7
Serve salad. Add some extra black pepper and fresh basil to serve the salad. Add more dressing as needed.

This salad is best served fresh, but you can store it covered in the refrigerator for up to 2 days. Be aware that the texture of the pasta may change slightly upon storage.

What to serve with Tortellini Pasta Salad:

Try one of these main dish recipes to pair with our Greek Pasta Salad recipe.

Recipe FAQs:

How can I customize this pasta salad?

You can add protein such as grilled chicken or shrimp to make it a more substantial meal. You can also add other Mediterranean ingredients like artichoke hearts or roasted red peppers for additional flavor. Feel free to experiment and make it your own!

Can I make this salad ahead of time?

Yes, you can prepare all the ingredients ahead of time and store them separately in the refrigerator. Combine everything an hour before serving to keep the ingredients fresh and crisp.

Can I use store-bought dressing?

Yes, you can use a store-bought Greek dressing instead of homemade, if desired.

Other Delicious Pasta Recipes:

Looking for other delicious pasta recipes? Try one of these next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Greek Tortellini Pasta Salad Recipe

Our Greek Tortellini Pasta Salad combines fresh cheese-filled tortellini pasta, feta cheese, kalamata olives, garbanzo beans, and tons of veggies – all topped with a delicious Greek vinaigrette. This is a delicious summer salad that the whole family will love!

Course Salad

Cuisine Mediterranean

Keyword greek tortellini pasta salad

Prep Time 25

Cook Time 5

Total Time 30

Servings servings

Calories 474kcal

Author Sue Ringsdorf

Ingredients

For the pasta salad:

20 oz. packaged tortellini – refrigerated version
1 cup english cucumber – sliced thin
1 cup cherry tomatoes (variety) – sliced in half
1/4 cup red onion – sliced thin
15 oz. can garbanzo beans – rinsed and drained
1/2 cup Kalamata olives – sliced in half
1/3 cup banana peppers – drained
6 oz. feta cheese – crumbled

For the Greek Vinaigrette:

1/2 cup olive oil
1/4 cup red wine vinegar
1 Tablespoon honey dijon mustard
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper – to taste

Instructions

Make dressing. In a 12 oz. mason jar, combine the following ingredients – olive oil, red wine vinegar, dijon dressing, sugar, and seasonings. Shake well and set aside.
1/2 cup olive oil, 1/4 cup red wine vinegar, 1 Tablespoon honey dijon mustard, 2 teaspoons sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Cook pasta. Bring a medium stockpot full of water to a boil. Then add some salt and tortellini and turn down heat to a simmer. Let cook just a few minutes until done. Drain pasta.
For extra flavor, add some of the dressing to the warm pasta.
20 oz. packaged tortellini
Chop veggies. Chop the cucumbers, tomatoes, and onions.
Prep canned/jarred ingredients. Strain olives and banana peppers. Rinse and drain the chickpeas. Halve the olives and chop banana peppers if desired.
Assemble salad. To a large serving bowl, combine the cooled pasta, veggies, jarred ingredients, and feta cheese.
1 cup english cucumber, 1 cup cherry tomatoes (variety), 1/4 cup red onion, 15 oz. can garbanzo beans, 1/2 cup Kalamata olives, 1/3 cup banana peppers, 6 oz. feta cheese
Add dressing. Then add some of the dressing and mix well. Add more as desired.
Serve salad. Add some extra black pepper and fresh basil to serve the salad.. Add more dressing as needed.

Notes

For even more flavor, add a little bit of the zesty Greek vinaigrette to the cooked tortellini while it’s still warm.
This salad is best served fresh, but you can store it covered in the refrigerator for up to 2 days. Be aware that the texture of the pasta may change slightly upon storage.

Nutrition

Gyro Pizza

Suebee Homemaker — Wed, 27 Sep 2023 11:00:00 +0000

Gyro Pizza is a fusion of Greek toppings with Italian pizza, making this innovative recipe a go-to in our household. There are various ways to adjust this delicious recipe to satisfy your taste buds!

Greek Pizza

Pizza Night just got a whole lot tastier with this Greek Pizza. We’re using an easy no-yeast flatbread recipe as our base and topping it with a variety of Greek ingredients.

Mediterranean Recipes are some of our favorites because we love the bright and tangy flavors of lemons, tzatziki sauce, olives, and others. We enjoy Greek Feta Dip, Greek Farro Salad, and Greek Cauliflower Bowls with Chicken on the regular.

Our favorite gyro experience ever is from our favorite food truck in Denton, TX. We enjoy biking there on the weekends and hanging out at a brewery right next to the food truck. The lamb gyros are OUT OF THIS WORLD delish!

Why This Recipe Works:

A SIMPLE CRUST – Our flatbread dough is made in mere minutes and doesn’t involve proofing. However, you could make a store-bought crust of any kind including naan bread.
CUSTOMIZABLE – While we have recipes for homemade hummus, tzatziki, naan, Greek Lamb Meatballs, and pickled red onions, you can purchase some or all of these at the grocery store. Use ingredients that the whole family will enjoy.
FULL OF FLAVOR – Greek flavors are delicious and we love the combo of simple ingredients that we use to top the pizza crust. This makes the best pizza!

Greek Pizza Recipe Ingredients:

Flatbread
Hummus
Lamb Meatballs
Cherry Tomatoes
Black Olives
Mozzarella Cheese
Cucumbers
Feta Cheese
Top with Tzatziki Sauce and Spicy Pickled Onions

Be sure to try out all of our best pizza toppings!

Recipe Variations for Gyros Pizza Recipe:

There are a variety of creative ways to make this recipe work for you.

You can make our homemade pizza dough recipe or use store-bought pizza dough of any kind. I also recommend stopping at a pizza restaurant for some pre-made pizza dough.
Instead of hummus, try a tomato sauce instead.
Instead of lamb, use chicken for a delicious chicken gyro pizza.
Use kalamata olives or any Greek olives.
Add some artichoke hearts, fresh dill, red peppers, and additional fresh herbs.
Use fresh mozzarella or another cheese.

How to make Gyro Pizza:

NOTE: If you are extra ambitious, make our Greek Lamb Meatballs and our easy Tzatziki Sauce Recipe ahead of time.

Step 1
Make the flatbread crust.

Combine the flatbread ingredients in a large food processor – flour, parmesan cheese, salt, and red pepper flakes. Pulse and then add the olive oil and hot water. Pulse again until the dough forms into a ball.
Remove the dough to a bowl and either rest until ready to form crust or make the crust immediately.
Use a well-floured surface to roll the flatbread dough out. Add it to a large sheet pan that has been sprayed with oil and sprinkled with cornmeal. Prick the dough with a fork all over the surface.
Par-bake the crust for 8-9 minutes. Remove and add toppings.

Step 2
Add some of the toppings. To the par-baked crust, add a layer of hummus, some sliced (cooked) lamb meatballs, chopped tomatoes, sliced olives, and shredded mozzarella cheese.

