Foodie Friday: Summer Sides

Greek Green Bean Salad
Via Peas and Crayons

Summer is simply the best time for tasty fruits and veggies.  Are you looking for some fresh and healthy side dishes to add to your recipe collections?  We've found some great ones for you to try out.  Enjoy!

Greek Green Bean Salad
For the salad~
6 oz fresh green beans, trimmed + halved
1/4-1/3 cup chopped red bell pepper
1/4 cup chopped tomato, optional
3-4 Tbsp crumbled feta
fresh chopped parsley, to garnish [optional]

For the Greek dressing~
3 Tbsp quality extra virgin olive oil
1 Tbsp white wine or champagne vinegar
1 clove garlic, smashed + minced
1/2 tsp fresh or dried parsley
1/4 tsp dried oregano
1/4 tsp dijon mustard
a pinch of salt and pepper

In a small bowl, whisk together oil, vinegar, garlic, parsley, oregano, dijon mustard, salt, and pepper and set aside to allow the flavors to meld.
Trim ends off green beans and cut in half, if desired.
Fill a medium pot with water and set to boil on high.
Set aside a medium bowl of ice water.
Once water is at a rolling boil, add green beans and cook for 3-5 minutes or until they reach your ideal tenderness. I like mine al dente; softened but still crisp!
Drain and immediately submerge beans in ice bath to halt the cooking process.
Combine green beans with red pepper and tomatoes and toss with dressing to coat.
Top with crumbled feta and fresh parsley to garnish.
Dive in now or set aside for later! This salad can be made in advance and left out at room temperature for several hours without the feta and up to 4 hours with the feta. For saucier green beans, allow salad to sit and soak up the delicious dressing, marinade-style!  Enjoy!

Grilled Watermelon, Feta, and Basil Salad
Via Recipe Runner

Grilled Watermelon, Feta, and Basil Salad
Yields 4-5 servings
Prep Time: 15 min
Cook Time: 5 min
Total Time 

1 whole mini/baby watermelon
4 ounces feta cheese, cut into cubes
Juice of 1/2 a lime
2 tablespoons fresh basil, sliced thin
1/4 teaspoon kosher salt
Black pepper to taste
Balsamic reduction for drizzling, I used the one in this recipe or you can buy pre-made at Trader Joe's

Cut the watermelon into 1 inch thick slabs and lightly brush them with olive oil.
Place the slabs of watermelon cut side down onto a heated grill and grill for about 2-3 minutes per side or until marked and warm.
Remove from the grill and cut off the rind, then cut into 1 inch cubes.
Toss the grilled watermelon with the basil, salt, pepper, and lime juice.
Gently fold in the cubed feta being careful not to break it up.

Drizzle the salad with the balsamic reduction before serving.

Parmesan Zucchini and Corn
Via Damn Delicious

Parmesan Zucchini and Corn
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 4 servings

2 tablespoons olive oil
2 cloves garlic, minced
4 zucchinis, diced
1 cup corn kernels, frozen, canned or roasted
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
2 tablespoons grated Parmesan, or more, to taste

Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.
Serve immediately, sprinkled with Parmesan.

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