Greek Lemon Tomatoes Recipes

GREEK LEMON POTATOES

Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!

Provided by Diana Moutsopoulos

Categories Side Dish Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 7

Greek Lemon Potatoes image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Arrange potatoes in a single layer in a large baking dish or roasting pan.
Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 53.3 g, Fat 19 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 150.8 mg, Sugar 0.7 g

Ingredients

6 large yellow potatoes, peeled and cut into thin wedges
¾ cup water
½ cup lemon juice
⅓ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 pinch salt and ground black pepper to taste

GREEK LEMON TOMATOES

Make and share this Greek Lemon Tomatoes recipe from Food.com.

Provided by Dreamer in Ontario

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Greek Lemon Tomatoes image

Steps:

Whisk together the dressing, lemon juice, green onion, salt and pepper.
Arrange sliced tomatoes on a platter and drizzle with dressing.

Nutrition Facts : Calories 49, Fat 1.8, SaturatedFat 0.5, Cholesterol 9.1, Sodium 123.8, Carbohydrate 7.7, Fiber 1.6, Sugar 4.8, Protein 1.8

Ingredients

1/4 cup feta salad dressing, creamy
2 teaspoons lemon juice, freshly squeezed
1 green onion, finely chopped
1/4 teaspoon salt & freshly ground black pepper
4 ripe tomatoes, sliced

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Provided by Yasmin Fahr

Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon image

Steps:

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

GREEK LEMON POTATOES

For the dreamiest roasted potatoes - with creamy insides and very crispy outsides - follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven's high heat. You can follow the same method for russet potatoes, though the final result will be less moist.

Provided by Ali Slagle

Categories vegetables, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

Greek Lemon Potatoes image

Steps:

Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you'd like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.

Ingredients

1/2 cup chicken broth or water
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (from 3 to 4 large lemons)
1 tablespoon kosher salt
3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
1 tablespoon dried oregano (optional)
Flaky salt and black pepper, for serving

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Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Greek Lemon Tomatoes Recipes

GREEK LEMON POTATOES

Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!

GREEK LEMON TOMATOES

Make and share this Greek Lemon Tomatoes recipe from Food.com.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

GREEK LEMON POTATOES

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