Step 3
Bake. Bake for another 9-10 minutes or until you get a crispy crust that is golden brown to your liking. Remove pizza from the oven.

Step 4
Add remaining toppings. Then add the chopped cucumbers, feta cheese, and pickled onions.

Step 5
Serve. Then slice the gyro pizza into squares and serve with dollops of tzatziki sauce. Pair with a side salad with bright Mediterranean flavors.

Storing and Freezing:

Storing – Store leftover flatbread (with toppings) in the refrigerator for up to three days.
Freezing – You can freeze the par-baked flatbread for a month or so (tightly wrapped). Just remove it and let it completely thaw out before adding toppings.

Other Pizza Recipes:

Pizza is definitely on our favorite foods list and here are a few of our favorites.

Quick Pizza Dough – The BEST pizza dough (uses yeast).
Pizza Sauce From Scratch or Homemade Basil Pesto Sauce
PIZZA – Eggcellent Breakfast Pizza, White Sauce Pizza Recipe, Meatball Pizza Recipe
FLATBREAD – Margherita Flatbread, Shrimp Pesto Flatbread

Recipe FAQs:

What is a gyro?

A gyro is a Greek dish combining cooked meat (typically lamb, beef, pork, or chicken) usually served in pita bread, with tomato, onion, and tzatziki sauce.

What is tzatziki sauce?

Tzatziki Sauce is a cold and creamy sauce made from yogurt, lemons, cucumber, and dill.

What is the origin of the word “gyro”?

Gyro comes from the Greek word “γύρος” (pronounced “yee-ros”), which means “turn” or “revolution,” which references the rotating spit that the meat is cooked on.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Gyro Pizza Recipe

Gyro Pizza is a fusion of Greek toppings with Italian pizza, making this innovative recipe a go-to in our household. There are various ways to adjust this delicious recipe to satisfy your taste buds!

Course Appetizer, Main Dish

Cuisine American, Greek

Keyword Greek meatball pizza, Greek pizza, gyro pizza

Prep Time 30

Cook Time 20

Total Time 50

Servings slices

Calories 203kcal

Author Sue Ringsdorf

Ingredients

For the flatbread:

2 ½ cups bread flour
1/2 cup all-purpose flour
1/3 cup parmesan cheese – freshly shredded
1 ½ teaspoons kosher salt
1 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
1 cup hot water

For the toppings:

1 cup hummus
1 Greek lamb meatballs – or another protein
1 cup cherry tomatoes – sliced
1/2 cup sliced olives
1 cup shredded mozzarella cheese
1/2 cup cucumbers – diced
1 cup feta cheese crumbles
top with tzatziki sauce and pickled onions – optional

Instructions

IN ADVANCE – Make lamb meatballs and tzatziki sauce.
Make the flatbread crust.
Combine the flatbread ingredients in a large food processor – flour, parmesan cheese, salt, and red pepper flakes. Pulse and then add the olive oil and hot water. Pulse again until the dough forms into a ball.
Remove the dough to a bowl and either rest until ready to form crust or make the crust immediately.
Use a well-floured surface to roll the flatbread dough out. Add it to a large sheet pan that has been sprayed with oil and sprinkled with cornmeal. Prick the dough with a fork all over the surface.
Par-bake the crust for 8-9 minutes. Remove and add toppings.
2 ½ cups bread flour, 1/2 cup all-purpose flour, 1/3 cup parmesan cheese, 1 ½ teaspoons kosher salt, 1 teaspoon red pepper flakes, 1/4 cup extra-virgin olive oil, 1 cup hot water
Add some of the toppings. To the par-baked crust, add a layer of hummus, some sliced (cooked) lamb meatballs, chopped tomatoes, sliced olives, and shredded mozzarella cheese.
1 cup hummus, 1 Greek lamb meatballs, 1 cup cherry tomatoes, , 1/2 cup sliced olives, 1 cup shredded mozzarella cheese
Bake. Bake for another 9-10 minutes or until you get a crispy crust that is golden brown to your liking. Remove from the oven.
Add remaining toppings. Then add the chopped cucumbers, feta cheese, and pickled onions.
1/2 cup cucumbers, 1 cup feta cheese crumbles,
Serve. Then slice the gyro pizza into squares and serve with dollops of tzatziki sauce. Pair with a side salad with bright Mediterranean flavors.
top with tzatziki sauce and pickled onions

Notes

Storing – Store leftover flatbread (with toppings) in the refrigerator for up to three days.
Freezing – You can freeze the par-baked flatbread for a month or so (tightly wrapped). Just remove it and let it completely thaw out before adding toppings.

Nutrition

Greek Lamb Meatballs

Suebee Homemaker — Mon, 25 Sep 2023 11:00:00 +0000

Greek Lamb Meatballs combine ground lamb with fresh veggies, salty feta cheese, an egg, and breadcrumbs. Serve this delicious dish with tzatziki sauce, hummus, and naan bread for a meal your whole family will love!

Mediterranean Lamb Meatballs

While these meatballs are normally served as a main dish at our home, we also love sharing them as an appetizer or side dish. In fact, they would be a great party or holiday appetizer.

Why This Recipe Works:

SIMPLE INGREDIENTS– These flavor-packed meatballs combine simple ingredients usually found in your local grocery store. This easy recipe makes a great weeknight meal.
TENDER – Adding veggies and feta cheese helps make these meatballs super tender. We love the texture of these juicy meatballs.
FULL OF FLAVOR – We love Greek flavors and these are no exception. Dill is one of our favorite herbs as well and goes great in this Greek lamb meatballs recipe.

Ingredients Used for Greek Lamb Meatballs:

Ground Lamb
Red Onion
Fresh Garlic
Fresh Dill
Feta Cheese Crumbles
Panko Breadcrumbs
Egg
Kosher Salt (or sea salt) and Freshly Ground Black Pepper
Cold Water

How to make Lamb Meatballs:

Step 1
Preheat oven. Preheat oven to 400 degrees.

Step 2
Combine ingredients. In a medium bowl, combine the ingredients – ground lamb, red onion, garlic, dill, bread crumbs, egg, feta cheese, salt, and pepper.

Step 3
Mix ingredients. Use your hands to combine the meatball ingredients. Don’t over-handle. Add 1-2 tablespoons of cold water to add moisture so that the meat mixture is easy to handle.

Step 4
Form meatballs. Then use a cookie scoop to form about 12 even-shaped meatballs (approximately the size of a golf ball). Place in a single layer on a pan lined with parchment paper. Drizzle a bit of olive oil over the top.

Step 5
Bake. Bake the meatballs in a preheated oven for 18-20 minutes or until golden brown and cooked through (until the lamb reaches an internal temperature of 160 degrees).

Step 6
Serve. Serve these Greek meatballs with one or more of the following. Keep in mind that you can use store-bought versions of any of these.

Possible Variations:

Try using a combo of ground lamb with any ground meat – like ground beef, ground chicken, ground turkey, or ground pork.
Use plenty of fresh herbs like fresh parsley or fresh mint.
Add some lemon juice and/or lemon zest for a bright flavor addition.

