Grilled Veggie Pasta Salad

Pasta salads are so popular, aren't they? They go with pretty much anything and can be very diverse. But one thing that's so, so common in each one of them is... wait for it... yes you guessed... Fatty mayo!! Pasta is already a high-caloric dish, why add hundreds more calories in it? I decided to share my grilled veggie pasta salad with roasted garlic vinaigrette that blows everyone's mind once they try it.

Grilled Chicken Salad

I love the freshness of spring!! Veggies are in season, the farmer's market is full of people and the best of all... You can't wait to get home and make some fresh salad!!

Roasted Potato Salad

This is a great recipe for those who love a nice plate of potato salad, but don't care much for the heavy mayo dressing.
If you have a small herb garden at home like I do, this is a perfect recipe to use some fresh herbs. I happened to have rosemary and marjoram on hand, but you can use any herbs you like :) Enjoy!

Serves 2

Ingredients:

- 3 medium-sized potatoes, peeled and cubed
- 1 can of sweet corn, drained
- about 20 pitted olives, sliced
- 1tbs fresh marjoram
- 1tbs fresh rosemary
- 3tbs olive oil
- 1 tbs white wine vinegar
- 1 garlic clove, roughly chopped
- salt and pepper to taste

Process:

- Preheat your oven to 200 C degrees.
- Add the herbs, 2tbs oil, vinegar, garlic, salt and pepper in a food processor. Blend until it's all well blended.
- Place the potatoes on a microwave-safe plate and microwave them for 10min. Put a knife through them, if it goes in and out smoothly, the potatoes are cooked. If not, let them cook for a few minutes longer.
- Drizzle about a tbs of olive oil on a baking sheet, add the potatoes in, give them a stir so they get coated with olive oil and roast them for about 20min or until golden brown and crispy.
- In a salad bowl place the corn and olives. Drizzle the herb vinaigrette on top, and give it a stir.
- Add the warm potatoes, give it a gentle stir and enjoy!

Caesar Salad with Eggplant Bacon

Since I had an eggplant in the fridge and didn't know what to do with it, I crisped it up and added it to my Caesar salad. It turned out delicious!!

I know many people are afraid to use eggplants because they can be a little bitter, but if you peel, slice and salt them first, they'll be delicious. The salt gets the bitterly water out of them and they are nothing but a delight :) 

Serves 2

Ingredients:

- 2 cups any lettuce, chopped
- 1tbs anchovy paste
- 1 lemon
- 1/4 cup parmesan cheese
- 1 garlic clove, minced
- 2 slices bread of your choice
- 1 eggplant
- 2tbs olive oil
- 3tbs vegetable oil
- salt and pepper to taste

Process:

- Cut the bread into cubes, drizzle olive oil, add the minced garlic and bake on 150 C degrees for 30min. When the croutons are crispy, let them cool down.
- Peel and thinly slice the eggplant. Put some salt on each slice and let it stand for about 30min so the bitterly water comes out. Then fry in hot oil until crispy and let it cool. When cool cut into bite-size pieces.
- To make the ceasar dressing, squeeze the lemon in a salad bowl, then add the anchovy paste and cheese.
- Add the lettuce, and give it a stir. Add the croutons and eggplant pieces and enjoy!

Basil & Tomato Pasta Salad

This is a great alternative for those who are fans of pasta salads, but would like to replace the old, boring mayo dressing. The lemon-basil-garlic-olive oil combination is just unbeatable :)

Serves 2

Ingredients:

- 250g cooked pasta, drained and cooled
- 3 fresh tomatoes, diced
- 100g fresh basil
- 100g any cheese, shredded
- 1 lemon, juiced
- a pinch of dry oregano
- a pinch of granulated garlic
- 2tbs olive oil
- salt and pepper to taste

Process:

- Place the basil leaves, lemon juice, oregano, garlic, olive oil, salt and pepper in a food processor and blend till everything is finely chopped. Transfer the dressing to a salad bowl.
- Add the diced tomatoes, cheese and cooked pasta.
- Stir everything together, check if the seasoning is right and enjoy!

Summer Salad

I am a big, big fan of salads!! The ingredients for this recipe can be changed according to your liking, but the dressing is what makes it so delicious. Simple, yet gorgeous mix of salt, olive oil and balsamic vinaigrette... So much better than the heavy ranch or mayo dressings! Give it a try and it will be your new go-to salad recipe :-) 

Serves 2

Ingredients:

- 1 bag of leaf lettuce (any type of lettuce works)
- 2 tomatoes, diced into cubes
- 1/2 pealed cucumber, sliced into circles
- 1 canned corn
- 150g feta cheese, crumbled
- 2 slices of a day old bread, cut into cubes
- 1 garlic clove, minced
- salt and pepper to taste
- olive oil and balsamic vinegar (red/white wine vinegar works too) to taste

Process:

- In a bowl, add the bread cubes, olive oil, salt, pepper and minced garlic. Bake in a preheated oven (190 C degrees) for 30min to get croutons and let them cool completely.
- In a different bowl add the rest of the ingredients, season with salt, olive oil and vinegar to taste. Give it a good mix, then add the croutons and enjoy!

Eggplant Rollatini

What a great snack or side dish...

Serves 2

Ingredients:

- 1 eggplant
- 1 tbs flour
- 1 tbs olive oil
- 5 tbs yogurt or sour cream
- 1 clove of garlic
- fresh thyme
- salt and pepper to taste

Process:

- Wash and peel the eggplant and cut it into thin slices.
- Put a little bit of salt on every slice and leave on a plate so the bitterness comes out.
- Dip every slice in flour and fry in olive oil for 3-4 min on each side.
- While the eggplant is in the skillet mix the yogurt, garlic, thyme, salt and pepper in a bowl.
- Take out the eggplant slices and let them cool for a few minutes.
- Spoon the yogurt mixture on each of them, roll and place with the seam down.
- Cool the rollatini plate for a few hours. These can be served warm or cold.
- Serve with salad and enjoy!