consigliato per te

  • in

    Applesauce Spice Cake

    Welcome fall with this easy applesauce cake! It’s rich, moist, and fragrant with cinnamon, nutmeg, cloves, and allspice. Top with cream cheese frosting or leave plain.

    Photography Credit: Sally Vargas

    When apple season starts, we spend weeks making homemade applesauce and apple butter with apples from our trees. We freeze the applesauce to use all year long so are always looking for ways to use it!
    As our freezer is now packed with applesauce, and there’s more to come, I thought I would experiment with an applesauce cake recipe in the Mitchell Davis’ cookbook Kitchen Sense.
    It’s less of a “cake” and more like a quick bread, similar to our banana, zucchini, and pumpkin breads. The batter comes together quickly, and you pour it into a square baking pan to bake. You could also easily use the same batter to make applesauce muffins instead.

    How to Serve Applesauce Cake
    Applesauce cake can be served straight from the pan, or lift it using the parchment paper to serve on a tray. It’s also great topped with cream cheese frosting, or left plain.
    Serve applesauce cake as an afternoon snack or evening dessert. Either way, a cup of coffee or tea alongside makes a cozy fall treat.
    How to Store and Freeze Applesauce Cake
    Frosted or unfrosted applesauce cake can be stored at room temperature for up to 5 days. (However, if your kitchen is warmer than 70°F, store frosted cakes in the fridge.)
    To freeze: Do not frost the cake. Let it cool completely, then wrap in plastic wrap and then in aluminum foil. Freeze for up to 3 months; thaw overnight on the counter before serving or frosting.
    Check out our other apple cake recipes!
    Updated September 26, 2020 : We spiffed up this post with some new photos and new information to help you make the best cake ever. Some minor changes to the recipe for clarity. Enjoy!

    Applesauce Spice Cake Recipe

    Recipe adapted from Kitchen Sense by Mitchell Davis.

    Ingredients
    2 cups (280g) all-purpose flour
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon ground allspice
    1/2 teaspoon grated nutmeg
    1/4 teaspoon ground cloves
    1/2 teaspoon salt
    1/2 cup (112g, stick) unsalted butter, room temperature
    1 cup (200g) sugar
    3 large eggs
    1/2 teaspoon vanilla extract
    1 cup applesauce
    1/4 cup plain yogurt diluted a bit with milk, or 1/4 cup of buttermilk
    1/2 cup of chopped walnuts
    1/2 cup raisins
    1 batch Cream Cheese Frosting, optional
    Extra walnuts to decorate, optional

    Method

    1 Preheat oven, prepare pan: Preheat oven to 375°F. Lightly grease an 8-inch square baking pan, and then line with parchment to create a sling.
    2 Combine dry ingredients: In a medium bowl, vigorously whisk together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
    3 Make the batter: In a separate bowl using an electric mixer or in a stand mixer, beat butter until light. Add the sugar and beat until fluffy. Add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla and the applesauce and beat until smooth.
    Mix in half of the dry ingredients. Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients and the nuts and raisins, until completely incorporated. Do not over-mix.

    5 Bake: Pour out the batter into your prepared cake pan. Place in the middle rack of the 375°F oven and bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should spring back when touched.

    6 Cool: Remove the cake from the oven. Let cool for 15 minutes. Lift the cake from the pan using the parchment and transfer to a wire rack to cool completely. Frost with cream cheese frosting and sprinkle with some walnuts, if you like, or serve it plain.
    The cake can be stored back inside the pan, or in an airtight container.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    8″ Square Baking Dish

    $19.00 (5% savings) on Amazon
    Buy

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in

    Apple Turnovers

    Method

    1 Get ready: Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet (or use Silpat).
    2 Make filling: In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.
    3a If using puff pastry: Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
    3b If using pie dough: Roll out your pie dough on a lightly floured surface to a 16×11 inch rectangle. Trim the edges to 15×10 inches and cut into six 5×5-inch squares.
    4 Add filling to pastry squares: Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.)

    5 Brush egg mixture on pastry edges: In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry. This will help the pastry seal.
    6 Fold and crimp, add steam vents: Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.

    7 Bake: Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.
    Cool turnovers to warm before serving.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO

  • in

    Get Excited: Introducing Walmart+

    Free unlimited delivery and everyday low prices on groceries, gadgets, and more! Too good to be true? Thanks to Walmart+, it’s not: dinner is on the table fast this fall with less stress and more ease.

