Close your eyes for a moment. It’s a Saturday morning in Chania — the old harbor glittering silver-blue under an early sun, fishermen dragging nets, the scent of wild oregano carried in from the hillsides. My father is grilling the morning’s catch over olive wood, and my yiayia is in the kitchen blending every green herb she grew in her courtyard garden into the silkiest, most vivid sauce you’ve ever tasted. She called it her “prasini salsa” — her green sauce — long before the words Green Goddess Mediterranean Rice Bowl existed in any food writer’s vocabulary.
When my father passed away in 2017, I found myself recreating that sauce obsessively. It wasn’t grief therapy. It was preservation. I started this blog to keep those flavors alive, and this bowl is perhaps the most personal recipe I’ve ever published. Every element — the herb-perfumed rice, the roasted chickpeas, the tangy ladolemono-kissed greens, the avocado-herb dressing draped over everything — comes directly from what I learned in my yiayia’s kitchen and what I later refined during my three years apprenticing at Varoulko under Chef Lefteris Lazarou.
The Green Goddess Mediterranean Rice Bowl is everything the Mediterranean table stands for: abundant greens, quality olive oil, legumes, and herbs singing in harmony. It’s Cretan soul food dressed for the modern table. And I promise — once you make this, you’ll understand why my grandmother never needed a recipe card.
Table of Contents
Why This Green Goddess Mediterranean Rice Bowl Is Special
The Authentic Technique That Changes Everything
Most green goddess bowls you’ll find online are assembled from store-bought dressing and leftover grains. That’s fine for a Tuesday. But this Green Goddess Mediterranean Rice Bowl starts with rice toasted in olive oil — a technique my mother called “kissing the grain” — before simmering it in herb-infused broth. According to Harold McGee’s On Food and Cooking, toasting starch before cooking creates the Maillard reaction at the grain level, producing hundreds of flavor compounds that you simply cannot achieve with plain boiled rice. The result? Every single grain carries a nutty depth that makes the bowl taste as though it took all day.
The avocado herb sauce is another departure from convention. Rather than a mayonnaise base (which many green goddess dressings use), I use Greek yogurt and high-quality Cretan extra-virgin olive oil as the emulsifying agents — a nod to the ladolemono my grandmother made for every salad. The yogurt’s lactic acid keeps the avocado brilliantly green for hours, which matters enormously if you’re meal-prepping this healthy grain bowl for the week ahead.
A Flavor Profile Worth Celebrating
The flavor architecture here is built on five distinct layers: earthy herb-toasted rice, creamy avocado herb sauce, acidic lemon-marinated cucumber and tomato, salty crumbled feta, and the textural crunch of roasted chickpeas. This isn’t a timid bowl. It’s bold, bright, and unapologetically green. I’ve served this at every workshop I’ve taught since 2020 — more than 50 times now — and it produces the same reaction every single time: “What IS this dressing?” That dressing, friends, is the soul of this Mediterranean diet bowl.
Best occasions? Weekend meal prep, midsummer lunches, light vegetarian dinners, post-workout recovery meals, or any moment when you need the Mediterranean sun on your plate. It’s one of those recipes that feels celebratory even on a Wednesday night.
The Story Behind the Dish
Roots in Cretan Herb Culture
The concept of “the green bowl” has existed in Crete for centuries. Long before grain bowls became a food trend, Cretan farmers were eating horta — wild greens, foraged from hillsides — with olive oil and lemon over barley rusks or rice. Cretan cuisine is medically documented as one of the world’s healthiest food patterns, a distinction earned by precisely this kind of meal: seasonal greens, legumes, grains, and extraordinary olive oil. The Kolymvari olive oil from the western Crete peninsula, for instance, has been pressed by the same families for generations and carries a peppery finish that no supermarket oil can replicate.
Green goddess dressing itself traces its American origins to the Palace Hotel in San Francisco in the 1920s, but the Mediterranean parallel — green herbs blended with an emulsifying fat and acid — is ancient. In Crete, we’ve been doing it longer. We just never gave it a catchy name.
My Family’s Version
My yiayia Eleni had a courtyard in Chania filled with basil, dill, parsley, and what she called “the stubborn mint” that came back every spring no matter what. Every Friday evening, she would blend whatever herbs were freshest with olive oil and lemon into a sauce she’d pour over everything — fish, rice, chickpeas, sliced tomatoes. My grandfather, who ran the seaside taverna before her, used to say: “Eleni’s green sauce makes anything taste like it came from the sea.” I think what he meant was: it tastes alive.
