Greek Pepper Salad Food

GREEK SALAD

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 PEPPER SALAD

Steps:

• Combine peppers, onion, cucumber, and tomatoes in a large bowl.
• In a medium bowl, whisk together oil, vinegar, thyme, basil, rosemary, garlic, salt, and cayenne. Add mustard and whisk to combine. Pour over vegetables.
• If desired, cover with plastic wrap and refrigerate for up to two hours.
• Sprinkle with cheese, olives, and parsley. Toss and serve.

QUICK AND EASY GREEK SALAD

Steps:

• For the dressing: combine minced garlic with one teaspoon of oregano and lemon juice, slowly whisk in olive oil, season with salt and taste-you want a salty taste in the dressing, add pepper.
• For salad: layer romaine, bell pepper, red onion, cucumber, cherry tomatoes, chickpeas, kalamata olives, feta cheese, and pepperoncinis.
• Sprinkle with remaining teaspoon of oregano.
• Whisk and drizzle dressing over the top.

GREEK SALAD

Steps:

• In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
• When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

GREEN PEPPER AND TOMATO SALAD

Steps:

• Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

GRILLED GREEK SALAD

Steps:

• Cut 3 romaine hearts in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Grill cut-side down over medium-high heat until well marked, 1 to 2 minutes, then flip and cook 1 more minute. Transfer to a cutting board and chop. Toss with Greek salad dressing, chopped tomatoes, sliced red onion and cucumber, kalamata olives and crumbled feta.

GREEK DINNER SALAD

Steps:

• Soak the onion in a small bowl of ice water, about 5 minutes. Make the dressing: Whisk the vinegar, pepperoncini or olive brine, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow stream until blended. Drain the onion and add to the bowl with the dressing. Add the lettuce, herbs, tomatoes and cucumbers and toss to combine. Season with salt and pepper. Divide among bowls and top with the pepperoncini and/or olives, feta and stuffed grape leaves.

MEDITERRANEAN MIXED PEPPER SALAD

Steps:

• Broil the pepper halves for about 5 minutes, until the skin has blistered and blackened.
• Pop them into a plastic bag, seal and leave for 5 minutes.
• Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes, until softened and translucent.
• Remove from the heat and reserve.
• Take the peppers out of the bag and peel off the skins.
• Discard the pepper skins and slice each pepper half into fairly thin strips.
• Place the peppers, cooked onions, and any oil from the pan in a bowl.
• Add the crushed garlic, pepper, salt; pour in the remaining 1 tablespoon olive oil, add a generous squeeze of lemon juice and season to taste.
• Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice.
• Just before serving, garnish the pepper salad with chopped fresh parsley.

SUMMER PEPPER SALAD

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

GREEK PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
• Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

NEW-AND-IMPROVED GREEK SALAD

Steps:

• Heat 1/4 cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.
• Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining 1/2 cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.
• Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6-8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise.
• Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.

GREEK SALAD

Steps:

• Boil potatoes in skins for 30 minutes.
• Drain, cool and cut into slices in a bowl.
• Add peppers, onions and parsley.
• Fold in salad dressing and lightly salt if wanted.
• Should be about 3 cups Salad ingredients needed 1 head of lettuce shredded, saving the good outer leaves 12 sprigs of watercress 2 tomatoes cut into 12 wedges 1 cucumber cut into 8 fingers 1 avocado cut into 8 wedges 4 portions of Feta cheese, blocks are good for slicing into squares 1 green pepper cut into 8 rings 4 slices of cooked beets (bottled is fine) 4 jumbo cooked shrimp 4 anchovy fillets 12 Greek olives 12 Salonika peppers 4 radishes cut into rosettes 4 whole green onions Line platter or LARGE (this is a meal!) bowl with the outside of the lettuce leaves.
• Place the 3 cups of potato salad in a mound in the center of the lettuce. Cover with the remaining shredded lettuce, mounding it up high.
• Arrange the watercress on top.
• Place the tomato wedges around the bottom outer edge of the lettuce. Place the cucumber fingers in-between the tomatoes standing upright on the lettuce. Put avocado around the same way so you have tomato, cucumber, avocado repeating all round.
• Place the 4 fetas around the top in a circle. Add the beets on the feta and the shrimp on the beet. Place the anchovy on top of the shrimp/beet/feta.
• Place the olives, peppers, green onions as desired.
• This is a beautiful dish.
• You will see the empty spots to fill.
• Dressing 1/4 cup white vinegar 1/4 cup olive oil 1/4 cup vegetable oil oregano Blend the two oils.
• Sprinkle the entire salad with the vinegar then with the blended oils.
• Sprinkle oregano all over.
• Serve immediately.
• If you want to make it early in the day, wait until serving time to do the feta, beet, shrimp, anchovy.
• The beet will stain the cheese. We find it hard to destroy this work of art until we remember how wonderful it is!! Serve with toasted garlic bread for a meal.
• Diane Pyburn

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

Steps:

• To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
• Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
• Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
• Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

GREEK CUCUMBER SALAD

Steps:

• Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl.
• Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.