Copycat KFC Coleslaw

Date Published: Sept 14th, 2025 | Last Updated: Sept 14th, 2025
Author: Abby |Category: sides, vegetarian, easy, salads
Serves: 6 | Prep time: 20 minutes | Marinate time: 12 hours (overnight)

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I’ve never been a huge fan of KFC coleslaw, but my mom always loved it. Back home in Canada they used to do “Toonie Tuesdays” where you can get a KFC deal of 2 pieces of chicken with a small fries for $2 (our $2 coins are called Toonies, if you didn’t know) and you bet mom always ordered a side of coleslaw with it, so this one’s for you, mom!

This recipe is an adaptation from this copy cat KFC coleslaw recipe at TopSecretRecipes.com. I’ve changed the proportions a little and doubled up on the sauce to make it extra flavourful. Toby and I actually went out of our way to KFC to buy coleslaw and compare the two and hands down this one was the winner (I don’t know what they’re doing in Brooklyn KFC)!

Pair it with this super easy pulled pork recipe.:

Insanely Easy Instant Pot Pulled Pork

Get ready for the most ridiculously easy pulled pork recipe that’s ready in 75 minutes! You will need an Instant Pot or any pressure cooker for this along with your favourite BBQ sauce.

September 11, 2025September 14, 2025

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

Dressing:
- 1/4 cup buttermilk (or 1/4 cup milk + 1 tsp lemon juice, let it sit for 10 mins until it thickens)
- 1/4 cup milk
- 1/2 cup mayonnaise (get the best quality you can)
- 1/3 cup granulated sugar
- 2.5 Tbsps lemon juice
- 1.5 Tbsps white vinegar
- 1/2 tsp kosher salt + more to taste
- 1/2 tsp fresh ground black pepper
1/2 a small head (~4 cups) cabbage, finely chopped
1 small carrot (~1/2 cup), shredded
1/4 small onion (~1.5 Tbsps), finely minced

Directions:

In a mixing bowl, combine all the dressing ingredients: 1/4 cup buttermilk, 1/4 cup milk, 1/2 cup mayonnaise, 1/3 cup sugar, 2.5 Tbsps lemon juice, 1.5 Tbsps white vinegar, 1/2 tsp kosher salt, 1/2 tsp fresh ground black pepper.

Add the dressing to the chopped cabbage, carrot, and onion and mix well.

Cover and let it sit in the refrigerator overnight before serving. Don’t taste it until it has marinated overnight – the cabbage will release its juices and the flavours will come together better the next day. Done!

Summarized Recipe:

Copycat KFC Coleslaw

Ingredients:

Dressing:
- 1/4 cup buttermilk (or 1/4 cup milk + 1 tsp lemon juice, let it sit for 10 mins until it thickens)
- 1/4 cup milk
- 1/2 cup mayonnaise (get the best quality you can)
- 1/3 cup granulated sugar
- 2.5 Tbsps lemon juice
- 1.5 Tbsps white vinegar
- 1/2 tsp kosher salt + more to taste
- 1/2 tsp fresh ground black pepper
1/2 a small head (~4 cups) cabbage, finely chopped
1 small carrot (~1/2 cup), shredded
1/4 small onion (~1.5 Tbsps), finely minced

Directions:

In a mixing bowl, combine all the dressing ingredients: 1/4 cup buttermilk, 1/4 cup milk, 1/2 cup mayonnaise, 1/3 cup sugar, 2.5 Tbsps lemon juice, 1.5 Tbsps white vinegar, 1/2 tsp kosher salt, 1/2 tsp fresh ground black pepper.
Add the dressing to the chopped cabbage, carrot, and onion and mix well. Cover and let it sit in the refrigerator overnight before serving. Don’t taste it until it has marinated overnight – the cabbage will release its juices and the flavours will come together better the next day. Done!

September 14, 2025September 11, 2025

AbbyLeave a comment

Asian Smashed Cucumber Tomato Egg Salad

Date Published: Mar 5th, 2024 | Last Updated: Mar 5th, 2024
Author: Abby |Category: Asian, side dishes, salads, mains, <30 mins, easy, quick, healthy, low-cal, Taiwanese, vegetarian
Serves: 2 as mains, 1 large plate | Prep time: 30 mins | Cook time: 5 mins

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This recipe came to me on a search to use up leftover salad ingredients to clear the fridge before our 2 week vacation overseas. It’s quick, easy, flavourful, and kept us on track of our healthy eating goals! This dish is like a cross between a smashed cucumber salad and a tomato egg stir-fry (番茄炒蛋).

In our efforts to be more healthy in this new year, we stocked up on fresh salad ingredients in bulk from Costco just over a week ago and have been slowly getting through it before our trip (it’s amazing how long cos lettuce keeps in the fridge!). It’s the night before our flight and we managed to finish all the leafy greens, but I still had one cucumber and a handful of cherry tomatoes left. Toby has not been a fan of this batch of cherry tomatoes and says they’re too tart for him (I think it’s fine), so instead of making a basic chopped cucumber and tomato salad, I looked for other options that might mask the tomatoes, but to also be quick and easy so I could start packing. I came across this recipe from Bon Appétit. It came out beautifully and so easy the first time. I’ve made some adaptations and added in exact measurements and ended up with this recipe to share!

What is Asian Smashed Cucumber Salad?

