Salads and Veggies to Enjoy This Time of Year

As grilling season gets underway, salads add freshness and healthy phytonutrients to your meal. Eating a variety of vegetables is also a great habit for healthy living. Grilling seasonal vegetables also brings out their natural sweetness and heightens their flavors.

Lentil Salad with Kale

1/4 cup red wine vinegar

2 tablespoons Greek extra virgin olive oil

1 clove garlic, minced

1 teaspoon Dijon-style mustard

1/4 teaspoon Greek sea salt

1/4 teaspoon freshly ground black pepper

8 cups fresh baby kale

2 cups cooked lentils

1 cup chopped red bell pepper

1/4 cup crumbled feta, Dodonis

For the dressing, in a large salad bowl, whisk together the red wine vinegar, olive oil, garlic, mustard, salt and pepper. Add the kale and toss to coat in the dressing. Top with the cooked lentils, red bell pepper, and sprinkle with feat.

To cook lentils, rinse and drain 1 pound of lentils. Place the lentils in a large, deep pot and add water, enough to cover the lentils by 2 inches. Bring up to a boil over medium high heat. Add 1/2 teaspoon Greek sea salt and a bay leaf, if preferred. Reduce heat and simmer until tender. Drain and cool. Store in refrigerator and use within 3-5 days.

Tomato Salad with Oregano

3 lbs. mixed heirloom tomatoes (preferably of various colors and sizes), cut into wedges 2 tablespoons Greek extra virgin olive oil

2 tablespoons fresh oregano leaves or 1 teaspoon Greek dried oregano

1 teaspoon Greek sea salt

1/2 teaspoon freshly ground black pepper

Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour. Serve with bread to dip in the juices.

Greek Salad with Edamame

1/4 cup red wine vinegar

3 tablespoons Greek extra virgin olive oil

1/4 teaspoon Greek sea salt

1/4 teaspoon freshly ground pepper

8 cups chopped romaine (about 2 romaine hearts)

3 cups shelled edamame

1 cup halved cherry or grape tomatoes

1 medium cucumber, sliced

1/2 cup crumbled feta, Dodonis

1/2 teaspoon Greek dried oregano

1/4 cup sliced Kalamata olives

1 small-medium red onion, sliced

Whisk vinegar, oil, salt and pepper in a large bowl. Add the romaine, edamame, tomatoes, cucumber, feta, oregano, olives and onion; toss to coat in the dressing. Serve immediately.

Grilled Vegetables with Halloumi

Greek extra virgin olive oil

1 small red onion, cut in to thick wedges

1 medium eggplant, cut into 1/4-inch thick slices

2 medium zucchinis, cut into 1/4-inch thick strips

1/4 bell pepper, cut into strips

8 plum tomatoes, halved

Greek sea salt and freshly ground pepper, to taste

4-6 slices halloumi

Lemon, optional

Drizzle the vegetables with olive oil and season with salt and pepper. Place the onion and eggplant on the prepared grill and cook for 2 minutes. Turn and add the zucchini and pepper strips. Grill for 3-4 minutes, turning as needed, and then add the tomatoes. Continue to grill until lightly chargrilled and then season lightly with additional salt and pepper, if needed.

Place the grilled vegetables on a serving platter and grill the halloumi until toasted on both sides. Place the grilled halloumi on top of the grilled vegetables and serve immediately with a squeeze of fresh lemon, if preferred.


ANN ARBOR, Mich. — Janice Bluestein Longone, who is credited with collecting thousands of items chronicling the culinary history of the United States, including cookbooks, menus, advertisements and diaries, has died at age 89.

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