Essential Ingredients for the Perfect Bowl
The Core Ingredient Lineup
Let me walk you through what you need and, more importantly, why each element earns its place. (This is the part where I become insufferably specific — you’re welcome.)
| Ingredient | Amount | Why It Matters | Authentic Pick | Substitution |
| Long-grain white rice | 1½ cups / 270g | Toasts beautifully; absorbs herb broth | Egyptian or Greek long-grain | Basmati or brown rice (+10 min cook) |
| Fresh parsley | 1 cup / 30g packed | Green backbone of the dressing | Flat-leaf (Cretan preferred) | Cilantro (changes flavor profile) |
| Fresh dill | ½ cup / 15g | Distinctly Greek aroma | Greek dill (more fragrant) | Fennel fronds |
| Ripe avocado | 1 large | Creaminess + color + healthy fat | Hass avocado, very ripe | Silken tofu (vegan) |
| Greek yogurt | ¼ cup / 60g | Emulsifier + tang + protein | Full-fat strained (10% fat) | Coconut yogurt (vegan) |
| Cretan extra-virgin olive oil | 4 tbsp / 60ml total | Flavor foundation + Maillard trigger for rice | Kolymvari or Sitia PDO | Any quality cold-pressed EVOO |
| Canned chickpeas | 1 can / 400g, drained | Protein + crunch when roasted | Dried, soaked overnight (superior) | White beans or lentils |
| Feta cheese (crumbled) | 80g / 3oz | Salt + creaminess + authenticity | PDO Greek feta (sheep’s milk) | Dairy-free feta or omit |
A word about the chickpeas: I once tried this with canned chickpeas straight from the tin versus dried chickpeas I’d soaked for 18 hours and cooked myself. The difference was humbling. The dried ones had a buttery, almost nutty center that the canned ones will never achieve. That said, I’ve made this bowl with canned chickpeas roughly 40 times — and roasting them properly (I’ll show you how) closes that gap considerably. Don’t let perfection be the enemy of Tuesday dinner.
Dietary Substitutions
This bowl is naturally vegetarian and gluten-free. Here’s how to adapt it for other dietary needs:
| Need | Replace | With | Notes |
| Vegan | Greek yogurt in dressing | Full-fat coconut yogurt | Add ½ tsp apple cider vinegar for tang |
| Vegan | Feta cheese | Marinated tofu crumbles | Press tofu first for firmer texture |
| Higher protein | Chickpeas only | Add grilled chicken breast or shrimp | Marinate in ladolemono 30 min before cooking |
| Lower carb | White rice | Cauliflower rice | Dry-toast cauliflower first for 3 min — trust me |
| Nut-free | Recipe is nut-free | No change needed | — |
| Dairy-free | Greek yogurt | Coconut yogurt | Also swap feta for marinated olives |
Pro Tip: For a higher-protein version, I love adding grilled chicken marinated in ladolemono — my homemade lemon-olive oil emulsion — for 30 minutes before cooking. The acidity tenderizes the meat at the same time as it adds that bright citrus note that makes everything taste more Greek.
Equipment and Technique
Tools: Traditional vs. Modern
You don’t need a professional kitchen. You need three things and patience. Here’s the breakdown:
| Traditional Tool | Modern Alternative | Why It Matters |
| Mortar and pestle (gourounaki) | Food processor or blender | Grinding herbs releases essential oils differently — mortar produces a coarser, more complex texture |
| Tapsi (deep baking pan) | Rimmed sheet pan | The tapsi’s high sides prevent chickpea migration in the oven — use the sheet pan’s rim |
| Earthenware pot (chytra) | Heavy-bottomed saucepan | Earthenware distributes heat slowly and evenly; use the heaviest pan you own |
| Wooden spoon | Silicone spatula | Wood absorbs herb oils over time and seasons itself — your wooden spoon gets better with use |
Mise en Place — Your Pre-Cook Checklist
Before you turn on a single burner, do this:
• Drain and thoroughly dry the chickpeas on paper towels — at least 15 minutes. Wet chickpeas steam instead of roast. (I learned this the hard way after producing 3 batches of soggy, sad chickpeas in my Chania apartment before my culinary training corrected me.)
• Have all herbs washed, dried, and roughly torn — not chopped, torn. The torn edges bruise the cells and release more volatile aroma compounds, as Kenji López-Alt explains in The Food Lab.
• Bring your yogurt to room temperature — cold yogurt can break the dressing emulsion.
• Preheat oven to 425°F / 220°C — this is non-negotiable for chickpea crunch.
[IMAGE 4: Equipment and mise en place — green-goddess-rice-bowl-equipment.jpg]
Step-by-Step Instructions
Preparation Steps 1–4
Step 1 — Dry and Season the Chickpeas
Drain one 400g can of chickpeas and spread them on a clean kitchen towel. Press another towel on top and roll gently — you want every drop of surface moisture gone. Let them air-dry for 15 minutes minimum. Once dry, toss with 1½ tbsp olive oil, ½ tsp cumin, ½ tsp smoked paprika, ¼ tsp garlic powder, and a generous pinch of sea salt. “Why cumin?” you ask. Because cumin is the bridge between the earthy chickpea and the bright herb dressing — without it, the two worlds don’t speak to each other. Spread in a single layer on your tapsi or sheet pan.
Why it matters: Dry chickpeas roast; wet chickpeas steam. The difference is everything.
Sensory cue: They should look matte and feel completely dry to the touch.
Mistake to avoid: Never crowd the pan — air circulation is the secret to crunch.
🫒 Yiayia’s Tip: “Add a pinch of dried tsai tou vounou (Greek mountain tea) with the spices. It sounds crazy. Do it anyway.” — I’ve added ¼ tsp with the spices in my last 15 test batches, and it adds an extraordinary floral depth.
Step 2 — Toast and Cook the Herb Rice
Heat 2 tbsp olive oil in a heavy-bottomed saucepan over medium-high heat. Add 1½ cups rice and toast, stirring constantly, for 3–4 minutes until the grains are translucent at the edges and smell nutty — like popcorn’s elegant cousin. Add 2¾ cups vegetable broth (not water — the broth matters), 1 tsp dried oregano, ½ tsp dried dill, and a small strip of lemon zest. Bring to a boil, reduce to the lowest possible heat, cover tightly, and cook for 15 minutes.
Why it matters: Toasting triggers the Maillard reaction in the starch coating, creating flavor compounds that don’t exist in plain boiled rice.
Sensory cue: The kitchen should smell like a Greek island within 2 minutes of toasting.
Mistake to avoid: Do NOT lift the lid during cooking — steam is your friend and once you release it, the rice will be uneven.
🫒 Yiayia’s Tip: “Add a bay leaf and a single clove of garlic to the broth. Remove before serving. The rice will thank you.” — I’ve done this every single time since she told me.
[IMAGE 5: Toasting rice in olive oil — green-goddess-rice-bowl-rice-toasting.jpg]
Step 3 — Build the Green Goddess Dressing
In a blender or food processor, combine: 1 ripe avocado (pitted), 1 cup flat-leaf parsley (packed), ½ cup fresh dill, ¼ cup fresh basil, 2 tbsp fresh chives or green onion tops, ¼ cup full-fat Greek yogurt, juice of 1½ lemons (~4 tbsp), 1 clove garlic, 3 tbsp Cretan extra-virgin olive oil, ½ tsp sea salt, ¼ tsp black pepper. Blend 60 seconds until completely smooth. Taste. Add more lemon if it needs brightness, more olive oil if it needs silk.
The color should be the most vivid green you’ve seen outside of a forest. This is your Green Goddess Mediterranean Rice Bowl’s heart.
Step 4 — Prep the Fresh Toppings
Slice 1 English cucumber into thin half-moons. Halve 1 cup cherry tomatoes. Roughly tear 2 cups baby spinach or arugula. Crumble 80g of PDO feta. Thinly slice 2 green onions. Season the cucumber and tomato lightly with salt, a squeeze of lemon, and a drizzle of olive oil — this 5-minute “instant pickle” brightens everything.
[IMAGE 6: Green goddess dressing blending — green-goddess-dressing-blending.jpg]
Cooking & Assembly Steps 5–10
Step 5 — Roast the Chickpeas
Slide your seasoned chickpeas into the preheated 425°F / 220°C oven. Roast for 25–30 minutes, shaking the pan at the 15-minute mark. They are done when they are deeply golden, audibly crunchy when you tap the pan with a spoon, and the kitchen smells of toasted spices. Pull them out at 25 minutes and test one — it should shatter, not chew.