Smashed cucumber salad is a very popular Chinese starter/side dish. It’s served cold and in its essence is a mix of cucumber, salt, raw garlic, and some sort of acid (usually black vinegar). It’s supposed to light and refreshing, yet still have a punch of garlicky saltiness to be savoury. There are many variations out there and some people will add in sesame seeds, chilli, ginger, and/or cilantro. You’ll commonly see this dish not only in nice restaurants, but also in small street-side shops in Taiwan. It’s quick, easy, and takes minimal effort and ingredients. An Asian smashed cucumber salad does not traditionally have tomatoes nor eggs in it, so if you want to go the OG route, leave them out, but I prefer this version because it bulks it up and balances the dish out so it’s not so punchy in flavours and you can eat a whole bowl in one sitting as a main meal.

Smashing is important!

A key component to this dish is smashing the cucumbers. If your cucumbers look like they’ve been chopped, then you haven’t smashed them enough. You want the outside skin to crack and the inside to be crushed, but not flattened. Smashing cucumbers allow the marinating sauce to penetrate deeper and infuse the flavours better. It’s also a good way to relieve some stress 😜.

Happy cooking!

Ingredients you’ll need:

1 cucumber (English hothouse – those long ones)
1/2 Tbsps cooking salt
A large handful of cherry tomatoes, halved
2 large cloves garlic, minced
1/4 cup black vinegar
2 Tbsps granulated sugar
6 eggs
3 green onions/scallions, sliced
1/4 tsp white pepper
Drizzle of sesame oil
2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo).

Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.

Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.

Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.

Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

Summarized Recipe:

Asian Smashed Cucumber Tomato Egg Salad

Ingredients:

1 cucumber (English hothouse – those long ones)
1/2 Tbsps cooking salt
A large handful of cherry tomatoes, halved
2 large cloves garlic, minced
1/4 cup black vinegar
2 Tbsps granulated sugar
6 eggs
3 green onions/scallions, sliced
1/4 tsp white pepper
Drizzle of sesame oil
2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo). Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.
Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.
Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.
Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

March 5, 2024

AbbyLeave a comment

Steak & Blue Cheese Salad

Date Published: Jan 1st, 2024 | Last Updated: Jan 1st, 2025
Author: Abby |Category: salads, mains, healthy, easy, <30mins, low-cal, on the go
Serves: 2 large salads as a main | Prep time: 15 mins | Cook time: 6 mins

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HAPPY NEW YEAR! I can’t believe it’s 2024 already. 2023 flew right by! It seems like just yesterday we moved to Brooklyn from Australia and I still feel like we haven’t completely settled in. There’s so much good food around us that I haven’t had as much inspiration to cook in the kitchen this past year, despite FINALLY living in our own space and having all of my kitchen things all in one place. Welp, all this eating out has been catching up to our bellies, so we’re starting 2024 eating healthy and getting our weights down (original, I know).

This steak and blue cheese salad is a copy cat from the one at Panera’s which has since been discontinued. It was my all time favourite salad and I was heartbroken the day they took it off the menu. This salad has been on the back of my mind for a LONG time, but I never quite got it right to make it just like Panera’s. Their cabernet reduction sauce still remains a mystery to this day. After many years, I’ve given up on making it exactly the same, but I managed to make a quick and easy version that satisfies the craving. This recipe is so easy and cooks up quickly, great for a busy evening.

Happy cooking!

Ingredients you’ll need:

400g Sirloin steak(s), room temp
Salt and pepper
1 large romaine/cos lettuce heart, washed and chopped
Half a red onion, sliced thin
1.5 cups of cherry or grape tomatoes, washed and halved
1.5 cups of fried onions/shallots
1.5 cups blue cheese/gorgonzola crumbles
Fresh ground black pepper
Balsamic vinaigrette glaze (also works with balsamic vinaigrette if you don’t have the glaze on hand)

Directions:

Salt and pepper the steak(s) on both sides. Set up your grill or grill pan to HIGH heat and add a drizzle of oil. Cook the steaks on HIGH heat until you get a nice sear on both sides and cooked to medium rare (roughly 2.5 – 3 minutes on each side, cook times will vary depending on the thickness of your cut). Once the steaks are done, remove from the pan and let it rest for 5 minutes before slicing.

While the steak is resting, assemble your salad: evenly divide the lettuce, tomatoes, fried onions/shallots, and blue cheese crumbles between two salad bowls. Add a sprinkling of fresh ground black pepper to each bowl then place the sliced steak over the salads. Drizzle the balsamic vinaigrette glaze over both salads. Serve immediately. Enjoy!

Summarized Recipe:

Steak & Blue Cheese Salad

Ingredients:

400g Sirloin steak(s), room temp
Salt and pepper
1 large romaine/cos lettuce heart, washed and chopped
Half a red onion, sliced thin
1.5 cups of cherry or grape tomatoes, washed and halved
1.5 cups of fried onions/shallots
1.5 cups blue cheese crumbles
Fresh ground black pepper
Balsamic vinaigrette glaze (also works with balsamic vinaigrette if you don’t have the glaze on hand)

Directions:

Salt and pepper the steak(s) on both sides. Set up your grill or grill pan to HIGH heat and add a drizzle of oil. Cook the steaks on HIGH heat until you get a nice sear on both sides and cooked to medium rare (roughly 2.5 – 3 minutes on each side, cook times will vary depending on the thickness of your cut). Once the steaks are done, remove from the pan and let it rest for 5 minutes before slicing.
While the steak is resting, assemble your salad: evenly divide the lettuce, tomatoes, fried onions/shallots, and blue cheese crumbles between two salad bowls. Add a sprinkling of fresh ground black pepper to each bowl then place the sliced steak over the salads. Drizzle the balsamic vinaigrette glaze over both salads. Serve immediately. Enjoy!

