Greek Salad For 2 Food

TRADITIONAL GREEK SALAD RECIPE

Steps:

• Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
• Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
• Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
• Thinly slice the bell pepper into rings.
• Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
• Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
• Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
• Now add the the feta blocks on top and add a sprinkle more of dried oregano.
• Serve with crusty bread.

CLASSIC GREEK SALAD

Steps:

• Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
• Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

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.

QUICK GREEK SALAD FOR TWO

Steps:

• Combine all ingredients.

GREEK SALAD II

Steps:

• Preheat grill to medium-high heat.
• Remove chicken from marinade and drain. Place on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
• In a large bowl, combine Romaine, celery, onion, peas, tomatoes and toss with enough vinaigrette to coat.
• In a food processor, add the crumbled feta and mayonnaise. Blend until smooth.
• Place the tossed salad on a dinner plate and top with the feta mixture and grilled chicken or beef.

GREEK SALAD

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.

CHOPPED GREEK SALAD

Steps:

• In a large bowl, whisk together lemon juice and oil. Season with salt and pepper. Add lettuce, tomatoes, cucumber, bell pepper, red onion (if using), and olives and toss well to combine. Gently fold in feta.

GREEK SALAD FOR 2

Steps:

• In a small bowl, mix dressing ingredients together.
• In a large bowl, toss salad ingredients together.
• Toss salad and 1/2 of dressing together.
• Serve with remaining dressing as desired.

GREEK SALAD

Steps:

• Preheat a griddle or cast-iron skillet. Brush sweet onion slices with olive oil and season with salt and pepper. Place on griddle and cook, turning once, until tender, 4 to 5 minutes. Remove onions from griddle and separate into rings.
• Place grilled onions in a large bowl along with, lettuce, fennel, roasted peppers, tomatoes, cucumber, scallions, red onion, dill, parsley, oregano, olives, and caperberries; toss to combine.
• Drizzle salad with vinaigrette and toss until vegetables are well coated. Top with feta and add pepperoncini; serve.

GREEK SALAD WITH ANCHOVIES FOR TWO

Steps:

• Whisk lemon juice, oil, garlic, oregano, salt and pepper in a medium bowl until well combined.
• Add lettuce, tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
• Divide the salad between 2 plates and top with anchovies.
• Can be eaten with warm pita breads, if desired.