Other Greek Recipes to Try:

Recipe FAQs:

How do you store lamb meatballs?

Store leftover meatballs in an airtight container in your refrigerator for 3-4 days. These also make excellent meal prep.

Can I freeze these meatballs?

You can freeze raw lamb meatballs in a disposable tin placed in a freezer bag. Thaw frozen meatballs in the refrigerator overnight.

Can I make these into mini meatballs?

Yes, make the meatballs smaller and adjust the cooking time.

Other Homemade Meatballs Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Greek Lamb Meatballs

Greek Lamb Meatballs combine ground lamb with fresh veggies, feta cheese, an egg, and breadcrumbs. Serve this delicious dish with tzatziki sauce, hummus, and naan bread for a meal that your whole family will love!

Course Appetizer, Main Dish

Cuisine Greek

Keyword Greek Lamb Meatballs, homemade meatballs

Prep Time 20

Cook Time 20

Total Time 35

Servings meatballs

Calories 120kcal

Author Sue Ringsdorf

Ingredients

1 pound ground lamb
1 large egg
1/4 cup red onion – minced
2 cloves garlic – minced
1 Tablespoon fresh dill – minced
1/3 cup feta cheese – crumbled
1/4 cup Panko breadcrumbs
kosher salt and freshly ground black pepper – to taste
1-2 Tablespoons cold water – as needed

Instructions

Preheat oven. Preheat oven to 400 degrees.
Combine ingredients. In a medium bowl, combine the ingredients – ground lamb, red onion, garlic, dill, bread crumbs, egg, feta cheese, salt, and pepper.
1 pound ground lamb, 1/4 cup red onion, 2 cloves garlic, 1 Tablespoon fresh dill, 1/4 cup Panko breadcrumbs, 1 large egg, 1/3 cup feta cheese, kosher salt and freshly ground black pepper
Mix ingredients. Use your hands to combine the meatball ingredients. Don’t over-handle. Add 1-2 tablespoons of cold water to add moisture so that the meat mixture is easy to handle.
1-2 Tablespoons cold water
Form meatballs. Then use a cookie scoop to form about 12 even-shaped meatballs (approximately the size of a golf ball). Place in a single layer on a pan lined with parchment paper. Drizzle a bit of olive oil over the top.
Bake. Bake the meatballs in a preheated oven for 18-20 minutes or until golden brown and cooked through (until the lamb reaches an internal temperature of 160 degrees).
Serve. Serve these Greek meatballs with one or more of the following. Keep in mind that you can use store-bought versions of any of these:
Homemade Tzatziki Sauce
The Best Hummus
Cast Iron Naan
Mediterranean Chopped Salad

Notes

Store leftover meatballs in an airtight container in your refrigerator for 3-4 days. These also make excellent meal prep.
You can freeze raw lamb meatballs in a disposable tin placed in a freezer bag. Thaw frozen meatballs in the refrigerator overnight.
You can make these into mini meatballs and adjust the cook time.

Nutrition

Lamb Feta Burgers

Suebee Homemaker — Wed, 26 Jul 2023 11:00:00 +0000

Lamb Feta Burgers are a delectable combination of juicy, tender lamb meat, ground beef, tangy feta cheese, diced veggies, and fresh herbs, creating a unique and satisfying taste experience. This grilled burger offers a Mediterranean twist to traditional burgers and should not be missed.

Mediterranean Burgers

Ultimately, the enjoyment of a lamb feta burger comes down to personal taste preferences. If you appreciate the rich, distinct flavor of lamb and enjoy the tanginess of feta cheese, then this burger can be a delicious and satisfying choice. Put your grill master to work!

While I used 50% lamb and 50% beef in this recipe, 100% lamb would also be a delicious choice.

Why This Recipe Works:

SIMPLE – We love easy dinners, and burgers are a go-to on weekends when we’re ready to indulge a bit.
GREAT FLAVOR – A tender lamb and beef burger filled with feta cheese, fresh veggies, and herbs. We love a nice change from beef burgers.
PARTY FOOD – Burgers make the best party food and they’re fun to pair with all the sides. Who can resist a juicy burger any time of year?

Ingredients Used:

Ground Lamb – with 15-20% fat content
Ground Beef – with 15-20 % fat content (or use 100% lamb instead)
Feta Cheese Crumbles
Veggies – red onion, red bell pepper, jalapeno pepper
Fresh Herbs – basil and dill
Seasonings – garlic powder, onion powder, kosher salt, and freshly ground black pepper

Optional ingredients include fresh garlic, fresh oregano, or red pepper flakes.

How to make Lamb Feta Burgers:

Step 1
Combine the burger ingredients. In a large mixing bowl, combine the lamb, beef, feta cheese crumbles, diced veggies, herbs, and seasonings. Use your hands to mix the ingredients together.

Alternatively, you could use a food processor to chop up the veggies and herbs and then add to the meat mixture.

Step 2
Form patties. Then use your hands to form six equal-sized patties. Flatten them slightly, use your thumb to press down the center of each patty, and place on a baking sheet.

Step 3
Grill. Light a grill to medium-high heat. Place lamb burger patties on the grill grate of a preheated grill and cook until firm and slightly pink in the center, about 5 minutes per side. You could add some additional grilling seasonings here – like seasoned salt, garlic salt, garlic powder, or onion powder.

An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternatively, you can cook the patties to your desired degree of doneness. See below.

Step 4
Rest burgers. When done, remove the burgers to a clean plate and let rest for 5-10 minutes.

Step 5
Grill burger buns. Add a thin layer of butter to the buns, and while burgers are resting, place on the grill until toasty. We like to use brioche buns for our grilled burgers.

Step 6
Serve. Serve burgers with a dollop of tzatziki sauce or toppings of your choice.

What to serve with Lamb Burgers:

A dollop of Homemade Tzatziki Sauce is a healthier Greek yogurt sauce that is perfect on top of Greek Lamb burgers. Other sides include:

Pasta Salad – Lemon Orzo Pasta Salad, Creamy Pesto Pasta Salad, or Zesty Italian Pasta Salad.
Green Salad – Spinach and Goat Cheese Salad, Summer Panzanella Salad, or Classic Wedge Salad with Blue Cheese Dressing.
OTHER: Some Small Potatoes on the Grill or Roasted Asparagus with Prosciutto and Parmesan would also make great sides.

NOTE: This lamb burger recipe could be used to make Greek meatballs. Simply roll the mixture into equal balls, cook them, and top with a delicious sauce.

Other Delicious Burgers:

Here are some of our other favorite burger recipes for you to try next.

Goat Cheese Burgers
Greek Burgers
Green Chile Turkey Burgers
Mushroom Swiss Burgers with Caramelized Onions
Deconstructed Burgers (no bun needed)

Tips for making the perfect burger:

Use a higher fat ground meat. I recommend no leaner than 85%.
Don’t overwork the meat. This will ensure the meat isn’t tough.
If making regular patties, press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
Season liberally. Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
Use high heat. Grill the burgers at 400 degrees or higher.
Try to avoid flipping the patties too often. Let them cook on one side for several minutes before flipping to the other side.
Don’t overcook. My family prefers a bit of pink but proceed at your own risk.

