GREEK GREEN BEAN SALAD RECIPE
Greek Green Bean Salad Recipe. Perfectly tender, flavor-packed green bean salad prepared Greek style. A garlicy, zesty dressing pulls it together, and a sprinkle of feta and chopped marinated olives take it to a new level of delicious.
Provided by The Mediterranean Dish
Time 25m
Number Of Ingredients 12
Steps:
- Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.
- Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so. Drain well.
- Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.
- Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.
Nutrition Facts : Calories 113 calories, Sugar 4.2 g, Sodium 341.1 mg, Fat 8.4 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 9.3 g, Fiber 3.3 g, Protein 2.9 g, Cholesterol 4.2 mg
CLASSIC GREEK GREEN SALAD WITH FETA - MAROULOSALATA
Steps:
- Wash romaine lettuce and chop in bite size pieces, set aside
- Peel and slice cucumbers. If pieces are big, slice them in half.
- Slice thinly the white part of the spring onions.
- Chop dill
- Toss all 4 ingredients in a large bowl (lettuce, cucumber, dill and spring onions)
- Mix the olive oil with the lemon juice (or vinegar) and pour over salad, toss again. Sprinkle with some salt.
- If adding feta, olive or croutons, add them at the end and mix gently.
EASY TOSSED GREEK SALAD
Easy Greek Tossed Green Salad is a great way to incorporate the flavors of the Mediterranean in one healthy dish. This simple salad goes together in a pinch and tastes amazing with a smooth and tasty 6-ingredient homemade dressing!
Provided by Tiffany
Time 15m
Number Of Ingredients 13
Steps:
- In a large bowl combine lettuce, cucumber, olives, tomatoes, red onion, and cheese.
- Combine all dressing ingredients in a jar, cover and shake well. Pour over salad and toss to combine just before serving.
Nutrition Facts : Calories 133 kcal, Carbohydrate 5 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 208 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CLASSIC GREEK SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 2 servings for lunch or 4 as a side
Number Of Ingredients 13
Steps:
- Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
- Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.
GREEK SALAD
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
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.
GREEK GREEN SALAD
A good, basic and easy Greek salad. I vary the amounts to how I feel and what I have in the store cupboard, but always use the basic ingredients (and usually use lots of feta and olives).
Provided by Lou van
Categories Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the cucumber, tomatoes, onions and lettuce in a bowl.
- Pour over the vinegar and oil.
- Season with salt, pepper and oregano and toss.
- Add feta and olives.
- Serve with crusty bread.
Nutrition Facts : Calories 124.4, Fat 9, SaturatedFat 3.5, Cholesterol 16.7, Sodium 335.3, Carbohydrate 8.1, Fiber 2.2, Sugar 4, Protein 4.3
GREEK GREENS
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
- Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
- Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
- Cover the pan with a lid.
- Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.
INA GARTEN'S GREEK SALAD
This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!
Provided by Faux Chef Lael
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
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.
- Tips from me:
- To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
- To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.
Nutrition Facts : Calories 311.5, Fat 27.6, SaturatedFat 8.4, Cholesterol 33.8, Sodium 905.2, Carbohydrate 10.6, Fiber 2.2, Sugar 4.9, Protein 7
GREEK SALAD
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish
Time 15m
Yield Serves 4 as a side - easily doubled for main course
Number Of Ingredients 7
Steps:
- Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
- Lightly season, then serve with crusty bread to mop up all of the juices.
Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium
GREEK GREEN BEAN SALAD
Make and share this Greek Green Bean Salad recipe from Food.com.
Provided by Shawn C
Categories Beans
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- place beans in large pot of salted boiling water until tender/crisp 6-8 minutes.
- drain in colander rinsing with cold water to stop cooking.
- whisk oil, garlic, mustard, vinegar, and salt and pepper (to taste).
- toss vinegarette over beans.
- add remaining cheese, tomatoes and scallions toss to coat.
- serve.
Nutrition Facts : Calories 150.5, Fat 11.2, SaturatedFat 2.7, Cholesterol 8.3, Sodium 121.9, Carbohydrate 10.9, Fiber 4.6, Sugar 3.3, Protein 4
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