January 2, 2024January 2, 2024

AbbyLeave a comment

Savoury Spiced Oat Cluster “Croutons”

Date Published: Aug 16th, 2022 | Last Updated: Aug 16th, 2022
Author: Abby |Category: sides, salads, snacks, easy, healthy
Serves: 2 cups (enough for 4 salads) | Prep time: 10 mins | Cook time: 45 mins

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WARNING: THESE ARE HIGHLY ADDICTIVE.

Time is ticking down to our wedding date and our diet is in full swing. I’m always on the hunt for interesting recipes or ways to sneak in oats and cut down on carbs (such as the steel cut oats risotto recipe). When I first came across the original recipe from Grazing Kayne, I was skeptical. How can oats replace croutons? The ingredient list didn’t even seem like it would surmount to anything close to a crouton, but I gave it a try anyway – boy was I glad I did! These things are SO addicting. It’s deliciously salty, sweet, with a mild spicy kick. I nearly ate the first batch in one sitting! I tried a couple of other oat crouton recipes after but this recipe had the best flavours so of course they had to be an addition to the Polyphagic Abby collection.

“Croutons” – do they really taste like croutons?

If you’re looking for something that’s light and crunchy with a buttery garlic flavour like a regular crouton, then the answer is no. These taste nothing like a bread crouton, BUT these oat clusters are super crunchy and is a good replacement for traditional croutons in salads to achieve the same crunch factor and healthier with whole ingredients and fewer carbs. These are sweet, salty, and a little spicy which gives it a completely different flavour profile and in my opinion, way more addicting.

How to achieve clusters:

The first time I made these they didn’t cluster at all and I ended up with a loose granola. They flavours were still good which didn’t stop me from eating them by the handful, but it took a couple of tries to finally achieve the clusters. A few features of this recipe helps create clusters:

The frothy egg white adds protein which helps it alls tick together.
Press down the oat mixture into the pan before baking.
GENTLY toss every 15 mins. I tend to scoop and flip large parts of the baked oats with a spatula and gently breaking it up into large clusters before continuing to bake.
Once done baking, let it cool COMPLETELY to allow it to solidify before storing it. If you tamper with it while it’s warm, the clusters will break easily.

The serving size for the recipe is enough for 4 salads, but if you’re like my and can’t stop snacking on them, I suggest you double the recipe. It keeps really well in the pantry in an air-tight container for a couple weeks.

Happy cooking!

Ingredients you’ll need:

1 cup (95g) rolled oats
1/4 cup (38g) sunflower seeds, hulled
1/4 cup (34g) pumpkin seeds
1/2 tsp cooking salt
1/2 tsp black pepper
1/2 tsp dried rosemary
1/4 tsp nutmeg
1/4 tsp red pepper flakes
4 garlic cloves, minced
6 Tbsps (113g) maple syrup
3 Tbsps olive oil
1 egg white, whisked until frothy

Directions:

Preheat oven to 180˚C and prepare a lined baking sheet.

Add all the ingredients to a bowl and mix together: rolled oats, sunflower seeds, pumpkin seeds, salt, pepper, rosemary, nutmeg, red pepper flakes, garlic, maple syrup, olive oil, and egg white.

Spread evenly on the prepared baking sheet and press down flat. Bake in the preheated oven. GENTLY toss every 15mins until deep golden brown (~45 mins). Try to toss it in chunks to encourage clustering. Don’t toss too much or else it will break up the clusters. Let it cool completely. Store in an air tight container.

Summarized Recipe:

Savoury Spiced Oat Cluster “Croutons”

Date Published: Aug 16th, 2022 | Last Updated: Aug 16th, 2022
Author: Abby |Category: sides, salads, snacks, easy, healthy
Serves: 2 cups (enough for a big salad) | Prep time: 10 mins | Cook time: 45 mins

Ingredients:

1 cup (95g) rolled oats
1/4 cup (38g) sunflower seeds, hulled
1/4 cup (34g) pumpkin seeds
1/2 tsp cooking salt
1/2 tsp black pepper
1/2 tsp dried rosemary
1/4 tsp nutmeg
1/4 tsp red pepper flakes
4 garlic cloves, minced
6 Tbsps (113g) maple syrup
3 Tbsps olive oil
1 egg white, whisked until frothy

Directions:

Preheat oven to 180˚C and prepare a lined baking sheet.
Add all the ingredients to a bowl and mix together: rolled oats, sunflower seeds, pumpkin seeds, salt, pepper, rosemary, nutmeg, red pepper flakes, garlic, maple syrup, olive oil, and egg white.
Spread evenly on the prepared baking sheet and gently press down. Bake in the preheated oven. GENTLY toss every 15mins until deep golden brown (~45 mins). Try to toss it in chunks to encourage clustering. Don’t toss too much or else it will break up the clusters. Let it cool completely. Store in an air tight container.