Burger Doneness Temps:

Use a digital thermometer to check the internal temperature of the cooked burgers and decide how you’d like to enjoy them.

Rare: 120 – 125
Medium Rare: 130 – 135
Medium Well: 150 – 155
Well Done: 160 – 165

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Lamb Feta Burgers

Course Grilling, Main Dish

Cuisine American, Mediterranean

Keyword healthy tzatziki sauce, lamb feta burgers

Prep Time 15

Cook Time 15

Total Time 30

Servings burgers

Calories 457kcal

Author Sue Ringsdorf

Ingredients

1 pound lamb
1 pound 85% ground beef
kosher salt and freshly ground black pepper – to taste
1/2 teaspoon each garlic powder and onion powder
1 large jalapeno pepper – diced
1/2 medium red bell pepper – diced
1/4 cup red onion – diced
2 Tablespoons fresh dill – minced
8 leaves fresh basil – minced
6 ounces feta cheese cumbles
hamburger buns
serve with tzatziki sauce

Instructions

Combine the burger ingredients. In a large bowl, combine the lamb, beef, feta cheese crumbles, diced veggies, herbs, and seasonings. Use your hands to mix the ingredients together.
1 pound lamb, 1 pound 85% ground beef, 6 ounces feta cheese cumbles, 1 large jalapeno pepper, 1/2 medium red bell pepper, 2 Tablespoons fresh dill, 8 leaves fresh basil, 1/4 cup red onion, kosher salt and freshly ground black pepper, 1/2 teaspoon each garlic powder and onion powder
Form patties. Then use your hands to form six equal-sized patties. Flatten them slightly and place on a baking sheet.
Grill. Light a grill to medium-high heat. Place patties on the preheated grill and cook until firm and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternatively, you can cook the patties to your desired degree of doneness.
You could add some additional grilling seasonings here – like seasoned salt, garlic salt, garlic powder, or onion powder.
Rest burgers. When done, remove the burgers to a clean plate and let rest for 5-10 minutes.
Grill burger buns. Add a thin layer of butter to the buns, and while burgers are resting, place on the grill until toasty.
hamburger buns
Serve. Serve burgers with a dollop of tzatziki sauce or toppings of your choice.
serve with tzatziki sauce

Notes

Tips for making great burgers:

1. Use a higher fat ground meat. I recommend no leaner than 85%.
2. Don’t overwork the meat. This will ensure the meat isn’t tough.
3. If making regular patties, press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
4. Season liberally. Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
5. Use high heat. Grill the burgers at 400 degrees or higher.
6. Try to avoid flipping the patties too often. Let them cook on one side for several minutes before flipping to the other side.
7. Don’t overcook. My family prefers a bit of pink but proceed at your own risk.

Nutrition

Greek Burgers

Suebee Homemaker — Wed, 07 Sep 2022 11:00:00 +0000

Greek Burgers combine ground turkey with shredded zucchini, red onion, feta cheese, bread crumbs, and a combination of seasonings. Serve this one with a big dollop of homemade tzatziki sauce and pickled red onions for an easy and delicious weeknight meal!

Try my Grilled Salmon Burgers or Juicy Lucy Burgers (with goat cheese) next!

Greek Feta Burgers

I enjoy using ground turkey in many of my recipes, like in my Easy Taco Crunch Wraps, Sweet Potato Turkey Chili, and some Rigatoni with Broccoli. To me, it tastes very similar to ground beef.

When it comes to burgers, ground turkey needs more doctoring up than beef, like in my Green Chile Turkey Burgers. Likewise, I’ve added a handful of ingredients to this recipe for extra flavor. And believe me, it works!

For other Greek flavored recipes, try my Greek Farro Salad, Chopped Greek Pasta Salad, and Mediterranean Chopped Salad.

Ways to use zucchini

I used some shredded zucchini in these simple burgers. We love using zucchini in SO many recipes and here are some ideas for ya.

Eat it raw with some dip.
Spiralize it, and sauté it with other veggies, like my Pesto Vegetable Pasta.
Grill it with a variety of other veggies.
Bake with it to add moisture – like in my Chocolate Zucchini Bread or my Honey Zucchini Bread.
Use it to tenderize meat like in these turkey burgers, Green Chile Turkey Burgers or in some delicious Turkey Zucchini Meatballs.
Fry it up as zucchini fritters.

Ingredient Notes:

Ground Turkey – For four burgers, you’ll need a pound of 93% lean ground turkey.
Zucchini – I used one medium shredded zucchini and squeezed out most of the liquid. After squeezing, the zucchini will amount to about 1/2 cup.
Onion – Finely dice some red onion for these burgers.
Bread Crumbs – Add about 1/4 cup of plain bread crumbs.
Feta Cheese – I added 1/3 cup of crumbled feta cheese to enhance the Greek flavors.
Seasonings – A pinch of salt, garlic powder, and onion powder.

How to make Greek Burgers:

Step 1
Prep zucchini. Use a box grater to shred one medium zucchini. Place in a bowl, add one teaspoon of salt, and then let it sit for 15 minutes to draw out the liquid. Use a clean dish towel to place zucchini in and squeeze out most of the liquid. It’s ok to keep a little bit of moisture for these burgers.

Step 2
Combine ingredients. In a medium bowl, combine the burger ingredients – the ground turkey, shredded zucchini, minced red onion, bread crumbs, feta cheese, and seasonings. Use your hands to combine the ingredients but don’t over mix.

Step 3
Form patties. Use your hands to form four equal patties, gently pressing the ingredients together. Set aside on a clean plate.

Step 4
Grill. Use a large cast iron skillet to cook the patties in a little bit of oil. Cook on one side for about 5-7 minutes over medium-high heat. Then flip and cook on the other side until golden brown. Continue flipping and cooking until done in the center of the burgers.

Step 5
Rest. Let the burgers rest for 5-7 minutes before eating.

Step 6
Make tzatziki sauce. Make my healthy tzatziki sauce recipe to serve with the burgers. Or use another topping of your choice – like sliced cheese and pickles.

Step 7
Make homemade buns as an optional step (or buy some buns). We enjoyed my Soft Burger Buns with these Greek Burgers.

Step 8
Serve. Serve Greek Burgers with a dollop of tzatziki sauce and some quick pickled red onions. These are delicious on buns or even without!

Recipe Tips:

Make the tzatziki sauce in advance so the flavors have time to meld together.
Pickled onions are really delicious on these burgers and I highly encourage you to try them.
I recommend squeezing the zucchini to get most of the moisture out. It’s ok to leave some of it though to add some texture to the burgers.
You can use a little extra feta cheese if desired.
These cook up nicely on an indoor skillet, but you can grill them outdoors as well.
Cook the burgers until they are no longer pink in the center. These should be cooked completely through for safe consumption.