    Print

    Photography Credit: Walmart

    This post is written in partnership with Walmart. 
    The name Walmart is already synonymous with low prices, and today we’re excited to share how free unlimited delivery as soon as same day* can help you get dinner on the table tonight.
    Meet Walmart+, a different kind of membership service that will make your life easier this fall and holiday (and beyond).
    The Same Big Savings You Know and Love
    Because Walmart is the world’s largest retailer, they’re able to consistently offer everyday low prices. And of course that’s a huge draw, but with growing families at home quality is really important to our team, and thankfully that’s never sacrificed for price.

    Free Unlimited Delivery as Soon as Same Day

    Since there are thousands of Walmart stores across the country, chances are you’ve likely got one close to home. And free unlimited delivery for groceries and more can be a real lifesaver for busy parents … or busy anyone.
    Big bonus that you can’t find with other grocery delivery services: Walmart+ also delivers everything from household essentials, healthcare products, electronics and more! 

    Imagine being able to order your groceries and add an Instant Pot to your order. Or perhaps you forgot a birthday gift for your mother in law – it’s easy to tack that on, too. A new book for the kid’s remote learning this fall or some new hand weights for your at-home fitness situation? Done and done.

    No Delays, No Hassle
    You’ve probably been there: you order something from another online retailer and are promised your order will arrive by a certain date and then … it doesn’t. There are any number of reasons for these delays, but thankfully with Walmart+ that’s a thing of the past.
    Because they’re coming from your local store, your items don’t have to travel far to get to you. And with Walmart+ you have the option of selecting a one hour window for your delivery, so you don’t have to spend hours waiting for it to arrive.

    So, How Much Does it Cost?
    Good news! An annual Walmart+ membership is just $12.95/month or $98/year. In addition to the savings, quality and convenience there are other benefits, too: membership prices on fuel (save 5 cents per gallon at most Walmart and Murphy’s stores) and mobile scan & go, allowing you to check out with your phone to make in-store shopping fast, easy and contact-free!

    It’s easy to sign up today, and they’re offering a 15-day free trial, so now’s a great time to give it a spin!
    *See membership details. $35 minimum order. Restrictions apply. 

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

  • in

    Oven Baked Sweet Potato Fries

    These oven baked sweet potato fries are so addictive! Wedges of sweet potatoes, tossed with oil, sprinkled with spices, and baked at high heat until browned and crispy at the edges.

    Photography Credit: Elise Bauer

    These. Are. So. Addictive.
    And once you know how to make them, you will never have an excuse to not cook sweet potatoes again.
    Those kids who won’t eat their veggies? Ha!
    They’ll eat so many of these fries, their skin will turn yellow from beta carotene.
    Munch. Yum. Munch. Yum. I’m still eating them in my mind. I brought these over for my father to try. I think he only got to eat one or two because he was also eating the rest of his dinner, the dinner I abandoned in favor of these.
    VIDEO! How to Make Sweet Potato Fries

    How to Make Sweet Potato Fries
    They’re really easy to make, too. Just peel a few sweet potatoes, cut them into wedges or rounds, toss with some olive oil, sprinkle with spices, and bake at a high temperature until lightly browned. So good!
    How to Season Sweet Potato Fries
    Sweet potato fries taste great with spices and seasonings such as:
    Chipotle powder
    Smoked paprika
    Chinese five-spice
    Pumpkin pie spice
    Garam masala
    Cajun seasoning.
    Feel free to use what you like.

    How to Tell When The Fries Are Done
    Sweet potatoes can take high heat, and you might see them and worry they’re burned. The browner they are, the crispier they will be, but there is a fine line between browned and burnt beyond edibility.
    Even if they get really dark, they should still be good because of the natural sugars of the sweet potatoes caramelizing. But watch carefully to ensure that they don’t go from browned to burned.
    Tips for the Best Sweet Potato Fries Ever
    Try to cut them evenly so they all cook at about the same rate.
    Preheat the oven with the baking sheet inside.
    For best browning results bake only one sheet at a time.
    For extra caramelization, sprinkle fries with a little sugar before putting in the oven.
    Swap out half of the oil with melted butter for some extra flavor
    LOVE SWEET POTATOES? CHECK OUT THESE RECIPES

    Updated September 14, 2020 : We added a new video to this post to help you make the best sweet potato fries ever. Enjoy!

