Greek Salad Skewers Food

SKEWERED GREEK SALAD

Skewered Greek Salad image

Provided by Giada De Laurentiis

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh oregano leaves
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.
For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.
Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.

GREEK SALAD SKEWERS

Greek Salad Skewers image

Make and share this Greek Salad Skewers recipe from Food.com.

Provided by MarraMamba

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

one-quarter English cucumber
kosher salt & freshly ground black pepper
1/4 lb feta cheese, cut into 16 small cubes
8 pitted kalamata olives, halved
8 ripe cherry tomatoes, halved (or grape tomatoes)
2 tablespoons extra virgin olive oil

Steps:

Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 teaspoons each salt and pepper.
Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS

Classic Greek Salad Topped with Grilled Calamari Skewers image

Provided by Tyler Florence

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 18

Ingredients

20 wooden skewers
10 small whole calamari, cleaned, tentacles removed
1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
4 tomatoes, seeded and cut into chunks
1 medium red onion, sliced thin
1 medium cucumber, sliced thin
1/2 pound feta cheese, crumbled
1/2 cup kalamata olives, pitted
1 head romaine lettuce, torn into bite size pieces
Lemon wedges, for garnish
Fresh oregano leaves, for garnish

Steps:

Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.

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.

GREEK SALAD SKEWERS

Greek Salad Skewers image

This is a great-tasting and simpe to make appetizer for your holiday table. Light and healthy - it's got it all. You will need 24 long cocktail picks to use as skewers.

Provided by evelynathens

Categories Salad Dressings

Time 20m

Yield 24 skewers

Number Of Ingredients 12

Ingredients

24 grape tomatoes or 24 cherry tomatoes
24 1/4 inches thick slices English cucumbers
24 1/2 inches cubes feta cheese
24 1/2 inches piece red onions
24 1/2 inches piece green peppers
24 pitted kalamata olives
6 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 1/2 teaspoons dried oregano (Mediterranean is best)
salt and pepper

Steps:

For the vinaigrette: In a small bowl, whisk all ingredients together. Season with salt and pepper to taste.
For the Greek Salad Skewers: On a coctail pick, skewer first a tomato, followed by a piece of cucumber, feta, red onion, green pepper and olive. Repeat until you have done all the cocktail picks. Arrange skewers on a serving platter and spoon vinaigrette over.

Nutrition Facts : Calories 44.5, Fat 3.9, SaturatedFat 0.6, Sodium 34.1, Carbohydrate 2.5, Fiber 0.6, Sugar 1.1, Protein 0.5

GREEK SALAD KABOBS

Greek Salad Kabobs image

In only 15 minutes, you can take your taste buds on a trip to Greece with colorful kabobs and a creamy yogurt dip.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 24

Number Of Ingredients 10

Ingredients

3/4 cup Yoplait® All Natural Fat Free plain yogurt
2 teaspoons honey
2 teaspoons chopped fresh dill weed
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1 small clove garlic, finely chopped
24 cocktail picks or toothpicks
24 pitted kalamata olives
24 small grape tomatoes
12 slices (1/2 inch) English (seedless) cucumber, cut in half crosswise

Steps:

In small bowl, mix dip ingredients; set aside.
On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.

Nutrition Facts : Calories 15, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 1 g, TransFat 0 g

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS

Classic Greek Salad Topped With Grilled Calamari Skewers image

This is a not your run-of-the-mill salad. Very flavorful and refreshing and the calamari is a scrumptious addition! Posted for Zaar World Tour II '06

Provided by Cynna

Categories Squid

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

20 wooden skewers
10 small calamari, cleaned, tentacles removed
1/2 cup extra virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leave
1 lemon, juice of
1 teaspoon kosher salt
1 teaspoon black pepper
4 tomatoes, seeded and cut into chunks
1 medium red onion, sliced thin
1 medium cucumber, sliced thin
1/2 lb feta cheese, crumbled
1/2 cup kalamata olive, pitted
1 head romaine lettuce, torn into bite size pieces
4 lemon wedges, for garnish
4 oregano leaves, fresh, for garnish

Steps:

Soak 20 wooden skewers in water for about 20 minutes.
Rinse the calamari tubes and pat dry.
Split the bodies from top to bottom so you have 2 triangular pieces.
Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside.
To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper.
Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine.
Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
Heat the grill or a grill pan and oil it lightly.
Grill the calamari for 2 minutes on each side, no longer or they will be tough.
To serve, put the salad onto a large platter and top it with the calamari skewers.
Garnish with fresh oregano leaves and lemon wedges.

Nutrition Facts : Calories 496.1, Fat 41.9, SaturatedFat 12.7, Cholesterol 50.7, Sodium 1219.6, Carbohydrate 22.3, Fiber 7.1, Sugar 10.4, Protein 12.5

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Greek Salad Skewers Food

SKEWERED GREEK SALAD

GREEK SALAD SKEWERS

Make and share this Greek Salad Skewers recipe from Food.com.

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS

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.

GREEK SALAD SKEWERS

This is a great-tasting and simpe to make appetizer for your holiday table. Light and healthy - it's got it all. You will need 24 long cocktail picks to use as skewers.

GREEK SALAD KABOBS

In only 15 minutes, you can take your taste buds on a trip to Greece with colorful kabobs and a creamy yogurt dip.

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS

This is a not your run-of-the-mill salad. Very flavorful and refreshing and the calamari is a scrumptious addition! Posted for Zaar World Tour II '06

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