August 17, 2022August 17, 2022

AbbyLeave a comment

Mama Hung’s Apple Potato Salad

Date Published: Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

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Happy holidays everyone! Wherever you are, I hope you’re filled with good food for the holidays. 😊

‘Tis the season for potato salads! Potato salads are pretty much a staple at most big family dinners – maybe because they’re easy to make? I’ll admit, I’ve never been a huge fan of them because they always seem to be the same combination of potatoes, mayonnaise, eggs and carrots. Not that I have anything against a potato salad, but I just find it pretty bland and just a filler between the mains. However over the last few Christmases, I’ve been happily proven wrong. Last year Toby’s mom made a traditional Czech potato salad with mustard and pickles which sounded weird to me at first, but was really delicious – I just posted that recipe earlier today and I highly recommend trying it 😊. Three Christmases before that, I celebrated the holidays with my friend Janice and her family in Point Cook and her mom made this delicious potato salad with apples, pineapples, corn and shrimp! The fruit in the salad was so refreshing, I kept going back for more! It’s like a cross between a fruit salad and a savoury potato salad. (We actually had a work Christmas party a few days ago and I couldn’t decide which potato salad to make so I brought both 😜.)

This recipe is technically easy, but labour-intensive (like most potato salads). The recipe instructions seem long, but it’s pretty much just describing how to boil the vegetables. It also takes some time due to waiting around for the vegetables to boil, so I’d recommend doing this on a lazy afternoon while playing some Netflix in the background. All of the work is in the chopping of the potatoes, carrots, apples, pineapple, shrimp, and eggs. The rest is just boiling and mixing together. This potato salad is best served chilled for at least an hour or overnight. I love recipes that are better made the day before because it frees up plenty of time for me during the day of a party and all I have to do is scoop it into a bowl to serve. 😊

Happy cooking!

Ingredients you’ll need:

1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
500g (~3-4 large) carrots, diced to 2cm pieces
5 eggs
1 can (430g) pineapple, diced to 1cm pieces (you can use fresh pineapple as well)
1 can (420g) of cooked sweet corn kernels, strained
3 apples, cored and diced to 1cm pieces
300g cooked, peeled, and deveined shrimp, chopped to 2cm pieces (you can use thawed cocktail shrimp)
3/4 cup mayonnaise (good quality)*
- I prefer whole egg mayonnaise or kewpie mayo. Do not buy the cheap stuff – I made that mistake earlier and the generic brand mayo was so nasty that I nearly had to throw out the whole salad. 🤢
Salt & pepper to taste

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.

Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).

Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.

Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, apples, pineapple, corn, shrimp and mayonnaise. Mix until combined. Salt and pepper to taste and add more mayonnaise if needed.

Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Summarized Recipe:

Mama Hung’s Apple Potato Salad

Ingredients:

1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
500g (~3-4 large) carrots, diced to 2cm pieces
5 eggs
1 can (430g) pineapple, diced to 1cm pieces (you can use fresh pineapple as well)
1 can (420g) of cooked sweet corn kernels, strained
3 apples, cored and diced to 1cm pieces
300g cooked, peeled, and deveined shrimp, chopped to 2cm pieces (you can use thawed cocktail shrimp)
3/4 cup mayonnaise (good quality)
Salt & pepper to taste

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.
Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).
Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.
Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, apples, pineapple, corn, shrimp and mayonnaise. Mix until combined. Salt and pepper to taste and add more mayonnaise if needed.
Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

December 25, 2021December 25, 2021

Abby1 Comment

Czech Potato Salad (bramborový salát)

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Merry Christmas everyone! Wherever you are, I hope you’re filled with good food for the holidays. 😊

What is bramborový salát?

Bramborový salát is a traditional Czech potato salad. Toby’s mom first made it about a year ago (it actually may have been for Christmas, exactly a year ago) and it was SO GOOD. I usually find most potato salads pretty boring and they all taste the same, but this one was different. It’s made with potatoes, carrots, onions, eggs, and pickles. Yes, pickles! It sounded weird to me at first, but trust me it totally works. The salad dressing has the addition of mustard which gives it an extra kick that pairs fantastically with the rest of the salad. Bramborový salát is also often made with the addition of parsley root (kind of like a cross between carrot and celery) but I’ve decided to skip it in this recipe because A) its difficult to find in Australia, B) I’m not a huge fan of celery anyway, and C) there’s already so much chopping involved and I cbs doing more 😜. Besides, when I made this salad for the first time, Toby said it tasted just like his mom’s and his grandma’s (who are Czech, btw) and ate 4 servings in one sitting, so I’d say the parsley root wasn’t missed 😂. If you want to make it more traditional, feel free to add it in the same amount as the carrots in the recipe. If you can’t find parsley root, Toby’s mom said you can replace it with either a celeriac or parsnip.

This recipe is technically easy, but labour-intensive (like most potato salads). The recipe instructions seem long, but it’s pretty much just describing how to boil the vegetables. It also takes some time due to waiting around for the vegetables to boil, so I’d recommend doing this on a lazy afternoon while playing some Netflix in the background. All of the work is in the chopping of the potatoes, carrots, onion, pickles, and egg. The rest is just boiling and mixing together. This potato salad is best served chilled overnight to allow the flavours to marinate through (its definitely worth the wait). I love recipes that are better made the day before because it frees up plenty of time for me during the day of a party and all I have to do is scoop it into a bowl to serve. 😊

Happy cooking!

Ingredients you’ll need:

1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
500g (~3-4 large) carrots, diced to 2cm pieces
1 medium yellow onion, finely diced to 0.5cm pieces
2.5 cups dill pickles, diced to 1cm pieces
5 eggs
Dressing:
- 3/4 cup mayonnaise (good quality)
- 1/4 cup pickle juice
- 2 Tbsps dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Make the Dressing: Add all the ingredients of the dressing to a bowl and whisk together until combined: mayonnaise, pickle juice, dijon mustard, salt, and pepper.

Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, diced raw onion, and diced pickles. Mix in HALF the amount of dressing and taste. Add in more dressing to taste.

The amount of dressing required will depend on personal taste and also how big or small you cut up your potatoes and carrots. I usually find I need less dressing if I cut up the veggies smaller and vice versa. We also like our potato salad mayo-y and will usually use up most of the dressing.

Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Summarized Recipe:

Czech Potato Salad (bramborový salát)

Ingredients:

1kg white potatoes, diced to 2cm pieces (peeled or unpeeled)
500g carrots (~3-4 large), diced to 2cm pieces
1 medium yellow onion, finely diced to 0.5cm pieces
2.5 cups dill pickles, diced to 1cm pieces
5 eggs
Dressing:
- 3/4 cup mayonnaise (good quality)
- 1/4 cup pickle juice
- 2 Tbsps dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.
Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).
Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.
Make the Dressing: Add all the ingredients of the dressing to a bowl and whisk together until combined: mayonnaise, pickle juice, dijon mustard, salt, and pepper.
Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, diced raw onion, and diced pickles. Mix in HALF the amount of dressing and taste. Add in more dressing to taste.
- The amount of dressing required will depend on personal taste and also how big or small you cut up your potatoes and carrots. I usually find I need less dressing if I cut up the veggies smaller and vice versa. We also like our potato salad mayo-y and will usually use up most of the dressing.
Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

December 25, 2021February 10, 2024

Abby4 Comments

Chicken Shawarma

Date Published: Aug 23rd, 2021 | Last Updated: Aug 23rd, 2021
Author: Abby |Category: mains, healthy, quick and easy, low cal
Serves: 4 | Prep time: 10 mins | Cook time: 20 mins

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Get ready for a SUPER easy and SUPER flavourful chicken shawarma. This is one of our favourite go-to easy and healthy meals during the work week that is not only ridiculously easy, but also packs so much flavour. The recipe for the spice mix is originally from RecipeTinEats.

Easy, Healthy and Damn Delicious

The chicken and its flavourful spices are the star of the dish and its so quick to prepare. Marinade the chicken the night before – although there are lots of spices involved, it takes less than 5 minutes to throw it all together in a container and mix it around. Use a garlic crusher to make it even easier. When you get home after work the next day, all you have to do is grill it!

Healthy? There are so many ways you can serve this, but my favourite is over a bed of salad. If I’m feeling lazy or stressed for time, I’ll just buy a bag of pre-washed mixed salad leaves from Woolies or Coles and throw in a few cherry tomatoes and place the sliced chicken overtop served with a dollop of greek yoghurt. It seems basic, but the loud flavours of the chicken will make this plate of food sing – you don’t even need a dressing on top, the yoghurt will be enough to bring it all together. If you’ve got some leftover hummus or tabbouleh in the fridge, chuck it in to bulk it up further.

Toby was too impatient to wait for me to take a photo 😅

What is Shawarma?

Shawarma is a popular middle eastern dish classically served as a wrap made up of veggies, meat, and a sauce. The meat is marinaded in a unique blend of spices that smells incredible as it cooks. You’ll often see the meat stacked on a rotating spit and carved intermittently throughout the day as the outside layer cooks. The meat choices are usually either chicken or lamb – I always go for a mix of both, topped with a generous amount of garlic sauce and yoghurt.

In Australia there are kebab shops everywhere and the doner kebab that is served in these shops are very similar to a shawarma, if not the same. I tried to google the differences between a shawarma and a doner kebab and the main difference seems to be the country of origin but otherwise made very similarly.

How to Serve Chicken Shawarma?

There are many ways you can serve a chicken shawarma. Of course, the classic is to wrap it up in a flat bread with some veggies and a garlic sauce or greek yoghurt with hummus. I prefer to serve mine over a bed of veggies to make it an open plate shawarma salad. I’ve tried it with a few combinations and they’ve all been delicious so feel free to mix it up to what you prefer! If you’re serving this at a party, you can make it a DIY table with multiple toppings for everyone to make it themselves. Here are a few combinations we’ve had:

Wrapped in flat bread with lettuce, cherry tomatoes, red peppers, greek yoghurt and hummus (classic)
Over a bed of kale and roast pumpkin with greek yoghurt
Over a bed of lettuce, tabbouleh, and greek yoghurt

Happy cooking!

Ingredients you’ll need:

2 large chicken breasts, butterflied or 1kg chicken thighs (I estimate roughly half a breast per serve)
Spice Blend Marinade:
- 1 large garlic clove, minced
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 Tbsp ground cardamon
- 1 tsp ground cayenne pepper
- 2 tsp smoked paprika
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
Greek yoghurt
Diced pumpkin (optional)
Salad greens to your preference (see above for some ideas on how to serve this)

Directions:

Butterfly the chicken breasts (see tutorial) and pound them down until they’re an even thickness. Skip this step if using chicken thighs.

Combine all the ingredients of the spice blend in a bowl (or into the container you’re going to marinade the chicken in to save washing). Add the chicken to the marinade and rub it around the chicken ensuring you’re covering every part of the chicken. Let the chicken marinade in the fridge overnight.