    Oven Baked Sweet Potato Fries Recipe

    The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best browning results, bake only one sheet at a time.
    For extra caramelization, sprinkle fries with a little sugar before putting in the oven.
    For extra flavor, try swapping out half of the oil with melted butter.

    Ingredients
    2 pounds orange fleshed sweet potatoes (yams), about 3 large ones
    3 tablespoons extra virgin olive oil
    1 1/2 teaspoons kosher salt
    1 to 2 tablespoons spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.

    Method

    1 Preheat oven and roasting pan: Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.) Place a roasting pan or heavy duty baking sheet (one that can take high heat) in the oven to preheat.
    2 Peel and cut sweet potatoes into wedges: Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into 1/4 to 1/2-inch thick wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.

    3 Toss with oil, salt, spices: Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.
    4 Spread out onto preheated pan: Remove the preheated baking sheet from the oven. Carefully spread the sweet potatoes out in a single layer on the baking sheet. (Watch out, the pan is hot!)

    5 Bake: Bake for 15 to 25 minutes. After the first 10 minutes, remove the baking sheet from the oven and use tongs to turn over all of the sweet potato pieces.
    Return to the oven and bake for another 5 to 15 minutes, or until they are well browned.
    Cooking time depends on the temperature of the oven (500F will need less cooking time than 450F) and the size and thinness of the sweet potato wedges.
    The browner they are, the crispier they will be, but there is a fine line between browned and burnt beyond edibility. Even if they get really dark, they should still be good because of the natural sugars of the sweet potatoes caramelizing. So watch carefully.
    Let cool for 5 minutes before serving.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    Kuhn Rikon Original Swiss Peeler

    $8.05 on Amazon
    Buy

    8-inch Chef’s Knife

    $18.00 on Amazon
    Buy

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in

    Why I Love the Chef’n DishGarden Dish Rack

    A compact dish rack that fits inside the sink and holds a ton? This is it!

    Print

    I have a new dish rack, and it’s pretty great.
    For many years I used this heavy-duty steel frame dish rack from simplehuman, and if you have the counter space for it, it’s a solid choice – sturdy, good-looking, and able to hold a ton of dishes.
    But it’s a beast, and I eventually grew tired of giving up precious counter space for it.
    To replace it I went searching for an in-sink dish rack (I have a double sink) that would hold a lot of dishes and be able to live rust-free in my sink. And I found it!
    Chef’n’s DishGarden dish rack ($16 from Amazon) is a genius design, and I’m shocked I didn’t buy it earlier.

    The circular setup, with its array of plastic posts, holds so much more than traditional plates-go-in-these-slots dish racks. You can fit things in at any angle, which lends itself well to piling up. The rack fits neatly into my sink; it’s angled so it directs water out a silicone spout right into my sink drain; it’s easy to clean; and it only cost me $16.
    I’ve had it for a few months now and am completely satisfied.
    Cheers to good tools!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Cambria Bold
    Cambria Bold is the Product and Lifestyle Director for Simply Recipes. She has almost a decade’s worth of online editorial experience and know-how, first as the Managing Editor for Apartment Therapy’s green living site Re-Nest (RIP) and later as the Design and Lifestyle Editor for The Kitchn. She lives in the Twin Cities with her husband and their two little girls. And, yes, this is her real name.
    More from Cambria LEGGI TUTTO

  • in

    Easy Fish Tacos

    Fish tacos are a favorite quick and easy weeknight meal. Choose cod, tilapia, or halibut, quickly pan-sear in a skillet, and serve with a simply cabbage slaw. 20 minutes start to finish!

    Photography Credit: Sally Vargas

    Since moving to California nearly 10 years ago, I am fairly confident that I have eaten my weight in fish tacos several times over. There are just so many variations — I have to try them all, right?!
    I’ve had tacos with halibut, snapper, and even salmon. I’ve enjoyed tacos with deep-fried fish and tacos with grilled fish. I’ve sampled tacos with tongue-tingling tingling mayo and tacos with tangy fruit salsa. I’ve had tacos at fancy San Francisco restaurants with white tablecloths and tacos from open air taquerias overlooking the Pacific Ocean.
    But there really is only one kind of fish taco that I routinely make myself at home: these easy pan-seared fish tacos with citrusy mayo and a simple cabbage slaw. They’re ready in about 20 minutes and they hit the spot every time.