More Grilling Recipes

We love using our Big Green Egg or our Memphis Smoker for our outdoor grilling. I’ve got lots of ideas for you to try, including the following!

No grill? No problem! You can make these indoors in a cast iron skillet (like I did here). Just make sure you check for doneness with a digital thermometer. You want them cooked through like you do with chicken!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Greek Burgers

Course Main Dish

Cuisine American

Keyword greek burgers, Greek feta burgers, turkey zucchini burgers

Prep Time 20

Cook Time 10

Total Time 40

Servings burgers

Calories 180kcal

Author Sue Ringsdorf

Ingredients

1 pound ground turkey – I use 93% lean Jennie-O turkey
1/2 cup grated zucchini – from about one medium zucchini
1 teaspoon kosher salt
2 Tablespoons red onion – minced
1/4 cup Panko bread crumbs
1/3 cup feta cheese
1/2 teaspoon garlic powder and onion powder each
healthy tzatziki sauce and quick pickled red onions – to serve
burger buns

Instructions

Prep zucchini. Use a box grater to shred one medium zucchini. Place in a bowl, add one teaspoon of salt, and then let it sit for 15 minutes to draw out the liquid. Use a clean dish towel to place zucchini in and squeeze out most of the liquid. It’s ok to keep a little bit of moisture for these burgers.
1/2 cup grated zucchini, 1 teaspoon kosher salt
Combine ingredients. In a medium bowl, combine the burger ingredients – the ground turkey, shredded zucchini, minced red onion, bread crumbs, feta cheese, and seasonings. Use your hands to combine the ingredients but don’t over mix.
1 pound ground turkey, 2 Tablespoons red onion, 1/4 cup Panko bread crumbs, 1/3 cup feta cheese, 1/2 teaspoon garlic powder and onion powder each
Form patties. Use your hands to form four equal patties, gently pressing the ingredients together. Set aside on a clean plate.
Grill. Use a large cast iron skillet to cook the patties in a little bit of oil. Cook on one side for about 5-7 minutes over medium-high heat. Then flip and cook on the other side until golden brown. Continue flipping and cooking until done in the center of the burgers.
Rest. Let the burgers rest for 5-7 minutes before eating.
Make homemade buns as an optional step (or buy some buns). We enjoyed my Soft Burger Buns with these Greek Burgers.
burger buns
(In advance) Make tzatziki sauce. Make my healthy tzatziki sauce recipe to serve with the burgers.
healthy tzatziki sauce and quick pickled red onions
Serve. Serve Greek Burgers with a dollop of tzatziki sauce and some quick pickled red onions. These are delicious on homemade buns as well.

Notes

Make the tzatziki sauce in advance so the flavors have time to meld together.
Pickled onions are really delicious on these burgers and I highly encourage you to try them.
I recommend squeezing the zucchini to get most of the moisture out. It’s ok to leave some of it though to add some texture to the burgers.
You can use a little extra feta cheese if desired.
These cook up nicely on an indoor skillet, but you can grill them outdoors as well.
Cook the burgers until they are no longer pink in the center. These should be cooked completely through for safe consumption.

Nutrition

Chicken Hummus Bowls

Suebee Homemaker — Thu, 28 Jul 2022 11:00:00 +0000

Chicken Hummus Bowls combine seared chicken thighs with hummus, quinoa, fresh veggies, and feta cheese. These tasty bowls are both easy to prepare and make great meal prep too!

Hummus Bowls

Oh how I love these hummus bowls! There are just so many things to enjoy and your family will love them!

REALLY FLAVORFUL! – With the flavorful seared chicken, the creamy hummus, crunchy veggies, these bowls are filled with flavor AND texture.
SO EASY – Aside from prepping a quick spice marinade, and whatever toppings you’re craving, these hummus bowls are mostly an assembly job. Plus, they’re super meal prep friendly!
TOTALLY VERSATILE – You can switch these hummus bowls up by changing the toppings, using different kinds of hummus, or even swapping the chicken for another protein. Basically whatever your little heart desires!

Other Mediterranean-inspired recipes include Mediterranean Chopped Salad, Greek Farro Salad, and Pine Nut Hummus!

Ingredient Notes:

Chicken – Using chicken thighs guarantees tenderness. You can use chicken breasts but will have to watch closely to avoid drying them out.
Quinoa – Using the instant pot to cook quinoa is my go-to method.
Fresh Veggies – Some sliced red onion, cherry tomatoes, and cucumbers.
Feta Cheese – The perfect topper to these bowls.
Healthy Tzatziki Sauce – My homemade sauce is delish and simple to make too!

How to make Chicken Hummus Bowls:

Step 1
Prep chicken. Place chicken thighs in a bowl. Add the olive oil and seasonings and mix well. Let marinate for about 30 minutes or more.

Step 2
Cook chicken. In a cast iron skillet over medium-high heat, add a little olive oil and then the chicken. Cook chicken (in batches), turning occasionally after searing all sides, until done. It should be cooked to 165 degrees on a digital thermometer, but watch closely to avoid over-cooking.

Step 3
Cook quinoa. Combine rinsed quinoa and chicken broth in an instant pot. Cook at high pressure for one minute and then do a natural release for 10 minutes. You can also cook your quinoa on the stovetop according to package directions.

Step 4
Prepare bowls. Divide the hummus between four bowls, smearing it along the bottom of each bowl. Add the cooked quinoa, chicken, sliced veggies, olives, and feta cheese.

Step 5
Make some healthy tzatziki sauce (if desired). Or you can buy a dill sauce in the store.

Step 6
Garnish with some fresh lemon and some extra black pepper.

Possible Variations:

Instead of chicken thighs, use chicken breasts. You could also use a different protein – steak, pork, or whatever you prefer.
Feel free to grill your protein instead of cooking in a cast iron on the stovetop.
Any kind of hummus is fine. I used a store-bought plain version but I’m going to try my homemade pine nut hummus next!
Don’t like quinoa? Try rice, farro, couscous or leave it out altogether.
We love tzatziki sauce, but you can buy dill sauces in the store.
Make a wrap using my homemade naan bread (or store-bought) instead of making bowls!

Want a cocktail idea? Try my Frozen Gin and Tonics or a simple Limoncello Moscow Mule!

More Bowl Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chicken Hummus Bowls

Chicken Hummus Bowls combine seared chicken thighs with hummus, quinoa, fresh veggies, and feta cheese. These tasty bowls are both easy to prepare and make great meal prep too!

