Greek Pita Salad Food

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

Ingredients

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.

CHOPPED GREEK SALAD

Chopped Greek Salad image

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

Ingredients

10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
1 pint cherry tomatoes, quartered
1 medium cucumber (about 8 ounces), seeded and chopped
1 yellow or orange bell pepper
1/2 medium red onion, chopped (about 1 cup)
1/2 cup chopped fresh parsley
1/2 cup pitted and halved Kalamata olives
6 ounces feta cheese, sliced into 1/4" cubes (about 1 1/4 cups)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 medium cloves garlic, pressed or minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
1/2 teaspoon salt, more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes, for heat (optional)

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

GREEK SALAD PITAS

Greek Salad Pitas image

Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

2/3 cup chopped seeded cucumber
2/3 cup chopped sweet red pepper
2/3 cup chopped tomato
2/3 cup chopped zucchini
1/4 cup crumbled feta cheese
2 tablespoons chopped ripe olives
2 teaspoons red wine vinegar
2 teaspoons lemon juice
3/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 pita pocket halves

Steps:

In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.

Nutrition Facts :

GREEK SALAD DRESSING

Greek Salad Dressing image

Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 3/4 cup.

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano

Steps:

In a jar with a tight-fitting lid, combine all ingredients; shake well.

Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

GREEK SALAD PITA SANDWICHES

Greek Salad Pita Sandwiches image

Provided by Kristen Williams

Categories Sandwich Leafy Green Tomato Picnic Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Back to School Lunch Feta Cucumber Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/4 cups chopped seeded plum or cherry tomatoes
1 cup diced seeded peeled cucumber
1 cup chopped green bell pepper
2/3 cup chopped red onion
1/2 cup chopped radishes
1/2 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 4 1/2 ounces)
4 8-inch-diameter whole wheat pita breads, halved

Steps:

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

GREEK SALAD CHICKEN PITAS

Greek Salad Chicken Pitas image

[DRAFT]

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 garlic cloves, minced
½ teaspoon dried oregano
1 pound
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Tyson®
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Crispy Chicken Strips
1 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
4 mini cucumbers, cut into ½-inch half-moons
Kosher salt and freshly ground black pepper
1 pint grape tomatoes, cut in halves
½ cup pitted Kalamata olives, cut in halves
1 green bell pepper, stemmed, seeded, and thinly sliced
4 pita pockets, cut in half

Steps:

Mix together the garlic and oregano. Place chicken on a baking sheet and sprinkle with half of garlic mixture. Prepare Crispy Chicken Strips according to package directions. Meanwhile, in a medium bowl, mix the yogurt, lemon juice, cucumbers, and remaining garlic mixture. Season to taste with salt and pepper. Divide the chicken, yogurt sauce, tomatoes, olives, and pepper among the pita pockets.

GREEK GRILLED PITA SALAD

Greek Grilled Pita Salad image

I love bread salads. This one is an unusual twist as instead of using chunks of rustic italian bread, I grill pita bread , slice it and then combine it with Greek salad musts. Yumm!

Provided by MarieRynr

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 pinch dried red pepper flakes
1 teaspoon minced garlic
1/2 teaspoon salt
1/3 cup crumbled feta cheese
1 tablespoon chopped fresh oregano
2 (7 inch) pita breads, without pockets
2 large vine ripe tomatoes, cut in wedges
1 cup thinly sliced red onion
1 large cucumber, peeled and sliced crosswise
1/3 cup pitted kalamata olive, cut in half
1/4 cup coarsely chopped Italian parsley

Steps:

Preheat the grill.
In a large bowl, whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.
Place the whole pitas on the hot grill and cook on each side for about 1 1/2 minutes, or until nice grill marks form and the pitas are toasty. REmove and cut each pita in half, and then into 1 inch strips.
Add the tomatoes, onion, cucumber, olives, parsley and grilled pita strips to the bowl of vinaigrette and toss together well. Serve immediately.