    Best Fish for Fish Tacos
    Cod, tilapia, or halibut are my go-to choices for fish tacos, but you could really use any white fish fillets. It doesn’t really matter if the fish is a firm variety or more flakey; you break up the cooked fish into the tacos anyway, so perfect presentation isn’t really important.
    Make your life easier and pick up filets that have already been skinned. If you buy from a fish counter, you can always ask to have the skins removed for you at no extra charge.
    If you end up with fillets with the skins still on, it’s no problem. Cook them as directed in the recipe skin-side on top first, then flip so they’re skin-side down. They may need an extra minute or two to cook through. The fish is done when it flakes easily away from the skin.

    The Best Seasoning for the Fish
    I lightly coat my fish with chili powder before searing. It adds a touch of spice to the fish and makes a nice contrast to the cooling cabbage slaw.
    If you’re not a fan of chili powder, use plain paprika or any favorite spice mix. Even just salt and pepper is just fine!
    What’s in the Taco Sauce?
    Again, I keep it simply here. The sauce is just a simple mix of sour cream, mayo, lime juice and a splash of Sriracha.
    I use this saw both to mix a quick coleslaw with red cabbage and also to drizzle over the top. (Or you can do like my husband does and smear the sauce on the tortilla so you’re sure to get some in every bite!)
    Corn or Flour Tortillas?
    I’ve had fish tacos with all manner of tortillas, even cauliflower! This is to say, your choice of tortilla is your own. Personally, I prefer the flavor of corn tortillas the best, especially if you take the time to lightly char them in a dry skillet or over the flames of a gas stove.

    Swaps, Substitutions, and Suggestions
    This is a recipe that is meant to be played with and adapted to whatever you have in the kitchen. It’s really hard to go wrong, even if you’re out of an ingredient and need to swap something else. Here are some suggestions:
    Out of sour cream or mayo? Use whichever one you have! I’ve even used yogurt thinned with milk in a pinch.
    Out of limes? Use lemons instead.
    No red cabbage? Go for green cabbage or savoy cabbage, or skip the slaw entirely.
    All the toppings are completely adaptable. I like avocados, spring onions, cilantro, and radishes, but you could use anything from chopped arugula to thinly sliced apples.
    If you’re not in the mood for fish, you could make this with shrimp instead.
    You can also switch up the cooking method, if you like.
    To grill the fish, buy fillets with the skin left on. Follow the method in this recipe for Grilled Fish Tacos.
    To deep fry your fish, follow the method in this recipe for Crispy Fish Tacos.
    Love Tacos? Try These Recipes
    Updated September 1, 2020 : This recipe for fish tacos is a revision of an earlier recipe that we had on the site. This recipe has been redeveloped and rewritten. Enjoy!

    Easy Fish Tacos Recipe

    TRY THIS! Instead of drizzling the taco sauce over top, my husband likes to smear it on the tortilla before assembling the tacos. He says that way he gets more sauce in each bite. Give it a try and see what you think!

    Ingredients
    For the fish:
    1 pound cod, tilapia, halibut, or other white fish filets
    2-3 teaspoons chili powder, enough to coat the fish
    1 teaspoon salt
    For the fish taco sauce:
    1/2 cup sour cream
    1/4 cup mayonnaise
    3-4 tablespoons lime juice (from 2 limes)
    1 teaspoon hot sauce, optional
    To assemble:
    1/2 small head red cabbage, shredded (about 4 cups)
    12 taco-sized corn or flour tortillas
    1 avocado, sliced
    4 radishes, thinly sliced
    4 spring onions, thinly sliced
    1/3 cup roughly chopped cilantro

    Method

    1 Make the fish taco sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined.
    2 Make the red cabbage slaw: In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat and add more taco sauce if you like. (The cabbage shouldn’t be dripping with sauce; aim for a very thin coating.)

    3 Warm the tortillas: In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. Alternatively, wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, until warm.
    Keep warmed tortillas wrapped in a clean dish towel while you make the fish.

    4 Season the fish: Sprinkle the fish on both sides with chili powder and salt. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated.

    5 Cook the fish: Warm a large cast iron or nonstick skillet on the stovetop. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom.
    Add the fish to the pan and cook for 2 minutes. Flip the fish and cook another 2 minutes. Flip and cook 1-2 minutes longer if needed; the fish is done when it is opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter.