Course Main Dish

Cuisine Mediterranean

Keyword chicken hummus bowls

Prep Time 20

Cook Time 20

Total Time 40

Servings bowls

Calories 651kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken thighs
3 Tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 medium lemon – freshly squeezed
kosher salt and freshly ground black pepper – to taste

For the bowls:

12 oz. hummus – either homemade or store-bought
1 cup quinoa – plus chicken broth or water
1/3 cup red onion – sliced
1 cup English cucumber – sliced
1 cup cherry tomatoes – halved
1/2 cup black olives – sliced
1/2 cup feta cheese

To serve:

healthy tzatziki sauce – use my homemade version
naan bread – my cast iron naan is delicious!
lemon wedges and extra black pepper

Instructions

Prep chicken. Place the chicken in a mixing bowl. Add the olive oil and seasonings and use your hands to massage the ingredients into the chicken. Let marinate for about 30 minutes (or longer).
2 pounds chicken thighs, 3 Tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1/2 medium lemon, kosher salt and freshly ground black pepper
Cook chicken. In a cast iron skillet over medium-high heat, add a little olive oil and then the chicken. Cook chicken, turning occasionally after searing all sides, until done. It should be cooked to 165 degrees on a digital thermometer.
Cook quinoa. Combine quinoa and chicken broth in an instant pot. Cook at high pressure for one minute and then do a natural release for 10 minutes. You can also cook quinoa on your stove top according to package directions.
1 cup quinoa
Prepare bowls. Divide the hummus between four bowls, smearing it along the bottom of each bowl. Add the cooked quinoa, chicken, sliced veggies, olives, and feta cheese. Top with tzatziki sauce if desired!
12 oz. hummus, 1/3 cup red onion, 1 cup English cucumber, 1 cup cherry tomatoes, 1/2 cup black olives, 1/2 cup feta cheese, healthy tzatziki sauce
Garnish with some fresh lemon and some extra black pepper.
lemon wedges and extra black pepper, naan bread

Notes

Use my homemade and healthy tzatziki sauce for these bowls!
My homemade cast iron naan bread is a delicious addition too.
A list of possible variations are listed on the blog!

Nutrition

Healthy Tzatziki Sauce

Suebee Homemaker — Wed, 27 Jul 2022 11:00:00 +0000

Healthy Tzatziki Sauce is the perfect accompaniment to any Greek meal or as a dip for pita chips. Fresh dill is key to this flavorful dip!

Best Tzatziki Sauce

Greek food is one thing I don’t make nearly enough. I love the flavors so much, but I often don’t think about making it at home, beside some classic hummus – The Best Healthy Hummus Recipe.

That is going to change, because I want to provide a good representation of different cuisines. It’s a goal of mine to make dinnertime memorable (and delicious!), and I hope you decide to venture out too.

Greek food is considered interchangeable with Mediterranean food. It uses many vegetables, olive oils, fish, wine, and various forms of meat. Other important ingredients include olives, pasta, cheese (like feta), lemon juice, herbs, bread, and yogurt.

This Homemade Tzatziki Sauce is a staple in my Greek Cauliflower Bowls with Chicken and Chicken Hummus Bowls. It brings all the Greek flavors to this dish, and you are definitely going to want to try it. It’s also great with just some baked pita chips and fresh veggies.

What makes a great Tzatziki Sauce?

Greek yogurt – Use a full-fat version for an extra creamy consistency.
Cucumbers – Finely diced (as pictured below) and squeezed of excess moisture.
Fresh Dill – This is the KEY ingredient and you’ll need to mince up plenty – about 1 1/2 tablespoons.
Fresh Lemon Juice – A hearty squeeze of a lemon is all you need here.
Seasonings – Garlic powder (or use fresh), kosher salt, and freshly ground black pepper.
Olive Oil – Drizzle a bit of olive oil over the finished Tzatziki sauce. SO good.

Make your own homemade Greek yogurt using this method!

How to make Homemade Tzatziki Sauce:

I recommend making the Tzatziki Sauce several hours in advance to get those flavors melding together.

Step 1
Prep cucumber. Finely dice the cucumber, and then squeeze the excess moisture out (if necessary) with some paper towel.

Step 2
Mince the dill. Remove the smaller branches of dill and finely dice it.

Step 3
Combine ingredients. In a small bowl, combine the Greek yogurt, cucumbers, dill, seasonings, and fresh lemon juice. Top with a drizzle of olive oil.

Pro-Tip: Make some pita chips for this sauce or pair with our Mediterranean Grain Bowls. 1) Take fresh pita bread, 2) brush olive oil all over them, 3) season with paprika, salt, and peppe, and 4) bake.

Recipe FAQs:

Is tzatziki sauce healthy?

This sauce IS full of nutrition, using Greek yogurt, fresh cucumber, dill, lemon, and a combo of seasonings.

Can I use sour cream instead of Greek yogurt?

You CAN use sour cream instead but it may change the tanginess of this sauce.

Can I use a regular cucumber instead of an English cucumber?

I prefer using English cucumbers because they are less watery. However, if you cut all the seeds out, you should be fine using regular cucumber.

How long does homemade tzatziki sauce stay fresh?

This sauce will stay fresh for about three days, stored in an airtight container in the refrigerator.

Other Sauce Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Healthy Tzatziki Sauce

Healthy Tzatziki Sauce is the perfect accompaniment to any Greek meal, or as a dip for pita chips. Fresh dill is key to this flavorful dip!

Course Salad, Snack

Cuisine Mediterranean

Keyword healthy tzatziki sauce, homemade tzatziki sauce

Prep Time 15

Total Time 15

Servings servings

Calories 35kcal

Author Sue Ringsdorf

Ingredients

1 cup plain Greek yogurt – 2% or full-fat
1/2 medium English cucumber (about a cup) – seeds removed and diced
1 1/2 Tablespoon fresh dill – finely minced
1 Tablespoon fresh lemon juice
1/2 teaspoon garlic powder (or fresh garlic) – minced
kosher salt and freshly ground black pepper – to taste
1 Tablespoon olive oil – drizzle on to serve

Instructions

Prep cucumber. Finely dice the cucumber, and then squeeze the excess moisture out (if necessary) with some paper towel.
1/2 medium English cucumber (about a cup)
Mince the dill. Remove the smaller branches of dill and finely dice it.
Combine ingredients. In a small bowl, combine the Greek yogurt, cucumbers, dill, seasonings, and fresh lemon juice. Top with a drizzle of olive oil.
1 cup plain Greek yogurt, 1 1/2 Tablespoon fresh dill, 1 Tablespoon fresh lemon juice, 1/2 teaspoon garlic powder (or fresh garlic), kosher salt and freshly ground black pepper, 1 Tablespoon olive oil
Add to your favorite mediterranean recipes!

Notes

This Tzatziki Sauce is great on top of Greek bowls, or used as a dipping sauce for veggies and pita chips.
This sauce will stay fresh for about three days, stored in an airtight container in the refrigerator.

Nutrition

Mediterranean Chopped Salad

Suebee Homemaker — Mon, 06 Jun 2022 11:00:00 +0000

This Mediterranean Chopped Salad is not only insanely delicious, it’s picture perfect for serving company. Start with a bed of chopped greens and add all the Greek flavors, including fresh veggies, olives, chickpeas, and crumbled feta cheese!