Cook the chicken on a grill or skillet on MED heat 4-5 minutes per side until it’s lightly charred on the outside. Remove from heat and rest on a chopping board for a few minutes before slicing. Once rested, slice the chicken into strips and serve to your preference (see above for some ideas on how to serve it). Add a dollop of Greek yoghurt to the plate or drizzled over the warm chicken. Enjoy!

Optional step: If you’ve got leftover marinade in the container after removing the chicken breasts, toss some diced pumpkin into the container and roast it in the oven or air-fryer at 180˚C for 10-15 mins until cooked through then serve it with the chicken.

Summarized Recipe:

Chicken Shawarma

Ingredients:

2 large chicken breasts, butterflied or 1kg chicken thighs
Spice Blend Marinade:
- 1 large garlic clove, minced
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 Tbsp ground cardamon
- 1 tsp ground cayenne pepper
- 2 tsp smoked paprika
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
Greek yoghurt
Diced pumpkin (optional)
Salad greens to your preference (see above for some ideas on how to serve this)

Directions:

Butterfly the chicken breasts (see tutorial) and pound them down until they’re an even thickness. Skip this step if using chicken thighs.
Combine all the ingredients of the spice blend in a bowl (or into the container you’re going to marinade the chicken in to save washing). Add the chicken to the marinade and rub it around the chicken ensuring you’re covering every part of the chicken. Let the chicken marinade in the fridge overnight.
Cook the chicken on a grill or skillet on MED heat 4-5 minutes per side until it’s lightly charred on the outside. Remove from heat and rest on a chopping board for a few minutes before slicing. Once rested, slice the chicken into strips and serve to your preference (see above for some ideas on how to serve it). Add a dollop of Greek yoghurt to the plate or drizzled over the warm chicken. Enjoy!
Optional step: If you’ve got leftover marinade in the container after removing the chicken breasts, toss some diced pumpkin into the container and roast it in the oven or air-fryer at 180˚C for 10-15 mins until cooked through then serve it with the chicken.

August 23, 2021August 23, 2021

Abby2 Comments

Roasted Spiced Cauliflower with Lemon Tahini Dressing

Date Published: May 15th, 2021 | Last Updated: May 15th, 2021
Author: Abby |Category: salad, sides, healthy, low calorie, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

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In an attempt to eat healthier, Toby and I have been cutting dairy out of our diets and as much saturated fats as possible. We’ve been on this new diet for about 3 weeks and I must say it has been much easier than expected, however the temptations in our new clinic have been a challenge. This new clinic is the most well-stocked clinic we’ve ever been to in terms of food. There are snacks and junk food in pretty much every drawer and cupboard in the lunch room and even a chocolates/Tim Tams drawer in the fridge! There have also been 2 catered meetings and one was KFC and the other was pizza 😭. Although eating healthy isn’t hard, but the temptations everywhere have been quite the challenge. Happy to report we’re still staying strong though!

One of the key things to eating healthy or staying on track is to plan your meals ahead of time. It’s so easy to just grab fast food on the way home or open up a bag of chips at the end of a busy work day when you’re too lazy to cook, but if your meals are planned ahead of time and you already have your groceries done, it’s easier to stay focused. It also gives you an extra push to use up the veg in your fridge to make sure it doesn’t goes off 😜. I’ve been researching lots of recipes that are low in saturated fats and calories and so far this is one of my favourite side dishes and it’s so easy to make. The original recipe is from BudgetBytes with a few adaptations.

This mediterranean-inspired dish is made of delicious roasted cauliflower in a blend of spices with chickpeas, red onions, and fresh parsley, drizzled with a tangy garlicky lemon tahini dressing. To make this a full meal, toss it over a bed of kale. This dish is packed with flavour and the fibre and will keep you full all day.

Happy cooking!

Ingredients you’ll need:

1 large head cauliflower, cut into florets
1 medium red onion, sliced
1 can (420g) chickpeas, rinsed and drained
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (skip if you don’t want it spicy)
3 Tbsps + 2 Tbsps olive oil
salt & pepper to taste
Half bunch (~5 cups) curly leaf kale (optional – for a full salad)
1/2 cup parsley, chopped
Lemon Tahini Dressing:
- 1/3 cup tahini
- 1/3 cup water
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1/2 tsp cumin powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/2 Tbsp sugar (optional)

Directions:

Preheat the oven to 200˚C (400˚F).

Roast the cauliflower: In a large bowl combine: paprika, garlic powder, cayenne pepper, pinch of salt and pepper, and 3 Tbsps of olive oil (or more if it seems a little dry). Add in cauliflower, red onion, and chickpeas and mix everything around and spread it onto a lined baking tray. Bake in the preheated oven for 20-25 minutes until the cauliflower is cooked and browned on the edges.

(Tip: You can also put this through an air fryer for about 10-15mins, just remove the chickpeas first and put it in the air fryer in the last 5 mins, otherwise when the chickpeas cook too much they start to pop!).

Optional: Prepare the kale: While the cauliflower roasts, prepare the kale by removing the leaves from the tough stems. Wash and dry the leaves in a salad spinner and discard the stems. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.

Make the dressing: Add all the ingredients of the dressing together in a bowl and mix until combined and smooth: tahini, water, lemon juice, garlic, cumin, cayenne, salt and sugar.

Assemble the salad: Once the cauliflower finishes, add it to the prepared kale along with chopped parsley and drizzle the tahini dressing over top to finish. Enjoy!