    6 Serve the tacos: Transfer the cooked fillets to a platter and use a fork or a knife to gently break the fish into large chunks. Assemble the tacos with a few pieces of fish, some cabbage slaw, toppings of your choice, and a drizzle of taco sauce.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Emma Christensen
    Emma Christensen is the Editor-in-Chief of Simply Recipes, and has over 10 years of experience creating food and content for web and print. She was formerly the recipe editor for The Kitchn and is the author of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California.
    More from Emma LEGGI TUTTO

  • in

    Barbecued Chicken on the Grill

    1 Oil and salt chicken pieces: Coat the chicken pieces with olive oil and sprinkle salt over them on all sides.
    2 Prepare grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
    3 Sear chicken on hot side of grill, move to cool side: Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill uncovered for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn).
    Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill.
    If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F).
    Cover the grill and cook undisturbed for 20-30 minutes.
    4 Turn over and baste with barbecue sauce: Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 15-20 minutes.
    Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes.
    NOTE that timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with! If you are grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks “low and slow”.
    5 Finish with a sear or remove from heat when done: The chicken is done when the internal temperature of the chicken pieces are 160°F for breasts and 170°F for thighs, when tested with a meat thermometer.
    Or if you insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done.
    If the chicken isn’t done, turn the pieces over and continue to cook at a low temperature.
    If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
    6 Paint with more barbecue sauce to serve. LEGGI TUTTO

  • in

    Easy Greek Salad

    This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it’s ready for a summer picnic!

    Photography Credit: Elise Bauer

    This Greek salad is a favorite of my father’s to make during the summer.
    We usually have plenty of tomatoes and cucumbers growing in the garden, and all you have to do is toss in some red onions, olives, bell pepper, feta cheese, a few herbs, and some olive oil and vinegar and you have beautiful, cooling, fresh, Greek salad.
    All the best ingredients and flavors of Greek cuisine, all in one easy summer salad!

    What To Serve with Greek Salad
    You can serve this salad as a side for just about any of your summer favorites, like grilled chicken or grilled fish. It’s terrific with pita bread that has been brushed with olive oil and toasted or grilled.
    Make-Ahead Tips
    The dressing for this recipe can be made up to three hours ahead and kept at room temperature.
    Except for the tomatoes, all the vegetables can also be chopped a few hours ahead of time and kept refrigerated. Tomatoes are much better when fresh and un-refrigerated, so wait to add those until just before serving.
    Toss all the vegetables with the salad dressing and sprinkle with cheese when ready to serve.

    From the editors of Simply Recipes

    What’s in Greek Salad Dressing?
    The ingredients in this salad are so fresh and vibrant that they only need a simple dressing to bring them together. This one uses olive oil (here’s our favorite!), lemon juice, garlic, red wine vinegar, oregano, and dill.
    This dressing will separate so if you make it ahead just whisk it together before dressing your salad. Even better, make it in a jam jar and just give the jar a few shakes before pouring it over your salad.
    Tame Your Onions
    If you’re not a huge fan of raw onions try this tip from Elise’s mom: soak the chopped onions in a little vinegar or lemon juice while you chop the rest of the salad ingredients. This softens their flavor and makes them a little more palatable.
    TRY THESE OTHER SUMMER SIDE SALADS!

    Updated August 21, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe!

    Easy Greek Salad Recipe

    Tip from my mom: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.

    Ingredients
    6 tablespoons extra virgin olive oil
    2 tablespoons fresh lemon juice
    1/2 teaspoon fresh chopped garlic
    1 teaspoon red wine vinegar
    1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
    1/2 teaspoon dried dill, or 1 teaspoon chopped fresh dill
    Salt and freshly ground black pepper
    3 large plum tomatoes, seeded, coarsely chopped
    3/4 cucumber, peeled, seeded, coarsely chopped
    1/2 red onion, peeled, chopped
    1 bell pepper, seeded, coarsely chopped
    1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
    A heaping half cup crumbled feta cheese

    Method

    1 Make dressing: Whisk the olive oil, lemon juice, garlic, vinegar, oregano, and dill together until blended. Season to taste with salt and freshly ground black pepper.
    This can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.
    2 Combine salad ingredients: Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle with cheese and serve.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    Pyrex 3-Piece Glass Mixing Bowl Set

    $25.59 on Amazon
    Buy

    8-inch Chef’s Knife

    $18.00 on Amazon
    Buy

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO