GREEK SALAD WITH LETTUCE AND LEMON GARLIC DRESSING
Steps:
- Enjoy!
Nutrition Facts : Calories 348 kcal, Carbohydrate 32 g, Cholesterol 25 mg, Fiber 8 g, Protein 10 g, SaturatedFat 6 g, Sodium 513 mg, Fat 22 g, ServingSize 3 to 4 Servings, UnsaturatedFat 15 g
GREEK SALAD WITH CROUTONS
I wait all year for late summer when tomatoes are freshly in season, and there's no better way to showcase them than in a Greek salad. I'm using a bright variety of tomatoes that are perfectly sweet and juicy. Plus I'll share how to make homemade, unstructured breadcrumbs you can easily add to any salad.
Provided by Nancy Silverton
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make croutons: Preheat the oven to 325 degrees F. Pull 1- to 2-inch chunks from the inside of the sourdough bread and add to a small mixing bowl (you should have about 1 to 1½ cups of bread crumbs). Drizzle with the olive oil and season with salt, mixing well with your hands to combine. Spread the bread in a single layer on a large, rimmed baking sheet and toast for 25 minutes.
- Remove the croutons from the oven and set aside to cool. Marinate tomatoes: Remove and discard any stems. Cut into varying sizes, then place the cut tomatoes on a plate and season with salt. Drizzle with olive oil. Tear and scatter the basil and parsley leaves over the tomatoes.While the tomatoes are marinating, prepare the feta cheese. Drizzle the cheese with olive oil and freshly ground black pepper, and set aside.
- Make the vinaigrette: Combine the dried oregano, black pepper, salt, grated garlic clove, vinegar and extra-virgin olive oil.Slice and set the cucumber aside. Quarter the onion lengthwise, and slice into thin slivers. If you have time, rinse the raw onions in ice water. Set aside.
- Assemble the salad: Spoon the marinated tomatoes onto a serving platter. Dress the croutons with a little of the vinaigrette and toss to coat. Add the sliced cucumbers and onions to the croutons, then drizzle with a little more vinaigrette. Layer the mixture on top of the tomatoes. Scatter the olives around the salad, crumble the feta cheese on top, and add a little more oregano and olive oil to finish.
CHOPPED GREEK SALAD WITH GARLIC CROUTONS
Bread salads are famous in both Italy (Panzanella), and the middle east (Fattoush). Sometimes the bread component is mixed in ahead to soak up the vegetable juices. Other times the bread is added at the last moment so it keeps some of the texture as in this recipe.Source unknown
Provided by Lynnda Cloutier
Categories Lettuce Salads
Number Of Ingredients 21
Steps:
- 1. for the garlic croutons: position a rack in the center of the oven and heat the oven to 375°. Put the bread cubes in a large bowl. In a small pan, heat the oil and garlic over medium heat until the garlic just begins to color, 3 to 5 minutes. Be careful garlic doesn't burn or it will become bitter. Pour the oil through a strainer onto bread cubes. Toss until the cubes are evenly coated with oil. Discard the garlic
- 2. Transfer to a rimmed baking sheet and toast the bread in the oven, flipping occasionally, until it's nicely Golden on all sides, about 12 minutes. The croutons should be toasty on the surface but still somewhat soft in the middle. Return them to the large bowl and while warm, toss them with the parsley, lemon zest, 1/4 teaspoons salt, and a few grinds of pepper.
- 3. For the dressing: in a medium bowl, whisk the olive oil with the vinegar, shallots, mustard, oregano, anchovies. Add salt and pepper to taste. Let sit for at least 10 minutes to let the flavors blend.
- 4. To assemble the salad: lay the arugula on a large platter and artfully arranged the tomatoes, cucumber, olives, feta, and croutons in stripes or piles on top of the arugula. Whisk the dressing to recombine and serve in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the dressing. Or drizzle the dressing over the salad platter just before serving. You may not need all of the dressing. Serves 6 to 8.
GREEK SALAD, THE BEST!
This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!
Provided by Carol Amos
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
- Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 11.8 g, Cholesterol 26.7 mg, Fat 36 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 799.8 mg, Sugar 4.7 g
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