Summarized Recipe:

Roasted Spiced Cauliflower with Lemon Tahini Dressing

Ingredients:

1 large head cauliflower, cut into florets
1 medium red onion, sliced
1 can (420g) chickpeas, rinsed and drained
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
3 Tbsps + 2 Tbsps olive oil
salt & pepper to taste
Half bunch (~5 cups) curly leaf kale (optional – for a full salad)
1/2 cup parsley, chopped
Lemon Tahini Dressing:
- 1/3 cup tahini
- 1/3 cup water
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1/2 tsp cumin powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/2 Tbsp sugar (optional)

Directions:

Preheat the oven to 200˚C (400˚F).
Roast the cauliflower: In a large bowl combine: paprika, garlic powder, cayenne pepper, pinch of salt and pepper, and 3 Tbsps of olive oil (or more if it seems a little dry). Add in cauliflower, red onion, and chickpeas and mix everything around and spread it onto a lined baking tray. Bake in the preheated oven for 20-25 minutes until the cauliflower is cooked and browned on the edges.
- (Tip: You can also put this through an air fryer for about 10-15mins, just remove the chickpeas first and put it in the air fryer in the last 5 mins, otherwise when the chickpeas cook too much they start to pop!).
Optional: Prepare the kale: While the cauliflower roasts, prepare the kale by removing the leaves from the tough stems. Wash and dry the leaves in a salad spinner and discard the stems. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.
Make the dressing: Add all the ingredients of the dressing together in a bowl and mix until combined and smooth: tahini, water, lemon juice, garlic, cumin, cayenne, salt and sugar.
Assemble the salad: Once the cauliflower finishes, add it to the prepared kale along with chopped parsley and drizzle the tahini dressing over top to finish. Enjoy!

May 15, 2021

AbbyLeave a comment

Warm Pumpkin Kale Pesto Bowl

Date Published: March 20th, 2021 | Last Updated: March 20th, 2021
Author: Abby |Category: salads, easy, mains, vegetarian, healthy
Serves: 2 | Prep time: 15 mins | Cook time: 30 mins

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Last weekend Toby’s parents came to visit us in Grafton, NSW and we took them for brunch at a local café called Heart & Soul, recommended by one of our nurses. Like many restaurants in the COVID-age, their menu was digital and after scrolling through a few options, this caught my eye: “Breaky Bruschetta Stack – Organic sourdough bread with sautéed mushrooms, tomato, kale, pumpkin, danish feta & H&S pesto. Can be made vegan & is also a great lunch option $17.90″. Usually when we eat out, I tend to get something hearty, meaty, and not at all healthy, but I wasn’t particularly hungry that morning so I decided to get something a little lighter from their limited menu. I wasn’t expecting too much since the ingredients seemed pretty basic but I was happily surprised! In a small town of pubs and cheap takeaway food, I was impressed by the wholesome food and myriad of hearty flavours that came through in this dish that not only made it super filling but it was damn delicious. If you’re ever in Grafton, NSW I’d recommend heading to this café.

True to my nature, of course I had to try and recreate the dish when I got home. This recipe is the result of my attempt at recreating the dish and I must say I’m pretty damn close. Even Toby, who’s not usually a fan of kale, enjoyed it! The feta and pesto flavours dominate this dish but are contrasted well by the sweetness of the warm roasted pumpkin and the juiciness of the sautéed mushrooms and tomatoes on a bed of soft massage kale. This hearty healthy dish is satisfying, filling, and a snap to put together. Serve it warmed or cooled.

Happy cooking!

Ingredients you’ll need:

500g (~3 cups) pumpkin, diced into 2cm cubes
Drizzle of olive oil
1/4 tsp paprika
1/2 bunch (~5 cups packed) curly leaf kale
200g brown or white button mushrooms, cut into halves or quarters
Pinch of fresh or dried thyme
2 medium tomatoes, diced into 2cm cubes
150-200g soft Danish Feta (Greek Feta is okay too but will have a stronger taste and you may want to use less of it)
1/2 cup pesto
1/4 cup flat leaf parsley, roughly chopped (for garnish)
2 poached eggs (optional)
2 slices of sourdough bread or rye (optional)

Directions:

Roast the pumpkin: Preheat the oven to 180˚C (375˚F). In a bowl, mix together the diced pumpkin with a drizzle of olive oil, 1/4 tsp of paprika, and a pinch of salt. Bake in the preheated oven for 15-20 mins until golden. Set aside.

You can roast it in an air fryer as well to save some time.

Prepare the kale: While the pumpkin is roasting, prepare the kale by removing the leaves from the tough stems. Discard the stems. Wash and dry the leaves in a salad spinner. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.

Note: Massaging the kale well is KEY to this dish! Massaging it softens the kale and makes the flavour more subtle.

Poach 2 eggs (optional). Set aside.

In a skillet on MED-HIGH heat, add a drizzle of olive oil to the pan and sauté the mushrooms with a pinch of thyme until golden brown. Remove the mushrooms from the pan and add the diced tomatoes to the hot pan. Cook the tomatoes for a few minutes until they start to soften then add back in the mushrooms and cooked pumpkin to the skillet and mix around until everything is warmed through. Turn off the heat.

Butter and toast the sourdough (optional).

Assemble the salad: Divide evenly between 2 large plates: sourdough (if using) + massaged kale + roasted pumpkin/mushrooms/tomatoes + 4-5 spoonfuls of pesto + 4-5 spoonfuls of feta + 2 poached eggs (if using) + sprinkle of flat leaf parsley. Top with fresh cracked pepper. Serve warm!