Chopped Salad

You know it’s summertime when new salads start hitting the blog! I actually crave fresh greens, which is a good thing, right? But they do take a little planning to get them prepped and eaten before the ingredients go limp in the refrigerator!

THIS chopped salad hits all the right notes. Fresh, healthy, tangy, crunchy, and let’s not forget pretty! We eat with our eyes first which is why I like to “play with my food” to get it just right before eating it.

All the pops of color spell FRESH! I’m all about a giant bowl of greens, and this chopped salad is often times a complete meal for me.

My hubby? He’d prefer it along a side of smoked pork butt, spatchcock chicken, or a some cedar plank salmon!

Ingredient Notes:

Lettuce Greens – Use any crunchy lettuce you prefer. For this batch, I used romaine green lettuce. Bagged lettuce is ok, but I never find it to be as crunchy as using whole heads of lettuce.
Fresh Veggies – A combo of cherry tomatoes, red onion, and English cucumbers.
Olives – Any kind of olives works, including green, red, or Kalamata.
Chickpeas – My personal favorite canned bean! Just rinse and drain.
Banana Peppers – These add delicious flavor, especially if you add some with a little heat.
Dressing – A simple combo of olive oil, lemon juice, red wine vinegar, dijon mustard, honey, and seasonings. Homemade dressings are ALWAYS best!

How to make Mediterranean Chopped Salad:

Step 1
Make the dressing. In a mason jar, combine the olive oil, fresh lemon juice, red wine vinegar, dijon mustard, honey, oregano, salt, and pepper. Shake vigorously to mix.

Step 2
Chop veggies. Clean and chop the lettuce, tomatoes and cucumbers. Thinly slice the red onion.

Step 3
Drain canned goods. Drain the liquids off the chickpeas, olives, and banana peppers.

Step 4
Assemble salad. Spread the lettuce out on a large tray. Top with the remaining toppings, including the feta cheese.

Step 5
Add dressing. If serving a larger group, add the dressing to the large salad. If serving a smaller group (and plan to have leftovers), then add the dressing to individual salads.

Main dish suggestions to pair:

You’ll want to pair this salad with a main dish of some kind. Or if you’re like me, add chicken to the salad! Here are some ideas for mains.

Grilled Chicken Skewers – Perfect for summer grilling weather!
Turkey Meatloaf Muffins – A spin on the classic meatloaf recipe, and delicious!
Pasta – Try some Skinny Fettuccini Alfredo, a Classic Chicken Parmesan, or The Ultimate Lasagna Recipe!

Recipe FAQs:

What is the difference between Mediterranean Food and Greek Food?

Greek Food IS Mediterranean food, while not all Mediterranean Food is Greek. This is due to their geographical regions. The Mediterranean encompasses Spain, Italy, Greece, Egypt, Turkey, Syria, and others.

THIS dish is both Mediterranean and Greek!

Are chopped salads healthy?

Generally, chopped salads are healthy IF you use a combo of fresh veggies and minimal processed toppings. Be wary of your dressings too and try to make homemade versions so you can control the sugar.

How long will this Mediterranean stay fresh in the refrigerator?

This will stay fresh for a couple of days. Adding toppings to salads can add wetness to them, causing them to get a bit soggy. Always wait to add dressings if you are meal prepping salads.

For other delicious salads, try our Italian Chopped Salad, a Kale and Quinoa Salad, Famous La Scala Chopped Salad, or this Crunchy Asian Cabbage Salad!

xoxo ~Sue

Mediterranean Chopped Salad

This Mediterranean Chopped Salad is not only insanely delicious, it's picture perfect for serving company. Start with a bed of chopped greens and add all the Greek flavors, including fresh veggies, olives, chickpeas, and crumbled feta cheese!

Course Salad

Cuisine Mediterranean

Keyword Mediterranean Chopped Salad

Prep Time 30

Total Time 30

Servings large servings

Calories 447kcal

Author Sue Ringsdorf

Ingredients

For the chopped salad:

12-16 cups romaine lettuce – chopped
1/2 cup red onion – thinly sliced
1 1/2 cup cherry tomatoes – halved
1 1/2 cup cucumbers – chopped
15 oz. chickpeas – rinsed and drained
1/2 cup banana peppers – sliced
1 cup olives (any kind) – chopped
1 1/2 cup crumbled feta cheese

For the dressing:

1/2 cup olive oil
1 Tablespoon lemon juice – freshly squeezed
2 Tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons dijon mustard
1/2 teaspoon oregano
kosher salt and freshly ground black pepper – to taste

Instructions

Make the dressing. In a mason jar, combine the olive oil, fresh lemon juice, red wine vinegar, dijon mustard, honey, oregano, salt, and pepper. Shake vigorously to mix.
1/2 cup olive oil, 1 Tablespoon lemon juice, 2 Tablespoons red wine vinegar, 2 teaspoons dijon mustard, 2 teaspoons honey, 1/2 teaspoon oregano, kosher salt and freshly ground black pepper
Chop veggies. Clean and chop the lettuce, tomatoes and cucumbers. Thinly slice the red onion.
Drain canned goods. Drain the liquids off the olives, and banana peppers. Rinse and drain the chickpeas.
Assemble salad. Spread the lettuce out on a large tray. Top with the remaining toppings, including the feta cheese.
12-16 cups romaine lettuce, 1/2 cup red onion, 1 1/2 cup cucumbers, 1 1/2 cup cherry tomatoes, 15 oz. chickpeas, 1/2 cup banana peppers, 1 cup olives (any kind), 1 1/2 cup crumbled feta cheese
Add dressing. If serving a larger group, add the dressing to the large salad. If serving a smaller group (and plan to have leftovers), then add the dressing to individual salads.
Store leftover salad and dressing in the refrigerator for a couple of days. Best to eat it before the salad wilts!

Notes

This will stay fresh for a couple of days. Adding toppings to salads can add wetness to them, causing them to get a bit soggy. Always wait to add dressings if you are meal prepping salads.

Nutrition

Greek Farro Salad

Suebee Homemaker — Thu, 05 Aug 2021 11:00:00 +0000

Greek Farro Salad is fresh and healthy, bursting with Mediterranean flavors. This delicious salad combines farro, fresh veggies, artichoke hearts, chickpeas, olives, and feta cheese – with a zesty Greek salad dressing. A perfect main course salad or a side dish to your choice of protein!

If you love Greek flavors, you’ll also love my Chopped Greek Pasta Salad. For a full meal, these Greek Cauliflower Bowls with Chicken are always a sure win and include the tastiest Homemade Tzatziki Sauce!

Mediterranean Salad Recipe

If you’ve been around here for long, you know that salads are a major thing in my kitchen. I’m constantly looking for new ways to make healthy eating interesting and delicious. So when my sister shared a recipe that we made back in the day, I took it and adapted it. The old recipe was delish, but I decided to make my own dressing and add farro.

What is farro?

Farro is a nutty, chewy, ancient grain that is full of health benefits. High in fiber and protein, and low in fat and cholesterol, this grain is a sure win for healthy eating. Pearled farro is found in most grocery stores and cooks quicker than whole farro. It can be used interchangeably with quinoa in most dishes.

