Spring has begun here in North Carolina and so has the Food Network’s Sensational Sides series! Bloggers like me are sharing with you and the FN Dish some of our food pantry clean out sides. In my refrigerator was an abundance of fresh produce which needed my immediate attention like various lettuces, tomatoes, yellow squash, zucchini and a small piece of red onion. I also had kalamata olives, a few banana peppers, crumbed feta cheese and a little bit of red wine vinegar that needed to be used to make room. If that didn’t scream out Greek salad, I don’t know what would have.

That Greek dressing, I tell ya, is amazing!

This Greek salad dressing, I promise you, is glorious!

Am I a rocket scientist? Nope.

A doctor? Nope.

A Greek goddess? Well, my husband thinks so…

(I did dress like a Greek goddess for a party once. It was a homeschooling party).

I was much younger, much thinner and, well, much cuter then.

Am I a recipe developer with a knack for recreating flavors?  Guilty.


One of our favorite restaurants in Asheville, North Carolina is Apollo Flame. If you find yourself in the Blue Ridge Mountains of Asheville, you must stop there.

Amazing. Authentic. Welcoming.

We adore the owners. The Poulos family were once our neighbors in Biltmore Lake.  From the moment their locally-adored Greek salad dressing touched my lips I was hooked.

Hooked I tell ya.

Since relocating, I have missed that amazing Greek salad dressing so I decided to recreate a version that reminded me of their family’s recipe and I think they would be impressed.

This week I used that dressing to adorn fresh produce that needed my attention.

So clean out your pantry and refrigerator and see what you can come up with. Try this recipe. I would be willing to bet that you’ll be as hooked as I am.  I bet you have everything you need to make this or one of the other fabulous recipes contributed below.

Feed Me Phoebe: Artichoke Hummus
Napa Farmhouse 1885: Spaghetti and Meatballs
Red or Green: Sea Bass with Spicy Asian Ginger Sauce
Jeanette’s Healthy Living: Quinoa Citrus Mango Avocado Black Bean Salad
The Heritage Cook: Chile Tortilla Soup
Cooking With Elise: Glorious Greek Salad Dressing
Devour: Clean Out the Pantry Night
Weelicious: Greek Nachos
Virtually Homemade: Garlic Rosemary Pizza Crust Bites
Domesticate Me: Fiesta Baked Eggs with Farro and Black Beans
Taste With The Eyes: Mom’s Vintage Potato Salad
Elephants and the Coconut Trees: Rice and Beans Casserole
The Sensitive Epicure: Salmon and Brown Rice Casserole (Gluten-Free)
Daily*Dishin: Spicy Chipotle Chicken Pasta with Crunchy Roasted Black Beans
FN Dish: Pantry Clean-Out Sides




Prep Time:
10 mins
Set Aside:
30 mins
Total Time:
40 minutes

If you’re like me, you’ll be hooked in one bite.




  • 1/4 cup olive oil
  • 3/4 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Dijon-style mustard
  • 1/3 cup red wine vinegar
  • Juice of one lemon
  • Handful fresh flat-leaf parsley, chopped
  • 1/2 cup crumbled feta cheese


In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar and lemon juice and feta and mix vigorously until well blended. Store tightly covered at room temperature. “Apoláf?sete” or enjoy!