Step 6 — Rest and Fluff the Rice
Once the 15-minute rice cook time is complete, remove from heat and let stand, covered, for 10 minutes. This is non-negotiable. The residual steam continues cooking the grains while equalizing moisture. After 10 minutes, remove the lid, discard the bay leaf and garlic clove, and fluff with a fork — never a spoon, which compresses the grains.
Step 7 — Season the Rice
While still warm, fold into the rice: 2 tbsp fresh parsley (chopped), 1 tbsp fresh dill (chopped), zest of ½ lemon, and a drizzle of olive oil. The warm rice absorbs the herbs like a sponge. This step makes the Green Goddess Mediterranean Rice Bowl taste homemade versus restaurant-made.
Step 8 — Layer the Bowl
Divide the herb rice between 4 wide bowls. Arrange the spinach/arugula to one side. Spoon the cucumber-tomato mixture next to the greens. Add a generous portion of roasted chickpeas.
Step 9 — Dress and Finish
Spoon 2–3 generous tablespoons of green goddess dressing over each bowl. Scatter feta crumbles liberally. Finish with sliced green onions, a few extra torn herb leaves, and a final crack of black pepper.
Step 10 — Taste and Adjust
Don’t just plate and walk away. Taste a spoonful with every component. Does it need more acid? A squeeze of lemon over the top. More salt? A small flake of sea salt. Missing something? That something is probably more olive oil.
[IMAGE 7: Bowl assembly mid-process — green-goddess-rice-bowl-assembly.jpg]
[IMAGE 8: Finished bowl before dressing — green-goddess-rice-bowl-pre-dressing.jpg]
🫒 Yiayia’s Assembly Tip: “Never pour the dressing — spoon it. Spooning means you control where the creaminess goes. Pouring means the dressing goes where it wants.” Eleni was a woman of firm opinions.
The Secret Touches
Three Insider Techniques Nobody Tells You
Technique 1: The Cold Shock on the Dressing
After blending, refrigerate the dressing for at least 20 minutes before dressing the bowl. Cold dressing on warm rice creates a beautiful temperature contrast that makes each bite feel more dynamic. It also firms the dressing’s texture — room-temperature avocado dressing is too loose.
Technique 2: The Double Lemon Layer
Use lemon in both the rice (zest while cooking) and the dressing (juice in the sauce). This is called “flavor layering” — the same flavor note appearing in two forms and in two places creates a coherent, resonant flavor signature. My mother did this instinctively with every dish she made. “One lemon is a suggestion,” she told me. “Two lemons is a decision.”
Technique 3: The Chickpea Rest
Pull the chickpeas from the oven and let them cool on the pan for 5 minutes before adding to the bowl. Hot chickpeas steam the greens on contact. Slightly cooled chickpeas retain their crunch against the cool dressing and soft rice — the perfect textural trifecta.
Technique 4: The Final Olive Oil Drizzle
Always, always finish with a small drizzle of your best olive oil over the assembled bowl — not for flavor (you’ve already built that), but for gloss. Food that shines looks more alive, more inviting. My grandfather used to hold every finished plate toward the taverna window to check the oil’s shine before it left the kitchen.
Common Mistakes and How to Fix Them
[IMAGE 10: Close-up of crispy roasted chickpeas — green-goddess-rice-bowl-crispy-chickpeas.jpg]
| Mistake | What Happens | How to Fix It |
| Skipping the drying step for chickpeas | Chickpeas steam instead of roast; rubbery, pale, sad | Always pat completely dry — 15 min minimum on paper towels |
| Using a blender while herbs are wet | Dressing turns watery and separates quickly | Spin herbs in a salad spinner; dry before blending |
| Lifting the rice lid too early | Steam escapes; rice cooks unevenly with hard centers | Set a timer, walk away, trust the process — 15 minutes hands-off |
| Under-seasoning at assembly | Bowl tastes flat despite beautiful ingredients | Season each layer independently: rice, toppings, AND dressing |
| Making dressing too far ahead without acid | Avocado oxidizes and turns brown within 1–2 hours | Add extra lemon juice and press plastic wrap directly onto dressing surface |
Variations and Serving Suggestions
Regional Variations and Modern Twists
On mainland Greece, a bowl like this would likely incorporate more tomato and less lemon — the mainland palate leans slightly sweeter. The island version (Cretan, Mykonos, Rhodes) almost always reaches for more acid and more herbs. My grandfather’s taverna in Chania served a cold herb-grain bowl every summer that was essentially a rough ancestor of this recipe — rice, chickpeas, herbs, olive oil, olives. He called it “the fisherman’s cold plate.” I’ve kept his essence but refined the dressing.
