Best Of Bridges Greek Salad Food

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BEST OF BRIDGE'S GREEK SALAD



Best of Bridge's Greek Salad image

Make and share this Best of Bridge's Greek Salad recipe from Food.com.

Provided by Abby Girl

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon oregano (fresh would be better)
salt and pepper
1 head romaine lettuce, torn
1 large tomatoes, cut into wedges
1 small green pepper, cut into strips
1 small red onion, sliced into rings
1/4 cup Greek olive
1/2 cup feta cheese, crumbled

Steps:

  • Dressing: Combine the olive oil, lemon juice, oregano, salt and pepper. (This can be made up ahead of time).
  • Combine the lettuce, tomato, green pepper, onion and olives in a bowl. Toss with salad dressing and feta cheese.

Nutrition Facts : Calories 286.2, Fat 25.8, SaturatedFat 5.8, Cholesterol 16.7, Sodium 298.9, Carbohydrate 11.6, Fiber 4.7, Sugar 5.2, Protein 5.4

GREEK SALAD



Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

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