CHOPPED GREEK SALAD
This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that's a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.
Provided by Cookie and Kate
Categories Salad
Time 30m
Number Of Ingredients 16
Steps:
- In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
- To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you'd like a more tangy dressing, or more honey for a more tame dressing.
- If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normal-just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
Nutrition Facts : ServingSize 1 side salad with 1/8th of salad dressing, Calories 246 calories, Sugar 5 g, Sodium 502.6 mg, Fat 21.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 3.3 g, Protein 4.5 g, Cholesterol 19 mg
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
CHOPPED SALAD WITH FETA, OLIVES, AND PITA CROUTONS
Categories Salad Cheese Leafy Green Olive Pepper Quick & Easy Feta Bell Pepper Lettuce Gourmet
Yield Serves 2 generously as a side dish
Number Of Ingredients 10
Steps:
- In a skillet heat olive oil over moderate heat until hot but not smoking and cook pita, stirring occasionally, until golden. Season croutons with salt and pepper to taste and transfer to paper towels to drain.
- In a large bowl combine romaine, bell peppers, onion, feta, and olives and drizzle with extra-virgin olive oil and vinegar. Add croutons and salt and pepper to taste and toss to combine.
FATTOUSH- FETA CHEESE & ROMAINE SALAD
Delicious filling salad, full of flavour. Works very nicely for lunch. Took the recipe from my husband as he used to work in an Arabic restaurant as an assistant chef. Handy!
Provided by Ymns girl
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a large bowl and serve cold.
- Enjoy!
Nutrition Facts : Calories 173.9, Fat 13.3, SaturatedFat 4.1, Cholesterol 16.7, Sodium 395.4, Carbohydrate 11.3, Fiber 4.8, Sugar 2.6, Protein 5.4
GREEK PITA SALAD
Make and share this Greek Pita Salad recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Place rack in middle of oven.
- In a sieve, sprinkle cucumber with a pinch of salt, let drain for 20 minutes, and pat dry.
- Put pita pieces in a large baking pan, drizzle with 2 tblsps olive oil, toss to coat, season with salt and bake, shaking pan occasionally, for 20-22 minutes, or until golden-brown and crisp.
- Check on them after the first 15 minutes to make sure they're browning evenly and re-distribute. Let cool slightly.
- In a large bowl, whisk together oil, lemon juice and garlic. Season to taste. Whisk until emulsified.
- Stir in bell pepper, tomato, onion, feta, parsley, mint, pita pieces and cucumber, and season to taste. Toss salad to combine well.
- Distribute between two large plates, sprinkle with sumac, if using and serve immediately.
Nutrition Facts : Calories 651, Fat 48, SaturatedFat 10.3, Cholesterol 26.8, Sodium 669.2, Carbohydrate 45.7, Fiber 3.8, Sugar 7.2, Protein 11.7
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- For the dressing: place the cucumbers in a colander or fine mesh strainer and sprinkle with the 1/2 teaspoon salt. Toss. Let the cucumbers sit and drain for 15-20 minutes (this helps the dressing not turn watery). Place the drained cucumbers and remaining dressing ingredients in a blender and process until smooth. Season to taste with salt and pepper, if needed. Refrigerate until ready to serve. The dressing can be made up to a week in advance.
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