Recipes


We created a list of recipes to inspire you. Think of clear blue Mediterranean seas, whitewashed homes surrounded by enchanting sunsets, and fresh cuisine. The Mediterranean diet is about health. With its abundance of fresh vegetables, fish, and olive oil, the Mediterranean diet is a way of life Sophia’s wants you to enjoy. Our dressings can be used as savory marinades, dips, or splashed onto a fresh salad.
RECIPE FOR ORIGINAL DRESSING Traditional Greek Salad

INGREDIENTS 4 tomatoes, quartered 1/2 cucumber sliced 2 tsbp. fresh herbs such as oregano, parsley or basil 7oz authentic Greek feta 12 Calamata Olives 1 small red onion sliced very thin Sophia’s Greek Island Original Dressing
Cut the feta into cubes 1 inch square. Put the cucumber, onions and tomatoes into a salad bowl. Pour Sophia’s Original Greek Island Dressing to taste. Scatter the feta and olives over and toss. Garnish with herbs.
RECIPE FOR FETA DRESSING Orange and Mixed Green Salad

INGREDIENTS 7 oz. mixed salad leaves 4 tbsp. mixed chopped fresh herbs such as parsley, cilantro and basil 4 oranges peeled and sliced 1 small red onion, sliced very thinly Sophia’s Greek Island Dressing with Feta Place all the ingredients in a salad bowl. Add Sophia’s Greek Island Dressing with Feta to desired taste. Toss and serve.
RECIPE FOR FETA & CALAMATA DRESSING Bell Pepper Salad

INGREDIENTS 2 green bell peppers 2 red bell peppers 2 yellow bell peppers Sophia’s Greek Island Dressing with Feta & Calamata Olives Preheat broiler. Broil the bell peppers, while turning them frequently until the skins are charred all over. Rinse the bell peppers under cold water while removing the stem, core, and seeds and slice them into thin strips. Place them into a serving dish, pour the dressing over them and chill in the refrigerator for 3-4 hours. Serve at room temperature.
RECIPE FOR POMEGRANATE DRESSING Grilled Chicken or Fish Skewers

INGREDIENTS 4 large skinned boneless chicken breasts, (Substitute 4 medium size fish fillet) 1 – 12oz bottle Sophia’s Greek Island Dressing with Pomegranate Lemon wedges to garnish Cut the chicken breasts into chunks measuring about 1 1/2 inches square. Place them into a bowl and pour 12oz Sophia’s Pomegranate Greek Island Dressing and toss. Cover and leave in refrigerator to marinate for about one hour. Grill the kabobs for about 15 minutes, turning and basting with the dressing until lightly browned and tender. Serve the kabobs on a bed of greens and garnish with lemon.
RECIPE FOR TAHINI DRESSING Grilled Fish in Foil

INGREDIENTS 4-8 oz white fish fillet 1/2 large red onion sliced thin Sophia’s Tahini Dressing Cut a piece of heavy-duty aluminum foil, 12″x12″. Grease lightly. Place a portion of fish, skin side down, on foil and generously pour Sophia’s Tahini Dressing over the fish. Top with sliced red onion. Bring the foil up over the fish and close all edges with tight double folds. Place packages on a grill about 5″ from moderately hot coals. Cook for 10 to 20 minutes or until fish flakes easily when tested with a fork. For an extra finish, open the foil and cook until Tahini and onions turn golden brown on top.
RECIPE FOR CILANTRO LIME DRESSING Baby Beet Greens Mediterranean Salad

INGREDIENTS 4 cups baby beet greens 1/4 cup dried cranberries 1/4 cup shredded smoked cheese 1 1/2 cups toasted pita chips Sophia’s Cilantro & Lime Salad Dressing In a large salad bowl, toss the baby beet greens and Cilantro Lime Dressing. Sprinkle the salad with cranberries, cheese and the pita chips; toss again and serve.
RECIPE FOR BLUEBERRY DRESSING Recipe for Sophia’s Blueberry Salad Dressing

INGREDIENTS 1/2 cup candied walnuts 3 cups mixed greens 1/2 cup fresh blueberries 1/2 cup crumbled Gorgonzola cheese Place in a large salad bowl the mixed greens, blueberries, gorgonzola cheese, and Sophia’s Blueberry Greek Island Dressing. Toss gently; add candied walnuts, and toss again!
Simple Artichoke Recipe

INGREDIENTS 2 Artichokes Any Sophia’s Salad Dressing Flavor Prepare the artichoke by cutting off the stems on the spiny part of the leaf tips. Bring a large pot of water to a boil. Place the artichokes inside and use the lid of the pot to press them down into the pot and under water. Cook for approximately 1 hour. Drain and pull apart stems to eat. Use Sophia’s Original Recipe as a dipping sauce.