Nutrition Facts : Calories 339.9, Fat 24.8, SaturatedFat 5, Cholesterol 11.1, Sodium 668.9, Carbohydrate 25.8, Fiber 3.2, Sugar 6.2, Protein 5.9

GRILLED PITA WITH GREEK SALAD

Grilled Pita with Greek Salad image

Categories Bean Cheese Citrus Dairy Garlic Herb Olive Tomato Vegetable Vegetarian Quick & Easy Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons fresh lemon juice
1/8 teaspoon dried oregano, crumbled
1 small garlic clove, forced through a garlic press
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil plus additional oil for brushing
1 (19-ounce) can chickpeas, rinsed and drained
1 tablespoon water
4 (6- to 8-inch) pocketless pita rounds
10 ounces Italian mixed salad (8 cups)
1/2 cup cherry or grape tomatoes (1/4 pound), halved
1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise
1/2 cup pitted Kalamata olives, halved lengthwise
1/3 cup crumbled French or Greek feta (2 ounces)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
Spread some chickpea purée on each pita, then mound salad on top.

GREEK PITA SALAD

Greek Pita Salad image

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

Ingredients

1/2 English cucumber, peeled and cut into 1/4 inch dice
2 souvlaki pita bread, cut into 3/4 inch pieces
6 tablespoons olive oil
1 tablespoon fresh lemon juice (or to taste)
1 garlic clove, finely-minced
1/4 red bell pepper, cut into 1/4 inch dice
1 tomatoes, chopped fine
1 small red onions, chopped into 1/4 inch dice or 1/4 cup diced red onion
2 ounces feta cheese or 55 g feta cheese, crumbled
3 tablespoons fresh parsley, finely chopped
3 tablespoons fresh mint leaves, finely chopped or 2 teaspoons dried mint, crumbled
sumac (optional)

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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RECIPES - CHICKEN GREEK SALAD PITA - LILYDALE®

Open the pita and place a lettuce leaf into the pocket. Place 3 Lilydale ®, Seasoned, Oven Roasted Carved Chicken Breast strips into each pocket and top with the vegetable, olive, feta mix. Place oil, lemon juice, pepper and salt into a stainless steel bowl and whisk well. Add the onion, cucumber, peppers, olives and feta cheese to the bowl ...
From lilydale.com

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GREEK SALAD PITA SANDWICHES RECIPE AND NUTRITION - FOOD NEWS

Greek Salad Pita Sandwich Recipe. In a food processor or blender, lightly pulse yogurt, cucumber, dill, garlic, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, leaving mixture chunky. Refrigerate tzatziki sauce until ready to use. In a large skillet, heat olive oil over medium heat. ...
From foodnewsnews.com

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GREEK SALAD PITA POCKET RECIPE - ALL INFORMATION ABOUT ...

Greek Salad Pita Pocket Recipe - Eating Richly trend eatingrichly.com. In a large bowl, combine lettuce, cucumber, tomatoes, olives, onion, feta and chicken by gently tossing. In a small bowl, whisk together olive oil, vinegar, lemon juice, oregano, basil, sugar, salt and pepper.
From therecipes.info

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FOOD DELIVERY | GREEK PITAS -GREEK SALAD IN WINDSOR- FOOD ...

Greek Salad Food Delivery Windsor Make your next meal something special, with Greek Pitas in Windsor. Our menu includes gyros, souvlaki, hamburgers, subs and much more. For more information about our take-out or restaurant service, give us a call. Menu Pitas‏ 5.25Gyro 5.25Donairs Sweet sauce 5.25Steak and Cheese Pita 5.25Chicken Supreme 5.25Chicken …
From greekpitas.wordpress.com

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GREEK PITA SALAD | RECIPE | GREEK PITA, SALAD, GREEK RECIPES

Sep 5, 2017 - Light and refreshing, this Greek pita bread salad is filled with toasted pita bread, cucumbers, olives, feta cheese and chickpeas. Yum!
From pinterest.ca

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