Oregano

Classic Mediterranean Salad

A refreshing salad that combines the rich flavors of olive oil with fresh vegetables. Ingredients: 2 cucumbers, diced 2 tomatoes, diced 1 red onion, thinly sliced 1 bell pepper, diced 1/2 cup Kalamata olives 1/4 cup feta cheese, crumbled 3 tablespoons extra virgin olive oil 1 teaspoon dried oregano Salt and pepper, to taste Instructions: In a large bowl, combine the cucumbers, tomatoes, red onion, bell pepper, olives, and feta cheese. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for 30 minutes before serving.

Vegan Black-Eyed Pea Stir-Fry Salad

Ingredients: 1 ½ cups cooked black-eyed peas (or 1 can, drained and rinsed) 1 medium onion, chopped 3 cloves garlic, minced 1 green bell pepper, chopped 2–3 tbsp olive oil Salt to taste (start with ½ tsp) Optional: black pepper, smoked paprika, fresh herbs (like parsley or thyme), or a squeeze of lemon Instructions: Prep everything first. Chop onion and green pepper, mince the garlic, and have the black-eyed peas ready. Heat oil in a large skillet or pan over medium heat. Sauté onions for about 3–5 minutes until translucent. Add garlic and green pepper. Stir well and cook for another 5–7 minutes until softened and aromatic. Stir in the black-eyed peas. Mix well to coat with the flavors. Season with salt and any optional spices like black pepper or smoked paprika. Let it cook for another 5–8 minutes, stirring occasionally, until everything is nicely combined and heated through. Finish it off with fresh herbs or a splash of lemon juice if desired.

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Oregano Recipes

Classic Mediterranean Salad

Vegan Black-Eyed Pea Stir-Fry Salad

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