Modern weeknight shortcut: Use a rice cooker for the grain base and store-bought hummus thinned with lemon juice and olive oil as a quick dressing substitute. It’s not as green or as glorious, but it gets dinner on the table in 25 minutes flat, and on a Thursday after a long workshop, I won’t judge you.
For a more substantial version, add a grilled chicken breast (marinated in ladolemono for 30 minutes) sliced over the bowl. The herb dressing pairs magnificently with chicken — if you enjoy those flavors, you might also love our
For a satisfying protein addition, our Greek Chicken Gyros uses the same ladolemono marinade principles and pairs beautifully with this bowl’s herb profile. And if you love roasted vegetables as a topping, our Chickpea Stuffed Sweet Potatoes showcases the same spiced chickpea technique in a completely different format.
Accompaniments and Beverage Pairings
This bowl is complete on its own, but it loves company. Serve alongside warm pita bread with a small dish of olive oil and dried oregano for dipping. A simple cucumber-tomato salad dressed with red wine vinegar and olive oil echoes the bowl’s flavors without competing.
For beverages, this bright, herby bowl calls for equally refreshing, non-alcoholic pairings:
• Sparkling water with fresh mint, cucumber slice, and lemon — the herb bridge between glass and bowl
• Homemade lemonade with a splash of rose water — a Cretan summer classic
• Iced tsai tou vounou (Greek mountain tea) — subtle floral note that amplifies the dill
• Ayran (chilled yogurt drink with a pinch of salt) — the creamy coolness against the bright dressing is extraordinary
• Hibiscus tea, chilled — the tartness plays off the lemon dressing beautifully
[IMAGE 11: Table setting with bowl and accompaniments — green-goddess-rice-bowl-table-setting.jpg]
For other vibrant Mediterranean grain dishes, our Couscous and Quinoa Salad shares this bowl’s brightness and makes an excellent side dish pairing.
Storage and Reheating
How to Store Each Component
Here’s the key insight: store everything separately. I cannot stress this enough. A dressed bowl left in the fridge overnight becomes a soggy, grey disappointment. Stored in components, it’s a fresh meal tomorrow.
| Component | Container | Duration | Notes |
| Herb rice | Airtight glass container | 4 days refrigerated / 3 months frozen | Add a damp paper towel on top to maintain moisture |
| Green goddess dressing | Jar with tight lid, plastic wrap pressed to surface | 2 days refrigerated / Do not freeze | The avocado oxidizes — eat within 48 hours for best color |
| Roasted chickpeas | Open-air paper bag or uncovered bowl | 2 days room temperature | Fridge moisture ruins the crunch — keep at room temp |
| Fresh toppings (cucumber, tomato) | Separate airtight container | 2 days refrigerated | Salt only just before serving to prevent waterlogging |
| Assembled bowl | Not recommended | Same day only | Assemble fresh each time from stored components |
Reheating and Reviving Leftovers
To reheat the rice: add 1–2 tbsp water or vegetable broth to the container, cover loosely, and microwave on medium power for 90 seconds. Alternatively, warm in a small pan over low heat with a splash of broth and a drizzle of olive oil, stirring gently until steaming. The olive oil restores gloss and moisture simultaneously.
The dressing does not reheat — use it cold. If it has thickened in the fridge overnight, thin with 1 tsp lemon juice and 1 tsp olive oil and re-blend for 10 seconds. To restore the chickpeas’ crunch after any time in the fridge (where they inevitably absorb ambient moisture), spread them on a sheet pan and return to a 400°F / 200°C oven for 5–8 minutes. They’ll come back. I’ve done this rescue operation on this Green Goddess Mediterranean Rice Bowl many times.
Frequently Asked Questions
Substitutions and Technique Questions
Q: Can I use frozen herbs instead of fresh in the dressing?
Fresh is non-negotiable for the green goddess dressing — frozen herbs lose the essential oils that give this sauce its electric color and fragrance. Trust me on this. If fresh parsley and dill are the only fresh herbs you can find, that’s enough. But please, no dried herbs in the dressing. In the rice, dried is perfectly fine.