Summarized Recipe:

Warm Pumpkin Kale Pesto Bowl

Ingredients:

500g (~3 cups) pumpkin, diced into 2cm cubes
Drizzle of olive oil
1/4 tsp paprika
1/2 bunch (~5 cups packed) curly leaf kale
200g brown or white button mushrooms, cut into halves or quarters
Pinch of fresh or dried thyme
2 medium tomatoes, diced into 2cm cubes
150-200g soft Danish Feta (Greek Feta is okay too but will have a stronger taste and you may want to use less of it)
1/2 cup pesto
1/4 cup flat leaf parsley, roughly chopped (for garnish)
2 poached eggs (optional)
2 slices of sourdough bread or rye (optional)

Directions:

Roast the pumpkin: Preheat the oven to 180˚C (375˚F). In a bowl, mix together the diced pumpkin with a drizzle of olive oil, 1/4 tsp of paprika, and a pinch of salt. Bake in the preheated oven for 15-20 mins until golden. Set aside.
- You can roast it in an air fryer as well to save some time.
Prepare the kale: While the pumpkin is roasting, prepare the kale by removing the leaves from the tough stems. Discard the stems. Wash and dry the leaves in a salad spinner. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.
Poach 2 eggs (optional). Set aside.
In a skillet on MED-HIGH heat, add a drizzle of olive oil to the pan and sauté the mushrooms with a pinch of thyme until golden brown. Remove the mushrooms from the pan and add the diced tomatoes to the hot pan. Cook the tomatoes for a few minutes until they start to soften then add back in the mushrooms and cooked pumpkin to the skillet and mix around until everything is warmed through. Turn off the heat.
Butter and toast the sourdough (optional).
Assemble the salad: Divide evenly between 2 large plates: sourdough (if using) + massaged kale + roasted pumpkin/mushrooms/tomatoes + 4-5 spoonfuls of pesto + 4-5 spoonfuls of feta + 2 poached eggs (if using) + sprinkle of flat leaf parsley. Top with fresh cracked pepper. Serve warm!

March 20, 2021March 20, 2021

AbbyLeave a comment

Classic Greek Salad

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: salads, vegetarian, easy
Serves: 4 (as side servings) | Prep time: 20 mins | Mix time: 30 secs

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I love Greek salad. It’s so refreshing and easy to make, perfect for a hot summer’s day or paired with a delicious roast lamb. The dressing only takes 3 ingredients to make and the salad components are easily adjustable to whatever proportion you like. Toby’s not a big fan of olives so I tend to go easy on them when I’m making this salad but feel free to double or even triple the amount of any of the salad ingredients. This salad is healthy (if you don’t go crazy on the feta) and so delicious. If you’re making this ahead of time, I’d suggest holding off on the dressing until right before you serve it because the salt content from the dressing will draw out water from the veg and you’ll end up with a soggy salad.

Happy cooking!

Ingredients you’ll need:

Dressing:
- 1/4 cup olive oil
- 3 tsps lemon juice
- 1 tsp red wine vinegar
Salad:
- 2 cups cherry tomatoes, halved (or 3 large ripe tomatoes, chopped)
- 2 medium Lebanese cucumbers, chopped
- 1 small red onion, chopped or sliced
- 1 cup feta cheese, roughly chopped or crumbled
- 1 1/2 teaspoons dried oregano
- 15 black olives, pitted and sliced (or more to taste)
- salt and pepper to taste

Directions:

Make the dressing by whisking together the olive oil, lemon juice and red wine vinegar in a bowl. Set aside.

Assemble the salad by mixing the rest of the ingredients into a large bowl: tomatoes, cucumbers, red onion, feta, oregano, and olives.

Pour the dressing over the salad and toss. Salt and pepper to taste. Enjoy!

*Note: if you’re making this ahead of time, don’t add the dressing until you’re ready to serve, otherwise the salt content from the dressing will cause the veg in the salad to release their liquids and you’ll end up with a wet sloppy salad.

Summarized Recipe:

Classic Greek Salad

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: salads, vegetarian, easy, healthy
Serves: 4 (as side servings) | Prep time: 20 mins | Mix time: 30 secs

Ingredients:

Dressing:
- 1/4 cup olive oil
- 3 tsps lemon juice
- 1 tsp red wine vinegar
Salad:
- 2 cups cherry tomatoes, halved (or 3 large ripe tomatoes, chopped)
- 2 medium Lebanese cucumbers, chopped
- 1 small red onion, chopped or sliced
- 1 cup feta cheese, roughly chopped or crumbled
- 1 1/2 teaspoons dried oregano
- 15 black olives, pitted and sliced (or more to taste)
- salt and pepper to taste

Directions:

Make the dressing by whisking together the olive oil, lemon juice and red wine vinegar in a bowl. Set aside.
Assemble the salad by mixing the rest of the ingredients into a large bowl: tomatoes, cucumbers, red onion, feta, oregano, and olives.
Pour the dressing over the salad and toss. Salt and pepper to taste. Enjoy!
- *Note: if you’re making this ahead of time, don’t add the dressing until you’re ready to serve, otherwise the salt content from the dressing will cause the veg in the salad to release their liquids and you’ll end up with a wet sloppy salad.

August 19, 2020September 6, 2020

AbbyLeave a comment