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Greek salad is a well-loved classic for many reasons. Its bright hue, the refreshing crisp of cucumber and chopped romaine, meaty tomatoes, briny olive, and creamy feta wrapped in an herby vinaigrette is darn hard to beat, even with the best chopped salads.

While I love the salad at our local Greek restaurant, I’d argue that a diner-style Greek salad is the kind of recipe we should all master at home. The ingredients are a balance of fresh vegetables, but studded with enough feta and olive to make every single bite interesting. It makes even off-season tomatoes taste better and can serve as the main course for an easy weeknight dinner or as a side kick to grilled chicken or a dinner of hummus and pita bread.

Here is everything you need to know — from which feta to buy, to how to chop your tomatoes, to the best dressing — for a killer Greek salad at home.

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Sure, you can dye Easter eggs using a kit. The finished eggs will be cute and totally fine, but they won’t get your friends and family talking about how amazing and creative you are. If you want that to happen, well, you need to swing by the produce aisle when you do your shopping.

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This granola is a favorite in my house, both spooned over yogurt at breakfast and just snacked on all day long. Sticky almond butter and maple syrup are a delicious magnetic force that pull the oats and sliced almonds into the sweet, jagged clusters that answer the call of my crunchy granola cravings.

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If you’re looking for a show-stopping dish to serve at Easter or your next dinner party, look no further than this carrot soufflé. It has everything you love about soufflés: an airy, delicate texture that almost melts in your mouth, the creamy richness of milk and cheese set with eggs, and, of course, the sweetness and vivid color of carrots. Pair it with baked ham or lamb for lunch or dinner, or serve it alongside a green salad for brunch. And trust me when I say this soufflé is easy — there’s absolutely no whipping of egg whites.

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Around this time every year, I go a little crazy. It’s spring cleaning season and for me, that means cleaning out my pantry. My Type A personality comes out loud and clear and my fiancé knows to just keep out of the way!

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Tuna salad that’s loaded with mayo and stuffed between two slices of wheat bread doesn’t thrill me — this guy, however, absolutely does. It’s the polar opposite: loaded with fresh vegetables and herbs, with not a trace of goopy mayo in sight.

Taking inspiration from Greek ingredients and flavors, this tuna salad practically whisks you away to a breezy Greek island, even if you’re only digging into it at your desk. Olive oil-packed tuna is greeted by crunchy cucumbers, juicy tomatoes, and briny kalamata olives, then the whole mess is is tossed with lots of fresh chopped parsley and oregano and dressed with nothing but olive oil and lemon juice. It’s a bright salad that can be eaten straight from the bowl or piled on toast for a satisfying lunch or a light dinner.

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There’s nothing like a grilled cheese to make you feel comforted and cozy. One bite of a buttery, crispy grilled cheese and you’re instantly transported to childhood. And while a plain ol’ grilled cheese always hits the spot, it doesn’t hurt to dress it up a little with some in-season produce. Case in point? This roasted asparagus version.

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With its combination of tender roasted pork, smoked ham, Swiss cheese, pickles, and mustard, a Cuban sandwich is pretty close to the ideal sandwich. It checks all the right boxes of salty, smoky, meaty, melty, and tangy.

But what if you were to take a classic Cubano and cross it with a grilled cheese? We thought it sounded like a good idea, too, when we spotted it on the menu at chef Richard Hales’ Bird & Bone (the fact that it was served with waffle-cut fries didn’t hurt either).

The biggest difference between your typical Cuban sandwich and Hales’ riff is the choice of bread and the style of grilling; he also throws mayo into the mix and is particular about his ham. But before we dive into the nitty-gritty, let’s back up a bit and take a look at what makes a Cuban sandwich.

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From Apartment Therapy → How Real Life Renters Made The Most of Their Totally Vanilla Kitchen

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