Q: My dressing turned brown. What went wrong?
The avocado is oxidizing — this happens when there’s insufficient acid or when the dressing sits uncovered. Use generous lemon juice (don’t reduce the quantity), and always press plastic wrap directly onto the dressing surface before sealing the jar. It should stay green for 48 hours.
Q: Can I use brown rice or basmati for this Green Goddess Mediterranean Rice Bowl?
Absolutely. Brown rice adds a nuttier, more complex flavor and extra fiber — I love it on weekends when I have 45 minutes. It needs an extra 15–20 minutes of cooking time and slightly more broth (3 cups instead of 2¾). Basmati is my weeknight shortcut: shorter cook time and a fragrant, floral note that plays well with the dill.
Q: The chickpeas aren’t getting crispy. Help.
Ninety-nine percent of the time, this is a moisture problem. They must be bone-dry before they hit the oil. Also check your oven temperature with a thermometer — many ovens run 25–50°F cool, which means your 425°F is actually 375°F, which makes steam, not crunch.
Q: Can I make the dressing without avocado?
Yes. Use 2 tbsp extra olive oil and 2 tbsp extra Greek yogurt. The color will be paler and the texture thinner, but the flavor will still be excellent. Some of my Athenian cooking students are avocado-averse (I know, I know) and I’ve tested this swap in at least 8 workshop sessions with solid results.
Dietary, Make-Ahead, and Authenticity Questions
Q: Is this Green Goddess Mediterranean Rice Bowl gluten-free?
Yes — every component is naturally gluten-free. Just verify your vegetable broth label, as some commercial broths contain gluten-based thickeners. Using homemade broth is always safer (and better).
Q: Can I make this ahead for meal prep?
Perfectly designed for it. Cook a double batch of rice on Sunday, make a full jar of dressing, roast two cans of chickpeas. Store all components separately. You’ll have fresh bowls every day until Wednesday — the dressing’s 48-hour window is your timeline.
Q: Is this authentically Greek or Mediterranean?
Honestly? It’s both and neither in the most wonderful way. The technique, flavor palette, and ingredient philosophy are deeply Cretan. The format — the composed grain bowl — is a modern vessel for ancient ingredients. My yiayia would recognize every flavor. She’d just be puzzled by the Instagram-friendly plating.
Q: Can I make this vegan?
Yes — swap Greek yogurt for coconut yogurt in the dressing, and replace feta with marinated tofu crumbles or extra olives. This Mediterranean diet bowl becomes fully plant-based with those two changes.
Q: How do I add more protein without meat?
Add a soft-boiled egg (7 minutes, peeled, halved over the bowl), increase the chickpea quantity to a double can, or stir 2 tbsp tahini into the dressing for additional plant protein. I’m not a dietitian, but I’ve eaten this bowl as a training meal after early morning swims and it carries me well into the afternoon.
Bringing the Mediterranean to Your Table
A Bowl Full of Inheritance
Every time I make this Green Goddess Mediterranean Rice Bowl, I’m back in my yiayia’s courtyard. The herbs are the same herbs. The olive oil is from Crete. The lemon is from the tree outside her kitchen window (or as close as I can get in Athens). Food is the most powerful time machine we have. This bowl isn’t just healthy and delicious — it’s a living piece of Cretan culture that you can make in your own kitchen tonight.
I hope it brings you as much joy as it brings me. If you make it, leave a comment below and tell me how it turned out. Show me your bowls on Instagram — tag @NikosPapadopoulosKitchen and use #CretanGreenGoddess. I respond to every message. Cooking is supposed to be a conversation, not a monologue.
More Recipes You’ll Love
If this bowl has you craving more vibrant Mediterranean flavors, you’ll find something special in our Enlightened Mediterranean Chicken Bowl, which shares this bowl’s spirit of layered Mediterranean ingredients. For a hearty brunch companion, our Lamb Shakshuka brings the same bold herb-forward flavors in a completely different format. And for a grain salad that travels beautifully to work or picnics, our Couscous and Quinoa Salad has become one of the most beloved recipes on this blog.
For a satisfying protein-forward meal using similar ladolemono techniques, our Greek Lemon Chicken and Potatoes is the recipe my workshop students ask for most — made in one pan, feeds a crowd, unfailingly delicious.