Greek Salad-Inspired Side Dishes for Hot Summer Months

With summer just around the corner, it's time to think about foods that can be prepared without heating up the kitchen. With an abundance of fresh produce, summer tends to be the time for garden salads and cold side dishes that can be prepared quickly and easily transported to picnics and cook-outs.

Today, I'd like to share a few side dish recipes inspired from Greek Salad ingredients. Traditional Greek salads consist of Romaine lettuce, baby greens, red onion, cucumbers, tomatoes, Kalamata olives, capers, and Feta cheese topped with a tangy vinaigrette dressing. These salads pair well with lamb and pork dishes, grilled meats, and roasted vegetables.

I love experimenting with traditional recipes and turning them into something new. Over the years, I've transformed Greek salad ingredients into sandwich wraps, lettuce wraps, pasta salads, and as an entree served with grilled or roasted meats.

Two of my favorite side dish creations are Greek Orzo Salad and Greek Pasta Salad. Both are cheap to make, require minimal preparation and cooking time, and served cold. The only items that require cooking are the pasta, helping to keep the kitchen from overheating during summer months.

Orzo pasta is similar to rice, but has a flavor-profile comparable to barley. It has a bit of crunch in the center that exudes a nutty flavor. Oftentimes, orzo is used in pilafs, soups, and casseroles and can be made into homemade risotto.

Greek Orzo Salad ingredients include orzo pasta, tomato, cucumber, red onion, feta cheese, Kalamata olives, fresh herbs, and lemon juice. This side dish can be completed in less than 30 minutes and is always a favorite at family gatherings.

GREEK ORZO SALAD
Servings: 4
Prep Time: 20 minutes
Chill Time: 1-2 hours

Ingredients:

4 cups Water
1/2 teaspoon Sea Salt
1 cup uncooked Orzo pasta
1 medium Tomato, seeded and chopped
1 medium Cucumber, skin on, seeded, and chopped
1 small Red Onion, diced
1/4 cup fresh Parsley, chopped
1 tablespoon fresh Oregano, chopped (or 1-1/2 teaspoon dried)
1 tablespoon fresh Basil, chopped (or 1-1/2 teaspoon dried)
3/4 cup Feta Cheese crumbles
18 large Kalamata Olives, pitted
1 Lemon, juice only
1/4 cup Extra Virgin Olive Oil
Salt and Pepper to taste

Directions:

1. In a 2-quart pan, bring water and salt to a boil. Add orzo and cook over high heat for 8 to 10 minutes.

2. While orzo is cooking, chop vegetables and herbs and place in a large mixing bowl.

3. Drain cooked orzo in a colander and rinse with cold water.

4. Add to vegetables and herb mixture. Add olives and Feta cheese. Squeeze fresh lemon juice, add olive oil, and season with salt and pepper. Gently toss to incorporate ingredients. Cover bowl with lid or plastic wrap and place in refrigerator for 1 to 2 hours before serving.

GREEK SALAD PASTA SIDE DISH
Servings: 4
Prep Time: 20 minutes
Chill Time: 1-2 hours

Greek Pasta Salad is a scrumptious side dish that marries well with all types of meat. It is particularly tasty with grilled lamb chops, chicken breasts, and pork chops.

Ingredients:

6 cups Water
1 teaspoon Sea Salt
1 cup uncooked Bowtie Pasta
1 large Tomato, seeded and chopped
1 small Red Onion, diced
1 clove Garlic, minced
1 Lemon, juice only
24 Kalamata Olives, pitted and drained
1/4 cup Capers, drained
1/2 cup Feta Cheese crumbles
1/3 cup Extra Virgin Olive Oil
Salt and Pepper to taste

Directions:

1. In a 2-quart pan, bring water and salt to a boil. Add bowtie pasta and cook for 10 to 12 minutes, until al dente.

2. While pasta is cooking, chop vegetables and place in large mixing bowl.

3. Drain cooked pasta in colander and rinse with cold water. Add to chopped vegetables. Squeeze fresh lemon juice, and add olives, capers, feta cheese, olive oil, and salt and pepper. Gently toss to incorporate ingredients. Cover bowl with lid or plastic wrap and place in refrigerator for 1 to 2 hours before serving.