Farro can be easily cooked on the stovetop but I prefer to use my instant pot. Just 10 minutes of pressure cooking and then a 12-minute natural release will result in a nice al dente result. Using chicken broth instead of water when cooking it adds even more flavor.

It’s Farmer’s Market Week!

This week I’m collaborating with some of my food blogging friends to celebrate the best flavors of summer in what we are calling Farmer’s Market Week.

All week we will be sharing some of our favorite recipes that incorporate ingredients you will find at your local farmer’s market. You can find more farmer’s market inspiration at the bottom of this post after the recipe, so keep scrolling!

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA, or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert, and more.

Salad Ingredients Used

Farro – An ancient grain that is nutty in flavor and delicious to eat. Read more above!
Fresh Veggies – A combo of cherry tomatoes, cucumbers, red onion, and bell pepper. You could add a variety of other veggies if desired.
Chickpeas – My favorite canned bean so I added extra in this salad. We can’t get enough!
Artichoke Hearts – I used marinated artichoke hearts and strained off the liquid.
Olives – Both green and black olives were used for this salad. I love the taste of olives in this salad!
Feta Cheese – I normally buy the tomato and basil versions of feta cheese. But you could use the plain too.

Greek Salad Dressing

Olive Oil – Extra-Virgin Olive Oil is what I normally use in dressings.
Lemon – Use a fresh lemon! You’ll need one tablespoon for the dressing.
Red Wine Vinegar – This vinegar really adds to the Greek flavor.
Honey – Just a little sweetener goes a long way.
Dijon Mustard – To add to the creaminess of the dressing. I keep it on hand at ALL times!
Seasonings – Oregano, kosher salt, and freshly ground black pepper.

How to make Greek Farro Salad

Cook the farro. You can cook the farro on the stovetop according to the packaged directions. I use my Instant Pot and do a pressure cook for 10 minutes followed by a 12-minute natural release. Use water or chicken broth (my preferred liquid for grains).
Prep the dressing. In a mixing bowl, combine all the dressing ingredients – olive oil, lemon juice, red wine vinegar, honey, dijon mustard, and seasonings. Whisk and then pour into a mason jar.
Chop the fresh veggies. Chop the cherry tomatoes, cucumber, red onion, and bell pepper.
Strain canned/jarred items. Strain the olives, chickpeas, and artichoke hearts.
Combine the salad ingredients. Combine all the salad ingredients in a large salad bowl.
Add the dressing. Pour the Greek dressing over the salad and stir to combine.
Refrigerate. Refrigerate the salad. The flavors will continue to meld together as it sits. SO delicious!

Expert Tips”

Ideas for substitutions. If you’d like, you can add or subtract veggies as you wish. Try green onions, chopped zucchini and yellow squash, and other types of peppers. Quinoa would be a nice alternative to farro as well.
When to add the dressing. If you are serving a large group, add the dressing about an hour before mealtime. Otherwise, it’s best to store the dressing and salad separately to avoid it getting too soggy.

Serve this as a side to:

Grilled Cedar Plank Salmon
Grilled Chicken Skewers
Juicy Lucy Burgers (with goat cheese)
Roasted Vegetable Pesto Panini

Reasons to love this salad:

Ohmygosh y’all. This salad is so good! Here’s why we love it!

The combo of flavors is amazing! The Greek flavors plus fresh veggies plus nutty farro equals delicious times 100.
You can enjoy it as a main or a side dish. This is a well-rounded meal with plenty of protein if you want to serve it as a main course. Otherwise, it’s a great side for burgers, chicken, steaks, or salmon.
Simple to make. While you’re cooking the farro, you can prep the entire salad. Chop the veggies, strain the canned/jarred items, and make the dressing. Totally doable on a weeknight too!
Stores well. I suggest adding dressing to the amount of salad you think you’ll be eating that day and storing the remaining separately. You can definitely add the Greek dressing a couple of hours before mealtime, but leftovers stay fresher if you wait to add it that day.

Kitchen Tools Used: (affiliate links)

Instant Pot
Global 7-inch Knife

xoxo ~Sue

Greek Farro Salad

Course Main Dish, Side Dish, Snack

Cuisine American, Mediterranean

Keyword Greek farro salad

Prep Time 20

Cook Time 25

Total Time 45

Servings 2-cup servings

Calories 622kcal

Author Sue Ringsdorf

Ingredients

For the salad:

12 oz. marinated artichokes – strained
1 cup green olives
1 cup black olives
2 cups cherry tomatoes – halved
1 medium red bell pepper – chopped
1 1/2 cups english cucumber – chopped
1/2 cup red onion – sliced
30 oz. chickpeas – rinsed and drained
6 oz. feta cheese – crumbled
1 cup farro

For the dressing:

1/2 cup olive oil
1 Tablespoon lemon juice – freshly squeezed
2 Tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons dijon mustard
1/2 teaspoon oregano
kosher salt and freshly ground black pepper – to taste

Instructions

Cook the farro. You can cook the farro on the stovetop according to the packaged directions. I use my Instant Pot and do a pressure cook for 10 minutes followed by a 12 minute natural release. Use water or chicken broth (my preferred liquid for grains).
1 cup farro
Prep the dressing. In a mixing bowl, combine all the dressing ingredients – the olive oil, lemon juice, red wine vinegar, honey, dijon mustard, and seasonings. Whisk and then pour into a mason jar.
1/2 cup olive oil, 1 Tablespoon lemon juice, 2 Tablespoons red wine vinegar, 2 teaspoons honey, 2 teaspoons dijon mustard, 1/2 teaspoon oregano, kosher salt and freshly ground black pepper
Add all ingredients to a large salad bowl – the cooked and cooled farro, the fresh veggies, canned/jarred veggies, and the feta cheese. Toss.
1 medium red bell pepper, 1 1/2 cups english cucumber, 2 cups cherry tomatoes, 1/2 cup red onion, 30 oz. chickpeas, 12 oz. marinated artichokes, 1 cup green olives, 1 cup black olives, 6 oz. feta cheese
Add the dressing to the salad before serving.

Notes

When to add the dressing. If you are serving a large group, add the dressing about an hour before mealtime. Otherwise, it’s best to store the dressing and salad separately to avoid it getting too soggy.

Nutrition

Here’s more Farmer’s Market Week Recipes

Starters and Sauce Recipes

Pineapple Cheese Ball by Take Two Tapas
Quick Refrigerator Pickles by Cookaholic Wife

Side Dishes Recipes

Air Fryer Corn on the Cob by Devour Dinner
Chow Chow by Palatable Pastime
Roasted Eggplant Raita by Magical Ingredients
Sauteed Swiss Chard by House of Nash Eats

Main Dish Recipes

Greek Farro Salad by SueBee Homemaker

Dessert Recipes

Peach Crisp Popsicles by A Kitchen Hoor’s Adventures